Eating Seasonally: A Simple Summer Cake

A simple cake for summer days, topped with fresh fruit and feverfew from the garden. Everyone needs a go-to no-fail chocolate cake recipe for their books, so I’m sharing mine with you. You can top with your frosting of choice, but I went with a coconut whipped cream for this one.

What you need:

For the cake:

• 1 cup of organic all purpose flour

• 1/2-1 cup of organic cane sugar (this will be based on personal preference, I don’t like a lot of sugar so I do way less)

• 1/2 cup of organic cacao or cocoa powder

• 1 teaspoon of non-GMO aluminum-free baking powder

• 1/2 teaspoon of sea salt

• 1/2 teaspoon of baking soda

• 1/2 cup of organic milk of your choice

• 1/4 cup of organic coconut oil

• 1 organic pasture-raised egg

• 1/2 teaspoon of organic vanilla extract

• 1/2 cup of filtered water, boiling or freshly brewed coffee

For the frosting:

• 2 cans of organic coconut cream, chilled

• Organic cane sugar to taste

• A splash of organic vanilla extract to taste

To make:

Step 1:

In a stand mixer, place all wet ingredients (except the boiling water) and sugar, combining on low speed. Meanwhile, mix together dry ingredients in a separate bowl.

Step 2:

Slowly sift in the dry ingredient mixture into the wet, mixing on low speed.

Step 3:

With the mixer still on low, pour in the boiling water slowly so that it doesn’t splash out, and then beat on medium-high speed for 60 seconds to add air to the batter.

Step 4:

Pour the batter into 2 greased cake pans for a layered cake, or one pan for a sheet cake style. Bake on 350 F for 15 minutes or until a knife comes out clean.

Step 5:

Flip the cakes out of the pans gently onto a cooling rack. Allow to cool completely before frosting, or else it will melt right off!

Step 6:

To make the frosting, scoop out the cream of 2 cans of coconut cream, putting the liquid aside. You can save the liquid for future smoothies. It’s important that your coconut creams have chilled in the fridge at least overnight, so that the cream and water is separated and you can easily scoop it out. Just like when making whipped cream with dairy, the cream has to be very cold in order to whip properly. Add the cream to your stand mixer with the whisk attachment. Beat on high while adding in sugar and a splash of vanilla, stopping frequently to scrape down the sides and taste-test. I don’t measure the sugar or vanilla when I make this, I simply whip it up to taste. Once stiff peaks form, your whipped cream frosting is ready. Place the frosting back in the fridge if you aren’t using it right away, because it will melt on a hot summer’s day.

Step 7:

Once the cakes are cooled, frost them and layer them as desired, topping with fresh berries and feverfew or chamomile flowers for garnish. In my opinion this cake is best if it’s been refrigerated for a few hours before serving.

Enjoy!

Let me know how these turn out for you if you make them! I love seeing pictures of your creations using our recipes. Tag me on instagram @girlincalico so I can see + share! Until next time!

While it is not always specified in my recipe or directions, please know that it is my recommendation that all ingredients are sourced organic, non-gmo, and local when possible.

printable version:

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