Paleo Chocolate Cake

chocolate-cakeThis gorgeous chocolate cake is totally my lifesaver when it comes to birthdays and special events.  It is so amazingly moist and moorish, it pleases even those straight edge folk who don’t want a bar of healthy cooking!

My kids absolutely love it too as do all my nieces and nephews who are as little as 2 years old so it gets the thumbs up all round.

This cake is full of healthy ingredients so can be happily eaten several times a week or made into cup cakes for school lunch boxes or to satisfy an evening chocolate craving!

I usually double the ingredients to make a nice big cake.

PALEO CHOCOLATE CAKE

Ingredients

  • 2 cups of finely grated raw pumpkin
  • 2 organic eggs, lightly beaten
  • 1/3 cup of honey (or 1/2 a cup of maple syrup)
  • 1/2 cup of coconut oil or ghee is dairy tolerant
  • 2 tsp vanilla extract
  • 2 tsp aluminium free baking powder
  • 1 tsp baking soda
  • 3/4 cup raw organic cocoa powder
  • 1/4 cup coconut flour

Instructions

  1. Preheat oven to 180°C  line a cake tin with baking paper
  2. Whisk grated pumpkin, eggs, syrup, oil and vanilla with a fork in a bowl. Sift dry ingredients over the bowl and mix well.
  3. Pour into the baking tin and smooth top.
  4. Bake for 35 to 40 minutes until a toothpick inserted into the middle of the cake comes out clean. Cool in tin and turn out onto a rack until cold.
  5. Ice with frosting (see icing recipe below)
  6. Garnish with dehydrated buckwheat (see pic), grated almonds or edible flowers
  7. Refrigerate till icing is set
  8. Keeps well in fridge for up to a week and also freezes well.

Icing

  • 1 cup of soaked cashews
  • 1/2 cup of organic cocoa or cacao powder
  • 100 g cacao butter melted
  • 1/3 cup maple syrup or 3 tablespoons of honey
  • Juice of 1 small lemon or lime
  • Blend together till creamy
  • Spread over cooled cake

This recipe is adapted from www.84thand3rd.com and oil tribe http://www.oiltribe.co.nz/paleo-chocolate-cake/

Enjoy

from

Abby

x x x

Abby Soares
Registered Nurse | Nutritionist | Health Coach
Nourish Holistic Health & Nutrition Ltd

2014-08-03 14.47.04-1

 

 

 

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Chocolate Mud Cake

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Finding a healthy birthday cake that tastes good is not the easiest thing in the world, but this one is an absolute hit with my three boys so it passes the ‘yummy’ test!

It is dairy, grain and sugar free and tastes amazing!

CHOCOLATE CAKE

  • 1 cup of coconut flour
  • 3 tablespoons of extra virgin organic coconut oil
  • 4 tablespoons of honey (or maple syrup)
  • 1 cup of frozen berries
  • 5 organic eggs
  • 1/2 cup of cacao powder
  • 1/2 teaspoon of aluminium free baking soda

Preheat the oven to 150 degree’s Celsius (300 degree’s F)

Grease a 20 cm cake tin  or line with unbleached baking paper

Melt the coconut oil and honey together in a small saucepan over a low heat.  Set aside to cool.

Put the berries in food processor and blend until smooth.   Add the remaining ingredients including the cooled coconut oil mixture. Blend until smooth, then pour the batter into the cake tin.

Bake for 25-30 minutes or until skewer inserted in the middle of the cake comes out clean.

Leave in tin to cool completely before turning out onto a plate ready for icing.

CHOCOLATE ICING

  • 100g cacao butter melted (on low heat)
  • 1 cup of soaked raw cashews (soak in water for at least 2 hours and drain)
  • 1/2 cup raw cacao powder
  • 3 tablespoons of honey or 1/2 cup maple syrup
  • 1 tablespoon of fresh lemon juice

Gently melt the cacao butter in a small saucepan then allow to cool.  Combine the cashews, cacao powder, maple syrup and lemon juice into the Vitamix blender and process until the nuts are well ground.

With the motor running pour in the melted cacao butter and blend until mixture is smooth.

Spoon icing over the cake and refrigerate until the icing is set.

This cake will keep in an airtight container in the fridge for 2-3 days

This recipe can also be made into cupcakes.

Enjoy

from

Abby

x x x