On my quest to find viable Paleo desserts, I hit the jackpot tonight with this recipe, originally titled “Mexican Chocolate Coffee Cake.” (However, I halved the amount of cayenne pepper, so I didn’t detect as much of a “kick” as other reported!)
Ingredients: 6 eggs
½ cup extra virgin coconut oil, melted
1/3 cup + 1 Tbsp coconut flour
1/3 cup natural or raw cocoa powder
3 oz unsweetened baking chocolate (100%)
½ cup molasses
½ cup honey
2 tsp vanilla
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
½ tsp cayenne pepper, to taste
1. Preheat oven to 325F. Line 5”X9” loaf pan with wax paper. Grease wax paper with coconut oil.
2. Sift cocoa powder, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3. In a food processor or blender, combine eggs, honey, molasses, and vanilla. Pulse a few times to beat together. Add melted coconut oil and process/blend for 1 minute.
4. Add dry ingredients to food processor, and pulse to combine.
5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for “doneness” with a toothpick at the 50-55 minute mark).
6. Let cool completely in the pan. Remove from pan and carefully remove wax paper.
So… how was it? The original recipe said this cake was good enough not to miss the icing, but I always miss the icing. To solve that issue, I drizzled 85 % Green & Black Chocolate on top. Also, I didn’t wait for it to cool completely, but ate the warm and gooey cake right out of the oven. Delicious! My daughter and I were very pleased with the texture, the taste, and the look of this cake. The cinnamon and cayenne gives it a little “kick,” and it will satisfy any chocolate cake craving which might sneak up on your weaker Paleo days.
Let me know what you think! (And remember not to overbake it.)