This paleo chocolate cake brings rich, creamy flavors and moist, airy textures to the table while also being a great dessert option for health-conscious individuals and those with paleo, vegetarian, and dairy-free diets. Not only is this cake delicious, but Multo™ by CookingPal® allows you to bake at-home without the mess and long preparation time. Multo™ by CookingPal® guides you through the steps of the recipe, and with its built-in scale to accurately measure ingredients and butterfly whisk to effortlessly mix the batter, this dessert will be ready in no time.
Attach the butterfly wish inside the bowl and add the dry ingredients. Mix until blended. Close the lid to prevent ingredients from flying out during the mixing process.
Add wet ingredients to the mixing bowl and watch as they evenly mix within 20 seconds.
Once wet ingredients are mixed together, add the dry flour mixture to the mixing bowl and combine ingredients to finish the homemade cake batter.
Enjoy a slice of this paleo chocolate cake without feeling guilty and losing track of your healthy diet. It’s:
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A moist and tender chocolate cake with a creamy, bittersweet frosting made from avocados.
3.5 OZ / 110 G coconut oil, plus more for greasing cake pans
12 OZ / 340 G almond flour
9 OZ / 255 G coconut sugar
5 OZ / 140 G tapioca starch
1 OZ/ 30 G coconut flour
4.5 OZ / 130 G unsweetened cocoa powder, divided
2 TSP baking soda
1 TSP fine sea salt
13.5 OZ / 400 ML coconut milk (1 CAN)
4 OZ / 120 ML water
4 large eggs
1 TBSP apple cider vinegar
2.5 TSP vanilla, divided
12 OZ / 340 G ripe avocado, flesh only (about 2 large)
3.5 OZ / 75 ML maple syrup
Optional: 1 TSP espresso powder
Preheat oven to 175°C (350°F). Lightly grease two 23cm (9") round cake pans with coconut oil, line with parchment, and set aside.
Affix butterfly whisk to blade in mixing bowl. Add almond flour, coconut sugar, tapioca starch, coconut flour, 85g (3oz) cocoa powder, baking soda, optional espresso powder, and salt to mixing bowl.
Mix for 25 seconds/speed 3. Transfer to a large bowl and set aside.
Add coconut oil to mixing bowl.
Melt for 1 minute/175F | 80°C/speed 1.
Add coconut milk, water, eggs, apple cider vinegar, and 2 teaspoons vanilla to mixing bowl.
Mix for 20 seconds/speed 3.
Add reserved flour mixture to mixing bowl and mix 30 seconds/speed 3.
Scrape down sides of mixing bowl with spatula and mix a further 30 seconds/speed 3.
Divide batter evenly between prepared cake pans and bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes on a rack, then run a thin knife or offset spatula around the inside of the cake pans. Invert cakes then turn right side up and let cool completely on rack before frosting. Meanwhile, remove butterfly whisk, wash and dry mixing bowl, and make the frosting.
Add avocado, maple syrup, remaining 45g (1.5oz) cocoa powder, remaining 1/2 teaspoon vanilla, and a pinch of salt to mixing bowl.
Mix for 20 seconds/speed 8.
Scrape down sides of mixing bowl and mix a further 20 seconds/speed 8.
Place one cake layer on a serving plate. With an offset spatula, frost the top of the cake. Set second cake layer on top and frost the top, leaving the sides of the cake bare.
Refrigerate in an airtight container until ready to serve. Enjoy your dessert!
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