Cake Breakthrough

I must say that I had some qualms while mixing this cake. Not only were the ingredients out of the ordinary, but the consistency was more than a mite funky. With trepidation I served Hannah a cupcake made with left-over batter and tucked into one of my own to see if it would make the birthday cut. Surprise! We both loved it and wanted more. But that had to wait until the birthday, when the real cake was frosted and candles had been blown out. Hooray for a cake breakthrough!

- Cake At Last -

Combine (coconut oil will still be in little clumps):

1 c. unsweetened applesauce (Cook some up and can or freeze next apple season!)

1/2 c. coconut oil

1/3 c. honey (Hannah and I like our food not too sweet. If you prefer, stick with the original recipe which calls for 1/2 c. honey.)

Add and mix:

2/3 c. coconut flour

1 tsp. baking soda

1/2 tsp. salt

Whisk in small bowl:

2 T. gelatin

2 T. lemon juice

Whisk into gelatin mixture:

2 T. boiling water

Add gelatin mixture to cake batter and mix.

Divide batter between two round, parchment lined, 6-inch cake pans. (I used 4 inch cake pans and had left-over batter for five small cupcakes.)

Bake at 350F until lightly browned and toothpick inserted in center comes out clean - 30 minutes. (I'm unsure of the time. The original recipe says one hour, but I know I baked mine for considerably less time.)

Cool completely in pans.

Freeze thoroughly until ready to frost.

- Frosting -

1 c. palm shortening

1/4 c. coconut butter (same as "coconut cream concentrate" and "coconut manna"), softened

1/2 c. coconut cream (either the specially canned stuff or the stiff top layer in a can of full fat coconut milk)

3 T. honey

2 T. cocoa

1/2 tsp. vanilla

pinch salt

Mix thoroughly with a hand or stand mixer. Spread on frozen cake. There will be left over frosting. Save in the freezer for next time you bake a cake.

Sprinkle cake with allergy free chocolate chips.

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Now I dream of making a new version of this recipe - Chocolaty Red Velvet Cake. Red from pureed beets. Chocolate from, well, cocoa.

*Original recipe from here