![]() I like Silk brand (not sponsored, just my preference), but other brands will work too. Whipping cream – To keep this cake dairy-free, the frosting is made using dairy-free whipping cream. I used fine sea salt, but you can also use table salt. Vanilla – Use real vanilla extract to enhance the flavours of the cake and frosting. Make sure you bring them to room temperature before beating them together with the sugar.īaking soda – While the eggs definitely help this cake rise, a little baking soda is also required to help with leavening. (You’ll need four eggs!) They also add moisture and a fluffy texture. Avocado oil and liquid coconut oil may also work.Įggs – Eggs are an essential ingredient to help this gluten-free cake rise. I used extra virgin olive oil, but you can use olive oil, canola oil or vegetable oil. Oil – A little oil also helps create a moist crumb in this cake. Maple syrup – I opted to use a little maple syrup for additional sweetening but also to add more moisture to the cake. Brown sugar typically adds more moisture to baked goods compared to coconut sugar. You may be able to substitute with brown sugar, but I haven’t tested it. Sugar – I used coconut sugar to sweeten this cake as I love how the caramel flavour complements the cocoa powder. I tested this recipe with natural cocoa and did not like the flavour or texture. Natural cocoa has a lighter colour and a milder flavour. If you use almond meal or ground almonds, the cake may end up a little crumbly as they have a coarser texture.Ĭocoa – For a rich and more intense chocolate flavour, I decided to use Dutch-processed cocoa for the cake and frosting.
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