May 26, 2020
I definitely am not a recipe person. I “wing” it – and often combine several recipes together and I “eyeball” ingredients instead of using actual measurements, using a pinch, a few spoonfuls until I think “that looks about right”
So I never really know exactly how I make things.
But this German Chocolate Cake that I made for my husband Bill Free’s birthday was seriously the best cake I have ever had, ever.
Not just the best cake I have ever MADE ever – but THE BEST EVER.
And I got a ton of requests the recipe.
So I just went back into the kitchen to recreate it again, and this time with a focus on measurements.
HERE YOU GO.
Paleo German Chocolate Cake (Dairy-Free, Gluten-Free, No Refined Sugar)
FOR THE CAKE BATTER:
-4 large eggs
-½ cup coconut milk or almond milk
-1 cup maple syrup
-2/3 cup coconut oil, melted and cooled
-1 Tablespoon pure vanilla extract
-2 cups blanched almond flour (you could use regular almond flour also)
-½ cup raw cacao powder
-2 tsp baking soda
-1 tsp baking powder
Paleo Caramel Sauce with coconut and pecans
For the Frosting: Go to this website for the Caramel Sauce Recipe – Click here.
This frosting is insane. It’s so good. It’s like magic. You do have to keep stirring – 22 minutes! – and it will transform into an amazing paleo caramel sauce that’s off the charts.
Once the Caramel Sauce is made, add chopped pecans and unsweetened coconut flakes.
I really don’t know measurements on the pecans and coconut. I eyeballed it. Maybe 1 cup of coconut? and one cup of chopped pecans.
This cake just kept getting better and moister with every passing day.