Happy Secret Recipe Club Monday!
I have been super busy with school and life lately.
Yesterday I was finally able to relax with family and enjoy endless amounts of pasta over great conversation.
Even though life is busy right now, I still make time for baking and cooking.
It calms me down.
For realz.
So, I was super excited to find out that my secret recipe blogger this month was from Jenna, the creative voice behind the The Painted Apron. I loved reading about Jenna’s love for all things family and design. With her amazing recipe list, it was difficult to not want to make everything!
But then…I saw it…Gluten-Free Chocolate Cake.
I put my own spin on things.
Y’all…
this cake.
I’m not sure I even want to share it with you.
It’s just that good.
I mean, it’s chocolate on chocolate…
enough said.
Gluten-Free Chocolate Cake
Servings: 8
A rich, cocoa based gluten-free/paleo chocolate cake topped with a creamy chocolate cream cheese frosting for double the chocolate fun!
Ingredients:
For the cake:
2 large eggs
1/2 c. coconut sugar
1/2 c. full-fat coconut milk
1/4 c. walnut butter (or any other nut/seed butter)
1/4 c. unsweetened, cocoa powder
1/4 c. coconut flour
1/2 t. baking soda
1/2 t. salt
For the chocolate frosting:
8 oz. package cream cheese, at room temperature
2 T. unsweetened cocoa, powder
1/4 c. pure maple syrup
1/2 t. pure vanilla extract
Instructions:
Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.
In a large mixing bowl, combine the eggs, coconut sugar, coconut milk, and walnut butter until smooth. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely.
For the frosting, beat all of the ingredients on high using a stand mixer until smooth.
Top the cake evenly with the frosting and slice.
MANGIA!!!
