Mini Chocolate Layer Cake - Gluten-Free, Grain Free, Dairy Free Diabetic/Diet Recipe! Ingredients: 1 & 1/2 cups chocolate chips 1/2 cup coconut milk 2 eggs 1 & 1/4 cup almond flour 1/2 teaspoon of salt 1/2 teaspoon of baking soda Coconut Whipped Cream: 1 cup coconut cream (from 2 cans full-fat coconut milk) 1/2 tablespoon of honey 1/2 teaspoon of vanilla extract Strawberry Rhubarb Filling: 1/2 cup fresh or frozen strawberries 1/2 cup fresh or frozen rhubarb, chopped 1/4 cup orange juice 2 tablespoons of honey 1 tablespoon of toasted coconut, optional topping Directions: Place the can of coconut milk in the fridge for at least 2 hours to thicken the cream. Many people that actually keep a can of coconut milk in their fridges at all times so they always have coconut cream ready to go The thick white cream on top of the can is what you will use for the whipped cream. Just scoop it out and either discard the water on the bottom or save it for another recipe. To whip the cream: Scoop the coconut cream into a stand mixer, added the honey and vanilla extract and whisked the mixture for 2 minutes on medium-high. Place the coconut whipped cream in the fridge until ready to use If you refrigerate the whipped cream overnight, you might need to give it a quick whip in the stand mixer before layering the cake to fluff it up. Preheated the oven to 350 degrees F Grease an 8×8 inch casserole dish with coconut oil Combined 1 cup of the chocolate chips and coconut milk in a microwave safe bowl and warmed in the microwave for 30 seconds Stirred the mixture and microwaved it for another 30 seconds Stir until the chocolate was completely melted in to the coconut milk Slowly pour the egg in to the chocolate mixture, whisking constantly Add the almond flour, salt and baking soda and stir to combine Fold in the remaining 1/2 cup of chocolate chips Pour the batter into the baking dish and baked for 25-30 minutes Cooled the cake on the counter for an hour then covered it and placed it in the fridge for at least an hour, to firm up the cake This makes it easier to layer After chilling the cake, Cut out circles using a cookie cutter The size of the cookie cutter you choose will dictate the size of your cake. Oh, and those cake scraps, Eat those up! Place a piece of parchment paper on a plate then placed the first chocolate circle on top Then scoop in the filling and a spoonful of whipped cream in the center You can even put the coconut between each layer if you want some extra crunch. Place a second circle of cake on top of the cream and filling then repeated the process. Add one more layer of cake then topped the cake with more coconut whipped cream and strawberry rhubarb filling Should be 3 layers total Top the cake with a bit of toasted coconut Serve and Enjoy! ____________________________________________________ Mini Chocolate Layer Cake with Strawberry Rhubarb Filling - Recipe # 2 Ingredients Coconut Whipped Cream: 1 cup coconut cream (from 2 cans full-fat coconut milk) ½ Tbsp honey ½ tsp vanilla extract Strawberry Rhubarb Filling: ½ cup fresh or frozen strawberries ½ cup fresh or frozen rhubarb, chopped ¼ cup orange juice 2 tablespoons of honey Gluten Free Chocolate Cake: 1 & ½ cups chocolate chips ½ cup coconut milk 2 eggs 1 & ¼ cup almond flour ½ tsp salt ½ tsp baking soda 1 tablespoon of toasted coconut, optional topping Directions: Coconut Whipped Cream: Place the can of coconut milk in the fridge for at least 2 hours to thicken the cream. To whip the cream, scoop out the coconut cream from the top of the can (discard the coconut water or save for another recipe) and place in to a stand mixer. Add the honey and vanilla extract and whisk the mixture for 2 minutes on medium-high. Place the coconut whipped cream in the fridge until ready to use. If you refrigerate the whipped cream overnight, you might need to give it a quick whip in the stand mixer before layering the cake to fluff it up. Strawberry Rhubarb Filling: Combined the berries, orange juice and honey in a small saucepan, bring the mixture to a boil and cook for 30 minutes, stirring occasionally, until thick. Chill the sauce in the fridge until ready to use. You can make this filling up to 3 days before making the cake. Gluten Free Chocolate Cake: Preheat the oven to 350 degrees F and grease an 8×8 inch casserole dish with coconut oil . Combine 1 cup of the chocolate chips and coconut milk in a microwave safe bowl and warm in the microwave for 30 seconds. Stir the mixture and microwave it for another 30 seconds. Stir until the chocolate is completely melted in to the coconut milk. Slowly pour the egg into the chocolate mixture, whisking constantly. Add the almond flour, salt and baking soda and stir to combine. Fold in the remaining ½ cup of chocolate chips. Pour the batter into the baking dish and bake for 25-30 minutes. Cool the cake on the counter for an hour then cover it and place it in the fridge for at least an hour, to firm up the cake. After chilling the cake, cut out circles using a cookie cutter. The size of the cookie cutter you choose will dictate the size of your cake. Place a piece of parchment paper on a plate then place the first chocolate circle on top. Dollop on some whipped cream then scoop a spoonful of the filling in the center of the cream. Carefully place a second circle of cake on top of the cream and filling then repeat the process. Add one more layer of cake then top the cake with more coconut whipped cream and strawberry rhubarb filling. Top the cake with a bit of toasted coconut and eat it up! Enjoy!
Posted on: Fri, 04 Jul 2014 23:50:25 +0000
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