Oh hey there Monday. Faaaancy seeing you….again. You just keep showing up without an invitation don’t you? Every. Darn. Week. So I’m going to embrace you, Monday. And by that, I mean, eat cake on Mondays (and by that I really mean eat cake on Mondays for breakfast). I don’t think there would be a better way to start a week. Am I right? You can start your week this way as well if you make this cake- And trust me, you want to make this cake.
Are you ready? Let’s do this!
This paleo cake is chocolate-y, moist, and the perfect dense-ness. I often find paleo cakes too dense (although still tasty) but I wanted to make something lighter and fluffier. I don’t eat a ton of cake, but when I do, it better be delicious. Who else hates those grocery store cakes that have an inch of technicolored icing on top? They are over the top sweet which is not what I’m about. A just sweet enough cake using coconut sugar or maple syrup is what I love and will take that anytime over the grocery store cake. You too?
This recipe does call for potato starch and I do realize that not everyone with a paleo diet can handle potato starch. If you can, this cake is worth it! I used the unmodified potato starch from Bob’s Red Mill. You can usually find Bob’s Red Mill Products at most grocery stores or health food stores now but if all else fails, check out Amazon.
And this friends, is how I Monday- with cake in hand. For other cake inspiration check out my Paleo Honey Poppy Seed Cake which is equally divine and also a great way to Monday. Cheers to a great week!
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!
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Paleo Chocolate Hazelnut Cake with Salted Almond Butter Whip
A moist, decadent and delicious cake that will impress not only your paleo friends but everyone! You can use whatever you want to ice the cake but I really like the Salted Almond Butter Coconut Whip.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, gluten free, refined sugar free
Coconut oil for greasing
1.5 cups coconut milk. I used this one.
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup maple syrup
2 cups hazelnut meal. I used Bob’s Red Mill Hazelnut Flour.
2/3 cup potato starch. I used Bob’s Red Mill Potato Starch.
4 tbsp arrowroot starch. I used Bob’s Red Mill Arrowroot Starch.
1 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup cocoa powder
A double batch of the Salted Almond Butter Coconut Whip
Preheat the oven to 350 degrees F and lightly grease two standard 8-inch round cake pans with coconut oil. Set aside.
Sift together all of the dry ingredients in a bowl. Mix well.
In another bowl add the wet ingredients and beat together for a minute using an electric hand mixer. Add the wet ingredients to the dry ingredients and mix well.
Divide the batter into the two cake pans evenly and bake for 35-40 minutes.
While the cake is baking prepare your double batch of Salted Almond Butter Coconut Whip. Keep it in the fridge until you are ready to ice the cake.
When the cake has cooked leave it to cool on a cooling rack. I use a spring foam pan so the sides are easy to take off. Make sure to go around the edge with a knife first to loosen the sides. I then use a knife to loosen the bottom off. It comes off pretty easily but you do have to be a little delicate with it.
Once the cake has cooled you are ready to assemble. I like to frost this cake right before serving. It keeps the coconut whip light and fluffy. If not, store the cake in the fridge. The whip will become a little denser as it sits and more like icing.
*I haven’t tried but I suspect that you could use almond flour instead of hazelnut flour here.
*I have accidentally poured too much in one pan and it had to bake for 45 minutes. Just as long as you keep an eye on it, it should be ok.