Double Chocolate Paleo Loaf Cake

Double Chocolate Paleo Loaf Cake
COMMENTS
WP_Post Object
(
    [ID] => 7665
    [post_author] => 2
    [post_date] => 2017-02-10 12:22:09
    [post_date_gmt] => 2017-02-10 18:22:09
    [post_content] => 
    [post_title] => Double Chocolate Paleo Loaf Cake
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => double-chocolate-paleo-loaf-cake
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2017-02-10 12:22:09
    [post_modified_gmt] => 2017-02-10 18:22:09
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7665
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
02.10
SHARE THIS:
TOTAL TIME :45minutes20minutes
10slices
INGREDIENTS
  • 1 medium beet
  • 1 1/2 cups blanched almond flour
  • 1/2 cup coocnut flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2/3 cup canned full fat coconut milk
  • 4 large eggs
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips
DIRECTIONS
  1. Preheat oven to 350 degrees and line a loaf tin with parchment paper, making sure a few inches overhang the sides.
  2. Peel and chop beet into 1/2 inch pieces and measure out 1 1/4 cup pieces. Add beets and 1 tablespoon water to a microwave-safe bowl. Cover with a damp paper towel and microwave for 5 minutes, or until fork-tender. Set aside to cool to lukewarm (just slightly warm to touch).
  3. In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, sea salt and baking soda.
  4. In a blender, combine coconut milk, eggs, maple syrup, vanilla extract and cooled beets. Blend until completely smooth.
  5. Pour puree into dry ingredients and stir to combine evenly. This will be a thick batter. Using a spatula, empty batter into your lined loaf line. Dampen spatula to help smooth into an even layer. Remove any excess parchment that’s overhanging.
  6. Bake for 45-50 minutes, or until a toothpick comes out clean. Allow to cool 20 minutes before slicing. Cake will keep tightly sealed at room temperature for two days or refrigerated up to 5 days.
  7. Optional pictured raspberry frosting: In a small sauce pot, combine 1/2 cup freeze-dried raspberries, 1 tablespoon maple syrup and 1/2 cup coconut butter. Heat on low, stirring constantly and breaking up raspberries until mixture is fully melted (around 2 minutes). Stir in 2 tablespoons arrowroot or cornstarch. Set aside and allow to cool completely before spreading on cake.
This entry was posted in . Bookmark the permalink.

Previous Posts: