Sunday, April 17, 2011

Paleo/Primal Chocolate Cake with Frosting

As you may know, we have chickens...lots of chickens in our backyard. Those chickens produce quite a number of eggs. We sell our eggs to friends and neighbors, but that still leaves us with quite a few eggs during the mega-producing spring and summer months. So, today I was looking for something to make with one of the many dozens of eggs in the refrigerator and thought of cake! If you don't happen to have a lot of eggs hanging around your house, you can half the eggs in this recipe, half the syrup and leave out the flax seed meal. That would put you closer to the cake at Girl Gone Primal that was my inspiration. This cake has so much protein that I didn't have any issues with my kids eating it as part of their dinner rather than dessert. They put a bit of canned frosting on theirs to make it more like cake, but it still had enough eggy goodness in it that I wasn't bothered.

Note: This is not a very sweet cake; I would really call it a torte more than a cake. It needs frosting or berries and whipped cream to bring up the sweetness a bit to make it a dessert. I found a frosting recipe (as well as another chocolate cake recipe) at Crossfit Rebel that works well with my cake recipe. I've posted it below the cake recipe.  Also, my frosting didn't get fluffy at all, it was more like a ganache, but still yummy with the cake. Enjoy!

Paleo/Primal Chocolate Cake (Gluten and Dairy Free)
12 Eggs
1 C cocoa powder
1 C Flax Seed meal (could use almond meal)
1 Tbs vanilla extract
1/3 C Maple Syrup or Honey

Mix all ingredients together in a large bowl then pour into a greased 8x8 pan (may want to use parchment paper as well as cake tends to stick). Bake at 350 for 30-40 minutes until knife inserted into cake comes out clean.

CHOCOLATE FROSTING from Crossfit Rebel

1 cup dark chocolate chips (73%)
1/2 cup coconut oil or better yet, coconut butter
2 Tbsp honey
1 Tbsp pure vanilla extract
pinch of sea salt

1.In a small saucepan over very low heat, melt chocolate and coconut oil/butter
2.Stir in honey, vanilla and salt
3.Place frosting in freezer for 15 minutes to chill and thicken
4.Remove from freezer and whip frosting with a hand blender until it’s thick and fluffy
5.Frost over cake, cookies or cupcakes! Print Friendly and PDF

2 comments:

  1. I look forward to trying this! I may reduce the sugars a bit. . . Or I may not. ;-)

    ReplyDelete
  2. I wouldn't recommend reducing the sugar. It's really not a sweet cake and all of that cocoa powder will make it really bitter without the sweetener. Let me know how yours turns out!
    -A

    ReplyDelete

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