Tuesday, April 25, 2017

Chocolate Buttercream Birthday Cake

Well, I said I have been doing a lot of baking lately and it turns out I made another birthday cake the same week of my birthday to celebrate with some friends who all had our birthdays within a 6-week stretch. We work together as facilitators and hosts for Holistic Health Woman's Solitude Retreats. It is our heart and desire to give women a space to breathe, heal and rest with yoga, outdoor hikes, meditation and naps. Or a place to take the next steps of self-love and self-care, or even a place to explore what are the next steps for relationships, career or whatever may be stopping you from becoming what the Divine created you to be. It truly is a special 3 days of these women being loved on and nourished in mind, body and spirit. So, it was fitting that we would offer love and celebration to ourselves as we encourage and desire other women to do for health and love.

I love an opportunity to be intentional about pouring love into food that shows love to people and that was this cake for my friends. I had some of those organic strawberries on hand and tried my hand at making some strawberry hearts to bring more love. It's sometimes the little things that make that make the biggest statement. I wanted to share this recipe as well just for the fun and love of it.... it is closely based on my Chocolate Snow Cake that I made last Christmas with dates and cherries. So this cake is extra moist and thick and creamy. Super delicious and perfect for any GF friend looking to celebrate a birthday or special occasion. I hope you give it a try and of course....MUCH LOVE and HAPPY BAKING, xoxo
Chocolate Buttercream Cake Recipe
{free of gluten, soy, corn, nuts and seeds, and optional dairy}

1 1/4 cup of gluten free oat flour
2/3 cup white rice flour
1/3 cup of tapioca flour
1/3 cup of potato starch
1 TB of coconut flour
3/4 cup of coconut palm sugar
1/2 cup of cocoa powder
2 ts. of baking powder (I use Hain brand)
1 ts. of baking soda
1 ts. of sea salt

1/4 cup of applesauce
1/3 cup of maple syrup
1 cup of date puree ***This involves pouring 1 cup boiling water over 1 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance.

1 ts. of pure vanilla
1 cup of warmed coconut oil
1 cup of coconut milk beverage (I use So Delicious)
2 TB of apple cider vinegar

1/2 cup of chocolate chips morsels (Enjoy life brand)

First grind your GF oat flour and mix well with all the other dry ingredients. Then mix in the wet ingredients, date puree and lastly the warmed oil. Mix well and you will start to see the vinegar and baking powder do it's work and make the batter poof up a bit. Fold down and then mix in the chocolate chips. 

Pour in a coconut-oil-lined baking pan. I baked in 2 9x9 circle pans to layer. But you could also do a bundt or angel food cake pan. In the 9 inch pans, bake in a 350 degree oven for 30 minutes or until it is no longer wet and giggling. If you bake in a bundt type pan, then you will keep in the oven for around 45 minutes instead.

The cake should show a clean toothpick from the middle of the cake and firm, but soft. no wetness. Pull from the oven and let it cool completely. 

Choclate Buttercream Frosting Recipe
16 ounces or 2 cups of  soft ROOM TEMPERATURE butter of choice
(I have used Earth Balance Soy-Free, Kerrygold-Irish butter Dairy, and even have used butter-flavor Spectrum Organic Shortening)

1/2 cup of maple syrup (or honey if you prefer the taste)
1/3 cup of organic powdered sugar (I use Wholesom Brand to avoid corn starch in the sugar)
pinch of sea salt
1/2 cup of cocoa powder

Put all the above in a large mixing bowl and use a hand held powder mixer, Or dump in a Kitchenmaid mixer and whip up on high for 2 minutes until you get a fluffy frosting. I taste test a few times ;) to make sure it is sweet enough or needs another pinch of sea salt. 
To essemble the cake: 
Find the plate you want to serve on and tip one cake upsidedown to the serving plate. Spread a 1 inch or so thick cover of buttercream frosting and then use a plate to tip the other cake upside down and then while on its top on the plate, turn back side UP on top the the frosting bottom.

Spread a thick coat of the frosting over the top and then to the sides. Use a flat knife or spatula to help smooth over the tops and make it a clean spread top. Then you can decorate with whatever you got. Sprinkles, fruit, chocolate chips.... options are endless.

Do not refridgerate cake before serving. Or if it is very hot before serving you can place in a cooler location to help from melting, but make sure to have it sit at room temperatue for at least 30 minutes before serving for best results.

Cut and Serve! Delish!!

Happy baking and much love xoxo

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