So, you’re craving chocolate cake but want to stick to your paleo diet? Look no further! This recipe combines rich cocoa with almond flour for a moist, fluffy cake that’s completely grain-free and dairy-free. Perfect for satisfying those sweet tooth cravings without the guilt.
Why This Recipe Works
- Uses almond flour and coconut flour for a grain-free base that’s rich in protein and fiber.
- Sweetened naturally with maple syrup, avoiding refined sugars.
- Incorporates coconut oil for a moist texture and healthy fats.
- Dark cocoa powder provides a deep chocolate flavor without dairy.
- Easy to make with simple, wholesome ingredients.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup almond milk
Equipment Needed
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line an 8-inch round cake pan with parchment paper and lightly grease the sides with coconut oil. This ensures your cake won’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt. Ensure there are no lumps for a smooth batter. Tip: Sifting the cocoa powder can help avoid clumps.
Combine Wet Ingredients
In another bowl, beat the eggs, then add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Whisk until well combined. The mixture should be smooth and slightly frothy.
Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Overmixing can lead to a dense cake, so stop as soon as you see no dry flour.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, you can add a tablespoon of apple cider vinegar to the wet ingredients. This reacts with the baking soda to create a lighter texture. If you’re not strictly paleo, a handful of chocolate chips can add a delightful melt-in-your-mouth experience. Always ensure your coconut oil is melted but not hot to avoid cooking the eggs prematurely. For a richer chocolate flavor, consider using a high-quality dark cocoa powder.
Recipe Variations
- Add a teaspoon of instant espresso powder to the dry ingredients for a mocha flavor.
- Top with a paleo-friendly chocolate ganache made from coconut cream and dark chocolate.
- Mix in a half cup of chopped nuts for added texture.
- Use honey instead of maple syrup for a different sweetness profile.
- For a festive twist, add orange zest to the batter.
Frequently Asked Questions
Can I use a different flour?
Almond flour is key for the texture and moisture of this cake. Substituting with another flour may alter the results significantly. If you’re nut-free, sunflower seed flour might work, but the taste will differ.
How do I store the cake?
This cake stays moist for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make this cake vegan?
To make it vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure your chocolate and other ingredients are vegan-friendly.
Summary
This paleo chocolate cake is a delicious, guilt-free dessert that’s easy to make and satisfies any chocolate craving. With simple ingredients and straightforward steps, it’s perfect for any occasion.
