I was having fun experimenting in the kitchen and felt like brownies. I came up with this recipe, but it didn’t taste like brownies. It tasted like cake. So cake it became. But it’s good cake! And being that I love to bake and my kids love to eat, it was a good combo. And at least I can feel good knowing they’re not gonna have a sugar crash afterwards.
Recipe: Paleo-fied chocolate cake
1 cup almond flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, melted + a tablespoon or so for greasing pan
1 tsp pure vanilla extract
3/4 cup honey
Preheat oven to 325 degrees and grease a glass pan with coconut oil (I used an 11×7 pan, but you could use 9×13 for thinner cake or 9×9 for a thicker cake). Combine dry ingredients in medium bowl and set aside. Whisk eggs, melted coconut oil, vanilla and honey together and pour into dry ingredients. Stir until combined and pour into greased pan. Cook for about 25-30 minutes, depending on how thick your cake is going to be.
*Note: You could do a lot with this recipe: add in some dairy/soy free chocolate chips, add in some almond butter, stir in a bit of peppermint extract or just leave them be. They’re delicious!