This light and fluffy Chocolate Angel Food Cake is the perfect addition to any celebration.
Today is a very very special fancy-pants day! Seriously. It’s cake worthy. It’s gorgeous cake-stand-that-I-couldn’t-NOT-buy worthy. It’s no-healthy-food-in-sight worthy. This is a day that deserves chocolate cake and the fluffiest of fluffy frostings.
So are you curious what today is?
Eek, I can’t hold it in any longer!
Today Happy Food Healthy Life is officially three years old!!
I know this isn’t a big deal to you, but this is like celebrating the birthday of my child. Happy Food Healthy Life is like my baby!
I’ve seen it through it’s infant stages where it was so dependent and finicky. I had to do every little thing and we were really both learning together. It was really quite a messy time trying to figure it all out.
Oh, and then there was the toddler stage. Neither of us really liked each other at all during that stage. Sure, it had its cute moments, but often, I felt like it was just throwing tantrums at me for no real reason at all. We are finally out of the toddler stage of the blog and well into elementary school.
Its real personality is coming to life. We’re figuring each other out, and most importantly, I’m getting a sense of what direction it is headed in this blog life of hers (his?… hm…).
Blogging is such an awesome and weird thing, and I am so grateful to have the opportunity to be able to grow this blog from the ground up. From baby to wherever it is now, and to continue to take it to new heights as I learn more that I want to share with you.
And YOU! You are the reason this blog is even a thing! You are why it’s thriving. You are the reason I want to share all the things. All the inspiration. All the motivation. It’s all for you!
The comments you leave. The pins that you share. The connections we make. The emails you send.
Wow you really are just so amazing!
And that is why I wanted to celebrate Happy Food Healthy Life’s 3rd Blogiversary with this wonderful cake. It is my gift to you for being so supportive.
You all know by now that coconut is my obsession. I mean, I probably should have named the blog coconutfrenzy.com or something like that with all the coconut that appears (oh, and there’s more next week!).
With the change in the season, I know I wanted to make something light and airy. Fluffy. Perfect for Easter. Perfect for Spring. Perfect for sticking your fork into and scooping it right into your mouth. I decided to make a chocolate angel food cake, because DUH! It’s chocolate. Nothing goes better with coconut than chocolate.
And the frosting is nothing like that heavy bakery frosting that leaves a gross film in your mouth – blegh. This is light and airy and oh so delicious. And it comes together so easily. I actually really struggle with making frosting that is the right consistency, but this one was so simple and came together with no effort at all!
This week also marks 4 years healthy. 4 years ago this year, I made the conscious decision to kick my disordered eating habits to the curb once and for all. I realized my internal power to make healthy choices. I chose to LIVE!
Thank you so much for making Happy Food Healthy Life a possibility. I couldn’t do it without you!
- 3/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups , divided granulated sugar
- 1 1/2 cups egg whites, , room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspooon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy cream
- ¼ cup powdered sugar
- ⅛ teaspoon salt
- 3/4 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- 1/2 cup coconut flakes
- To make the Chocolate Angel Food Cake: Preheat oven to 350°F.
- Whisk cake flour, cocoa powder and 3/4 cup of sugar together in a large bowl.
- In the bowl of a stand mixer, mix together egg whites, cream of tartar, and salt. Beat until soft peaks form, about 3 minutes or so. With the mixer still running, slowly add the remaining 3/4 cup of sugar. Beat until stiff peaks form, but be sure it's not too much or you'll create butter!
- Reduce mixer to low speed. Slowly add flour, vanilla and almond extract. Gently scrape down the sides as necessary. Be careful not to over mix; it should be just barely combined.
- Pour into an ungreased angel food cake pan. Bake for 30-35 minutes; until the top springs back when you gently press on it.
- Remove the pan from the oven, and invert the pan until it cools completely. Gently run a thin knife around the sides and the bottom until the cake releases.
- To make frosting: Beat the cream, sugar and salt at medium speed until stiff peaks form.
- Fold in the vanilla and coconut extracts.
- Gently, spread the frosting on the cake, with a very light touch so you don't scrape up much of the crumb. You could also make a double batch of frosting in order to make a crumb coat before the outer layer of frosting.
- Once frosted, lightly coat with coconut flakes until completely covered. Remember, any imperfections from any crumbs showing through can be hidden with coconut!
Cake recipe adapted from DinnersDishesandDesserts.com
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Looking for more delicious cakes to celebrate?
Dark Chocolate Cake with Coffee Buttercream – Happy Food Healthy Life
No-Bake Chocolate Strawberry Icebox Cake – Tried and Tasty
Whole Wheat Cinnamon Coffee Cake – Happy Food Healthy Life
Grain-Free Chocolate Cake with Dark Chocolate Ganache – Tasty Yummies
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