Double Chocolate Paleo Loaf Cake

Posted on by llbalanced
Double Chocolate Paleo Loaf Cake
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    [post_date] => 2017-02-10 12:22:09
    [post_date_gmt] => 2017-02-10 18:22:09
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    [post_title] => Double Chocolate Paleo Loaf Cake
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    [post_modified] => 2019-08-05 15:18:33
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02.10

Valentine's Day is a controversial occasion, and I completely understand why. To some, it's an arbitrary reminder of their singledom, a reinforcement of something they actively try to forget. I've certainly been there, and I didn't appreciate this "holiday" one bit.

Today, I'm currently grateful to be on the other end of the spectrum, where V-Day is an excuse to have a cozy date with my wonderful husband Well, technically we'll celebrate the day after. Max be working on the 14th to ensure that his restaurant guests have the best experience possible, cause that's my guy! But the following night, we'll take full advantage of this excuse to coo over our love story and reminisce on all we've been through.

Yes, Valentine's day is certainly a polarizing topic, but what if it didn't have to be? What if V-day didn't need to be about the former or latter situations above described? What if, instead, Valentine's Day was simply about expressing love to someone, anyone meaningful in our lives? If we approach February 14th as a time for reflective gratitude, perhaps we can begin to look forward to it, no matter our specific circumstances.

Regardless of your feelings about the sentimental squidginess of Valentine's day, it does have one uncontroversial benefit: the abundance of CHOCOLATE (unless you hate chocolate in which case...I got nothing). This time of year, chocolate in every size, shape and cocoa content abound in groceries, pharmacies, advertisements and on social media. However, like the Chocolate Turtles I discussed in my last post, most of these packaged candied are full of junky ingredients. As a dark chocolate zealot myself, I actually relish a reason to focus on creating whole-foods based, nutrient-dense and junk free goodies.

Take, ya know, for a random example, THIS Double Chocolate Loaf Cake! Oh em gee y'all. This cake is everything dense, chocolatey and indulgent that you want for a Valentine's treat (or any-tine treat). The secret ingredient?! Steamed and pureed beets! Not only are beets an apropos addition because of their gorgeous red hue, they provide unbeatable moisture and richness. And trust me; you won't take anything "beety"! If you don't feel like going to the trouble to cook beets, feel free to use canned pumpkin puree, but you might need another tablespoon or two extra maple, which will require a few minutes longer baking time.

The best compliment I can give this cake is that it reminds me of my mom's chocolate bundt cake from my childhood. I'll never forget my brothers' and my excitement when the smell of this cake wafted up to our rooms post-homework. We'd race to the kitchen, cut a thick powdered-sugary hunk and dive into the warm, melty cake with a glass of chilled milk. When I took a bite of this paleo loaf cake, I was instantly transported back to those lovely childhood memories. Plus, my mom gave it her seal of approval!

However you view Valentine's day, I hope you'll use it as an excuse to pamper yourself or someone you care for with a little extra TLC...and chocolate :).

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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.
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