Paleo Chocolate Cake

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 143.6
  • Total Fat: 9.5 g
  • Cholesterol: 45.2 mg
  • Sodium: 119.3 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Paleo Chocolate Cake calories by ingredient


Introduction

A really moist chocolate cake that's perfect for those sweet tooth cravings. A really moist chocolate cake that's perfect for those sweet tooth cravings.
Number of Servings: 25

Ingredients

    6oz Unsweetened Baking Chocolate
    1/2 cup Coconut Oil

    6 Eggs
    1 cup Honey
    2 tsp Vanilla
    1/2 tsp Apple Cider Vinegar

    1/2 cup Coconut Flour
    1/4 cup Unsweetened Cocoa Powder
    1 tsp Baking Soda
    1/2 tsp Salt

    1/2 cup Plain Greek Yogurt (optional)

Tips

Originally, this recipe called for 1 cup of chocolate chips and 1/2 cup honey. Chocolate chips, however, are mostly sugar -- not paleo.

If you don't have a double-boiler: get a small saucepan and a small metal bowl that can sit on top of, but not inside, the saucepan. Fill the saucepan with just enough water that the bottom of the metal bowl, when placed in the saucepan, doesn't touch the water. Put the chocolate (and coconut oil, in this case) in the bowl, and put the whole setup on the stove at a medium heat, so that the water steams and/or boils. Stir the chocolate occasionally, until it's all melted. This is the only way you should ever melt chocolate.

If the chocolate and coconut oil mixture is too hot when you add it to the wet ingredients, it may cook the eggs prematurely!

I've found that a handheld "pastry blender" works really well for breaking up coconut flour clumps.

If you omit the greek yogurt, you will still get a good cake, but it will be somewhat dry (as a lot of cake is). If you like moist cake, though, the yogurt is a must.

Half of this recipe will fit comfortably in a regular bread pan; great for a) experimenting with the ingredients and b) halving the serving sizes, cutting it in slices.


Directions

1. Preheat oven to 350F.

2. In a double boiler setup, melt the unsweetened chocolate and coconut oil together. Once melted, allow this mixture to cool to room temperature.

3. Mix together eggs, honey, vanilla, and vinegar. Mix in cooled chocolate mixture.

4. In a separate bowl, mix together the coconut flour, cocoa powder, baking soda, and salt. Use a wire wisk to break up any clumps.

5. Mix the dry ingredient mixture into the wet ingredient mixture until you have a battery paste.

6. If you prefer a moister cake, mix in the plain greek yogurt.

7. Add mixture to a well-greased 9x9 pan.

8. Bake for 30-40 minutes, or until a knife inserted into the center comes out clean.

Serving Size: Makes 25 1.8-inch pieces

Number of Servings: 25

Recipe submitted by SparkPeople user AROWLS.