I haven't made a Paleo cake yet and I've been meaning to make one for quite a bit, I guess I was afraid it would go wrong. This cake is so good, I cant even express how good it is. I gave a slice to my Husband and asked him for the honest truth, no lies just to be nice. He loved it and wanted more, but I was so pleased with it I wanted to get it on my blog right away. So here is this tasty, moist chocolate cake recipe.
5 eggs
1 tsp vanilla essence
1/2 cup of honey
1 cup of dairy free mini chocolate chips
3/4 cup palm shortening
1 cup of almond flour
3/4 tsp baking soda
1/3 cup of coconut flour and 2 tbsp
pinch of salt
3/4 cup cocoa powder
4 tbsp boiling water
Preheat oven to 350'. Place a ovenproof dish full of water on the bottom rack at the start of the preheating. This helps the cake rise. On the stove in a pot fill 1/3 of the way up with water. Place a heatproof dish on top of the pot of water. Place the chocolate chips and the palm shortening in the bowl and turn on medium heat. Beat the eggs in a stand up mixer, add the vanilla and honey. Sift in the almond flour, coconut flour, baking soda, cocoa powder and salt. Once the chocolate chips have melted pour it into the flour mixture and blend well. Use a spatula to scrap down the sides. Add the 4 tbsp of boiling water ( I use the water that was in the pot ). Mix well again. Line the springform pan with parchment paper (the size of the bottom of the spring form pan) and make sure the pan is locked. Place the cake in the oven for 40 min, checking on it at 30 min. You can check if its cooked by placing a knife through the middle and it should come out clean. If the knife is wet then put the cake back into the oven and cook for another 5-10 min. Take the cake out to cool once it is cooked. Unlock the pan and lift it up slowly, mine had glass at the bottom so i placed the cake on my cake stand and slowly pulled the glass circle out from underneath and the parchment paper. you can do this by placing 1/4 of the cake on the edge of the stand and slowly push the cake off the glass. That was the way I did it and it worked well.
5 eggs
1 tsp vanilla essence
1/2 cup of honey
1 cup of dairy free mini chocolate chips
3/4 cup palm shortening
1 cup of almond flour
3/4 tsp baking soda
1/3 cup of coconut flour and 2 tbsp
pinch of salt
3/4 cup cocoa powder
4 tbsp boiling water
Preheat oven to 350'. Place a ovenproof dish full of water on the bottom rack at the start of the preheating. This helps the cake rise. On the stove in a pot fill 1/3 of the way up with water. Place a heatproof dish on top of the pot of water. Place the chocolate chips and the palm shortening in the bowl and turn on medium heat. Beat the eggs in a stand up mixer, add the vanilla and honey. Sift in the almond flour, coconut flour, baking soda, cocoa powder and salt. Once the chocolate chips have melted pour it into the flour mixture and blend well. Use a spatula to scrap down the sides. Add the 4 tbsp of boiling water ( I use the water that was in the pot ). Mix well again. Line the springform pan with parchment paper (the size of the bottom of the spring form pan) and make sure the pan is locked. Place the cake in the oven for 40 min, checking on it at 30 min. You can check if its cooked by placing a knife through the middle and it should come out clean. If the knife is wet then put the cake back into the oven and cook for another 5-10 min. Take the cake out to cool once it is cooked. Unlock the pan and lift it up slowly, mine had glass at the bottom so i placed the cake on my cake stand and slowly pulled the glass circle out from underneath and the parchment paper. you can do this by placing 1/4 of the cake on the edge of the stand and slowly push the cake off the glass. That was the way I did it and it worked well.