For my birthday, I decided to bake myself (and family, too--I share, I promise!) this adorable little chocolate paleo birthday cake. No sugar. All fresh ingredients. Basic. Simple. Healthy.
I had found the initial foundation of the recipe on Elana's Pantry, which is the most amazing health-conscious food website ever, by the way. I adapted her recipe with a few little additions of my own, especially in the frosting department. Topping this with fresh flowers from a birthday bouquet my nephew gave me made it all come together in a garden-esque-tea-party-with-fairies kind of way.
Ingredients for Cake
- 1/2 cup coconut flour
- 1/2 cup cacao powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 8 pastured eggs
- 1/2 cup coconut oil
- 1/2 cup raw honey
Ingredients for Frosting
- 2 cups chocolate chunks. You can do stevia sweetened or unsweetened. If you do unsweetened, you will need to add honey and/or maple syrup until the frosting (by taste) is up to your sweetness standards). With this recipe, I have used unsweetened chocolate chunks, and used 3/4 cup and 1/4 cup maple syrup--and it's REALLY sweet. So this is definitely a taste by trial and error situation.
- 2/3 cup coconut oil
- 2 tablespoons organic vanilla extract
Instructions for Cake
- Mix together your dry ingredients. I use a food processor to pulse them together.
- Mix together your wet ingredients in a bowl. Then pulse them into your dry ingredients. Again, a food processor really helps.
- Grease two 6-inch springform pans with coconut oil. The 6-inch springform pans are really key here with paleo cakes! We need them to maintain structure.
- Pour your batter into the greased pans.
- Bake at 350 degrees for 25-30 minutes
- Cool and then frost with frosting. You can frost the entire cake, or just in between the layers (as pictured). Either way, you have an adorable, healthy little cake.
- EAT ALL THE CAKE.
Instructions for Frosting
- In a saucepan over low heat, melt the chocolate chunks and coconut oil.
- If you are using unsweetened chocolate chunks, then add your honey and/or maple syrup until your desired sweetness has been achieved.
- Stir in your vanilla extract.
- Place frosting in fridge for an hour or the freezer for 15 minutes. It is VERY important to make your frosting batter as cold as possible. Otherwise, the frosting won't congeal and won't spread on your cake.
- When the frosting batter is completely cooled down and COLD, remove from fridge or freezer and whip the frosting with a hand blender until it's thick and fluffy.
- Then apply to your cake!