Allergy-friendly Chocolate Cake Recipe with Coconut Pecan Frosting

I had to come up with a wheat, dairy, egg, soy and sugar free cake for my daughter's birthday.  This is what I did -- and it's really good, too!


Allergy-friendly Chocolate Cake Recipe


2 cups "flour" (I used a combination of barley flour, corn meal, ground flax seeds and tapioca flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
3/4 cup lard or coconut oil
1 cup honey or corn syrup
18 packets of Truvia (or 1 3/4 cup total sugar sweetness equivalent of other sweeteners you tolerate)
1 teaspoon vanilla
2 tablespoons ground flaxseed added to 6 tablespoons water, allowed to rest 5 minutes
1 1/4 cups cold water

Grease a 9"x13"x2" baking pan.  Pre-heat the oven to 350.

Combine the dry ingredients in a bowl and set them aside.  In a mixing bowl with an electric mixer on medium speed, or by hand, beat the fat until it is smoother.  Mix together the fat and sweeteners and beat them until they are creamy.  Add the vanilla and beat it well.  Add the flax and water, continuing to beat, then add the water and beat it until it is smooth.  By hand, add the dry ingredients, and mix until they are just combined.  Pour the batter into the prepared pan and bake the cake for about 25 minutes or until a toothpick inserted off-center comes out clean.  Cool the cake completely before attempting to frost it.

I have made this twice now and the first time I frosted it with a coconut pecan frosting.  The second time, I used a can of sugar-free cherry pie filling.  Both were yummy.  Warning:  This cake is extremely difficult to frost and cut!  It is yummy, though.

Sugar-free and Dairy-free Coconut Pecan Frosting

1 tablespoon ground flax seed + 3 tablespoons water combined and allowed to rest a few minutes
2/3 cup corn syrup or honey
2/3 cup coconut palm sugar (or 2/3 cup sugar sweetness equivalent)
1/4 cup coconut oil or lard
dash salt
1 1/3 cup unsweetened flaked coconut
1/2 cup chopped pecans (or walnuts)

Add the corn syrup, palm sugar and flax seed mixture to a medium sized sauce pan over medium heat.  Add the oil and salt.  Cook and stir the mixture, breaking up the palm sugar as you cook it, until it is thickened and bubbly, about 12 minutes.  Add the coconut and nuts, stirring well.  Cool the frosting thoroughly before frosting the cake.

cSharron Long and Adams Media Corp. all rights reserved