I am sure you are tired of me talking about my husband’s birthday.
Well, never fear, because the day has finally arrived!
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!
Cake:
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
Filling:
12 oz frozen raspberries, thawed
2 tbsp honey
Frosting:
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!
This is being shared with Slightly Indulgent Tuesday and Allergy Free Wednesday.
I know how you feel about a clean house. My house is generally very tidy, but next week I’ll be doing a big spring cleaning in preparation for a weekend visitor. Happy Birthday to your husband! Hope you have a wonderful day. The cake looks incredible.
Aimee recently posted..Shelburne Spring Half Marathon
Thanks Aimee! Good luck with your spring cleaning!
That cake looks great, especially that layer of raspberry filling! Happy Birthday to your husband!
Rhonda recently posted..Cheesy Chicken Pasta Bake
THIS looks DIVINE! Hope the birthday was happy!
Jan recently posted..Comment on Upcycled Juice Pouch Lunch Bag by Jan
Thank you! I think he had a good birthday! We are having the last of the cake today .. so sad!
Happy Birthday to your hubby!! He’s so lucky to have you…and that cake!
Lisa recently posted..Peanut Butter Mousse…and back to Feeding My Mitochondria
hahah thanks Lisa!
Happy Birthday to your husband. Cakes look amazing.
Jacky recently posted..Family Time in The Kitchen
Thank you! He told me he had a good day, although we celebrated early cause he actually had to work on his bd. And I gave him his birthday present early cause I am terrible at keeping secrets!
OMG this looks so completely delicious. I think I have to make it soon, maybe for next Sunday (Sundays are my “hey, have a little treat!” days).
Do you know if other flours will work? I am not sure if I can find almond flour around here.
Becky recently posted..Sunshine, and a seed-starting How-To
Thanks Becky! It was so good! I didn’t try making it with any other flours, but I think it would totally work! You probably could use regular flour, I was just trying to keep it gluten free. You also can grind up almonds yourself (in a food processor) to make your own almond flour. I love almond flour, so I always have it! I hope it works for you!
This looks great! Who needs grains?
Lori recently posted..Hello Universe, I am listening.. finally
This looks to DIE for friend! My anniversary is Thursday, and now I know what I’m making!!!
Brittany (Delights and Delectables) recently posted..Happy Mother’s Day!
Happy anniversary!
This looks soooooo yummy!!! That icing looks absolutely amazing!
Ashley recently posted..Thai Food is My Food!
Thanks! The icing was soooo good!
This cake looks so yummy!!
Ginger recently posted..Snacky Snack
Thanks! It was so good, too bad it is gone now!
I see he had a very nice birthday. Whoo hoo! You’ll have to make that cake again. It looked very yummy.
Vanessa recently posted..Love For Life: Roses and Carrot Soup