Readers love this dish or birthday cake. Unless something is truly extraordinary, I avoid overusing terms in the titles of my recipes. Like this paleo chocolate cake. It's incredible.
This paleo cake is fluffy and moist, unlike most. Just take a look at those crumbs, for example. The cake has enough air space to keep it together like a real chocolate cake. However, the cake is paleo-friendly.
THE PERFECT BIRTHDAY CAKE
I can make a deliciously rich chocolate birthday cake with this recipe to start my birthday month. Now, it's my habit to always have something mint chocolate on my birthday. I used Fresh Mint Chocolate Chip Ice Cream to make these Mini Skillet Brownies. But it's more complicated. So this year, I'm thinking of something more convenient.
You can enjoy this vegan chocolate cake until then. And I have faith that you will. I even made a movie, which you can watch up there.
INGREDIENTS, QUESTIONS, AND TIPS
I've spent years perfecting my paleo baking, and I've done it now. But let's start with the components, as I'm sure many of you have queries about them.
- Do you need to use all three types of flour—almond, tapioca, and coconut? Yes. For some reason, the majority of recipes for paleo cakes exclusively call for almond or coconut flour. However, I consider those outcomes less than ideal (i.e., dense and dry). To produce the proper texture, gluten-free flour blends always combine different types of flour. Paleo baking ought to be the same. And I frequently use this trio of flours—my blend—in my recipes, including the paleo pancakes that are so popular with readers.
- What makes each flour significant? The principal nut flour, which provides the majority of the mass, is almond flour. The light, airy fluffiness comes from tapioca flour. The cake also has structure thanks to the coconut flour.
- Is there another flour besides almond that I may use? You could use hazelnut powder instead of almond powder if you're only allergic to almonds. However, if you're looking for a cake without nuts, I'd suggest trying my flourless chocolate cake.
- Does this recipe work without eggs? Although I haven't tried it, several commenters below have reported success with chia eggs, flax eggs, and store-bought egg substitutes.
- Can I substitute maple or honey for the coconut sugar? Regrettably, no. The coconut sugar crystals contribute to the numerous tiny air pockets that give this cake its delightful texture. A significantly denser cake might be made with honey or maple syrup.
- The espresso powder's purpose is to create a rich and luscious dessert. To use an analogy, most baked goods are enhanced in flavor by adding vanilla extract. Well, espresso powder functions in this manner. This recipe for paleo chocolate cake is elevated by it.
- Can I swap coconut milk for almond milk? Although it might not be as moist, you can. Similar to dairy milk or buttermilk in thickness and essential fat addition, full-fat coconut milk.
- Why add vinegar, you ask? Speaking of buttermilk, usually incorporated into classic cake recipes, I make my own using coconut milk and vinegar. Voila! To add fluffiness to the cake, the vinegar also undergoes a chemical reaction similar to baking powder with baking soda.
We hope that has answered some of your questions, but if not, feel free to ask any additional ones in the comments section.
SERVING AND STORING
You'll be in heaven if you drink it cold with a glass of my homemade oat, almond, or cashew milk. Serve leftovers with a glass of Chemex or Cold Brew coffee for breakfast (I did this).
Unfrosted: The cake layers can be prepared several days in advance and stored without frosting. When they have cooled, firmly cover them in plastic wrap (I double wrap them) and place them in the refrigerator for two to three days or on your counter if the weather is warm. You can also freeze them for three to four months if you want to keep them longer. Thaw the cake layers and add your buttercream icing when ready to serve it.
Store: The entire frosted cake may also be kept in storage. The shelf life at room temperature is 4-5 days. I advise covering the cake to shield it from crumbs and spills from the kitchen. Indeed, you can freeze it frozen as well! To make the frosting harden if the cake is entire, put it in the freezer uncovered. Then, as previously said, securely wrap it with plastic wrap. You don't need to wrap leftovers to freeze them in individual slices; just put them in glass storage containers! They will last for several months once more. Keep the cake at room temperature before serving.
Where can I find gluten-free cakes?
Cakes manufactured without wheat flour or other gluten-containing ingredients are known as gluten-free. This includes the standard plain flour in the supermarket's bakery area and the more specialized flours like rye or spelled flour.
Does Sara Lee chocolate cake contain any gluten?
It contains soy, milk, wheat, gluten, and eggs.
This recipe for paleo chocolate cake is airy, light, and fluffy. Additionally, it is incredibly delicious, thick, and moist. You'll understand why it quickly grew into a reader favorite once you've tried it.