Paleo Chocolate Wedding Cake
 
Prep time
Cook time
Total time
 
Special Paleo Chocolate Cake perfect for special occasions
Author:
Recipe type: Dessert, Paleo
Serves: 8-10
Ingredients
Chocolate Cake
  • Raw Cacao Powder 1 cup (100 g)
  • Almond Flour 3 cups (285 g)
  • Coconut Flour .25 cup (28 g)
  • Coconut Sugar .5 cup (75 g)
  • Baking Soda 2 TSP
  • Salt 1 TSP
  • Eggs 3 each
  • Honey 2 TBSP
  • Melted Coconut Oil .5 cup (120 ml)
  • Full Fat Coconut Milk 1 cup (225 ml)
Chocolate Raspberry Filling
  • Full Fat Coconut Milk 13.5 oz (400 ml)
  • Honey 2 TBSP
  • Fresh Raspberries 1 cup (125 g)
  • Raw Cacao Powder .25 cup (25 g)
Cashew Whipped Frosting
  • Raw Cashews 1.5 cup (225 g)
  • Melted Coconut Oil .25 cup (60 ml)
  • Full Fat Coconut Milk .5 cup (120 ml)
  • Honey .25 cup (85 g)
  • Lemon Juice 3 TBSP
  • Sea Salt .5 TSP
Instructions
Chocolate Cake
  1. Preheat the oven to 350 F / 180 C and lightly grease two 8" round baking pans with melted coconut oil - coating the bottom and slides
  2. Mix together all the dry ingredients (cacao powder, almond flour, coconut flour, coconut sugar, baking soda and salt) in a mixing bowl
  3. Then mix together all the remaining ingredients (eggs, coconut milk, coconut oil, and honey) whisking well.
  4. Slowly mix the dry ingredients into the wet with a rubber spatula. You want everything to be well incorporated, but not overmixed.
  5. Pour the cake batter into the pans, splitting evenly between the two and bake for about 30 minutes or until done as confirmed by a clean toothpick inserted into the center. If it's not done in 30 minutes, keep a close eye, checking every minute or so to avoid overcooking and dry cake.
  6. Once finished transfer to wire racks and allow to cool.
Chocolate Filling
  1. Add the coconut milk and honey to a small saucepan over medium high heat and bring to a gentle boil
  2. Reduce the heat slightly and allow to simmer for about 1 - 1.5 hours or until thickened and reduced, stirring occasionally.
  3. Once thickened and slightly golden in color, mix in the raspberries and cacao powder, whisking well to incorporate
  4. Transfer to refrigerator to allow to cool completely.
Cashew Whipped Frosting
  1. Begin by soaking the cashews in a bowl with just enough water to cover for at least four hours or up to overnight. Ultimately, the longer you soak them, the creamier the final result will be.
  2. Drain the cashews and add to a blender or food processor with the other ingredients, blending on high until completely smooth and creamy.
  3. Transfer to a bowl and place in the freezer for about 1.5 hours to allow to firm up.
  4. Then remove from freezer and whisk the frosting to whip it and use right away.
Putting it all together
  1. Place the first cake on a serving dish and then carefully spread the chocolate raspberry filling over the top.
  2. Place the second cake atop the chocolate raspberry filling and then frost with the cashew whipped frosting. It should be the same consistency and texture as a more traditional buttercream frosting and relatively easy to work with. I have little to no experience frosting cakes and thus the reason my technique and final presentation leaves something to be desired.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/10/26/clarity-paleo-chocolate-wedding-cake/