Sunday, September 2, 2012

Chocolate Paleo Snack Cake

Sorry I’ve gotten behind on my blog posts!  I got a new job and have been extremely busy over the past few weeks.  But I finally had some time this weekend to bake and to post!

When I started baking gluten-free, refined sugar-free recipes, I was eager to find “decadent” dessert recipes that were full of healthy ingredients.  This cake is that dessert.  I like to make it when I’m craving dessert.  I’ve made it many, many times but kept forgetting to take a picture.  I can’t believe it has taken me so long to post it!  

While I would certainly advise against sitting down and eating the whole cake in one sitting, eating a small piece as a snack fits perfectly into a healthy diet!  My favorite way to eat it is with a little bit of plain Greek yogurt.  It stays good in the fridge for up to 4 days.  I usually store most of the cake in the freezer, so I just microwave it and dollop some yogurt on top. 

The sweetness in this cake comes from a combination of unsweetened applesauce and dates, and the tender crumb comes from coconut flour.  The raspberries are a yummy, tart addition.  I hope you like it! 

Chocolate Paleo Snack Cake (gluten free, dairy free, paleo)

Adapted from

10 dates
1 c unsweetened applesauce
3 eggs
½ c coconut oil
2 tsp vanilla
½ c coconut flour
½ c cocoa powder
1 tsp baking soda
½ tsp salt
½ c strong brewed coffee (I heated ½ c of water in the microwave and poured in 1 packet of instant coffee)
½ c frozen raspberries

Make coffee and let cool.  Microwave a cup of water on the “beverage” setting.  Drop dates into the hot water for about 30 seconds and then drain the water (the dates should be soft).  Combine dates and applesauce in food processor (I use the magic bullet for this!) and pulse until pureed.  Put fruit puree in a bowl and add eggs and vanilla.  Mix on low-medium speed (with an electric mixer) until well combined.  Then add coconut oil and coffee and mix again on low speed.  Combine dry ingredients in a separate bowl, then slowly add to the wet ingredients while mixing on low speed.  Scrape down the sides of bowl if necessary and keep mixing until batter is smooth.  Fold in raspberries.  Grease 8x8 pan w/ oil (or use parchment paper) then pour in batter, smoothing the top.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out dry.  (I’ve underbaked this a few times, and it tastes amazing that way, so if you want to err on the side of underbaked, I say go for it!)  Wait until the cake cools completely to cut it.  Cut into 9 or 16 pieces.  It is very delicate, so don't worry if it breaks apart a little as you cut it.  

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