It’s not every day that Craig Ballantyne asks you to bake him a birthday cake, so when he does you roll your sleeves up, pull out all of your best gluten-free baking techniques and head to the kitchen on a mission. A mission that results in mouthwatering Oreo Cake!!
For those of you who don’t know my buddy Craig…he’s the editor of Early to Rise, a contributing author to Men’s Health and Women’s Health magazines, the creator of Turbulence Training, a certified personal trainer with all the best certifications and (most importantly to me) he’s the guy who really pushed me to start writing cookbooks.
He’s also the guy that created the unusual “6-Minute to Skinny” Secret. Craig has helped tens of thousands of people lose weight and look great over the last 15 years. When he discovers something new and exciting – I pay attention. You should too.
Without Craig’s encouragement I never would have written The Recipe Hacker cookbook, or my Fat Burning Meals program, or my Family Friendly Fat Burning Meals program. So for that I will always be grateful. And I will always bake him awesome, gluten-free birthday cakes 🙂
- 3 cups blanched almond flour
- ¼ cup coconut flour
- ¾ cup unsweetened cocoa powder
- ¾ cup coconut palm sugar
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- ½ cup coconut oil
- 1 cup coconut milk, canned and full fat
- 3 eggs
- 1 Tablespoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup raw honey, melted
- ¼ cup dark chocolate pieces, finely chopped
- 2 (13.66oz) cans coconut milk, full fat, chilled
- ¼ cup raw honey
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon coconut oil, melted
- pinch of sea salt
- 10oz dark chocolate pieces
- 4 Tablespoons coconut oil
- 1 Tablespoon maple syrup
- Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper. Grease the pan with coconut oil.
- In a large bowl combine all of the dry ingredients. Mix will until all of the lumps disappear. In another bowl combine all of the wet ingredients. Mix well and then add the dry to the wet. Mix until fully combined and then add in the chocolate pieces.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until golden and cooked through. Remove from oven and cool.
- Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Ever! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
- Combine the cream with the remaining ingredients in a mixing bowl. Beat with an electric whisk until creamy. Chill for 10 minutes.
- In a double boiler over low heat, melt the ingredients together, mixing often until smooth.
- Use a long serrated knife to slice the cake in half, horizontally. Place the bottom cake piece on a cake plate. Top with the whipped cream. Top with the remaining cake piece and frost the top with the chocolate ganache. Chill until party time. Enjoy!
Update: It turns out that, scrumptious as it is, the Oreo Cake was not meant for long car rides…the coconut whipped cream is too fragile. Ahhhhhh! So the cake that actually made it to San Diego (pic below) was the recipe above, but instead of that beautiful, white cream layer, I simply filled the cake layer with more chocolate ganache frosting. The cake below is sturdy! And very chocolatey 🙂 As for CB, hopefully he doesn’t miss the cream layer too much!