By Alethea Mauro
Nothing like a scrumptious chocolate cake for a special occasion or well, just because!
And what makes this cake even better is it isn’t full of refined sugars and unhealthy ingredients! Guilt free paleo chocolate cake – YES PLEASE!!! It tastes good eaten freshly baked but to be honest I think I enjoy this cake even more the next day, which I often find with gluten/grain free cakes. So if it is for a special occasion you can feel confident if baking a day or so in advance that the cake will taste just as good, if not better.
I have included our favourite healthy version of chocolate frosting too – it’s a beautiful light and fluffy frosting free from dairy and sugar, so a great option for those with allergies.
7 eggs, lightly whisked
1/2 cup coconut flour
1/2 cup cacao/cocoa
1 vanilla bean pod
3 tsp baking powder
1 cup coconut sugar
1/2 cup coconut oil, melted
1 tsp cinnamon
pinch of sea salt
3/4 cup coconut oil
4 tbsp cacao
3-4 tbsp honey (or maple syrup)
1. Pre-heat oven to 160 degrees. Grease a 20 cm springform baking tin and line base with baking paper.
2. In a large mixing bowl combine the coconut flour, cacao, baking powder, coconut sugar, cinnamon & sea salt. Cut the vanilla bean pod down in half lengthwise using a small sharp knife and using the blade scrape the seeds out using the blade of the knife into the bowl.
3. Add the eggs and coconut oil and mix well until the batter is thoroughly combined and smooth. Spoon the mixture into the cake tin and smooth the top gently using the back of the spoon.
4. Bake the cake for 35- 40 minutes or until the cake is cooked through. Remove from the oven an allow to cool slightly in the tin before placing on a cooling rack.
5. Meanwhile to make the frosting in a bowl combine the coconut oil (you want the coconut oil to be soft but not melted. In the heat of summer I would measure the oil and place in the fridge for a little while to harden the oil slightly or the icing will be more like a sauce as opposed the a frosting), cacao and honey. Whisk the ingredients to combine and continue whisking until you have a lovely light, fluffy frosting. You can add more cacao and honey to as some may like t to either be sweeter or have a stronger bitter chocolate flavour.
6. Once the cake is frost the cake. In hot climates the cake is best kept in the fridge and removed up to half an hour prior to serving to allow the frosting to soften slightly – in cooler/mid temperatures the cake will keep for up to 5 days in an airtight container.