{paleo chocolate cake}

Here’s a nice treat for all of you chocolate lovers and health nuts out there. It’s grain free and naturally sweetened with delicious medjool dates. One of my favorite things about this recipe is the fact that I combine all of the ingredients in my food processor and make clean up a bit easier on myself.  You can double or triple this recipe to make enough for a party! 

{paleo chocolate cake}
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Ingredients
  1. 8 medjool dates (pitted)
  2. 1 Cup almond meal
  3. 2 eggs
  4. 1 banana
  5. 1/4 Cup virgin coconut oil
  6. 1/2 Cup unsweetened cocoa powder
  7. 1 teaspoon baking powder
  8. 1/4 Cup strong coffee
  9. 1 teaspoon vanilla
For the icing
  1. 1/2 Cup chilled coconut cream
  2. 1/4 mashed strawberries or 2 Tablespoons cherry or strawberry jam.
Instructions
  1. Heat your oven to 350 degrees Fahrenheit.
  2. Combine the dates, banana, melted coconut oil, and vanilla extract in a food processor until thoroughly mixed together.
  3. Add the remaining ingredients to the food processor and combine thoroughly.
  4. Line an 8x8 baking dish with wax paper or parchment paper.
  5. Pour the cake batter into the pan and place in the warm oven.
  6. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
  7. Remove the cake pan from the oven and let it come to room temperature.
  8. Chill the room temperature cake in the refrigerator for at least 1/2 hour.
  9. In the meantime you can whip up the yummy vegan icing!
  10. Place the can of coconut cream in the refrigerator for at least 30 minutes.
  11. Scoop out the thick, chilled cream and use a spoon to combine the cream with the strawberries or jam.
  12. Spread the icing on the chilled cake. Chill the cake again for about 30 minutes.
Notes
  1. If you don't like banana flavors in your cake, omit the banana and add 2 extra dates to the recipe.
Adapted from A Tasty Love Story
Sep Cooks http://sepcooks.com/

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