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PALEO CHOCOLATE CRACK CAKE

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Nicole Modic
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Ingredients

  • ¾ cup coconut flour
  • ¼ cup tapioca flour
  • ½ cup cacao or cocoa powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 4 organic pasture raised eggs
  • 1 large ripe banana
  • ½ cup maple syrup
  • ½ cup almond butter or cashew butter
  • ½ cup non-dairy milk
  • 2 tsp vanilla extract
  •  topped with Simple Mills Chocolate Frosting and shaved chocolate (grate 1/2 of a Hu Kitchen chocolate bar).

Instructions

  • Preheat oven to 350.
  • Line a 9x9 round cake pan or 8x8 baking dish with parchment paper.
  • Oil the inside of the pan, so the parchment sticks.
  • In a medium bowl, combine the dry ingredients and set aside.
  • Next, in a blender, add all the wet ingredients, including the banana and eggs, and blend until smooth (about one minute).
  • Pour blender contents into the bowl with dry ingredients.
  • Stir well and then pour batter into your baking dish.
  • Bake 22-23 minutes.
  • Let cool and then frost with your favorite chocolate frosting and shaved chocolate.
  • Cut into squares and serve.
  • Store in an air tight container in the fridge.
    ENJOY!
Calories: 2219kcal | Carbohydrates: 269g | Protein: 74g | Fat: 107g | Saturated Fat: 27g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 50g | Trans Fat: 0.1g | Cholesterol: 655mg | Sodium: 3953mg | Potassium: 2809mg | Fiber: 65g | Sugar: 128g | Vitamin A: 1497IU | Vitamin C: 19mg | Calcium: 956mg | Iron: 17mg

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