Paleo purists might say that you can't hunt and gather a cake, and while I agree, I submit that a cake made with fresh, real paleo ingredients is still viable in moderation.
Especially a chocolate brownie cake. Besides, what good is any special occasion without cake?
If you're new to baking with coocnut flour, refer to my recipe for paleo pancakes for more information. And if you'd like, use the pancakes for pizza crusts or sandwich pockets; the possibilities are both grainless and endless.
To make a layer cake, double your ingredients and bake in two pans!
- Cake pan
(I used a round recycled foil pan.)
- 3/4 cup raw cacao powder
- 1 cup coconut flour
- 1/2 cup coconut sugar
(Date sugar works here as well.)
- 1/4t sea salt
- 1/4t cinnamon
- 1/2 cup coconut or almond milk
- 5 eggs
- 1/2T vanilla extract
- 1/2 cup melted coconut oil
(Plus extra for greasing your cake pan.)
1. Heat oven to 350 F.
2. Grease cake pan with coconut oil.
3. In one bowl, mix dry ingredients; in another, mix wet.
4. Add wet to dry and stir until combined.
5. Pour batter into cake pan and bake for 25-35 minutes.
6. Cool before frosting/serving.
Did your paleo-friendly cake kick ass?