Coconut In The Mud Cake Gluten And Potentially Dairy Free Recipes

DAIRY FREE GLUTEN FREE COCONUT LAYER CAKE

Steps:

• Preheat the oven to 350F. Line 2 9inch round cake pans with a parchment paper circle and lightly grease OR lightly grease and dust with gluten-free flour.
• In a bowl, whisk together all of the cake batter ingredients until smooth.
• Divide evenly between the 2 pans and bake until a toothpick comes out clean, 25-28 minutes.
• Let cool before removing from the pans.
• In a stand mixer, or using a heavy-duty hand mixer, whip the Earth Balance Vegan Buttery Sticks and the coconut milk solids for approx 5 minutes. It should become fluffy and smooth. If it isn't there yet, just keep whipping. Mine tend to look curdled at first.
• Add about half the powdered sugar and the coconut extract, and whip until smooth.
• Gradually add more powdered sugar until you have a smooth, spreadable, and not runny frosting. I used the whole bag, but you might need less depending on how much liquid was left in your coconut solids.
• Preheat the oven to 325F. Spread the shredded coconut evenly on a baking sheet. Bake, stirring every 2 minutes for 5-10 minutes or until it is beautifully toasted. It will toast quickly, so keep a close eye on it.
• Carefully trim any dome off of the top of each cake layer using a serrated knife.
• Place the one layer in the center of your cake plate or stand, securing it with a dab of frosting (optional.)
• Spread a layer of frosting on the top, sprinkle with toasted coconut (optional) and then center the second cake layer on top.
• Place strips of wax paper on the cake plate, slightly under the edge of the cake, so that the cake plate stays clean while frosting(optional.)
• Spread the rest of the cake with an even layer of frosting.
• Sprinkle and gently press toasted (or untoasted) coconut all over the cake.
• If you used wax paper strips, gently pull them away from the cake before serving.

GLUTEN-FREE & DAIRY-FREE MUD CAKE

Steps:

• Whisk eggs and coconut sugar with an electric mixer for about 5 minutes.
• Add maple syrup and vanilla and stir with a spoon until combined.
• Melt the chocolate in the microwave. Mix peanut butter with the melted chocolate.
• Mix flours, cocoa powder and baking powder together. Add the dry ingredients into the egg-mixture and stir.
• Add the chocolate-peanut butter mixture to the batter and stir until smooth.
• Pour into a greased small cake tin (I used a 20 cm cake tin). Cook at 180 Celsius degrees (350 in Fahrenheit) for 8-10 minutes. Serve with vanilla ice cream, for example.

GLUTEN-FREE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.