The Best Paleo Chocolate Cake
Hey There, Cake Lover!
So, I have to tell you about this paleo chocolate cake. You know those days when you’re craving something chocolatey but want to keep it kinda healthy? This is my go-to. It’s the cake I make when I want to impress friends without them knowing I’ve swapped the usual ingredients for more wholesome ones (sneaky, right?). One time, I even brought it to a family gathering, and my aunt, who’s super picky with desserts, didn’t even notice it was paleo!
Why You’ll Love This Cake
I make this when I’m feeling nostalgic or want to indulge without the guilt (the struggle is real!). My family goes crazy for this because it’s rich and moist (despite being paleo!). And let me tell you, it makes the house smell divine. Plus, it doesn’t involve any weird ingredients (except maybe one or two, but trust me on this). It’s like a chocolate hug in cake form.
What You’ll Need
- 1 cup almond flour (I sometimes use hazelnut flour when I want a different nutty flavor)
- 1/2 cup cocoa powder (use the good stuff if you can)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs (room temperature – makes all the difference!)
- 1/2 cup maple syrup (honey works too if you like it a bit sweeter)
- 1/3 cup coconut oil, melted (butter in a pinch, though not paleo)
- 1 tsp vanilla extract
How to Make This Delight
- Preheat your oven to 350°F (that’s about 177°C for my metric friends). Grease a 9-inch round cake pan or line it with parchment paper.
- In a bowl, mix together the almond flour, cocoa powder, baking soda, and salt. This is where I usually get a bit messy, but that’s part of the fun, right?
- In another bowl, whisk the eggs with the maple syrup, coconut oil, and vanilla. Combine them slowly so it doesn’t splash everywhere (which I’ve learned the hard way).
- Pour the wet ingredients into the dry ones and stir until just combined. Don’t overdo it; it’s not a gym session!
- Pour the batter into your prepared pan. This is where I sneak a little taste—shh, our secret!
- Bake for about 25-30 minutes. If you’re unsure, stick a toothpick in the center; it should come out mostly clean.
- Let it cool a bit before diving in. Or don’t, if you can’t wait (I usually can’t!).
Some Notes to Keep in Mind
I’ve tried using less maple syrup and it still works, just not as sweet. Also, the coconut oil can solidify if your eggs are cold, so room temperature is best.
Fun Variations I’ve Tried
Once, I added a handful of dark chocolate chips to the batter—total game changer! But be careful with adding fruit; it made mine a bit soggy. A dollop of coconut cream on top is heavenly.
Tools You Might Need
A basic whisk and mixing bowls will do. If you don’t have a cake pan, a loaf pan works—I mean, who cares about shape, right?
Keeping Your Cake Fresh
This cake keeps well covered on the counter for a couple of days, but honestly, in my house it never lasts more than a day!
How I Like to Serve It
I serve it with a scoop of paleo-friendly vanilla ice cream. My cousin always adds a sprinkle of sea salt on top, which sounds odd but actually works!
Pro Tips to Remember
Don’t rush the cooling process. I once tried slicing it right out of the oven—big mistake, it crumbled everywhere! Patience is a virtue, as they say.
FAQ Time!
Can I use regular flour? Hmm, probably not for this one. It’s really made for almond flour.
What if I don’t have coconut oil? You could try olive oil, but it might change the flavor a bit.
Is this cake freezable? Absolutely! Wrap it up well and it should last a month; just defrost at room temp.
For more paleo dessert ideas, check out Paleo Leap or Nom Nom Paleo. They have some fab recipes!
