Chocolate…..espresso……cake……grain free…..sugar free…..WHAT?!  

Does it get any better than this?  Paleo chocolate cake Well, actually, yes it does…when you top it with a coconut cream frosting!!! This is the gluten free, paleo chocolate espresso birthday cake for any occasion. OMG, this was by far my most successful cake to date!  I’ve already done it three times and each time it gets better!  First I made it for a special friend’s birthday and gifted it to him. He praised me for the best cake he has ever eaten, but I only thought he was being over-zealous for my efforts. Then, I decided to make it for my hubby’s 35th birthday (no frosting just coco powder dusted) and it was such a hit with everyone. It turned out so well that even my 6-year-old requested it for his next birthday. So, for his little special day, I decided to make it again but this time add a frosting to it. My goodness, it was heaven!!! We threw a party and nobody ever thought they were eating a paleo, chocolate cake with “healthy” coconut cream frosting! 

 

Paleo Chocolate Cake with Coconut Cream Frosting

Espresso Cake Ingredients:

• *round 9″ springform pan
• *parchment paper
• *electric mixer (or a whisk)
• *7 oz dark chocolate
• *3 tbsp. of espresso (or strong coffee)
• *1 cup butter
• *5 eggs, separated
• *1 cup coconut sugar (or Splenda  or Stevia equivalent)
• *1 tsp baking powder
• *2 tbsp cocoa powder
• *2 cups almond flour

Directions:

1. Preheat oven to 350 F; line pan with buttered parchment paper.
2. In a double-boiler or a metal bowl set over a pan of simmering water, melt your chocolate. As it begins to soften, add the coffee, stirring gently until completely melted. Add the butter, and stir until everything is even.
3. Remove the chocolate mixture from the heat, and stir in the egg yolks.
4. Beat the egg whites until stiff, and then fold in the sugar.
5. Fold the chocolate into the egg whites, gently.
6. Combine the dry ingredients, sift into the batter, and then stir very gently to combine– do not over-mix.
7. Pour the batter into the cake pan and bake for 50 minutes, until the middle is semi-firm and an inserted toothpick comes out clean.

Now you paleo chocolate cake is ready to top with coconut cream frosting! (You can also serve as is without the frosting as well).

Coconut Cream Paleo Frosting (to top paleo chocolate cake)

Ingredients:

• 1 cup coconut milk
• 1 cup honey
• pinch salt
• 5 teaspoons yuca starch (or tapioca or arrowroot powder)
• 1 tablespoon water
• 1¼ cup coconut oil

Directions:

1. In a medium saucepan, heat coconut milk, honey, and salt, simmer for 10 minutes.
2. In a small bowl, combine starch and water to form a smooth paste and add mixture to Whisk vigorously to combine, then bring to a boil and immediately remove pot from heat.
3. Very gradually blend in coconut oil with a hand blender.
4. Allow pan to cool for 10 minutes and then place in refrigerator for 45-120 minutes, until frosting solidifies and turns white. Then remove and blend again with a hand blender, until fluffy. Cut cake lengthwise in the middle so you have two circles and spread frosting throughout!

Keep cake in the fridge until ready to serve. Enjoy your paleo chocolate cake with coconut cream frosting!

 

Recipe Card:

Paleo Chocolate Espresso Cake ~ (with coconut cream frosting)

Ingredients:

• *round 9″ springform pan
• *parchment paper
• *electric mixer (or a whisk)
• *7 oz dark chocolate
• *3 tbsp. of espresso (or strong coffee)
• *1 cup butter
• *5 eggs, separated
• *1 cup coconut sugar (or Splenda equivalent)
• *1 tsp baking powder
• *2 tbsp cocoa powder
• *2 cups almond flour

Directions:

1. Preheat oven to 350 F; line pan with buttered parchment paper.
2. In a double-boiler or a metal bowl set over a pan of simmering water, melt your chocolate. As it begins to soften, add the coffee, stirring gently until completely melted. Add the butter, and stir until everything is even.
3. Remove the chocolate mixture from the heat, and stir in the egg yolks.
4. Beat the egg whites until stiff, and then fold in the sugar.
5. Fold the chocolate into the egg whites, gently.
6. Combine the dry ingredients, sift into the batter, and then stir very gently to combine– do not over-mix.
7. Pour the batter into the cake pan and bake for 50 minutes, until the middle is semi-firm and an inserted toothpick comes out clean

Now you paleo chocolate cake is ready to top with coconut cream frosting! (You can also serve as is without the frosting as well).

Coconut Cream Paleo Frosting

Ingredients:

• 1 cup coconut milk
• 1 cup honey
• pinch salt
• 5 teaspoons yucca starch (or tapioca or arrowroot powder)
• 1 tablespoon water
• 1¼ cup coconut oil

Directions:

1. In a medium saucepan, heat coconut milk, honey, and salt, simmer for 10 minutes.
2. In a small bowl, combine starch and water to form a smooth paste and add mixture to Whisk vigorously to combine, then bring to a boil and immediately remove pot from heat.
3. Very gradually blend in coconut oil with a hand blender.
4. Allow pan to cool for 10 minutes and then place in refrigerator for 45-120 minutes, until frosting solidifies and turns white. Then remove and blend again with a hand blender, until fluffy. Cut cake lengthwise in the middle so you have two circles and spread frosting throughout!

Keep cake in the fridge until ready to serve. Enjoy your paleo chocolate cake with coconut cream frosting!