So Many Birthdays and So Much Cake!
Birthday Cakes… everyone loves a great birthday cake and this weekend, there were many! Many birthdays, mine included, and lots of cakes! I felt blessed and very grateful to see so many happy joyful people sharing the birthday love!
My son made me a cake! No recipe, just through remembering what he has seen us do together in the past! It was lovely – so much thought, even down to the decorating!
What a surprise to come home to when you’ve been out for a beautiful morning walk! I am so very proud of my boy and how he is growing up…
But as I share a birthday with a close friend – and there were other friends whose birthdays were just a few days before, this weekend has been full of cake! All good – but not necessarily the healthiest! So I made a cake to share with friends (then I got to keep my cake from Mutkti for later!) and I opted for a Paleo-style Chocolate cake (as I don’t get on that well with gluten!). I had made it before, so I knew it would be perfect and very much appreciated!
The recipe below makes 3 x 8″ cakes – to make three layers! Very indulgent which would then have frosting in between.
I opted to make 2x 10″ cakes, so they had more depth than the smaller version, and made an impromptu cream for the top! You can easily half this recipe and still have an amazing good-sized cake – don’t be put off but the ingredients list!
Super simple to make –
Best Paleo Chocolate Cake Recipe
- 3 cups almond flour
- 1 cup tapioca flour
- ¼ cup coconut flour
- 2 cups coconut sugar
- 1 ½ cups raw cacao powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (I didn’t use this!)
- 4 eggs
- 1 ½ cups coconut milk (full fat)
- 1 cup water
- ½ cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Preheat your oven to 350F/ 150C/Gas 4.
Grease three 8-inch cake pans and line the bottom with parchment paper and set these aside.
Add all of the dry ingredients to a very large mixing bowl and whisk together.
Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.
I used this recipe and baked 2 individual cakes in 10-inch tins.
For the Topping I used:
A tub of mascarpone cheese
1-2 tbsp honey (depending on how sweet you want this!)
Zest from 1 orange
Beat all ingredients together, and spoon them out onto the top of the cakes.
I decorated it with orange and nectarine blossom flowers and cacao nibs!