Paleo Flourless Chocolate Cake
This Paleo flourless chocolate is chewy and moist and has a rich chocolate flavor. Pairs perfectly with ice cream!
Ingredients
- 1 Cup Paleo Flour Blend
- 1 teaspoon Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1.5 Cups Dark Chocolate Chips (You can also use a chopped up chocolate bar)
- ½ Cup Coconut Oil
- 1 Cup Date Sugar (Or coconut sugar)
- 2 teaspoon Vanilla Extract
- 2 Eggs
- ½ Cup Almond. Milk
Instructions
- Melt the chocolate chip with coconut oil. I do this by using a double burner. Make sure you’re whisking frequently, otherwise the chocolate could start to harden and form this glob of chocolate instead of smooth and silky chocolate.
- Then remove the melted chocolate chips from the double burner and put on the countertop surface.
- Add in the date sugar, vanilla extract and eggs. Whisk until the wet batter is completely smooth.
- Sift your dry ingredients into the wet ingredients. I am using Red Mills Paleo flour blend.
- Pour the batter into a cake pan and bake in the oven at 350° for 30 to 45 minutes. You will know the cake is done when you shake the pan and the center does not wiggle at all.
- Allow the cake to cool on the countertop. For presentation purposes, I love to sift monk, fruit, powdered sugar on top of the cake and also add fresh berries. In my opinion raspberries do the trick