Coconut Chocolate Cake
This cake recipe is part chocolate cake and part coconut macaroon, which means it can satisfy your cravings for chocolate and coconut in one slice. If you are health conscious, but would still like to eat something that is rich and delicious, this coconut chocolate cake recipe is for you. This cake would make an excellent replacement to kids birthday cakes because it has the full chocolate flavour they love, plus the sweet coconut, but it is also full of natural ingredients, like raw honey and coconut milk.
This coconut chocolate cake recipe is a paleo cake recipe because it contains no wheat, dairy, or sugar. The paleolithic diet or caveman diet, as it is sometimes called, was created due to the belief that humans should eat what their ancestors ate. Following a paleo diet would mean eating entirely whole, unprocessed foods, like meat, vegetables, nuts, and fruits, while excluding processed foods, such as bread prepared from wheat. Of course, this extends to cake recipes, too, which you would usually use all-purpose flour for. Instead, this paleo chocolate cake recipe uses almond flour for one of its primary ingredients. Almond flour has become widely available because it gets used in many dessert recipes from French macaron to Linzer cookie recipes. When you go to your local bulk food store, you may find a large variety of seed and nuts flours, like pumpkin seed flour or coconut flour. If you can’t find what you are looking for, however, nut and seed flours are very easy to prepare on your own. Simply place the whole nut you are using in a food processor or blender and process until finely ground like a powder. Just don’t pulse it for too long, though, or else you will have a paste as opposed to the powdery flour you are looking for.
It is so helpful to have alternatives to wheat flours, especially since there are many people who cannot consume wheat, but it should be noted that many gluten-free cake recipes may not have the texture you are looking for because they don’t contain a glutinous flour. There are ways around this textural issue in gluten-free dessert recipes, however, like adding xanthan gum into the mix, which is a polysaccharide often used to thicken foods like salad dressings in manufacturing, but is also widely used in gluten-free baking. This coconut chocolate cake recipe is entirely natural and doesn’t rely on xanthan gum for textural appeal; rather, the textural differences between the three layers of this chocolate cake recipe are what makes this a pleasing dessert. The bottom cake layer is the chocolate cake layer, which bakes into a very dense, thin layer. Next, is a creamy coconut mix, then it’s the rich chocolate glaze poured over top. With all these textural differences, you will not miss the gluten of traditional cake recipes. Thank you to Adriana, the author of ‘Living Healthy With Chocolate’ recipe blog, for showing us all of her healthy ways to use chocolate, including in this coconut chocolate cake recipe.**
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