PALEO CHOC CAKE with salted caramel frosting

 [grain-free | paleo-friendly | refined sugar-free | DELISH]

In a large mixing bowl add the following:

  • 2 cups almond meal 

  • 1 cup cacao powder 

  • 3/4 cup coconut flour

  • 2 tsp baking powder

  • 1tsp tsp pink salt 

  • 1/2 cup cacao nibs — [optional crunch]


Then in a smaller mixing bowl— beat the following:

  • 6 eggs (room temp)

  • 1/2 coconut oil (or ghee!)

  • 1/2 cup maple syrup (can sub for coconut sugar— but add more oil/fat if you want to make it more moist! —- embrace FAT for yum!)

  • 3/4 cup nut milk (I used unsweetened almond) 

Pre heat oven to 350F (180c)

COMBINE both bowls and mix super well (use a stand up mixer if you have one — I don’t le sigh so I just did it all by hand… mix mix mix). 

Pour batter into a 9” baking pan (you should have enough to make either 2 pans for a layered cake — or 1 large cake if preferred!) you do you.

Bake for around 40 minutes — until a knife or toothpick comes out clean.

SALTED CARAMEL FROSTING 

  • 1 cup soaked medjool dates (soak overnight or for at least 2 hours in boiling water)

  • 1-2 tbsp lucuma or maca powder (lucuma is more like caramel and a natural sweetener— but maca works too!)

  • 3/4 cup coconut butter / or cacao butter

  • 1/4 cup maple syrup (could sub for coconut nectar or even monk fruit!)

  • 1/2 tsp himalayan salt

  • 1/4 cup date water (use the water from soaked dates)

  • 2 tbsp tahini (totally optional — I just LOVE taste!)

  • 1 tsp vanilla powder

First, soften and mix the coconut butter in a double boiler.

Then, mix all the above together — stand-up mixer, food processor or blender works (can also just use your hand and a good fork) — don’t over stress about it. You just want it to be nice and creamy (ok, little bit of pressure! haha).

That’s it! Wait for the cake to cool down, then GO TO TOWN. Have fun. Use a cake spatular thing (whatever they’re called) or a smooth butter knife, and gently smooth it all over the top and sides — and middle if you’re doing a double layered cake (you want to add a LOT to the middle! Don’t skimp out here).

Decorate** Place in fridge to set a little (if it’s REAL hot outside!) Pat yourself on the back. Drink some matcha. xo

**PS. I added a lot of chocolate to the top of mine — recipe link below! (you just pour it all over top, then decorate and refrigerate!)

Chocolate topping (optional)

can use this chocolate recipe <3


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