Sweetened with honey (or maple syrup) and made with Bob’s Red Mill Paleo Baking Flour, this 1-bowl chocolate cake is moist, tender and topped with a beautiful whippy ganache-style frosting. Served with a glass of almond milk, you may never want to eat anything but this sweet, simple cake for the rest of your life.
Say hello to a little more chocolate in your life. Because no matter what style of eating you’re sticking too, guaranteed you can have this pretty little 1-Bowl Paleo Chocolate Cake without feeling even the slightest bit naughty.
Completely gluten-free, sweetened with raw honey (or pure maple syrup) and topped with a no-sugar ganache frosting, this isn’t just the perfect Paleo Chocolate Cake. It’s just perfect chocolate cake.
It’s soft.
It’s sweet.
It’s chocolatey.
It’s tender.
It’s {moist}.
(I know how some of you feel about the term “moist”. So that’s why we’re putting that there in some secret brackets. Ignore as needed).
It’s deloshus.
I mean delicious.
I mean deloshious.
The secret here is Bob’s Red Mill Paleo Baking Flour. A blend of nut flour and root starches, you can swap this baking flour 1-to-1 for just about any baked goodie. But it’s especially perfect for cookies and quickbreads and rolls and breads and cookies.
And cake.
Like chocolate cake.
Like perfect chocolate cake.
Like 1-bowl perfect chocolate cake.
To make this baby, just toss all the ingredients into a big bowl and bake. Cool, frost and fork.
It’s truly that simple. So grab a bowl and let’s get baking.
Or rather, grab a bowl and let’s get Bob’s Red Mill Paleo Baking. Because this flour makes it crazy simple to bake your heart out big time.
The Perfect 1-Bowl Paleo Chocolate Cake
60 minute
INGREDIENTS
1 cups cocoa powder + 2 Tbsp (for coating baking pan)
3/4 cup pure maple syrup or raw honey
3/4 cup applesauce
3/4 cup coconut oil melted
6 large eggs
2 teaspoons baking powder
2 tbsp vanilla extract
1/2 teaspoon sea salt
Frosting
1 1/2 cup chocolate chips or paleo chocolate
1/4 cup coconut oil
1/3 cup coconut cream
INSTRUCTIONS
Preheat oven to 350℉. Spray one 9” round cake pan with olive oil spray, coat with a sprinkling of 2 Tbsp cocoa powder.
In a large bowl, combine all ingredients for cake, whisking until smooth. Pour into prepared pan. Bake for 25-30 minutes, or just until the center of the cake sets. Remove and cool completely.
In medium microwave-safe bowl, melt chocolate chips and coconut oil together. Add coconut cream. Transfer to a stand mixer and beat on high for 7-10 minutes, until the frosting becomes light and fluffy.
Frost cooled cake. If desired, decorate with chocolate shavings.