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.
(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).
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.
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
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
1 1/2 cup chocolate chips or paleo chocolate
1/4 cup coconut oil
1/3 cup coconut cream
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.