Dietary restrictions don’t have to be negatively restrictive. They can work simply as guidelines that motivate you to think beyond the ordinary. Following a Paleo diet, for instance, does not mean your sweet tooth will go unsatisfied. Make smart modifications to traditional dishes to create taste-bud-pleasing and diet-friendly paleo desserts. This paleo chocolate cake swaps white flour and sugar for better-for-you alternatives, like gluten-free flours and coconut sugar.
1/2 cup Bob’s Red Mill Almond Flour
1/4 cup Organic Gemini Tigernut Flour
1/4 cup Nutiva Coconut Flour
1/4 cup tapioca flour
1/2 cup pHresh Products Organic Cacao Powder
1/2 tsp. Redmond Real Salt
1 tsp. baking soda
1/4 cup Vitacost Coconut Sugar
1/2 cup Nutiva Coconut Oil with Buttery Flavor or ghee, melted (plus more for greasing)
1/4 tsp. vanilla extract
1/4 cup maple syrup
4 pasture-raised eggs
1/2 cup Hu Kitchen Chocolate Bar chunks
1-1/2 cups Hu Kitchen Chocolate Bar, melted
1/4 cup Nutiva Coconut Oil with Buttery Flavor or ghee
1 Tbsp. maple syrup
- Preheat the oven to 345 degrees F. Grease an 10×10-inch cake pan with coconut oil.
- In a large mixing combine dry cake ingredients. Add melted coconut oil, vanilla and maple syrup and combine. Add eggs and, with an egg beater or hand mixer, beat until whipped and combined. Stir in chocolate chunks.
- Pour batter into cake pan and bake for 45 minutes.
- Meanwhile, prepare frosting. Mix all frosting ingredients until smooth.
- Let the cake cool completely before frosting.