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Rebekah's Chocolate Cake



I've been making this cake since I was 10. I think. I first made it the day my sister

Rebekah was born... and it's kind been her cake ever since.


This simple Chocolate Cake is easy as can be. No Eggs, no beating butter and sugar for ages... just simple pantry and fridge ingredients. Same goes for the frosting! You can of course switch it up for whipped ganache or cream etc. But I just love the simplicity of this particular frosting.






This recipe, photos and testing was baked and written up by my fave girls, Hadassah Byrd and Selah Brooks. They hang with me once a week and I love it so much. We have the best talks and actually get SO MUCH DONE! I love their take on the 'how to' for baking this recipe and I think you will too. Enjoy!





Cake Ingredients:

1 2/3cup All Purpose flour

1/2 cup Cocoa Powder

1 cups Raw Sugar

1 tsp Baking Soda

3/4 cup Milk

3/4 cup Plain Yogurt

1/2 Olive oil

1 tsp Vanilla


For the Frosting:

3 cups Powdered Sugar

1 tsp Vanilla

2 Tbsp Coconut Oil- Melted

1/3 cup Coconut Milk (canned)

1/2 cup Cocoa Powder



Cake Method:

  • Preheat the oven to 350.

  • Add all your dry ingredients to a large bowl and whisk till combined.

  • Add in your wet ingredients while mixing. (you can use a stand mixer, hand held mixer, or just a whisk... this is a really chill cake)

Prep the Cake Pans:

  • Next, get out three round cake pans, and grease them with butter. Get a good amount of butter in your hand, then smear it around your pans, making sure to get all the corners and sides.

  • Sprinkle some flour in the middle of your buttered pans, then move the pan around, making sure the flour touches all the corners. You can bang it around just in case!

Bake the Cake:

  • Now, evenly distribute your batter into the three pans, then bang the pan a few times, getting rid of most the air bubbles. Don't worry too much about this step!

  • At this time you can now chuck those bad boys in the oven, for about 20-25 minutes. A tip for knowing if your cake is done, is looking to see if the sides are pulled away from the pan, and the cake springs back up when you press down.

Frosting Method:

  • Mix all the Frosting Ingredients together in a large bowl. Whip until smooth and shiny

Assemble the Cake:

  • By now your cakes should be out of the oven, and hopefully cool. Allow them to cool fully in the cake pans.

( If they aren't cool by the time you've finished the frosting, then just wait a few more minutes, it's worth waiting because even if the cake is just a little warm, the frosting will not hold)

  • Once your cakes have cooled, you smack those cake pans face down on your counter. they should come out quick and swift.

  • Lastly, you can just frost your cake however you like, and you've finished! A job well done!

xo Selah, Hadassah and Beth

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