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  • Elianni Gaio

Chocolate Cake, Fast to Prepare and Delicious - Paleo/Keto/Low-Carb Diet

Chocolate Cake, Fast to Prepare and Delicious

Serve: 10-12

Time Preparing: 10-15 minutes

Time Baking: 45-50 minutes

Total Time: 55-65 minutes

Ingredients (for dough)

½ cup tiger nut flour

½ cup organic coconut flour

1 cup organic almond flour

1 cup organic cocoa powder

4 pasture raised eggs

1 cup organic coconut milk, hot (almost boiling)

¾ cup coconut fat, room temperature

½ cup coconut sugar

1 tablespoon baking powder

Ingredients (for topping)

1 cup organic raspberries

1-pint pasture-raised heavy whipping cream

1 ½ tablespoons raw honey


Step 1

Preheat the oven to 350 degrees Fahrenheit

Step 2 (greasing the cake pan)

Coat with coconut fat an 9-inch-round cake pan

Dust the greased cake pan with organic cocoa powder, dump out the excess, reserve

Step 3

In a large bowl, using a spoon, mix the tiger nut, coconut and almond flours, coconut sugar, organic cocoa powder, 1-2 minutes

Add to this dry mixture the coconut fat and the boiling coconut milk at the same time, stir well to combine, 1-2 minutes

Scrape the sides and bottom of the bowl to combine well all the ingredients

Add the eggs and baking powder, stir until batter is well combined, 1-2 minutes

Pour cake batter into the cake pan

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean

Step 4

Carefully remove cake from the oven

Allow the cake to completely cool to decorate

Step 5 (whipped cream)

Important instructions before start:

1 - Place a mixer bowl and the metal whisks into the freezer for about 30-60 minutes

2 – keep the heavy whipping cream in the refrigerator until you use it

Remove the mixing bowl and the whisks from freezer

Combine heavy whipping cream and honey into the chilled bowl

Using an electrical or a stand mixer, whisk on medium/high speed until it thickens and stiff peaks form, about 2-3 minutes, reserve

Step 6 (decoration)

Carefully run a knife around the edges of the baking pan

Place the cake upside down onto a serving plate

Using a spatula, evenly spread the Chantilly over the top of the cake

Decorate with raspberries or, as you want

Keep refrigerated

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