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Almond Flour Chocolate Cake with Caramel, Coconut Pecan Frosting

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May 26, 2020

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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”

lol.

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

  1. Preheat oven to 350° F and line two 8-inch springform pans (with removable bottoms) with a circle of parchment paper, just on the bottom, then with a paper-towel grease the inside of the pan with coconut oil.
  2. In a large bowl using an electric hand mixer, beat together the eggs, milk, maple syrup, coconut oil, and vanilla over low/medium speed until completely smooth.
  3. In a separate bowl, stir together the almond flour, cacao, baking soda and baking powder. Add this dry mixture to wet mixture and on low speed mix fully until combined and smooth.
  4. Divide the cake batter between the cake pans evenly. Bake in the preheated oven for 20-25 minutes. Insert a knife near the center of each layer. When it comes out clean, it’s done.
  5. Cool the cake layers in the pans placed for 15 minutes, then carefully remove from the pans and then let them cool completely before frosting.

FROSTING:

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.

ENJOY!!

This cake just kept getting better and moister with every passing day.

5 Responses to “Almond Flour Chocolate Cake with Caramel, Coconut Pecan Frosting”

  1. Ingrid Daggett says:

    Thank you for sharing this wonderful recipe –can’t wait to try it-love chocolate!!

  2. Linda Leland says:

    OMG This looks so good! Love that you measured and shared this! Do you mind if I share your blog and recipe with my Eat Like You Love Yourself Academy Members? Of course, I’ll give you total props.

  3. Edy says:

    Could I have bite .who says you cant have you’re cake and eat to .Bill is a lucky guy Haha. LOVE EDDY

  4. luz oceguera says:

    Delicious yummmy yummmy

  5. Elizabeth says:

    I wonder if it’s possible to cut down on the maple syrup. Then it would be even better. Definitely yum factor.

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