Coconut Chocolate Chip Cake- An Easy Gluten-Free Recipe

Use a gluten-free pancake and baking mix to make cake!

 
This is one of my most popular gluten-free cake recipes- a divinely simple gluten-free coconut cake studded with chocolate chips. And so easy to make if you keep Pamela's Ultimate Baking and Pancake Mix on hand. We are leaving for Los Angeles on Friday and Yours Truly in Gluten-Free Goodness will be off-line for a bit. I thought I might leave you with something sweet to nosh as I prepare for our much anticipated sojourn into Hollyweird.

A simple recipe. No fuss. No frosting. Cake for those of us who aren't gifted with ganache. The kind of cake you can grab on the go (how very un-Zen!) or nibble politely over coffee and a hot flash inducing debate with friends about why naturally beautiful, smart and talented women inject military grade toxins into their foreheads and goddess-knows-what into their lips and bursting apple cheeks until all you can do, Dearest Reader, is stare in frozen horror wondering, What the Tap-dancing Hades have you done to your face?

Please, women. I beg you. Stop.

Your once expressive faces (your numero uno tool of the trade in theater and film) now look like masks or worse. You look like a sky-diving plastic blow-up doll. You do not look younger, I'm sorry to tell you. You look weird. Vacuous. If not desperate. There's an uncanny vinyl aura oozing from a visage that's had "work done" (I guess the new phrase is "been refreshed").

Trust me. Be strong. Be authentic. Think: What would Frances McDormand do?

And go eat some cake.


Coconut Chocolate Chip Cake Recipe

Craving a coconut confection with a tender crumb and morsels of melty chocolate? This cake's for you. Drizzle warm chocolate sauce on plated slices if you must.

Ingredients:

3 large free-range organic eggs
1/2 cup organic coconut oil
1/3 cup coconut milk
1 teaspoon bourbon vanilla extract
1 teaspoon coconut extract
1 cup organic light brown sugar
1/2 cup organic cane sugar
2 cups Pamela's Ultimate Baking and Pancake Mix
or gluten-free baking mix with leavening* see notes
1 1/4 cups sweetened flaked coconut
1 cup chocolate chips

Instructions:

Preheat oven to 350ºF [if you live above 5,000 feet, set your oven temp to 375ºF].

Line a 9-inch cake pan with buttered parchment paper.

In a mixing bowl, beat the eggs till pale yellow, and add in the oil; beat to combine. Add the coconut milk and flavor extracts. Beat in the sugars till smooth. Add the flour mix a little at a time and beat until the batter is smooth.

Stir in the coconut and chocolate chips by hand.

Pour the batter into the prepared cake pan and bake in the center of a pre-heated oven, until the cake is set in the center [cake should spring back to light touch]. At high altitude, this cake took 35-40 minutes to bake. At sea level, baking it at 350 degrees, I'd check it at 30 to 35 minutes; but note, it may take longer. Use your experience to judge what's best for baking a cake in your oven.

Cool the cake on a wire rack. It was delicious slightly warm. Slice and wrap leftover pieces for freezing.

Makes one 9-inch cake [round or square].

This sturdy cake works well with shaped birthday cake molds- thanks to Childlife for sharing this info; she made a train shaped birthday cake with this recipe, and it unmolded "like a dream".


Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

If you do not use Pamela's Ultimate Baking and Pancake Mix

substitute your own favorite gluten-free baking and pancake mix.

Or make your gluten-free flour combo and add per cup of g-free flour blend:

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon of xanthan gum or guar gum
1/4 teaspoon sea salt

GF/CF folks: Make this cake dairy-free by using your preferred self-rising casein-free flour mix and dairy-free chocolate chips.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 



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