- 1 cup butter, softened
- 1-2/3 cups sugar, white or brown whole sugar
- 10 eggs, room temperature
- 1/2 tsp. vanilla extract
- 2 cups Hodgson Mill Coconut Flour-Gluten Free
- 1 cup unsweetened cocoa powder
- 2 Tbsp. cocoa powder
- 1-1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1-1/3 cups whole milk, or half and half
Preheat oven to 350°F. Grease two 9-inch or 8-inch layer pans with
coconut oil and dust with 2 Tbsp. cocoa powder, tap out excess and discard. In
an electric mixer fitted with the paddle attachment, beat sugar and butter together
for 2 minutes. Add eggs in one at a time
and beat at high speed for 3 minutes.
Add in the vanilla while beating the eggs into the butter mixture. In a
separate bowl, combine the dry ingredients and add alternately with the milk to
the butter mixture. Beat batter for
about five minutes on high speed. Spoon
batter into the two prepared cake pans and smooth out tops. Bake in pre-heated oven 30-35minutes or until
a toothpick inserted into the center of the cakes comes out clean. Place pans
on wire rack to cool for 10 minutes before removing cakes from pans. Let cakes
cool completely before frosting.
Cupcakes can be made from this recipe; start
checking for done at 25 minutes.
Variation: peppermint chocolate cake: add 1 tsp.
peppermint extract to the batter and frost with peppermint frosting or frosting
of your choice.
This recipe is adapted from Sarah Shilhavy on
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