Paleo Chocolate Cake

My family and I have been eating Paleo for about 8 years now. Early on there were hardly any foods or cookbooks available for this lifestyle but now you couldn't possibly read all of the great resources!

(Click here for my post on my favorite Paleo, Whole 30 and Keto cookbooks)

One of the most difficult aspects of this lifestyle change was finding desserts that actually tasted good and had normal consistency! Again, nowadays you can't leave places like Whole Foods or Central Market without finding twenty Paleo desserts to buy, but 8 years ago the shelves were empty in this arena. We have experimented with hundreds of recipes over the years, some of which were triumphant success stories, and others which were abysmal failures...Paleo applesauce "pancakes"...no thanks. 

If I had to select just ONE dessert to make for the rest of our days, it would be a cake I came across years ago on Rubies and Radishes. It bakes perfectly every. single. time. and never, ever disappoints! We follow her recipe to a T - cake and frosting - but I prefer using a bundt cake dish. I use a ceramic or nonstick dish and coat it liberally with coconut oil spray before pouring in the batter. 

Please visit Arsy's website for a plethora of other amazing recipes! 

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Cake Ingredients (via Rubies and Radishes)

1 cup chocolate chips, melted in a double boiler (I RECOMMEND THIS BRAND BECAUSE IT IS DAIRY, SOY AND NUT-FREE)
2 tablespoons coconut oil
2 cups coconut cream (I ALWAYS USE THIS COCONUT CREAM)
1/2 cup honey (FIND RAW HONEY HERE)
8 eggs
2 teaspoons vanilla (I USE THIS ORGANIC, GLUTEN-FREE BRAND)
1 cup coconut flour, sifted (MY NEW FAVORITE COCONUT FLOUR!)
1/2 cup cocoa powder, sifted (I USE THIS ORGANIC, FAIRLY TRADED BRAND)
1/2 teaspoon sea salt
1 teaspoon baking soda (I USE THIS NATURAL BAKING SODA)

  1. Preheat oven to 350F

  2. While the oven is preheating, melt the chocolate and the coconut oil in a double boiler

  3. Prepare the cake pans, by lining the bottom with parchment paper and greasing the sides with coconut oil. Set aside.

  4. In the food processor combine the eggs, coconut cream, vanilla, melted chocolate and honey.

  5. Then add the sifted coconut flour, cocoa powder and salt (I sift them all together) to the food processor.

  6. Once everything is all combined, add the baking soda and give it one last whirl. It is important that you add the baking soda right before the cake goes into the oven. If you add the baking soda to early, your cake may fall flat.

  7. Evenly distribute the batter between the two cake pans.

  8. Bake them for 30 minutes or until a toothpick inserted in the middle comes out clean.

  9. Allow the cakes to cool for 15 minutes

Frosting Ingredients

1 cup chocolate chips, melted in a double boiler (I RECOMMEND THIS BRAND BECAUSE IT IS DAIRY, SOY AND NUT-FREE)
1 cup palm shortening (I USE THIS KIND)
1/2 cup honey (FIND RAW HONEY HERE)
1 teaspoon vanilla (I USE THIS ORGANIC, GLUTEN-FREE BRAND)
2 tablespoons of coconut cream (I ALWAYS USE THIS COCONUT CREAM)
pinch of sea salt
1 pint organic strawberries, sliced

  1. Melt the chocolate in a double boiler

  2. Add the melted chocolate, palm shortening, honey, vanilla, coconut cream and sea salt to a bowl. Use a hand mixer to blend, until it is all well mixed, creamy and smooth.

  3. Using a spatula, spread a layer of frosting on top of one of your cakes. Line the middle of the cake with strawberries. Place the other cake on top of the strawberries. Now frost the sides of the cake and the top. As you can probably tell, I am no pro-cake decorator. I definitely don’t have the right equipment for it, since I only bake one cake a year! This post has some tips on HOW TO FROST A CAKE PROPERLY.

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Experimenting with decorating is one of our favorite things to do as well. The kids love picking out different flowers or fruit to put on top. Have fun with this! 

We were hurrying to bake this to take over to a friend and drizzled warm frosting over it. If you let the frosting cool a bit it turns a nice medium brown color, just as is shown on the Rubies and Radishes site, and is thick and easily spreadable to create a typical iced cake finish. Sometimes we are impatient and just can't wait that long though ;) xxSF.