Are you craving a decadent chocolate cake that's not only incredibly delicious but also aligns with your healthy lifestyle? Look no further! This Paleo Chocolate Cake is a game-changer that proves you don't have to sacrifice flavor for nutrition. Imagine sinking your fork into a rich, moist chocolate cake with a creamy buttercream frosting - all while staying true to your paleo diet. Whether you're a health-conscious foodie or simply looking for a show-stopping dessert that won't derail your wellness goals, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut cream (for buttercream)
- 1/4 cup cocoa powder (for buttercream)
- 1/4 cup maple syrup (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides with coconut oil.
- In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together until well blended and no lumps remain.
- In a separate bowl, whisk together melted coconut oil, maple syrup, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until a smooth batter forms, being careful not to overmix.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, whip coconut cream in a chilled bowl until light and fluffy.
- Gradually add cocoa powder and maple syrup to the coconut cream, mixing until a smooth, creamy buttercream forms.
- Once the cake is completely cooled, spread the chocolate buttercream evenly over the top and sides of the cake.
- Refrigerate for 15-20 minutes to allow the buttercream to set before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent cake texture.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light and fluffy consistency. Overmixing can lead to a dense, tough cake.
- Coconut Cream Trick: For the fluffiest buttercream, chill your mixing bowl and beaters beforehand. This helps the coconut cream whip up more effectively.
- Check for Doneness: Every oven is different, so start checking your cake around the 25-minute mark. The toothpick test is your best friend!
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the buttercream from melting and ensure a perfect finish.
- Storage Tip: Store the cake in the refrigerator for up to 3-4 days. Let it sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 75mg
