So good, my seventeen month old couldn’t keep her hands off of it (and weren’t not just talking frosting!)
Recently my best friend (Nathan’s wife, Lacy) had a birthday and we all gathered together to celebrate in this joyous occasion and despite the fact that we had brought the wrong numbers for the top of the cake, our fault admittedly, the cake was a huge success!
Eating clean doesn’t mean you have to sacrifice taste and this cake proves that. The cake itself is fairly dense, providing plenty of chocolate punch per forkful. Sandwiched in-between the layers of decadence you’ll find a small layer of homemade buttercream frosting (recipe to follow soon!) as well as a store bought butterscotch caramel.
This birthday cake was the perfect ending to her birthday celebration and she felt great about it because most of the ingredients used were unprocessed. If you are eating clean, this recipe might be for you!! Everyone (even the non clean eaters) loved it!
- 2 cups whole wheat flour (I think whole wheat pastry flour would work even better)
- ¾ cup unsweetened cocoa powder
- 1½ TBS baking powder
- 1½ cups raw sugar (turbinado)
- ¼ tsp salt
- 2 eggs, slightly beaten
- 1½ tbsp vanilla extract
- 1½ cups whole milk
- ⅔ cup coconut oil or softened butter (unsalted)
- Preheat the oven to 325 degrees.
- Butter and flour a 9x13 pan and set aside. (This recipe would work also in two 8 inch round pans)
- Combine all dry ingredients (flour, cocoa powder, baking powder, sugar, and salt) and whisk together.
- Combine all wet ingredients (eggs, vanilla, whole milk, and coconut oil) and mix well.
- Add wet mixture to dry mixture and beat until smooth.
- Spread batter evenly into the pan and put it in the oven.
- Bake for 35 to 40 minutes, or 25 minutes if you are using two 8 inch pans, until the top springs back gently when you touch it or a toothpick comes out clean