This is pure indulgence and satisfaction and pleasure and … and … and … coffee plus chocolate plus cake, but it’s HEALTHY!? Yes, free from gluten, grains, dairy, and added sugar. Treat yourself!
With Valentine’s Day around the corner, I wanted to make a li’l summin’ summin’ that marked the occasion in some way. Being me, that could only mean food. I started this recipe with some quick breakfast pancakes in mind, but once I made the batter, I decided it was too indulgent for just pancakes. I’m so very glad I went with my instincts on this and made cupcakes instead! Wow. That’s all I can really say. Just wow.
I used to bake a pretty darn good (if I do say so myself) chocolate ganache devil’s food cake. It was my go-to, signature cake. I’ve strived to recreate that since cutting out the crap from my diet but hadn’t been able to – until now. This cake is soft, yet rich and decadent at the same time. The frosting is just sweet enough to taste like ganache but not overpoweringly so. The hardest part about this whole process is making sure I don’t eat them all in one go. Luckily, you get five to six muffin sized cakes out of the batch, so between the 4 of us in my family, it won’t last long enough for me to indulge too terribly!
The one recommendation I have is to not use coconut flour. I know that almond flour is pricier (by a long shot!) but if you want a really ‘authentic’ chocolate cake taste, the coconut flour will ruin that. It will also dry the sponge out a lot so you would have to adjust the recipe to accommodate that. If you really must due to allergies, then of course, go ahead! If you can stick with the exact recipe below, you really won’t be sorry.
Now, I know this is a pricy recipe, and my only consolation here is that thanks to that – I will definitely not be making these too often!! But for that special occasion, once every while, this is my new go-to indulgence.
Recipe for Paleo Coffee Chocolate Cake
Yield: 5-6 muffins/cupcakes
Prep time: 5 – 10 minutes
Cooking time: 20 minutes
What you need
For the cake
1/4 cup almond flour
1 tblspn tapioca flour
2-3 tblspns raw cacao powder /unsweetened cocoa powder
1.5 tspns baking powder
3 tblspns freshly brewed strong black coffee
1 tblspn date paste
2 heaped tblspns cashew nut butter
2 large eggs
1/4 tspn vanilla powder, or few drops vanilla extract
Pinch of salt
For the frosting
1/3 cup date paste
2 tspns raw cacao powder/unsweetened cocoa powder
1-2 tspns water (if your date paste is too thick)
What you need to do
For the cake
1. Preheat oven to 180°C. Line a muffin tray with cases.
2. Combine dry ingredients in a large mixing bowl.
3. Combine wet ingredients and whisk throughly (I used a fork). Pour wet mixture into dry ingredients and combine well… No lumps!
4. Spoon into muffin cases, and bake for 20 minutes, or until cooked through.
For the frosting
1. Mix all the ingredients together – and that’s it!
Spoon frosting onto cooled cakes, and serve immediately. Enjoy!
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