An almost paleo chocolate cake – you really can have it all!If you like chocolate, you are in for a treat. Let me introduce to you a luscious chocolate cake which is not only whipped up in a jiffy, but makes for a perfect breakfast on the go, dessert or afternoon snack – and, most of all, it is absolutely moreish and -almost- paleo. Yes, this is not a misprint! You can absolutely have your cake and eat it all on a paleo diet, provided you find a high quality, sugar-free or low-sugar dark chocolate (I’d settle for nothing less but Lindt Excellence 90% – it is technically not sugar free, but with 6.7 g of sugar per 100g, is unrivalled among dark chocolates. Plus it just is the best tasting dark chocolate I have ever tasted. You can read up more on dark chocolate here).
This cake has a lovely tang to it, is never too sweet, and keeps your blood sugar nice and stable. Just the right thing to round off a great meal. It lasts a long time in the fridge and is very portable. Yes, I think you’ll really love this one. And if you are like me, you should have all the ingredients ready to go in your pantry – I really hope you always have a few bars of Lindt Excellence 90% in your cupboard! It definitely belongs on the list for essential pantry items…
Besides lovely lovely choccie, this gem packs a few other fit foods, such as raw cocoa, organic butter, cinnamon, eggs, almonds, and honey, so you can indulge a bit knowing you’ll do your body and mind something good.
Makes one loaf
150g organic coconut oil
150g very dark chocolate (at least 85% cocoa), roughly chopped
150g organic rice malt or maple syrup
juice of 2 large or 3 small oranges
2 flax eggs (1 flax egg = 1 tbsp milled flaxseed dissolved in 4 tbsp filtered water)
100g almond meal
45g tapioca starch, sifted
45g potato starch, sifted
30g raw organic cocoa powder
1 tsp cinnamon
1/5 tsp baking soda
- Preheat oven to 160 °C. Melt butter, chocolate, honey, and orange juice in a small saucepan over medium heat until well combined. Turn off the heat and let stand for about 20 minutes.
Fold in the beaten eggs, almond meal, sifted starches, cocoa powder, cinnamon and baking soda and stir batter until smooth.
Grease a loaf pan or line it with baking paper and pour in the batter. Bake for 45 minutes or until a toothpick comes out clean.
This beauty stores best in foil in the fridge for up to two weeks. Although it stays nice and fresh at room temperature, storing it in the fridge will not only result in a nice fudgy texture, but will make the cake also less messy and therefore more lunchbox-friendly.