I am sure you are tired of me talking about my husband’s birthday.
Yesterday, we spent the day spring cleaning! It stresses me out when the house is messy, and I don’t have time to properly clean it. I am kind of a neat freak like that. So, together, I think we pretty much covered all of it! I can relax a lot better in my own home when I know it is cleaned and dusted and in order. Plus, it was supposed to be a rainy day, so we thought it would be a good time to stay in and get a lot done! It was rather overcast all day, but didn’t rain that much. Booo.
I am so excited to share this cake! I wanted to make a special dessert, but couldn’t decide what to make. I came across this recipe from Waffles-n-Trees, and decided to see what I could do with it! The end product was so good!
Chocolate Raspberry Birthday Cake
Adapted from Waffles-n-Trees
Print this recipe!
1/3 cup coconut oil, liquified
1/2 cup sugar (I used sucanat)
1/2 cup applesauce
2 large eggs
1 tsp vanilla extract
1/2 cup almond flour
1 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
12 oz frozen raspberries, thawed
2 tbsp honey
1 – 14 ounce can full fat coconut milk
1 cup chocolate chips
Preheat the oven to 350 degrees. In a stand mixer, combine the liquified coconut oil, sugar, applesauce, eggs and vanilla extract. Mix well.
Add in the dry ingredients: almond flour, baking powder, salt and cocoa powder. Mix again until well combined.
Prepare a 9 inch round cake pan by greasing well. If you have a springform pan, that would work great – I don’t have one, so I just greased the pan well and said some prayers that the cake would come out!
Spread the batter in the pan and bake at 350 degrees for 30 minutes, or until a toothpick in the middle comes out clean.
Let cool in the pan, and the overturn the pan over a wire rack to release it from the pan. Let the cake cool completely.
Meanwhile, prepare the raspberry filling. In a small saucepan over medium heat, heat up the raspberries and add the honey. Smash the berries until they turn into a jam consistency. If the filling is too runny, strain in a small mesh strainer to remove some of the juice. When the cake is cool, spread the filling over the top of the cake.
Lastly, make the frosting. Combine the entire can of coconut milk with the chocolate chips in another small saucepan over very low heat. Stir constantly to melt the chocolate chips. Remove from the heat and let cool slightly. When cool, frost the cake.
Messy? Yes. Delicious? Oh yes. Definitely worth it!
The coconut milk will firm up as it gets cold, so place the entire cake in the fridge to let chill. Cut the cake after the frosting has firmed up in the fridge.
Makes 8 servings.
The birthday boy approved! I think this cake will be making a re-appearance sometime soon!