Merry Christmas and a Happy New Year!
I apologize for being M.I.A. last week.
I decided that I needed some me time, so I took a week off from blogging to refocus myself.
I also worked on setting some new goals and intentions for 2014.
More to come on that.
Last Monday was my dad’s birf-day.
Ever since I was little, he has always requested his favorite, German Chocolate Cake, for his birthday.
I made it paleo.
I’m pretty sure he was blindsided that his cake was paleo.
He said it tasted amazing!
Oh, and it did!
Flourless chocolate cake…
for realz, yo!
It’s really all about the frosting, though.
Frosting for dayyyyysss!
- For the cake:
- 4 large eggs
- ¾ c. pure maple syrup
- 3 T. coconut oil
- 2 t. pure vanilla extract
- 1 c. unsweetened, cocoa powder
- ½ t. baking soda
- ½ t. baking powder
- ¼ t. salt
- For the frosting:
- 1 c. finely shredded coconut, unsweetened
- 1 c. chopped pecans
- ¼ c. pure maple syrup
- 1 c. softened coconut oil
- pinch of salt
- For the cake, preheat the oven to 350 degrees F. Grease two small square baking pans or 1 round cake pan w/ cooking spray.
- In a large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla until smooth.
- Stir in the cocoa, baking soda, baking powder, and salt until fully incorporated.
- Pour the batter evenly into the prepared baking tin(s).
- Bake for 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Let cool completely before frosting.
- For the frosting, combine all of the ingredients in a mixing bowl, mix until fully incorporated.
- Using a frosting spatula, smooth the frosting over the top and sides of the cake.
- Slice and serve.