Added on November 11th, 2011 by our friend The Shirtless Chef

Step 1. Follow these steps for great results!

Step 2. Click like!

Step 3. If you’re not a Facebook fan, click here: http://facebook.com/fastpaleo!

Cooking Steps

This one was create by my Muay Thai training partner, friend and expert pastry chef, Molly, or “Smish” as we call her

Chocolate cake

Cake

8 eggs
¾ cup honey
1 tsp vanilla
½ cup cocoa powder
4 cups almond meal
4 tsps baking powder
3 sticks butter, melted
1 ½ cups milk
2/3 cup cocoa nibs

(in a stand mixer)
whip together eggs and honey on medium/high speed until pale and thick. Mix in vanilla, followed by dry ingredients. Mix until fully incorporated. Add melted butter, mix. Add milk, mix. Add cocoa nibs and mix with a spatula until everything is smooth. Chill for 2 hours or overnight.
Prehead oven to 350 and line two 9 inch cake pans with parchment, dont grease pans.
Cook until cake is no longer wobbly in the center.

Icing

9 egg whites
1 ½ cups honey
pinch of salt
2-3 lbs butter, room temp!
1 tsp vanilla
cocoa powder to taste

In a bowl of a stand mixer, whisk egg whites and honey over a pot of simmering water until the mixture is hot to touch, whisk continuously or else eggs may scramble. Take the mix off heat and add salt. Whip mixture on med/high until a stiff meringue forms. Start adding butter, mixture will start looking curdled, at which point turn the mixer speed up, the buttercream is close and will come together soon. After buttercream becomes smooth add vanilla and cocoa powder (or any other flavoring), mix until smooth.

Added on November 8th, 2011 by our friend If CaveMom Baked Cookies from http://ifcavemombakedcookies.com/

Step 1. Follow these steps for great results!

Step 2. Click like!

Step 3. If you’re not a Facebook fan, click here: http://facebook.com/fastpaleo!

Cooking Steps

Paleo Pumpkin Swirl Cake Directions:
1. Preheat oven to 350 degrees.
2. Whisk together almond flour, coconut flour, flax seed meal, salt, and baking soda.
3. In a separate bowl, whisk together eggs, coconut milk, apple cider vinegar, maple syrup, 1/4 cup coconut oil, and 1 tablespoon vanilla. Stir in the pumpkin puree.
4. Add the flour mixture to the egg mixture. Whisk together briskly until all ingredients are well, combined.
5. Remove 3/4 cup of the batter to a separate bowl. Into this batter, mix the cocoa and 1 teaspoon coconut oil. Stir until well combined.
6. Spread half of the original batter into the bottom of a well-greased loaf pan.
7. Spread all of the cocoa mixture on top of the original batter layer.
8. Spread the rest of the original batter on top of the chocolate layer.
9. Take a big spoon or knife and swirl it around in the batter. Smooth down the batter again.
10. Bake for 50 minutes, or until a knife inserted into the center comes out clean.

Dark Chocolate Glaze Directions:
1. Combine the 1/4 cup dark chocolate, 1 teaspoon coconut oil, 1/4 teaspoon vanilla.
2. Heat over low heat and stir until melted.
3. Drizzle over cake with reckless abandon.

share

Serves 5

50 minutes

This is a Non-Dairy Recipe

Ingredients

• 1/2 cup almond flour AND 1 cup coconut flour
• 1/4 cup flax seed meal
• 1/2 teaspoon salt AND 1 1/2 teaspoons baking soda
• 5 eggs, beaten
• 1/4 cup coconut milk
• 2 teaspoons apple cider vinegar AND 1/2 cup maple syrup
• 1/2 cup pumpkin puree AND 2 tablespoons cocoa
• 1/4 cup coconut oil + 1 teaspoon coconut oil
• 1 tablespoon vanilla AND 1/4 teaspoon vanilla
• 1/4 cup dark chocolate (broken dark chocolate bar or chocolate chips)

Chocolate CAKE... Need I say more??

Didn't think so :)

I wanted chocolate cake so I made this one up. Hope you like it as much as we did! Dark chocolate and orange deliciousness!

Chocolate Orange Cake

Ingredients:

1C Coconut Milk

3 Eggs

½ C Honey

½ C Organic Cocoa Powder

1 Tbsp Vanilla Extract

½ tsp Baking Soda

¼ tsp Sea Salt

Zest from 1 Orange

½ C Almond Flour

Process:

Preheat your oven to 325 Degrees F

Place all of your dry ingredients together in a mixing bowl then mix

Add wet ingredients and use your hand mixer and form your batter

Pour your batter into a greased 8x8 baking dish (grease with coconut oil) (or 12 cupcake cups)

Place in the oven and bake for 30-35 minutes or until your cake passes the toothpick test

Remove from oven, let cool and enjoy

cinnamon apple cake

The recipe for this gluten free Cinnamon Apple Cake comes from one of my favorite bloggers, AndreAnna "The Primal Matriarch" and her food blog, Life as a Plate. I adapted my version of her recipe, Apple Spice Bread, eliminating the step of pre-cooking the apples, adding a ton of cinnamon, and making a couple other changes as well.

I think that you'll be delighted whether you go for her original recipe or my inerpretation of it below. By the way, this is not a sweet cake, though it has a super cinnamon-y flavor, which my boys and I love. And just a quick note, cinnamon is now considered a super-spice. It just might regulate blood sugar and is touted in Ayurveda as fixing all kinds of ailments --cinnamon is now my go to spice and I sometimes add a tablespoon of it to my morning protein shake.

Cinnamon Apple Cakeprinter friendly
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt

1. In a food processor combine apple, oj and almond butter and pulse until well blended
2. Pulse in agave, eggs, vanilla, cinnamon (yes 2 tablespoons) and salt
3. Pour batter into a greased 8x8 inch Pyrex baking dish
4. Bake at 350° for 32 to 36 minutes
5. Cool and serve with whipped cream

This Paleo recipe was added on July 28th, 2011 by our friend EstherW

Cooking Steps

Preheat oven to 350. In bowl, mix together dry ingredients and zucchini.
In large separate bowl, combine wet ingredients. Stir dry ingredients into wet to combine. Smooth onto a coconut oil greased jelly roll pan. Bake for 15-20 minutes or until toothpick comes out clean. Once baked through, allow to cool completely on pan.

From our friend Esther at http://paleoonmain.blogspot.com/!

Glaze
1/2 C Coconut Oil (solid, not melted)
1/4 C Honey
1/2 C Chopped Walnuts

In a stand mixer, combine coconut oil and honey. Whip on medium high for 3-5 minutes till the glaze thickens slightly. Add in walnuts and mix to combine.

Cut cake into the shape and number of layers desired. I did a 4 layer cake, with very thin layer of glaze in between each layer, and the majority of the walnuts on the top layer. Allow cake to set up in the refrigerator and enjoy (with limit, this is DECEDENT!!)

  share

Serves 5

20 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 C Zucchini- Shredded
• 1/2 C Coconut flour
• 1/2 C Arrowroot Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 eggs
• 1/2 C Coconut Oil- Melted
• 1/2 C Coconut Milk
• 1/4 C Honey
• 1/2 C Walnuts

Add to Favorite Recipes!
 Print This Recipe