Fairly easy gluten free cake

[killing_rose]

Ingredients for cake:

1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
6 eggs
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
Cinnamon
Nutmeg

Ingredients have been put in the order they get added to recipe; my Kitchenaid stand mixer made my life easy, though could be (original recipe was) in blender. Ditto hand mixer or any of those.

Accessibility notes: This would work with store bought icing; if you set out the ingredients, not a lot of back-and-forth. I was running on a pretty major spoon deficit today and did not hurt myself, the cake, or our kitchen.

Icing:
Capful of vanilla
Block of cream cheese
Margarine (about 1/4 cup or so)
1/4 of powdered sugar

(Make certain that the cheese and margarine are soft and whip together in mixer. If you like sweet icing, increase the sugar; I don't. The icing was a bit gritty, due to using frozen cream cheese, but I knew the risk I was running. Too blessed tired to give a damn.)

Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)

I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.

Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.

Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.

Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.

Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.

Let cool, ice the cake. We served with chopped strawberries.

Comments

[jesse_the_k]

That looks delicious! I like your techniques notes. Does the frosting serve a structural purpose or could I pass on that and serve with whipped cream & berries?

[killing_rose]

Because I didn't oil the pans enough, the icing served a structural purpose today. However, in general, whipped cream and berries should totally work. This isn't a cake I'd recommend without whipped cream or some other topping--the coconut flour does mean that some form of topping is probably needed.

Thanks! I-- Well, original recipe meant there was no damned way I could go back and figure out how I adapted it, and since I'm keeping this recipe, I needed to be able to track what I did and why.

[inquisitiveraven]

Do you know about how much the finished cake weighs? I have a bread maker with a "cake" setting (also usable for quick breads) and I'm thinking about throwing the ingredients into it. The machine cycles are based on the weight of the finished product.

[killing_rose]

I apologize for the fact that I missed this at the time.

Unfortunately, no, I don't--I don't cook by weight, and I rarely, if ever, weigh the finished product.