A Light, Gluten-Free Chocolate Cake for a Rainy Winter's Day
A light and fluffy chocolate topped with a thick, indulgent layer of creamy chocolate frosting. The coconut sugar lends the entire cake with a rich undertone of caramel. An absolutely perfect cake to brighten the spirits on a dark and blustery winter day.
celebration • sweet treats • winter
There is just something about rainy days that makes me want to bake a cake.
The sound of the rain drumming down on the roof; the silvery beads of raindrops clinging to the windowpanes. It just feels the perfect backdrop for sifting flour and cracking eggs.
And when you slide the tins of batter into the oven, there is nothing more satisfying than gazing out at a rain-streaked landscape while the room fills up with aromas of chocolate and sugar and warmth.
If you’ve ever tried to bake a cake on a sunny day, you’ll know it just isn’t the same.
Perhaps too, there is some instinctual need to brighten a gloomy day with something a little more indulgent. There is nothing like a cake, after all, for infusing the atmosphere with a festive note of bonhomie.
Set a cake on the table, and the day is suddenly elevated to a new realm. Birthdays, holidays, anniversaries; all are punctuated by the inevitable presentation of the sacred cake. It turns an ordinary day into an occasion.
The last few months have been a slog of hard-work, spending endless hours in front of the computer learning how to center a button below an image or making and re-making chocolate cakes until I found the one that was as light and fluffy and chocolatey as I was hoping for.
And here I am today, finally able to share with you what I’ve been dreaming up for so long. Let’s light the candles, listen to the rain coming down, and celebrate the small things together. Here’s to beginnings!
A light, gluten-free chocolate cake for a rainy day
Total Time 55 min
For the cake
1 cup (150 g) coconut sugar
1 1/3 cup (150 g) almond flour
10 tbsp (100 g) brown rice flour
11 tbsp (60 g) cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup (170 ml) maple syrup
10 tbsp (150 ml) milk of choice
2 medium eggs (beaten)
1 tsp vanilla extract
For the frosting
1 cup (250 g) heavy whipping cream
1 1/2 cups (230 g) coconut sugar
6 oz (175 g) baking chocolate
5 oz (130 g) butter
1 tsp vanilla
1/8 tsp salt
FOR THE CAKE
Preheat the oven to 350f (180c). Grease two 8-inch cake tins and line the bottoms with parchment paper (Note: I used two 6-inch tins to make a slightly taller cake).
Mix together the coconut sugar, flours, baking powder, baking soda, cocoa powder and salt in a large bowl.
Make a well in the center of the mixture and add the maple syrup, milk, eggs and vanilla extract. Mix until you have a formed a batter.
Pour the mixture into the prepared tins and bake for 20-25 minutes, or until the cake is beginning to pull away from the sides of the pan and a cake-tester inserted into the center of the cake comes out clean. Try not to open the oven until the baking time is nearly complete as the sudden heat loss can cause this cake to fall if it hasn't set up properly.
Once cooked, removed from the oven and allow to the cakes to cool for at least 15 minutes in their tins before removing. Cool completely before icing.
FOR THE FROSTING
In a medium saucepan, bring the cream and coconut sugar to a boil over moderately high heat. Then reduce the heat to low and simmer, stirring frequently, until the liquid reduces slightly, about 5 minutes.
Pour the cream and sugar mixture into a medium bowl and add the remaining ingredients. Let the mixture sit for a few minutes, stirring occasionally, until the chocolate and butter have melted.
Submerge the bowl into a larger bowl of ice water, taking care that none of the water gets into the frosting mixture. Using a hand-held mixer, whip the frosting on medium speed until it becomes thick and glossy and has reached a spreadable consistency, about 5 minutes. Use immediately.
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