When you follow a Paleo lifestyle, you can commemorate special events with sweets, too. Try this recipe for coconut chocolate cake to take to a party or special occasion — no one will notice the difference in taste your Paleo cake!
Preparation time: 30 minutes, plus chilling time
Cooking time: 17 min
Yield: 10 servings
Coconut Layer (see recipe below)
Chocolate Glaze (see recipe below)
1-1/2 cups blanched almond flour
1/2 cup raw cacao powder
1/2 cup organic coconut palm sugar
1/8 teaspoon salt
2 room temperature eggs
1/4 cup coconut oil, melted
1/3 cup full-fat coconut milk
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of an 8-inch removable-bottom cake pan with coconut oil and cover the bottom of the pan with a cut piece of parchment paper.
Mix the almond flour, cacao powder, coconut sugar, and salt.
In a separate bowl whisk the eggs, coconut oil, coconut milk, and vanilla.
Using a rubber spatula, gently mix the dry ingredients and wet ingredients together. Mix just until ingredients are combined; don't overmix.
Spread the batter evenly in the pan and bake until a toothpick inserted into the center comes out clean, approximately 17 minutes. Cool on a wire rack.
Spread the Coconut Layer evenly over the cooled cake, followed by the Chocolate Glaze. Refrigerate for about 30 minutes or until the glaze is set. Keep refrigerated.
Coconut Layer
1-1/2 cups unsweetened shredded coconut
1 tablespoon raw honey
1/3 cup blanched almond flour
1/4 cup coconut oil, melted
1/4 cup full-fat coconut milk
Mix all ingredients together until everything is well combined.
Chocolate Glaze
1/2 cup Paleo-friendly 70-percent dark chocolate
1/2 cup full-fat coconut milk
Slowly melt the dark chocolate in a bowl over simmering water (double boiler).
When the chocolate is melted, stir in the coconut milk and mix until the glaze is smooth.
Per serving: Calories 496 (From Fat 361); Fat 41g (Saturated 25g); Cholesterol 38mg; Sodium 69mg; Carbohydrate 28g (Dietary Fiber 6g); Protein 9g.