Monday, September 30, 2013

Chocolate Cake (Paleo)

Last week we had the missionaries come over for dinner.

It was also the week that I was trying a bunch of new recipes.

I decided to try this recipe for dessert. My kids were a little nervous and were looking for the back up plan. (So I caved in and bought ice cream)

But these turned out REALLY good! The Elders went back for seconds and so did the kids!


I found this at The Unrefined Kitchen (here). And this is the recipe straight from there:

Chocolate Construction Cake
Cake Ingredients (for ONE 8″ round cake* about 1 1/2″ thick–the cake pictured was two cakes stacked on top of each other):
1/3 cup coconut flour
1/4 cup arrowroot
1/4 cup almond flour
1/4 cup cacao powder or 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 melted coconut oil (if you aren’t avoiding dairy, you can use melted butter here)
2/3 cup almond milk
1 Tbsp. lemon juice
1/2 tsp. vanilla
Cake Directions:
1. Preheat oven to 350 degrees. Line an 8″ round cake pan with parchment paper.
2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.
3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.)
4. Pour cake batter into parchment paper-lined cake pan. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake!
5. Cool completely and frost cake with chocolate coconut whipped cream frosting (below), if desired.
Chocolate Coconut Whipped Cream Frosting
Frosting Ingredients (I doubled the recipe for the two cakes stacked on top of each other):
1 can coconut milk (I prefer the Thai Organic coconut milk as it seems to be thicker when it separates than non-organic)
1 Tbsp. cocoa
1-2 Tbsp. honey
1 tsp. maple syrup
1 tsp. vanilla
1. Put can of coconut milk in fridge for a few hours or a day or two. (Do not shake the can.)
2. Do NOT shake can, but open it with can opener.
3. Scoop out top “cream” layer with a spoon into a bowl. (For me it ends up being 1/3 – 1/2 can.) Save the liquid at the bottom of the can for something else.
4. Whip the cream until it becomes the consistency of whipped cream. (The first time I made it I actually had to add some of the watery liquid to thin it out a bit.)
5. Add cocoa, honey, maple syrup and vanilla if using and whip to combine. Add more sweetener or cocoa if desired!
6. Spread on cooled cake and decorate however you like!
*The cake I think is pretty self-explanatory. Just dig out a corner of the cake with a fork and pile the crumbs in another part of the cake. Place your construction toys wherever you like!
Here are the pictures of ours:

Sorry for the blurry iphone picture!
I obviously didn't follow the instructions very well on the frosting. I ended up using 2 cans of coconut milk. But you know what? I made this cake again the next night and it was still a hit!
Definitely another keeper!