I celebrated my last birthday with Kat (friend and adopted sister), Mom, and my two aunts in California. There was talk about what kind of cake Kat and I might want for our birthday, and Paleo didn’t really cross my mind. I will have an occasion non-Paleo treat, but, for the most part, I try to to keep to plan. There are times, though, when it’s just not practical, and impromptu trips to California for birthday pedicures is one of those times…usually. Before we left on the trip, I found this cake recipe, and Mom tweaked it a tad. The recipe is from a site called My Heart Beets, and you can find the original recipe here. This cake is a very decadent, heavy cake in the European style, and rich, but so very good.
1 cup almond flour
1/2 cup cocoa powder
1/4 cup sifted coconut powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup dark chocolate chunks
5 ounces (1/2 packages of dark chocolate chunks)
4 tablespoons of butter
1 teaspoon maple syrup, to taste
1.. In a small bowl combine the dry ingredients (almond foul, cocoa, coconut flour, baking soda and salt)
2. Add the maple syrup, melted butter and mix well.
3. Add eggs and mix well
4. Stir in the chocolate chunks. Spoon into a 10″ pan greased with coconut oil
5. Bake at 350 for 35 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and place it on a wire rack to cool.
1. Melt chocolate in the microwave.
2. Mix in butter and maple syrup. Mix until smooth
3. Allow frosting to cool slightly, then pour over cake.