So today is a very special day! It’s the 10th Birthday of HeatherChristo.com!!!

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

That is kind of a head-trip to be honest. I can’t believe a decade has passed!! I started out a newly wed and in that time I have had two daughters (who are now seeming quite grownup!) written two books, done television, launched a food line and really changed direction in the focus of what I do here in this little space while filling its archives with 1,738 original recipes. Whoah. (Um, that is the incredibly short version of course!) I mean, I guess that was a lot of action over the last ten years!

I’m not sure that I would have guessed that I would still be doing this, still loving this job, still feeling inspired by food and people and experiences.

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

Thank you to those of you who have been here the whole time. I think there might be a few of you that have been with me for the entire ten year ride! And thank you for those that stuck with me when I radically changed my diet for the health of myself and my children. Thank you for those of you who come and read and share in the food that I am making now. While this space is somewhere that I feel I can be creative and stretch my wings a bit, the heart of it is that it is hear for you. This is my small way of being able to help others, to share in the love of food and family and love through cooking. What makes my heart soar and fills my soul is being able to help you get dinner on your table for you and your family and have it be safe and delicious for everyone.

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

I figured there was no better way to celebrate a Birthday than with a Birthday Cake! And this Chocolate Coconut Raspberry Cake was the perfect thing! Chocolate coconut cake and fluffy raspberry frosting is topped with rich and glossy coconut chocolate ganache and a gorgeous display of berries and edible flowers. (This would also be lovely for Easter by the way!)

**The recipe is for a large cake, made with two 9” rounds. The cake that is photographed is the recipe below HALVED and baked in two 6” pans and then the frosting and ganache are also halved.

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

Chocolate Coconut Raspberry Cake –Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Chocolate Coconut Cake:
  • 2 cups unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 3 cups all purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 cups unsweetened shredded coconut
  • 1 tablespoon xanthum gum
  • 1 tablespoon baking powder
  • 2 teaspoon baking soda
  • 2 teaspoon kosher salt
  • ⅔ cup melted coconut oil
  • 1 Tablespoon vanilla extract
  • Raspberry Vanilla Frosting:
  • 1 cup vegan butter
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsweetened coconut milk
  • 4-5 raspberries
  • Chocolate Coconut Ganache:
  • ½ cup unsweetened coconut cream
  • ½ teaspoon coconut oil
  • 1½ cups vegan chocolate chips or chunks
  • pinch of salt
  • Berries, fruits, toasted coconut and edible flowers for garnish
Instructions
  1. Preheat the oven to 350 degrees and prepare two 9” round cake pans with parchment and coconut oil spray.
  2. Combine the coconut milk and the vinegar and set aside.
  3. Combine all of the dry ingredients in the bowl of a standing mixer fitted with a whisk attachment.
  4. Add the wet ingredients and whisk for about 1 minute until fluffy. Divide between the two prepared cake pans and smooth the top of the batter with an off set spatula. Bake the cake layers for 30 minutes. Set aside to cool.
  5. To make the ganache:
  6. In a medium saucepan heat the coconut cream and oil until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy. Set aside to cool and thicken.
  7. While the cakes are cooling, make the Frosting:
  8. In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and raspberries. Whip until fluffy.
  9. When the cakes are cool, place one round on a cake plate and evenly top with ⅓ of the frosting.
  10. Place the other round on top and finish frosting the cake on the sides and top with the remaining frosting.
  11. I like to chill the cake with the frosting on it for about 15 minutes and then pour the ganache on top of the cake.
  12. Arrange berries, fruits, edible flowers and toasted coconut on the top of the cake. Slice and serve.

 

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So today is a very special day! It’s the 10th Birthday of HeatherChristo.com!!!

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

That is kind of a head-trip to be honest. I can’t believe a decade has passed!! I started out a newly wed and in that time I have had two daughters (who are now seeming quite grownup!) written two books, done television, launched a food line and really changed direction in the focus of what I do here in this little space while filling its archives with 1,738 original recipes. Whoah. (Um, that is the incredibly short version of course!) I mean, I guess that was a lot of action over the last ten years!

I’m not sure that I would have guessed that I would still be doing this, still loving this job, still feeling inspired by food and people and experiences.

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

Thank you to those of you who have been here the whole time. I think there might be a few of you that have been with me for the entire ten year ride! And thank you for those that stuck with me when I radically changed my diet for the health of myself and my children. Thank you for those of you who come and read and share in the food that I am making now. While this space is somewhere that I feel I can be creative and stretch my wings a bit, the heart of it is that it is hear for you. This is my small way of being able to help others, to share in the love of food and family and love through cooking. What makes my heart soar and fills my soul is being able to help you get dinner on your table for you and your family and have it be safe and delicious for everyone.

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

I figured there was no better way to celebrate a Birthday than with a Birthday Cake! And this Chocolate Coconut Raspberry Cake was the perfect thing! Chocolate coconut cake and fluffy raspberry frosting is topped with rich and glossy coconut chocolate ganache and a gorgeous display of berries and edible flowers. (This would also be lovely for Easter by the way!)

**The recipe is for a large cake, made with two 9” rounds. The cake that is photographed is the recipe below HALVED and baked in two 6” pans and then the frosting and ganache are also halved.

Chocolate Coconut Raspberry Cake- Vegan and Gluten Free from HeatherChristo.com

Chocolate Coconut Raspberry Cake –Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Chocolate Coconut Cake:
  • 2 cups unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 3 cups all purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 cups unsweetened shredded coconut
  • 1 tablespoon xanthum gum
  • 1 tablespoon baking powder
  • 2 teaspoon baking soda
  • 2 teaspoon kosher salt
  • ⅔ cup melted coconut oil
  • 1 Tablespoon vanilla extract
  • Raspberry Vanilla Frosting:
  • 1 cup vegan butter
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsweetened coconut milk
  • 4-5 raspberries
  • Chocolate Coconut Ganache:
  • ½ cup unsweetened coconut cream
  • ½ teaspoon coconut oil
  • 1½ cups vegan chocolate chips or chunks
  • pinch of salt
  • Berries, fruits, toasted coconut and edible flowers for garnish
Instructions
  1. Preheat the oven to 350 degrees and prepare two 9” round cake pans with parchment and coconut oil spray.
  2. Combine the coconut milk and the vinegar and set aside.
  3. Combine all of the dry ingredients in the bowl of a standing mixer fitted with a whisk attachment.
  4. Add the wet ingredients and whisk for about 1 minute until fluffy. Divide between the two prepared cake pans and smooth the top of the batter with an off set spatula. Bake the cake layers for 30 minutes. Set aside to cool.
  5. To make the ganache:
  6. In a medium saucepan heat the coconut cream and oil until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy. Set aside to cool and thicken.
  7. While the cakes are cooling, make the Frosting:
  8. In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and raspberries. Whip until fluffy.
  9. When the cakes are cool, place one round on a cake plate and evenly top with ⅓ of the frosting.
  10. Place the other round on top and finish frosting the cake on the sides and top with the remaining frosting.
  11. I like to chill the cake with the frosting on it for about 15 minutes and then pour the ganache on top of the cake.
  12. Arrange berries, fruits, edible flowers and toasted coconut on the top of the cake. Slice and serve.