Paleo Chocolate Cake from The Spunky Coconut

By svarjan

Ingredients

• Dry Ingredients
• 3/4 cups cocoa powder (sift if it’s lumpy)
• NOTE: the cake above is very dark because I used this organic black cocoa powder
• 1/3 cup coconut flour, sifted
• 1/3 cup tapioca or arrowroot
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• Wet Ingredients
• 5 eggs
• 1 cup applesauce with no added sugar
• 1/4 cup honey
• 1 tablespoon vanilla extract
• 1/2 teaspoon liquid vanilla stevia
• 1/4 cup melted coconut oil
• OPTIONAL: You know how we love stevia, but it is possible to omit the stevia from this recipe. If you omit the stevia then increase the honey to 3/4 cup, and decrease the applesauce to 1/2 cup :-)
• DAIRY-FREE WHITE CHOCOLATE DRIZZLE
• 1/2 cup cacao butter
• 1 teaspoon honey

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

1. Preheat your oven to 325°F.
2. In a mixing bowl, whisk the dry ingredients.
3. In a separate mixing bowl, use an electric mixer to combine the wet ingredients, adding the melted coconut oil last.
4. Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.
5. Grease a Bundt pan. Note: I use a ceramic Bundt pan that I bought on eBay because I avoid nonstick coatings whenever possible. If your Bundt pan isn’t ceramic, your baking time may differ.
6. Sift 2 tablespoons cocoa powder into the greased Bundt pan. Tap the pan to coat evenly, and shake out the excess.
7. Pour the batter evenly into the pan and bake for about 40 minutes.
8. Let the cake cool in the pan for 15 minutes, and go around all the edges (especially the center) with a butter knife to make sure that they are loose.

9. Place a small wire cooling rack over the top of the pan, and carefully flip the cake over onto the rack. Remove the pan, and put the cake in the freezer for about 30 minutes. (The cool surface will help the white chocolate stick as it runs down the sides.)


White Chocolate:
1. In a double boiler, melt the cacao butter and honey.
2. When the white chocolate is just melted, remove it from the heat.
3. Let the white chocolate cool to room temperature for about 5 minutes, whisking occasionally.
4. Remove the cake from the freezer, and slowly pour about 1/3 of the white chocolate over top.
5. Put the cake back in the freezer for a few minutes, or until the white chocolate is white.
6. Repeat steps 4 and 5 two more times.
7. Serve right away.