Paleo Chocolate Cake

August 31, 2020

Paleo Chocolate Cake

Everyone loves chocolate cake. It's a staple for celebration or even for a Sunday treat. With Fathers Day just around the corner, what are you making to celebrate?

This recipe is paleo, dairy free, gluten free yet fudgey and delicious! Its a must try for your family and one I think you'll go back to time and time again. No need to sacrifice texture and flavour here!

 

Paleo Chocolate Cake

Author: Adrian Harlan

 

Ingredients:

Cake:

  • 3 cups blanched almond flour
  • 1/4 cup coconut flour
  • 3/4 cup raw cacao powder
  • 1/2 cup unrefined coconut sugar
  • 2 teaspoons baking soda
  • 1 teaspoon fine Himalayan salt
  • 1/2 cup coconut oil, melted
  • 1 cup full-fat coconut milk
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw honey

 

Middle Layer:

  • 380g can full-fat coconut milk
  • 2 tablespoons raw honey
  • 4 tablespoons raw cacao powder
  • 1/2 teaspoon vanilla extract

Chocolate Frosting:

  • 6 tablespoons full-fat coconut milk
  • 3/4 cup semisweet mini chocolate chips, dairy/soy-free brand

 

Instructions:

Cake:

  1. Preheat oven at 175 degrees. Grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper.
  2. In a large bowl, mix together the almond flour, coconut flour, cacao powder, coconut sugar, baking soda and salt.
  3. In a separate bowl, whisk together the coconut oil, coconut milk, eggs, vanilla and honey.
  4. Using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
  5. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 160 degrees. Cook until toothpick comes out clean.
  6. Let cake cool completely then cut horizontally in the middle.
  7. Spread the chocolate ganache over the bottom half of the cake and refrigerate for 30 minutes.
  8. Top with other half of cake, then spread the chocolate frosting over the top and sides of the cake.
  9. Sprinkle top with shaved dark chocolate if desired.

Middle Layer Chocolate Ganache:

  1. In a medium saucepan, bring the coconut milk and honey to a light boil.
  2. Simmer on low heat for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk.
  3. Mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth.
  4. Let it cool and refrigerate until cake is ready.

Chocolate Frosting:

  1. Melt the chocolate chips in a bowl over simmering water (double boiler).
  2. Mix coconut milk with melted chocolate until all is combined and smooth.
  3. Let cool for 5 minutes before icing the cake.