Chocolate Cake Recipe
Try this simple Paleo recipe for a decadent chocolate cake. It’s light, fluffy, moist, chocolaty, and not overly sweet. The middle layer is even made out of a creamy, dairy-free chocolate ganache, so you don’t feel like you’re following any kind of special diet.
Preparation time: 25 minutes
Cooking time: 2 hours, 50 minutes
Yield: 10 servings
Chocolate Ganache (see recipe below; prepare in advance)
Chocolate Frosting (see recipe below)
3 cups blanched almond flour
1/4 cup coconut flour
3/4 cup raw cacao powder
1/2 cup organic coconut palm sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup coconut oil, melted
1 cup full-fat coconut milk
3 large room temperature eggs
2 teaspoons vanilla extract
2 tablespoons raw honey
Shaved Paleo-friendly dark chocolate for garnish (optional)
Preheat the oven to 350 degrees F. Grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper.
In a large bowl, mix the almond flour, coconut flour, cacao powder, coconut sugar, baking soda, and salt.
In a separate bowl, whisk the coconut oil, coconut milk, eggs, vanilla, and honey.
Using a rubber spatula, gently mix the dry ingredients and wet ingredients together. Don’t overmix.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45 to 50 minutes.
If it needs more time, cover the cake with aluminum foil and lower the heat to 325 degrees F.
Let the cake cool completely on a wire rack and then slice the cake into two layers by slicing horizontally about 3 inches from the top.
Spread the Chocolate Ganache over the bottom half of the cake and refrigerate for 30 minutes. Top with the other half of the cake and then spread the Chocolate Frosting over the top and sides of the cake.
Sprinkle the top with shaved dark chocolate (if desired).
One 13.5-ounce can full-fat coconut milk
2 tablespoons raw honey
4 tablespoons raw cacao powder
1/2 teaspoon vanilla extract
In a medium saucepan, bring the coconut milk and honey to a light boil over medium heat; simmer uncovered on low for two hours, stirring occasionally, until the coconut milk reduces by half and becomes thicker and darker (similar to sweetened condensed milk).
Stir in the cacao powder and vanilla until all is combined and smooth.
Let it cool and refrigerate until it’s thickened.
3/4 cup Paleo-friendly dark chocolate chips
6 tablespoons full-fat coconut milk
Melt the chocolate chips in a bowl over simmering water (double boiler).
Mix the coconut milk with the melted chocolate until all is combined and smooth.
Let cool for 5 minutes before icing the cake.
Per serving: Calories 657 (From Fat 469); Fat 53g (Saturated 29g); Cholesterol 56mg; Sodium 550mg; Carbohydrate 44g (Dietary Fiber 9g); Protein 14g.