Hi friends this paleo chocolate cake is cleaneating at its best. The cake is moist and delicious and filled with natural whole foods. Of course it’s gluten free. As the recipe uses only two eggs it should be able to be made vegan. I find recipes that use two eggs or less work well vegan.
The cake needs some fridge time after it’s made this helps the cake and icing to set. Once finished leave in fridge overnight or for a few hours.
2 cups plus 2 tablespoons almond meal
1/3 cup cocoa powder
1/2 tsp baking powder 1/2 tsp Baking Soda
1/4 cup melted and cooled coconut oil
1/2 cup maple syrup
2 tsp vanilla
method. Place your eggs,maple syrup and vanilla in a bowl. Beat well
Then add your dry ingredients. Mix well with a wooden spoon. Pour into a lined small spring form pan. I used a 20cm pan
Bake in preheated oven set to 160 for fan forced
increase the temperature to 170/180 if your oven isn’t fan forced bake for 25/30 minutes
For your delicious paleo chocolate icing. You will need.
3/4 cup cashews which have been soaked overnight. You can soak cashews in hot water for 3 hours if you like. Drain cashews before use.
1 tbsp melted coconut oil, 1 tbsp maple syrup,1 tbsp coconut milk,1 teaspoon vanilla
75 grams good quality chocolate
method. Place your drained cashews in food processor and process until it’s a paste.
Carefully melt your coconut oil and chocolate. Don’t burn. Allow mixture to cool a little before use.
To your cashew paste add vanilla,maple syrup and coconut milk. Process while motors running add your chocolate and coconut mixture. When it’s all combined you can spread it over your cake. Add some coconut and cacao chips for decoration if you like.
Place cake in fridge to firm up. Get cake out of fridge about 20 minutes before serving so it can return to room temperature.