Paleo Black Forest Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 tbsp King Arthur Coconut Flour 0.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 1 cup Honey 0.5 cup Hershey's Special Dark Chocolate Powder 16 tbsp Baker's Corner Baking Cocoa 6 large Egg, fresh, whole, raw 0.5 cup, mashed Banana, fresh 3.4 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 cup Washington Sweet Cherry - 21 cherries (by PONTIFICATING) 2 serving Blackberry Brandy, 1 oz. 1 tsp Pure Almond Extract (by GENIEBEAN23) 5 serving McCormick Pure Vanilla Extract 1 tsp (by KNOXMOM) 16 tbsp Bel Gioioso Mascarpone Cheese 0.75 cup, fluid (yields 2 cups whip Heavy Whipping Cream
For Cake:
Preheat oven to 350F (175C). Line an 8x8 inch square baking sheet with parchment paper -this is done so you can easily "lift" the cake out.
Sift coconut flour, almond flour, baking powder, and cocoa powder into the bowl of your stand mixer (or large mixing bowl). Mix your dry ingredients until they are all combined.
Place coconut milk, honey, eggs, and vanilla extract inside your blender. Blend on low speed for 10-15 seconds until all ingredients are throughly combined.
With your stand mixer on low speed, slowly pour wet ingredients into dry. Mix just enough for everything to combine. Stop the mixer once or so to make sure there are no dry ingredients left at the bottom. Do not over-mix the batter. It should look like chocolate mouse.
Pour chocolate batter evenly into your lined pan. Bake for 50 minutes.
Remove from oven and allow it to cool in the pan for 10 minutes prior to transferring it to a cooling rack.
To store, refrigerate for up to a week.
For Cherry Filling:
The night before assembling a cake pit the cherries, pour over the alcohol and leave in the fridge overnight.
Before assembling a cake, strain the cherries and preserve the liquid to soak the cake layers.
For Whipped "Frosting"
Beat mascarpone until it is creamy, add heavy cream and sweetener (if desired) and beat until the frosting is thick.
Once cake has cooled, spread half the whipped "frosting" on top of bottom layer. Ten, spread half the cherries on top. Next, place the top cake layer on and cover with remained of whipped "frosting" and cherries. Cut into 12 pieces and serve.
Serving Size: 1/12 of a 9" round, 2-layer cake
Number of Servings: 12
Recipe submitted by SparkPeople user SPOONIEGETSFIT.
Preheat oven to 350F (175C). Line an 8x8 inch square baking sheet with parchment paper -this is done so you can easily "lift" the cake out.
Sift coconut flour, almond flour, baking powder, and cocoa powder into the bowl of your stand mixer (or large mixing bowl). Mix your dry ingredients until they are all combined.
Place coconut milk, honey, eggs, and vanilla extract inside your blender. Blend on low speed for 10-15 seconds until all ingredients are throughly combined.
With your stand mixer on low speed, slowly pour wet ingredients into dry. Mix just enough for everything to combine. Stop the mixer once or so to make sure there are no dry ingredients left at the bottom. Do not over-mix the batter. It should look like chocolate mouse.
Pour chocolate batter evenly into your lined pan. Bake for 50 minutes.
Remove from oven and allow it to cool in the pan for 10 minutes prior to transferring it to a cooling rack.
To store, refrigerate for up to a week.
For Cherry Filling:
The night before assembling a cake pit the cherries, pour over the alcohol and leave in the fridge overnight.
Before assembling a cake, strain the cherries and preserve the liquid to soak the cake layers.
For Whipped "Frosting"
Beat mascarpone until it is creamy, add heavy cream and sweetener (if desired) and beat until the frosting is thick.
Once cake has cooled, spread half the whipped "frosting" on top of bottom layer. Ten, spread half the cherries on top. Next, place the top cake layer on and cover with remained of whipped "frosting" and cherries. Cut into 12 pieces and serve.
Serving Size: 1/12 of a 9" round, 2-layer cake
Number of Servings: 12
Recipe submitted by SparkPeople user SPOONIEGETSFIT.
Nutritional Info Amount Per Serving
- Calories: 492.3
- Total Fat: 33.3 g
- Cholesterol: 140.0 mg
- Sodium: 112.9 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 6.9 g
- Protein: 8.9 g
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