This scrumptious chocolaty sweet cake is paleo and gluten free!
For Paleo diets, those that don’t eat cream, simply don’t add it in. I added as an extra.
You can use almond flour for the 3 cups of flour instead of using quinoa flour if you like. I chose to use a few various ones for different health benefits. It’s also dairy free if you omit the cream.
The original recipe is from Living Healthy but I did change up a number of ingredients to suit my style of eating and taste. I also changed the icing mix and inside layer of the cake.
So here it is…
But try not to eat the whole cake in one sitting!
Cook Time: 40 minutes
- 1 1/2 cups almond flour
- 1 1/2 cups quinoa flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 2 teaspoons Bi-Carb soda
- sprinkle of rock salt
- 1/2 cup coconut oil, melted
- 1 cup coconut milk
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbl raw organic honey
- Extra Virgin Olive Oil spray for greasing tin.
- 1/2 can coconut milk
- 1/2 can coconut cream
- 1-2 scoops chocolate protein powder (depending how chocolaty you want it)*It will be runny in texture so once mixed, refrigerate whilst cake is cooking.
- Optional; Full cream, whipped. Or sugar free can whipped cream.
- Use remaining middle layer mix. You can add mor protein powder if you want it a little thicker.
- Dark chocolate sprinkles
- 1/4 block dark chocolate, melted
- Cocao nibs
- Some dark chocolate chips
- Pre-heat oven to 180 deg.
- Grease the bottom of a spring form cake tin. Place baking paper over the bottom and close outer cake tin as in picture above.
- Spray oil the paper on the bottom and the sides of the tin.
- In a large bowl mix flours, sugar, bi-carb soda and salt.
- In a separate bowl, melt the coconut oil.
- Whisk the remaining cake ingredients and then add the coconut oil.
- Add the wet ingredients to the dry ingredients gently folding through so you don’t over mix.
- Pour cake mix into the spring form cake tin and smooth across the top. With a spatula, drag the middle out to the sides a little so the centre is lower in height than the rest. This is because the middle will rise higher than the rest of the cake.
- Cook for 40 minutes on 180 degrees Celsius.
- Allow cake to cool.
- Cut cake in half.
Whilst the cake is cooking prepare the middle layer/ icing mix.
- In a bowl mix middle layer ingredients then refrigerate. It will still be runny after refrigeration but don’t worry it melts into cake making it more moist.
- Use reaming middle layer ingredients and have all toppings ready to decorate.
Once the cake is cooked:
- With a large spoon, spoon some mixture over the bottom layer of cake. Allow a minute for it to soak in. Add more mixture to your liking. Don’t worry if it goes over sides, its all in the look!
- If adding cream, spoon whipped cream over the mix you just layered on. Make sure the cake is cooled/ cold otherwise the cream will just ooze out!
- Place the top cake layer on.
- Use the remaining middle layer mix to smooth over the outside of the cake.
- Melt chocolate block and with a spoon, trickle melted chocolate across the top.
- Add your chosen toppings, sprinkles, etc.
- Eat fresh cooked or the next day after refrigeration when its all combined together.
- Best stored in the fridge with cream and I do find it tastes more like; and the texture is closer to mud cake this way.