My son, Will, told me this paleo chocolate cake is my best recipe so far, but he might be biased as I created it for him. He wanted to make a delicious chocolate cake and this is what I came up with! It didn’t taste as nice to start with, so I had another 2 goes before I found the perfect balance in the quantities of the ingredients. This is so moist and rich, yet quite light. I used roasted hazelnut as “sprinkles” but you can use any chopped nuts you like. Of course, this cake is DAIRY-FREE, GRAIN-FREE, and GLUTEN-FREE. I hope you enjoy it as much as we do.
- 2 cups or 200g of ground almonds
- 4 eggs
- 3/4 cup or 150g of coconut sugar
- 1/3 cup or 70g of coconut oil
- 150g of dairy-free dark chocolate (I use 70% cooking dark chocolate)
- 1 tablespoon of arrowroot powder
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon of vanilla extract
- a pinch of salt
- roasted chopped hazelnuts to decorate
- Preheat your oven at 175C / 350F.
- Whisk the eggs and add the coconut sugar and vanilla extract. Mix well.
- Melt the dark chocolate and coconut oil in a pan.
- In the meantime, add the ground almonds, arrowroot powder, bicarbonate of soda, salt, and combine well.
- Stir in the cooled down and melted dark chocolate and coconut oil.
- Pour the mixture in a square cake loaf, greased with coconut oil and lined with baking paper.
- Decorate your sprinkling the chopped nuts. Bake at 175C / 350F for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
- Let it cool down before cutting it. Enjoy 😊
- *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.