Paleo Chocolate Cake
Paleo Chocolate Cake
Ingrediënten
For the Cake:
- 3 free-range eggs separated
- 115 ml 4fl oz nut milk (or regular full-fat milk)
- 115 ml 4fl oz water (or black coffee for a richer taste)
- 115 ml 4fl oz melted coconut oil
- 1 tbsp vanilla extract
- 2 tsp coconut vinegar or raw apple cider vinegar
- 110 g 4oz coconut sugar
- 200 g 7oz ground almonds
- 150 g 5½oz cassava flour or tapioca flour
- 2 tsp bicarbonate soda
- 40 g 1½oz cocoa powder
For the Icing:
- 150 g 5½oz dark chocolate chips
- 1 tsp coconut oil
- 320 ml 11fl oz tinned coconut cream
- Serving Size: 8-10 / Preparation Time: 25 minutes plus chilling
- Cooking Time: 20-25 minutes / Calories per Serving: 351
Instructies
- Preheat your oven to 170ºC (340°F) and grease and line three 17cm (7in) cake tins.
- For the icing, melt the dark chocolate and coconut oil together using a bain-marie or microwave.
- Set it aside to cool.
- Whisk the coconut cream until smooth, then add the melted chocolate and whisk again.
- Cover and let it set in the fridge.
- Whip the egg whites until stiff peaks form, then set them aside.
- In another bowl, whisk together the egg yolks, nut milk, water (or coffee), melted coconut oil, vanilla extract, coconut vinegar (or apple cider vinegar), and coconut sugar.
- Sift the ground almonds, cassava flour, bicarbonate soda, and cocoa over the egg yolk mixture.
- Gently stir until everything is well combined.
- Carefully fold in the whipped egg whites using a figure-eight motion, being cautious not to overmix.
- Then, transfer equal amounts of the batter into the prepared cake tins.
- Bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow them to cool for a few hours.
- To assemble the cake, layer the icing and berries between the cake layers and on top as decoration.
Notes / Tips / Wine Advice:
Enjoy your Paleo Chocolate Cake, a delightful and healthier dessert option for those following a paleo diet or looking for gluten-free and dairy-free alternatives.
