The whole idea of using coconut milk for the frosting came about when I was making a Thai green curry for dinner the other night and for some reason I had put the coconut milk can in the fridge. When I opened it up, it had turned into a very dense cream. Then it reminded me of a pin that I’d seen circulating a while ago, which I went in search for, leading to a blog post with a tutorial on how to make a sweet coconut whipped cream for your coffee. That’s a lot of connecting the dots, I know, but it inspired me to use the cold coconut cream instead of cream cheese (which the recipe originally called for). A little risky business, because it’s not the same consistency – but I thought something scrumptious might transpire.
Then I cut into it and served up some generous slices all around. What a perfect delight!
I’m wishing you all a lovely weekend!
Gluten-Free (and Dairy-Free) Chocolate Carrot Cake with Coconut Espresso Cream Frosting
1 1/2 cups of brown rice flour
1 cup of dark buckwheat flour
5 cups of grated carrots
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 cup unsweetened cocoa
6 squares (6 oz) of Unsweetened Chocolate (use dairy-free)
1/4 cup unsweetened chocolate almond milk
3/4 cup raw sugar
2 tsp natural vanilla extract
1/2 cup canola oil
1/4 cup unsweetened apple sauce
Coconut Espresso Cream Frosting
1 1/2 cups of refrigerated coconut milk from can (with no preservatives)
2 cups confectioner’s sugar
1/8 cup of brewed espresso (or dark coffee)
1 tsp natural vanilla extract
- Grate five cups worth of carrots and set aside.
- In a large bowl, sift flours, sprinkle baking soda, xanthan gum, baking powder, cinnamon, and cocoa, mix together.
- In a medium bowl, beat on low; eggs, oil, sugar, vanilla, and apple sauce. Set aside.
- In a small saucepan, on low heat, melt unsweetened chocolate squares combining with unsweetened chocolate almond milk. Stir continuously until a smooth consistency is reached.
- Pour chocolate into wet mixture, beat on low for a minute.
- Combine wet mixture into large bowl.
- Add grated carrots, making sure batter is well blended. Use a spatula to scrape around the bowl and note that the batter will be thicker than a typical cake batter.
- Separate batter into two, lightly greased, 9 inch cake pans (circular).
- Bake at 325F for 35 minutes.
- Remove from oven, let cool for 20 minutes before removing from baking pans. Transfer on plates and cover with plastic wrap, refrigerate overnight.
- Open a can of all natural coconut milk that has been refrigerated for 48 hours. It will be the consistency of thick cream.
- In a medium sized bowl, combine one cup coconut cream with confectioner’s sugar, brewed espresso and vanilla extract. Beat on low, until blended. Refrigerated frosting for 20-30 minutes before icing cake.
- Place one cake layer down on a large platter or cutting board, spread 1/2 cup of coconut cream as a middle icing layer and place second cake layer on top of it.
- Take frosting out of the fridge, it will be a thick glaze – pour over the cake and let it drip over the sides. Use a spoon to add frosting to parts of the side that might have gotten missed.
- Use a large spatula to transfer the cake unto serving plate.
- Garnish with chocolate shavings and fresh strawberries. Enjoy!