So today is a very special day! It’s the 10th Birthday of 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.
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.
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 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
- Preheat the oven to 350 degrees and prepare two 9” round cake pans with parchment and coconut oil spray.
- Combine the coconut milk and the vinegar and set aside.
- Combine all of the dry ingredients in the bowl of a standing mixer fitted with a whisk attachment.
- 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.
- To make the ganache:
- 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.
- While the cakes are cooling, make the Frosting:
- In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and raspberries. Whip until fluffy.
- When the cakes are cool, place one round on a cake plate and evenly top with ⅓ of the frosting.
- Place the other round on top and finish frosting the cake on the sides and top with the remaining frosting.
- 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.
- Arrange berries, fruits, edible flowers and toasted coconut on the top of the cake. Slice and serve.
Print Recipe
Hi Heather, I just wanted to say thank you for your great blog, recipes and books. I have been following you for years and I always look forward to the new delicious recipes you post, I also love reading the Saturday stuff. I have a few allergies myself so it has been absolutely amazing to have a book and a blog that I know I can rely on for new and delicious recipes that helps me not feeling deprived. I love watching the Facebook live videos, I live in Australia so I can never watch them live but I always go back to watch them later. Thank you for being such an inspiration and helping so many people with allergies to be able to enjoy the food they love.
Oh Mim, that means so, so much to me. I am grateful to have you as part of this community and it makes me so happy that I can help you make navigating allergies easier- please always feel free to send requests!!
Congratulations on you milestone. Wishing you many many more.
Thank you Nechama!! I hope so 🙂
Congrats on 10 wonderful years! I love your blog!
That’s so nice! Thank you Debbie!
Happy blog birthday! That cake is definitely the perfect celebratory recipe.
Thanks Liz!! oh good! glad you like it!
Congratulations!! Thank you for all of the delicious recipes, and for making cooking so much fun!
Thank you so much Kelli!!!
How decadent and pretty!
My 70th birthday is coming up in May. Am I really going to have to bake this (and decorate it!) for myself?? So beautiful!!
Hi Carol!!! Oh I hope not! But if you do, it will still bring you joy!! Happy early Birthday!
What a beautiful cake, Heather! I’m eating your tomato, lentil, and rice soup from Pure Delicious as I write this, and goodness…it is fantastic. About 6 months ago, my husband was diagnosed with Celiac, and our house is now completely GF, and your book was the very first one that I bought to help us transition to a completely new way of life. He was on the AIP diet when I started reading your family’s experience with the elimination diet, and boy was it ever helpful and supportive. Thank you for being such an inspiration to myself, my husband, and all of our friends and family who have supported our GF diet! Happy Birthday 🙂
Quinn, thank you from the bottom of my heart for leaving this note. I am just so glad to hear that I have helped at all, it makes me so happy. Very best to you and your husband!
So, so pretty! Can’t believe it’s both vegan and GF. My girlfriends would love this 🙂
Oh good! Thank you Amy!
Amazing!
Thank you Amina!!
Heather,
If I halve the recipe to bake in the 6″ pans, what would the “new” baking time be approximately?
Thanks. Love your site for our dairy free, egg free, gluten free family. It’s the best.
Thank you for asking Jen- I found the recipe baked in the 6″ pans took 35 minutes~!
What a stunner Heather!! Lovely!
This looks amazing but I have a couple of questions. First, you say bake for 30 mins. I’ve just checked after 30 mins and it’s not done. Should it be until a toothpick comes out clean or is it meant to be soft?
Second, I wasn’t sure what the difference was between coconut milk and coconut cream. I found creamed coconut but that didn’t look right.
Hi Linda! Unsweetened Coconut milk is in a carton in the refrigerated section, or in a box carton on the shelf next to almond milk, or soy milk or you could even use canned coconut milk (although it is much thicker)if you needed to. Creamed Coconut is typically sweetened with sugar and is for cocktails.
It should just take 30 minutes, so I would take it out and let it cool. Gluten free is not the same as regular, so the toothpick will not always come out clean. If you are really worried then bake it another 5 minutes- I just don’t want it to be dry!Please let me know how it turns out!
Hi Heather,
Cake is in the oven as we speak. I had a question about the Ganache recipe. Ingredients listed are coconut cream and chocolate chunks, however instructions say heat coconut cream and oil. How much oil is required , if any?? Thanks!!
Kate! Great catch. 1/2 a teaspoon of coconut oil keeps it shiny, but is certainly not crucial at all. I hope this didn’t trip you up!
Congratulations! This has been quite a journey and truly a groundbreaking one. What a gorgeous cake. If you could find a way to make a DF/GF/EF Princess Cake, I know a little girl who would be very grateful.
Hi Vicki! What classifies as a Princess Cake!?
Hello Heather,
I am a newbie to your website and your new cookbook. I am happy that I found you for many reasons including family members who have multiple allergies. I have a question about the flour used both in this recipe and your book; the Bob’s Red Mill makes two all purpose baking flours one with xantham gum and one without which one are you using? I ask because the one without is recommended for baked goods using yeast and the one with the gum for cookies and cakes and more tender baked goods.
Many thanks,
Elizabeth
Hi Elizabeth! Unless it states 1:1, I am using the regular all-purpose baking flour (it comes in a dark red bag!)