FUDGEY PALEO CHOCOLATE CAKE

I'm betting I am not the only one in the universe that has to deal with a chocolate craving when it hits you from straight out of left field.  That sudden need to have anything chocolate hit your taste buds can not be quenched by anything outside of chocolate. What do you do however if you are restricted to no dairy, grains or refined sugars? There aren't many amazingly good choices out there, more often than not everything tastes like cardboard; that is until now.  

This chocolate cake recipe is moist, "fudgey" and totally hits the spot so you can enjoy all this goodness with less guilt, i will warn you though; it is extremely rich so you will be able to get several more servings out  of it (i know i did). 

Now about the sweeteners used in this recipe: one of the cornerstones of the paleo diet is that refined sugars are a definite no go so for this recipe we use coconut sugar and maple syrup as the sweeteners. for the flour we use almond flour, 4 tablespoons of flax meal and 2 tablespoons of arrowroot flour to get that perfect fudgey texture, and if you really like chocolate you can throw in some chocolate chips. For my recipes I use LILLY'S CHOCOLATE CHIPS to ensure that they stay paleo. 

 

INGREDIENTS

1 cup almond flour

1 cup cocoa powder

1 cup maple syrup

1 cup coconut sugar

4 large eggs

4 tablespoons milled flax meal

2 tablespoons arrowroot flour

2 teaspoons vanilla extract

1 teaspoon salt

chocolate chips (optional)

For the icing

1 cup cream of coconut

1 3/4 cup chocolate chips

1/4 cup cocoa powder

METHOD

1. Refrigerate the cream of coconut for 24 hours or at least overnight especially if the temperature is warm or humid;

2. Preheat oven to 350 degrees and prepare your baking pans, I used one 8" pan and sliced my cake into several layers;

3. Using a food processor or a large mixing bowl, combine all ingredients and stir till smooth and add chocolate chips (optional);

4. Pour the batter into the prepared pan and if you are using multiple pans make sure that the batter is evenly distributed, bake at 350F for at least 18 to 25 minutes or until a skewer comes out clean; 

5. For the icing, melt the chocolate chips in the microwave at 50% power or in a double boiler;

6. Set your mixing bowl in the freezer to chill for 15 minutes, scoop out the solid part of cream of coconut and put in the chilled mixer.  Add in the melted chocolate and cocoa powder and mix till well combined;

7. Layer, fill, stack and ice your cake and it is ready to enjoy. 

Wishing you all things sweet, 

Minerva

 

 

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