I have a confession to make. I’ve been making grain-free, dairy-free, refined sugar-free cakes and cupcakes for a long time now. I even had a business called Jen Tilly Tea selling original recipes of loose-leaf tea blends and cupcakes to the local allergen-friendly community. I’ve served these cakes and cupcakes to family and friends for a number of years now. I’ve brought them to baby showers, wedding showers, and I’m continually asked for the recipe.
I’m not trying to toot my own horn here, but I know what it’s like to scour the internet for allergen-friendly recipes only to spend time and money on expensive ingredients, and be completely disappointed. Trust me. I’ve got your back. Make this cake. NOW!
This moist chocolate cake is incredibly easy to make. I have to put a plug in here for my favorite baking pans (USA Pans). They are a commercial-grade aluminized steel covered in a silicone coating which is PTFE, PFOA, and BPA free. Gluten and grain-free goods can be tricky sometimes, but this pan releases perfectly every time. I have several of the round pans, muffin pans, mini muffin pans, and donut pans. In FACT – this recipe could easily be made into a donut and dipped in melted chocolate.
I had hoped to do an ebook featuring all of my Jen Tilly Tea cake recipes, but it hasn’t panned out at this time, so consider this an early Christmas present from yours truly.
SOME IMPORTANT NOTES: This cake is best served at room temperature. I usually make the frosting the night before I need it. I make the cake the day of. If I happen to make the cake the night before an event, I just allow the cake to completely cool, then wrap it in paper towels and saran wrap and store it at room temperature. Once the cake is frosted, I keep leftovers in the refrigerator. You MUST bring it to room temperature to serve or the coconut oil will be too hard and change the texture. The cake is very moist and delicious at room temp and for a few days.
The frosting recipe will be posted soon – I PROMISE! (done and done)
- 1½ cups navy beans (I use Eden brand canned - rinse and drain well)
- ½ cup melted and cooled coconut oil
- 5 pastured eggs
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup cacao powder
- 3 tablespoons coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup Enjoy Life chocolate chips
- Preheat oven to 350F. Grease 8" round pan or muffin pan, or use cupcake liners.
- Add the first six ingredients to a high-speed blender. (beans through vinegar)
- Blend until very smooth.
- Whisk the dry ingredients together in a small bowl (except the chocolate chips).
- Add the dry ingredients to the blender and blend until smooth. Scrape down the sides and blend again.
- Pour into a large mixing bowl and allow to rest for a few minutes. Batter will thicken as coconut flour absorbs some of the liquid.
- Fold in the chocolate chips.
- Pour into prepared pan and bake 25-30 minutes. You want the top to spring back when touched.
- This recipe is very moist, so make sure you do not undercook it.
- Allow to cool for about 10 minutes, then remove from pan.