Grain-Free Chocolate Basil Cake

piece-of-chocolate-basil-cakeSo let’s make some cake.  Ready, set, go!!!  This will be a gluten-free, grain-free cake.  If you want to just use a regular recipe, go here.  I do not tolerate typical grains and gluten, so hence the grain and gluten free.  I understand there are a lot of specialty flours out there, however, I will only be using three types of flours:  almond, tapioca, and coconut.

Let’s prepare the pan first.  You can always grease and flour the pan; on the other hand, I grease it with cooking spray, and line it with parchment paper.  It’s easy; I just lay the pan on the parchment paper, draw around it, and cut.

lined-pan-chocolate-basil-cakeDon’t worry if its not even.  It will be after baking.  Now, throw the sugar and basil in the food processor, and chop until fine.

sugar-basil-chocolate-basil-cake

Basil is wet, hence the condensation on the side of the food processor.  Dump into bowl and combine with melted butter and cocoa.

sugar-butter-basil-chocolate-basil-cake

Add eggs one at a time and mix until smooth.  Beat in baking soda, vanilla, and salt.  Now the flours, one at a time, and stir lightly.

cake-batter-chocolate-basil-cake

Place batter in prepared pan.

cake-batter-in-pan-chocolate-basil-cake

Bake approximately 22 minutes or until toothpick comes out clean.  Transfer to wire rack to cool.

baked-cake-chocolate-basil-cake

After cake is completely cool, frost with chocolate sour cream frosting.

To make the frosting, start by combining the powdered sugar and cocoa.

sugar-cocoa-chocolate-basil-cake

In a different bowl, use low speed on an electric mixer to beat sour cream and melted chocolate.

sour-cream-chocolate-basil-cake

Now, slowly add sugar mixture, beating until completely combined.  With the addition of the vanilla, beat for one minute.

final-frosting-chocolate-basil-cake

Chocolate Basil Cake

1 c. sugar

1 c. packed fresh basil leaves

5 T. butter

1/2 c. cocoa

2 large eggs

1/2 t. baking soda

1 1/2 t. vanilla

1/4 t. salt

1/4 c. + 2 T. almond flour

1/4 c. tapioca flour

1/8 c. coconut flour

Heat oven to 350 degrees.  Prepare baking pan, by greasing and flouring or using parchment paper.

Process basil and sugar in food processor and then transfer to bowl.  Combine with melted butter and cocoa.  Add eggs one at a time and mix until smooth.  Beat in baking soda, vanilla, and salt.  Next the flours, one at a time, and stir lightly.

Place batter in prepared pan.  Bake approximately 22 minutes or until toothpick comes out clean.  Transfer to wire rack to cool.

After cake is completely cool, frost with chocolate sour cream frosting.

Chocolate Sour Cream Frosting

1 1/2 c. powdered sugar

3 T. cocoa

6 T. sour cream

1 oz unsweetened chocolate, melted and cooled

1/2 t. vanilla

Combine powdered sugar and cocoa.

In a different bowl, use low speed on an electric mixer to beat sour cream and melted chocolate. Slowly add sugar mixture,  beating until completely combined.  With the addition of the vanilla, beat for one minute.

finished-cake-chocolate-basil-cake

Need basil?  Go here.

This post was shared over at Hope in Every Season,  Too Much Time on My Hands Lamberts Lately, and Rosilind Jukic.

 

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