There are still treats within Paleo, which I enjoy often and without guilt. I don't feel derived or restricted. With discipline actually comes freedom. Freedom from sugar/carb highs and lows, freedom from health complaints, freedom from the scales. More energy to enjoy life.
Recently, for my husband's 40th birthday party, we had 70 guests and all the dinner and dessert dishes were gluten-free and grain-free. I didn't announce it and don't think anyone knew the difference. We had many great comments about the food. Every one appreciates home-cooked, real food. And no-one asked where the bread rolls were hehe. Dairy and refined sugar was still present in the desserts, but I choose the best quality ingredients with the least added nasties that was realistic for a party budget. All full fat dairy, no low-fat junk. Reading the ingredient labels on thickened cream, for example, you soon realise there can be a big difference in brands for exactly the same product type. If you haven't started reading ingredient lists yet - please start!! Ignore everything else on the label including health claims. My eBook talks further about what to look for when reading ingredient lists.
Back to the best tasting gluten-free, grain-free chocolate cake recipe...
This recipe is by zenbellycatering.com and is called ‘No Joke Dark Chocolate Cake’
- 1 cup blanched almond meal
- 1/2 cup arrowroot or tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raw cacao powder
- 1 cup pure maple syrup*
- 1/4 cup of melted coconut oil (or can use butter instead)
- 4 eggs, at room temperature
- 2 teaspoon vanilla extract
This cake mixture can be made just in a bowl or in a Thermomix, food processor or electric mixer. Tips on where to find Paleo ingredients are in my eBook.
Step 1: preheat oven to 180 degree and line a cake tin with baking paper.
Step 2: Measure dry ingredients out exactly into a bowl using measuring cups and spoons i.e. almond meal, tapioca, coconut flour, baking soda, salt, cacao powder.
Step 3: In a separate bowl lightly whisk the eggs. Add in the melted coconut oil (or butter), maple syrup and vanilla and stir to combine. Add this wet mixture to the bowl of dry mixture and beat until well combined.
Step 4: Pour mixture into the lined cake tin and bake for 25-30 minutes or until a toothpick comes out clean. (Bake for approx. 20 minutes if making large cupcakes)
This recipe freezes well. Store in the fridge, but best eaten at room temperature.
Since we use this cake for special occasions and are not intolerant to dairy I make a simple chocolate butter icing for the top (or you could leave the butter out). The original recipe made a ganache glaze or you can find coconut cream frosting recipes online.
- 1 1/2 cups organic icing sugar (if you have a Thermomix you could mill down organic raw sugar or rapadura sugar or even coconut sugar to use)
- 1/4 cup raw cacao powder
- 50g butter, softened to room temperature
- 2 tablespoon of water (more if needed)
Sift icing sugar and cacao powder into a bowl. Add soft butter and water. Mix until all ingredients are well combined. Spread icing over the top of the cooled cake.
Pure maple syrup can be expensive, especially if you need to do multiple quantities of cakes. So I make my own rapadura sugar syrup to use in place of maple syrup. Make the syrup ahead of time so it is cool when you add it to the cake mixture. Store any extra in the fridge.
Rapadura Sugar Syrup:
Make the syrup by dissolving 2 cups of rapadura sugar in 1 cup of water in a saucepan over a low heat. If you have a thermomix - 5 minutes 50 degrees.