Happy birthday to me! I celebrated by making this paleo German chocolate cake. While purists may cringe, I wanted something that tasted delicious but wouldn’t leave me feeling seriously un-celebratory an hour after eating it. Hence my version of paleo German chocolate cake was born!
I searched around for other Paleo German chocolate cake recipes to cut down the effort of developing my own, but couldn’t find any that didn’t have agave nectar, or butter, or quite a few other ingredients that don’t quite jive with the real-food, paleo focus of this blog. Although a paleo German chocolate cake (or any cake, for that matter) couldn’t be considered the optimal healthy choice, I knew I could pull it off with the minimum of ingredients that I try to keep out of my diet.
I made this in my grandparents’ kitchen in Delaware, with the frosty winter light streaming through the window. It’s easy to throw together, which I was thankful for because the kitchen was crowded with the rush to get dinner on the table. The only slight difficulty with the recipe that I experienced (and YOU won’t have that problem) was that the eggs and maple syrup from the fridge hardened the coconut oil again! So make sure your coconut oil is very soft and your eggs and maple syrup at room temperature before attempting paleo German chocolate cake. Real food problems, amiright?
Enjoy this paleo German chocolate cake if it’s an occasion for celebration (I think birthdays definitely qualify). The cake itself happens to be nut-free, grain-free (gluten-free), dairy-free, refined sugar-free. The icing has nuts in it, however, so beware if those are an issue for you. Otherwise, paleo German chocolate cake for everybody!
This Paleo German chocolate cake is a winning combination of luscious dark chocolate cake and decadent coconut frosting.
- 1/2 cup coconut flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1 pinch salt
- 6 eggs (room temperature is best)
- 1/2 cup maple syrup
- 1/2 cup coconut oil, softened
- 1/4 cup black coffee
- 1 cup finely shredded coconut, unsweetened
- 1 cup chopped pecans
- 1/4 cup maple syrup
- 1 cup coconut oil, softened
- 1 pinch salt
- 2 oz unsweetened chocolate
- Preheat oven to 350° F. Grease a 9" springform pan, cut a piece of parchment paper to line the bottom, and set aside.
- In a large mixing bowl, combine the coconut flour, cacao powder, baking soda and salt. Mix well.
- In a medium mixing bowl, beat the eggs with the maple syrup, coconut oil and coffee until combined. Gradually add the wet ingredients to the dry ingredients, mixing until no lumps remain.
- Pour into the greased, parchment-lined springform pan. Bake in the preheated oven for 30 minutes, or until a tester inserted into the center comes out clean.
- Allow to cool while you prep the frosting.
- For the frosting, combine all ingredients but the chocolate. Carefully smooth over the top of the cake.
- Melt the unsweetened chocolate in a double-boiler or microwave, then dip the tines of a fork into it. Streak the cake with the chocolate by making free-form slashing movements above it, rotating to cover the entire surface.