Adapted from the Paleo Chocolate Cake recipe at MyHeartBeets (excellent website!).
Tastes better than the “real thing”!
- 1 cup almond flour or ground almonds
- 1/4 cup coconut flour
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 4 eggs
- dash salt
- 1/2 cup melted butter
- 1/2 cup chopped 90% dark chocolate
- 1 tsp baking soda
- 1/2 bar 90% dark chocolate
- coconut oil and coconut sugar (or sweetener to taste)
- 1 tbsp. maple syrup
Sugar-free buttercream frosting:
- 100 g Swerve icing sugar (erythritol/stevia-based powdered sugar substitute, recently arrived in the UK!)
- 50 g butter, softened
- 1 tbsp. milk
- small splash of Sainsbury’s “valencia orange extract” (in the baking section, optional), or similar flavouring if desired)
- Non-paleo, store-bought sprinkles (however, there is a recipe for healthier homemade sprinkles at the ChocolateCoveredKatie website)
- Mix ingredients (except for chopped chocolate) well, adding eggs last.
- Stir in the chopped chocolate.
- Bake at 350 degrees for 35-45 minutes. (I used a large rectangular pan, and then cut it once horizontally, and once through the middle to make the layers. It held up to being cut well.)
- Melt chocolate. Add maple syrup.
- Stir in coconut oil and coconut sugar or sweetener to taste, depending on how intense of a chocolate flavour you want – many people find 90% chocolate too strong. I would say I used about 2 tablespooons of coconut oil and about 2 tablespoons of coconut sugar.
- Spread between layers of cooled cake and, if desired, on top (beneath the frosting).
(Note that the cake at MyHeartBeets called for 10 oz of chocolate to make a chocolate ganache, but I couldn’t quite bring myself to invest more than half a pound of chocolate in frosting. I’m sure it’s good, however!)
Sugar-free buttercream frosting
- Mix everything with a fork or hand mixer until well blended.
- Spread on cooled cake.