FUDGEY PALEO CHOCOLATE CAKE
Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!
Literally obsessed with this chocolate cake.
Is it a crime to eat chocolate cake for breakfast?
…Because if so, I’m going behind bars. Eeek!
Such a fan of so much chocolate piled on top of more chocolate and finished off with a mountain of chocolate shavings.
I have no problem diving into that kind of cake.
INGREDIENTS
Cake
Frosting
INSTRUCTIONS
Literally obsessed with this chocolate cake.
Is it a crime to eat chocolate cake for breakfast?
…Because if so, I’m going behind bars. Eeek!
Such a fan of so much chocolate piled on top of more chocolate and finished off with a mountain of chocolate shavings.
I have no problem diving into that kind of cake.
INGREDIENTS
Cake
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
Frosting
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
- In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
- Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
- In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
- Read more please visit : paleoglutenfree.com
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