Chocolate Cake with Coconut Whipped Cream and Raspberries (Paleo)

Our finished cake, with raspberries placed by my 4-year-old.

Yesterday hosted a small birthday celebration for a dear, long-time friend (over 25 years!).  She and the other friends present routinely spoil my boys, as well as my husband and me, so we took advantage of the situation to put together something special for them.

 

My 8-year-old planned out the meal.  He read through cookbooks and started with an extremely elaborate menu.  Since we were planning the party for brunch time, we scaled it back a bit, but it was still a lovely meal.

 

The highlight of it all was the cake.  My son found a recipe for Rustic Chocolate Cake in a cookbook (a cookbook which he picked out and asked me to buy for him – you know I can’t say no to that) entitled Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo, written by Michelle Tam and Henry Fong.  I modified the recipe, because I don’t ever seem to be able to make a recipe without tweaking it here or there, but it’s essentially Michelle Tam’s recipe.  It’s grain-free, gluten-free, dairy-free, and Paleo.

 

The cake tasted great: a moist, rich, very chocolaty chocolate cake topped with coconut whipped cream and fresh raspberries.  Yum!  It also looked lovely.  (As always, my picture fails to do it justice).

 

Here’s how we made it:

 

Chocolate Cake with Coconut Whipped Cream and Raspberries (Paleo)

Chocolate Cake with Coconut Whipped Cream and Raspberries (Paleo)

Ingredients

  • Cake:
  • Coconut oil to grease the pan
  • 2 cups Almond Flour
  • ½ cup Cacao Powder
  • ¼ teaspoon Salt
  • 2 large Eggs
  • ½ cup Coconut Sugar
  • 1 cup Coconut Cream (at room temperature)
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon ground Vanilla Beans
  • Coconut Oil, for greasing cake pan
  • 8” round cake pan
  • Topping:
  • 5-ounces Coconut Cream (refrigerated overnight)
  • 2 tablespoons Coconut Sugar
  • 1 teaspoon ground Vanilla Beans
  • Fresh Raspberries

Instructions

  1. The night before, put 15-ounces of coconut cream into the refrigerator to sit overnight, so any liquid in the can will separate from the fat.
  2. The next day, when you’re ready to make the cake, preheat the oven to 350.
  3. Grease the sides and bottom of an 8” cake pan with coconut oil.
  4. Mix all dry cake ingredients (almond flour, cacao powder, salt, coconut sugar, ground vanilla beans) thoroughly.
  5. Add wet ingredients (eggs, room-temperature coconut cream, apple cider vinegar) and mix until combined.
  6. Pour the batter into your greased cake pan and smooth the top.
  7. Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Cool the cake for about 20 minutes in the pan on a wire rack.
  9. Then remove the cake from the pan and place it on the rack. Let it sit until it cools completely.
  10. While the cake is cooling, make the Coconut Whipped Cream. First, remove your coconut cream from the refrigerator.
  11. Open the can and allow all of the liquid to drain out, leaving only the solid cream.
  12. Spoon the solid cream into a chilled mixing bowl.
  13. Add the coconut sugar and vanilla beans.
  14. Whip until it forms medium peaks. (I used my electric stand mixer, but you could also use a hand mixer or a whisk.
  15. Top the cooled cake with the Coconut Whipped Cream, spreading it as thick as desired.
  16. Top with fresh raspberries.
  17. Serve and enjoy.
http://everydayintentionalliving.com/chocolate-cake-with-coconut-whipped-cream-and-raspberries-paleo/

 

Chocolate Cake with Coconut Whipped Cream and Raspberries

Cake:
Coconut oil to grease the pan
2 cups Almond Flour
½ cup Cacao Powder
¼ teaspoon Salt
2 large Eggs
½ cup Coconut Sugar
1 cup Coconut Cream (at room temperature)
1 teaspoon Apple Cider Vinegar
1 teaspoon ground Vanilla Beans
8” round cake pan
Topping:
5-ounces Coconut Cream (refrigerated overnight)
2 tablespoons Coconut Sugar
1 teaspoon ground Vanilla Beans
Fresh Raspberries

  1. The night before, put 15-ounces of coconut cream into the refrigerator to sit overnight, so any liquid in the can will separate from the fat.
  2. The next day, when you’re ready to make the cake, preheat the oven to 350.
  3. Grease the sides and bottom of an 8” cake pan with coconut oil.
  4. Mix all dry cake ingredients (almond flour, cacao powder, salt, coconut sugar, ground vanilla beans) thoroughly.
  5. Add wet ingredients (eggs, room-temperature coconut cream, apple cider vinegar) and mix until combined.
  6. Pour the batter into your greased cake pan and smooth the top.
  7. Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Cool the cake for about 20 minutes in the pan on a wire rack.
  9. Then remove the cake from the pan and place it on the rack. Let it sit until it cools completely.
  10. While the cake is cooling, make the Coconut Whipped Cream. First, remove your coconut cream from the refrigerator.
  11. Open the can and allow all of the liquid to drain out, leaving only the solid cream.
  12. Spoon the solid cream into a chilled mixing bowl.
  13. Add the coconut sugar and vanilla beans.
  14. Whip until it forms medium peaks. (I used my electric stand mixer, but you could also use a hand mixer or a whisk).
  15. Top the cooled cake with the Coconut Whipped Cream, spreading it as thick as desired.
  16. Top with fresh raspberries.
  17. Serve and enjoy.

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