Saturday, June 18, 2011

Molly's (Mostly) Paleo Cake

We celebrated Molly's first birthday on June 7 and I was determined to find a good cake recipe, as paleo as possible. I went to one of my favourite sources for treats, Elana's Pantry. Elana a whiz with almond flour and other great baking alternatives, and she's got a couple of books (don't own any myself...yet). I adapted a cupcake recipe of hers into a cake format, which worked pretty well.

The icing on this is kinda strange, almost like a simple chocolate coating (think of a DQ dipped cone). You definitely want your cake to be good and cooled off before frosting. I baked the cakes (doubled recipe for two-layer cake) a couple of days before, put 'em in the fridge, then did the icing the night before. I basically poured the "icing" slowly over the cake.


Vanilla Cake with Chocolate Frosting

  • ½ C coconut flour, sifted
  • ½ t celtic sea salt
  • ¼ t baking soda
  • 6 eggs
  • ½ C grapeseed oil
  • ½ C agave nectar or honey
  • 1 T vanilla extract
  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
  3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
  4. Pour batter into well oiled cake pan
  5. Bake at 350° for 40 minutes
  6. Cool completely
  7. Top with chocolate frosting (see below)
Chocolate Frosting

  • 1 C dark chocolate chips
  • ½ C grapeseed oil
  • 2 T agave nectar or honey
  • 1 T vanilla extract
  • pinch celtic sea salt
  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for at least 15 minutes to chill and thicken
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
  5. Frost over cake, cupcakes or between cookies (whatever you like)

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