I made a gluten-free chocolate coconut cake today, and it was really more out of necessity than anything else. I am often left with bags of half-used ingredients from friends who come over to bake. This past week, I was left with coconut shavings, heavy cream, and a bowl of melted chocolate chips (the two former from chocolate truffles for a friend's valentine, and the latter from a house event). It was, therefore, my duty to use the ingredients, and considering the holiday, a totally appropriate moment to make a cake.
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| The product: Gluten-free chocolate coconut cake with chocolate ganache frosting and toasted coconut. Adapted from: http://loveandduckfat.com/chocolate-coconut-cake-coconut-meringue-buttercream-frosting/ |
I can always count on the swim team to down any baked good I bring to the pool deck. Thankfully, this was no exception. This season I have alternated between gluten-free and egg free (one teammate has Celiac's, another has an egg allergy). Of the two, gluten-free is the hardest. I have tried to mix the perfect ratio of starches and nut flours. Unfortunately, my best result so far has been a pre-made gluten-free flour from the store with ingredients like Xanthum gum (what is that stuff anyway!?!). I had run out of the pre-mixed flour stuff, and instead threw together a ratio of coconut flour, tapioca flour, and potato flour. It sort-of worked...
Flavor-wise, it was chocolate but not too sweet with the tropical vibe of coconut throughout. Texture-wise, I was not so happy. While it was moist and not at all dry, the cake was crumbly from the lack of beautiful gluten strands to hold the structure together. The cake was demolished in minutes, but I am always put into a funky mood after a baked good is less than perfect. I still have a lot to learn about gluten-free baking, and I cherish these learning experiences. I'm still thinking about the cake, and how maybe some things are just not meant to be vegan or gluten-free.
Happy Friday and Valentine's Day!
