Saturday, January 31, 2015

Paleo Choco Cake

One of my favorite chocolate treat that looks beautiful and tastes amazing! A luscious moist texture and deep chocolate flavor make it great for holidays and special-occasions.


1/3 cup coconut flour
1/4 cup arrowroot
1/4 cup almond flour
1/4 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/3 cup honey
3 eggs
1/3 cup coconut oil  or melted butter
2/3 cup almond milk or coconut milk
1 Tbsp. lemon juice
1/2 tsp. vanilla

For chocolate sauce:
3/4 cup raw honey, or your favorite sweetener.
1/2 cup warm filtered water
1/4 cup melted coconut oil
1 tablespoon pure vanilla extract
1/2 cup pure cacao powder

Preheat oven to 350 degrees. Line an 8″ cake pan* with parchment paper. Combine coconut flour, arrowroot, almond flour, cocoa, baking soda, salt and baking powder in a bowl and whisk to combine.

Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. Pour cake batter into parchment paper-lined cake pan*. Bake at 350 degrees for 17-22 minutes. While the cake is baking, prepare chocolate sauce. In any blender, add the sweetener, warm water, coconut oil, and vanilla.

Blend until the sweetener is dissolved. Add the cacao powder and blend until smooth. Sweeten to taste. The mixture should be quite thick. You can thin it by adding a teaspoon of warm water or more, until it reaches your desired consistency. If you prefer it thicker, add 1 to 2 tablespoons more cacao powder. Remove from oven when toothpick inserted comes out clean.

Cool completely, drizzle Chocolate Sauce generously on top of the cooled cake so it drools down the sides of the cake or frost cake with chocolate frosting  if desired. You could also skip the frosting and serve with berries or Vanilla Coconut Cream Ice Cream. Enjoy!

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