Hand made fondant roses, Magnolias and succulents. Beautifully crafted wedding cake.
Delectable Chocolate Cake with Buttercream Icing. ( Paleo. GLUTEN-FREE, GRAIN FREE and DAIRY-FREE!)
Wendy has perfected this mouth pleasing and satisfying Chocolate cake which is both stunning and absolutely decadent. Anyone can eat it and think it’s devine. No one would even guess that it is PALEO, GLUTEN-FREE, GRAIN FREE and DAIRY-FREE!!!
This paleo chocolate cake is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. It’s the perfect dessert or birthday cake and is incredibly delicious!
Unlike most paleo cake, this one is light and airy while still moist and spongy. There’s the perfect amount of air pockets in the cake yet it holds together like a real deal chocolate cake.
There are always a lot of questions when someone needs a speciality cake. So here are some details.
Are all three flours (almond, tapioca and coconut) necessary? Yes. For some reason, most paleo cake recipes only use almond flour or coconut flour. But I find those results less than stellar (i.e. dense and dry). If you think about it, gluten-free flour blends are always a combination of flours to achieve the right texture. Paleo baking should be no different. And this triumvirate of flours (my signature blend) is what I use on many of my recipes, including my reader favorite Paleo Pancakes.
Why is each flour important? Almond flour is the main nut flour providing most of the bulk. Tapioca flour provides the light, airy, fluffiness. And the coconut flour provides structure to the cake.
Can you swap honey or maple for the coconut sugar? Unfortunately no. The coconut sugar crystals are what helps to provide all those mini air pockets that make this cake so delicious. Honey or maple syrup would create a much more dense cake.
Why do you add espresso powder? To make this cake unbelievably rich and decadent. The espresso powder doesn’t make the cake taste like coffee or even mocha. In fact, you don’t taste it at all. But what you do taste is a depth of chocolate flavor that makes you go, “wow!” To give you an analogy, vanilla extract is added to most baked