Best Ever Paleo Chocolate Cake!

Yum yum this cake is so good it doesn’t taste paleo! It makes a huge cake!

I did not try this frosting recipe.

For cake pops: mix cooked cake with frosting (I just used store bought cream cheese frosting – I did one can of frosting for about 3/4 of the cooked cake, did not use all the cake). I referenced THIS for how to refrigerate, how to dip etc.)

INGREDIENTS

CAKE DRY INGREDIENTS

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • cups brown sugar
  • 1 3/4 cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp salt

CAKE WET INGREDIENTS

  • 4 large eggs
  • 1 1/2 cup full-fat coconut milk
  • 1/2 cup water
  • 1/2 cup coffee or decaf coffee
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

CHOCOLATE FROSTING

INSTRUCTIONS

    • Preheat your oven to 350 degrees fahrenheit.
    • Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. 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.

LISA’S TIPS

  • My baking time of 28-30 minutes is based on a standard oven. I’d recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you’re using a convection oven.
  • You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
  • Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
  • This is the brand of espresso powder that I use.
  • For substitutions and storing, make sure to read the tips in the post above.

PaleOmg Pumpkin Waffles

INGREDIENTS

INSTRUCTIONS

    1. Preheat the waffle iron.
    2. Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
    3. Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid). Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.

Almond Butter Energy Balls

These are so good!! (I add a splash of vanilla; is good with peanut butter instead of almond butter too)

Almond Butter Energy Bites

1 cup old fashioned oats
1/2 cup flax meal
1 tablespoon chia seeds
2/3 cup almond butter
5 tablespoons pure maple syrup same as 1/4 cup + 1 tablespoon

The BEST Banana Pancakes

In fact maybe my favorite of all pancake recipes, yum!

Did half spelt flour, did whole milk because that’s what we had, did half the amount of sugar and made it brown sugar instead of regular

Fantastic with addition of sliced banana in pancake

https://www.onceuponachef.com/recipes/banana-pancakes.html