I recently celebrated a birthday. Contrary to what others might feel on the anniversary of their birth, I love to celebrate my day every year. Getting a year older doesn’t bum me out. I actually feel grateful for the chance to keep having a birthday to celebrate. And happy for the opportunity to begin again – another chance to do “today” better than yesterday.
When we think of celebrating birthdays everyone I know thinks about candles on a cake – with frosting and perhaps a side of ice cream. And while I am happy with a candle in any kind of healthy dessert, for my daughter I thought it’d be good – and delicious – to make a cake that we could all enjoy.
If you like chocolate, I know you will enjoy it too! Here’s my version of a decadent chocolate cake – Paleo style.
Ingredients
2/3 cup coconut flour
8 TBSP cocoa powder (I use raw cacao as it has greater health benefits)
½ tsp baking soda
6 large eggs, lightly beaten
½ cup coconut oil, melted (and a little more to grease pans)
½ cup brewed black coffee
1 cup maple syrup
2 tsp pure vanilla extract
Preparation
Preheat oven to 350 and grease round cake pans (6 inch pans) or cupcake pan. (Note: double the ingredients above to make (2) 9″ round cakes)
In a medium bowl whisk together all dry ingredients until well blended
In a large bowl beat the eggs until foamy
Add the melted coconut oil, maple syrup, coffee, and vanilla extract until very well combined
Add the dry ingredients to the egg mixture and beat on low speed to incorporate, scraping the sides of the bowl
Increase speed to high and beat a couple minutes until the cake batter is lighter and fluffy
Set the cake batter aside for about 10 minutes to allow the coconut flour to absorb the liquid
Spoon batter into pans or cup cake pan and bake 25-30 minutes until a toothpick inserted into the middle comes out clean
Cool cake in the pans for about 15 minutes and then transfer to wire racks.
If you are looking for a chocolatey frosting for this cake try this:
Place 2 ripe mashed avocados, 1 cup of cocoa and 3/4 cup of maple syrup in a large bowl and beat with hand beaters or in a food processor until very smooth. If it isn’t thick enough, place in the fridge until it is the right consistency. If too thick, add a little water. (Note: if it tastes too chocolatey — as if! — add more maple syrup)
