You know the part about owning a home where nothing is ever complete and you never feel like everything is absolutely 100% perfect with your house? Well that is exactly what blogging is like, because as I’ve grown as a blogger and photographer, my older work starts to look… well, like ‘shite’ in comparison!!
With a few years of blogging experience my recipes have defiantly progressed and I have started to hone in on certain skills. Some Paleo bloggers shift their focus more to nutrition, exercise, social media, and others to photography. Photography is the area that I have chosen to grow in, and when I look back and go through my older past posts, I literally cringe! That being said, I do have to keep them up online else there would be a pretty sad selection of recipes but also there are some really great recipes that just need a photo upgrade.
Now, I have known for ages that I’ve needed to update my old chocolate cake recipe as it was at least two years old and in all honesty not really that good, when a few weeks ago I received a comment on the post about how dense it is, which was really quite an accurate description. Do people really go back that far on my blog?? Apparently they do, and it was a pretty wow moment for me that readers don’t just hit the top posts and only make my current recipes, but they actually dig back that far!!
Wake up call to get my act together and do a spring clean of recipes.
So, after the bad feedback from my past cake recipe I set to work recreating a brand new recipe, the Ultimate Paleo Chocolate Cake, and YAASSSSS I have totally nailed it!! This has got be my best recipe of the year – so far!!
Light, moist (yes I dared mention that word!), cakey and nothing like a brownie baked in a cake tin.
Some recipes just happen and come together with ease, and this one genuinely did (it did help that I said a little prayer before!).
A few tips to a successful gluten, dairy, and Paleo cake, whip the egg whites, sift the ingredients and make the icing before the cake as it needs to set and be firm.
I really do hope that this updated recipe lives up to your expectations, and that baking it is a fun and easy experience. I hope you find the cake to be utterly delicious and that non-paleo folk enjoy it as much as you do! Please leave your thoughts in the comment section below as I really do value the feedback and by leaving a comment it helps me to improve my recipes.
- 3 eggs - separated
- 1/2 cup nut milk (or regular full fat)
- 1 cup water (or black coffee for a richer taste)(1/2 cup if using tapioca flour)
- 1/2 cup coconut oil - melted
- 2 tsp coconut vinegar or raw apple cider vinegar
- 1/2 cup coconut sugar
- 1 Tbsp vanilla extract
- 1/2 cup cocoa powder
- 2 cups ground almonds
- 1 cup cassava flour or tapioca flour *
- 2 tsp bicarbonate soda
- 1 1/2 cups canned coconut cream (or 2 x 160ml cans from Waitrose organic)
- 150g dark chocolate chips
- 1 tsp coconut oil
- Mixed berries for layering and decorating
- Preheat the oven to 170ºC
- Start with making the icing to get it into the fridge to set.
- Melt the dark chocolate and coconut oil together either in a bain marie (a glass bowl over hot water) or a very low microwave.
- Whisk the coconut cream and then add the melted chocolate and whisk again.
- Cover and leave to set in the fridge.
- Prepare sandwich baking pans (I used 3, but two is perfect)
- Whisk the egg whites until stiff and transfer to a bowl for later.
- In the mixer bowl, whisk the egg yolks, nut milk, water, coconut oil, vanilla extract, vinegar, and coconut sugar.
- Sift the almonds, cassava flour, bicarb and cocoa over the egg yolk mixture (you may need the back of a spoon to push through some of the bigger almond pieces - throw away the really big granules that are at the end).
- Gently stir the batter until everything is well mixed.
- Fold in the egg whites (using a figure of 8 motion) - be careful not to over mix.
- Transfer equal amounts into the baking tins.
- Bake for 20-25min (check the notes for baking guides)
- Leave to cool for a few hours - don't rush it or the icing will melt.
- Layer icing, berries and cakes until decorated.
- Store in a cool place or the fridge
These are approximate baking times, please note that all ovens are different so always check by inserting a wooden toothpick into the center, if it comes out clean it is ready.
(3 pans - 20min) (2 pans - 25min) (Bundt pan - 35-40min)
* If you choose to use tapioca flour, the batter will be slightly runnier, don't worry it will still be amazing!