So there’s this gene that men don’t have, called The Chocolate Cake Gene. I mean, I’m sure some men occasionally enjoy a piece of chocolate cake, but they don’t need it, do they? Some men (like my husband) don’t even care if they never have a piece of chocolate cake again. Which is crazy to me. Crazy. Because sometimes I’m just going along, and then WHAM! All of the sudden it hits me: Eat a piece of chocolate cake! Right? Like usually at night. Why is that?
In the old days when I lived on WD&S (wheat, dairy, and refined sugar), I would have a box of Duncan Hines cake mix just sitting in the cabinet for chocolate cake
meltdowns moments like these. However, since it’s been over 9 years now that I’ve been a recovered WD&S addict (funny, but true), I usually turn to a piece of 80% dark chocolate or yes, sometimes I whip up my most popular chocolate cake recipe (that would be this one ) at 8PM. Then I eat some of the batter while I wait impatiently for it to bake so I can have a nice warm slice the second it’s cool enough to touch.
This cake is basically my chocolate cupcake recipe from Paleo Chocolate Lovers’. I just used a bundt pan, and arrowroot in place of chia meal. If you like healthier chocolate recipes, check out my book! What I love about this recipe is that I never feel guilty eating it I mean seriously, look at these ingredients—have you ever seen a healthier chocolate cake?!
Paleo Chocolate Cake
nut-free | gluten-free | dairy-free
from my Paleo Chocolate Lovers Cookbook
3/4 cups cocoa powder (sift if it’s lumpy)
NOTE: the cake above is very dark because I used this organic black cocoa powder
1/3 cup coconut flour, sifted
1/3 cup tapioca or arrowroot
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup applesauce with no added sugar
1/4 cup honey
1 tablespoon vanilla extract
1/2 teaspoon liquid vanilla stevia
1/4 cup melted coconut oil
OPTIONAL: You know how we love stevia, but it is possible to omit the stevia from this recipe. If you omit the stevia then increase the honey to 3/4 cup, and decrease the applesauce to 1/2 cup
- Preheat your oven to 325°F.
- In a mixing bowl, whisk the dry ingredients.
- In a separate mixing bowl, use an electric mixer to combine the wet ingredients, adding the melted coconut oil last.
- Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.
- Grease a Bundt pan. Note: I use a ceramic Bundt pan that I bought on eBay because I avoid nonstick coatings whenever possible. If your Bundt pan isn’t ceramic, your baking time may differ.
- Sift 2 tablespoons cocoa powder into the greased Bundt pan. Tap the pan to coat evenly, and shake out the excess.
- Pour the batter evenly into the pan and bake for about 40 minutes.
- Let the cake cool in the pan for 15 minutes, and go around all the edges (especially the center) with a butter knife to make sure that they are loose.
- Place a small wire cooling rack over the top of the pan, and carefully flip the cake over onto the rack. Remove the pan, and put the cake in the freezer for about 30 minutes. (The cool surface will help the white chocolate stick as it runs down the sides.)
Dairy-free White Chocolate Drizzle
1/2 cup cacao butter
1 teaspoon honey
1. In a double boiler, melt the cacao butter and honey.
2. When the white chocolate is just melted, remove it from the heat.
3. Let the white chocolate cool to room temperature for about 5 minutes, whisking occasionally.
4. Remove the cake from the freezer, and slowly pour about 1/3 of the white chocolate over top.
5. Put the cake back in the freezer for a few minutes, or until the white chocolate is white.
6. Repeat steps 4 and 5 two more times.
7. Serve right away.
NOTE: If the cake becomes warm, and the white chocolate starts to melt, just put it in the freezer again for a few minutes, and the white chocolate will become white again.
Store the cake covered at room temperature.