I made this for my birthday. (It can easily be made dairy-free too.) Oh, did you think it was not possible to have a yummy, moist, chocolatey, tropical cake THAT’S ALSO GLUTEN-FREE? Well, you’re so, so wrong. Excuse me while I have a chocolate-cake-stuffed laugh at your expense. And then go throw up.
Gluten-Free Tropicolate Cake
A Tropical Chocolate Birthday Adventure for Your Face Hole
Makes 1 9″ layer cake. Total time: Roughly 2 hours, or less if you have 2 pans. Serves: 8
- Bob’s Red Mill Gluten-Free Dairy – Free Chocolate Cake Mix
- Stuff the mix says to use (1/3 c butter or dairy-free butter substitute; a cup of regular or non-dairy milk; 2 eggs or egg replacer; 2 tsp vanilla)
- Instead of the lemon juice it says to use, I used about 3 tbsp Pineapple juice
- 1/2 cup shredded coconut
- 1 cup sliced strawberries
Cake Layer/Topping and Tools
- 2 round greased 9″ cake pans (or just use 1 twice like I did). Also a rubber spatula is good to ice with.
- 1 tub Vanilla frosting, mixed with 1/4 cup of pineapple juice (Dairy Free Frosting Recipe here)
- 2 more cups of shredded coconut
- 1/2 cup thinly sliced strawberries
- Cake decorations. I used a random tiny pink elephant I had around. Drink umbrellas would be cute.
Mix all the ingredients for cake together and pour half of the batter into each 9″ pan. Bake according to the instructions on the package. When it’s done, remove from oven and immediately turn layer or layers out onto 2 cutting boards. Let cool completely.
Thinly ice the top of one cooled layer, and sprinkle with coconut and strawberries. Slide the other layer on top of the iced 1st layer. Ice the top of the 2nd layer and the sides of the cake (gently, so it doesn’t crumble). Sprinkle with coconut so that it looks like it’s wearing a fluffy white sweater. Decorate with umbrellas (or, in my case, a tiny pink plastic elephant.) You could also jazz it up with more strawberries on top, or even pineapple rings. Stores well in an airtight container(or at least covered) and refrigerated.