Naked Goat’s Milk Chocolate Cake

Last Sunday called for some baking, and this happened (my own recipe)!! The goat’s milk ingredients were inspired by our baby’s cow’s milk allergy. As someone who has studied nutrition and wellness, I was well educated on the health benefits of goat’s milk. As a newborn, William was often ill due to what ended up being a cow’s milk allergy (from the cow’s milk in my diet, as he was breastfeeding at the time). Due to my own necessary dietary restrictions, I was unable to eliminate cow’s milk from my diet completely, which meant we needed another option. Instead of giving William the store-bought formulas on the market, I remembered a homemade baby formula recipe from my years working in nutrition. It relied on a goat’s milk base due to it’s richness and nutritional benefits. William is healthy and thriving on goat’s milk and I have since become a big believer in using it in as many ways as possible.

And so, onto the cake…This is the first recipe I’ve created and I really never set out to be someone that creates recipes. It just happened out of necessity for us and then became an occasional hobby. When my husband tasted this cake, I was nervous, as the ingredients are a bit ‘different’. But he said it was honestly the best cake I’ve made yet.

Naked Goat’s Milk Chocolate Cake

(Gluten Free, No Sugar)

2 cups gluten free flour blend

1/4 tsp xanthan gum (even if your flour blend has it)

2 cups truvia sweetener

¾ cup unsweetened cocoa powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup goat’s milk (or buttermilk if you can’t find goat’s milk)

½ cup goat’s milk butter

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

For the chocolate cake:
  1. (Preheat oven to 350 degress). Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl and whisk to combine.
  2. Add milk, butter, eggs, and vanilla to flour mixture and mix together on medium speed or by hand with a whisk until well combined. Once batter is thoroughly mixed, add boiling water to the cake batter until well combined.
  3. Distribute cake batter evenly between the two round 9-inch cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

This cake is so delicious, that you can eat it “naked” (as in, without frosting it, but what you wear or don’t wear while you eat cake is entirely up to you). Dust it with a little powdered sugar and it’s ready.

However, if you’re looking for something really decadent, top with a simple chocolate ganache.

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