I have researched Paleo cakes high and low searching for the best recipe. I have yet to find a recipe that I loved. So I decided to take inventory of all the recipes I looked at and they all contained the same ingredients and just different measurements. So after a ton of research I present to you my Paleo chocolate cake:
Paleo Chocolate Cake:
Dry Ingredients:
- 3/4 C Coconut Flour
- 1/3 C of Cocoa Powder
- 2 t baking powder
- 1 t baking soda
- Pinch of sea salt
Wet Ingredients:
- 1/3 C Organic Unsweetened Apple Sauce
- 1/3 C Raw Honey
- 1/3 C Brewed Coffee (I used Chocolate Raspberry Beans from Empire Brewery out of Hoboken, NJ)
- 1 t of Pure Vanilla Extract
- 6 Egg Whites
- 6 Egg Yolk
- 1/2 C Coconut Oil, Butter, or Ghee (Room Temperature) (I use KerryGold Butter or Organic Valley unsalted cultured butter grass fed cows)
Grease cake pans with coconut oil and pre-heat oven to 375 degrees.
Sift together all the dry ingredients in a bowl and set aside. In a Pyrex, mix Organic Apply Sauce, Raw Honey, & brewed coffee and sets aside. Separate egg whites from egg yolks into 2 separate bowls. Place room temperature butter in mixer and cream together with 6 egg yolks; adding one yolk at a time on medium speed. Once creamed together slowly poor in the egg whites. Once the egg whites are well incorporated, slowly add 1/4 of a the dry mix, a 1/3 the the wet mix, alternating until everything is well incorporated ending with the dry mix.
Place batter in pan and and place in over for 25-35 minutes until tooth pick comes out clean.
Swiss Meringue Butter Cream Frosting:
4 Egg whites
1 1/8 C Coconut Sugar (has the consistency of light brown sugar and smells of coconut caramel)
1/2 lb Butter/Ghee (I use KerryGold Butter or Organic Valley unsalted cultured butter from grass fed cows)
Cut 1/2 lb of Butter in to cubes and let sit until room temperature.
Mean while, bring a pot of water to a boil then, turn down to a simmer.
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes. I do not take the temperature of mine, I watch to see that the sugar is dissolving and that little bubbles are forming around the edge and your egg whites are expanding a little. Then use your mixer and beat on high for 6-10 minutes until stiff glossy peaks form. Reduce speed to medium-low and about 2 T of butter at a time, wait for those pieces to become incorporated into the frosting then add the next 2T.
1 1/8 C Coconut Sugar (has the consistency of light brown sugar and smells of coconut caramel)
1/2 lb Butter/Ghee (I use KerryGold Butter or Organic Valley unsalted cultured butter from grass fed cows)
Cut 1/2 lb of Butter in to cubes and let sit until room temperature.
Mean while, bring a pot of water to a boil then, turn down to a simmer.
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes. I do not take the temperature of mine, I watch to see that the sugar is dissolving and that little bubbles are forming around the edge and your egg whites are expanding a little. Then use your mixer and beat on high for 6-10 minutes until stiff glossy peaks form. Reduce speed to medium-low and about 2 T of butter at a time, wait for those pieces to become incorporated into the frosting then add the next 2T.
