One of my favorite traditional family desserts is chocolate cake with boiled icing. Now we're gluten free (for now anyway), grain free, and only using honey as a sweetner, well almost always. This recipe uses maple syrup in the icing and makes a lovely rare treat. I guess honey would probably work just as easily but you just can't beat the maple flavor which is closer to the traditional boiled icing flavor I grew up with since it was made with brown sugar. So here is the recipe!
Grain Free Chocolate Cake:
1 1/2 cup almond flour (finely ground)
1 cup coconut flour
1 cup honey
1/2 cup cocoa powdeer
1/2 cup softened butter
1 1/2 tsp baking soda
pinch sea salt
2 eggs
2 tsp vanilla
2 cups hot water
Preheat oven to 350. Put all ingredients into mixing bowl ( in order) and beat very well. Pour into greased
9 x 13 pan and bake for 40 min.
"Boiled" Icing
4 egg whites
1 cup maple syrup (the real stuff!)
1 tsp vanilla
Put egg whites, syrup, and vanilla into a good size pot. The egg whites will expand quite a bit. Beat with hand mixer over medium low heat until soft peaks form and icing is shiny. This won't take too long, maybe 4 or 5 minutes. Spread over cooled cake. This icing shouldn't sit in the pot too long as it will begin to separate so it's best to make it when your cake is already cooled.
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