Chocolate Birthday Cake
A beautiful, allergen-friendly celebration layer cake made with tigernut and cassava flours, completely free from grains and dairy.
🎂
Allow both layers to cool entirely before slicing or frosting.
Method
- 1Preheat your oven to 180°C. Grease and line two round cake tins with parchment paper.
- 2In a large mixing bowl, whisk together the tigernut flour, cassava flour, arrowroot, and carob powder until no lumps remain.
- 3In a separate bowl or blender, thoroughly mash the bananas and combine with the honey, coconut milk, coconut oil, ACV, vanilla, and a splash of water if needed.
- 4Pour the wet ingredients into the dry flour mixture and stir steadily until a smooth, even cake batter forms.
- 5Divide the cake batter evenly between the two prepared tins, smoothing the tops with a spatula.
- 6Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the oven, let them rest in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- 8Once fully cooled, layer and frost the cake generously with a whipped mixture of solid coconut cream and carob powder.
Baking
Bake at 180°C for 35–40 minutes.
Ensure the oven is fully preheated. For the best rise, place both cake tins on the middle rack side-by-side without touching the oven walls.
Notes
- For the frosting, chill a can of full-fat coconut milk overnight, scoop out the solid cream at the top, and whip it up with carob powder and a touch of honey.
- Ensure the layers are completely cold before adding frosting, otherwise the coconut cream will melt.
- Store the frosted cake in the refrigerator to keep the structure of the layers firm and fresh.