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Mini Paleo Chocolate Cake with Chestnut Frosting

 

Mini Paleo Chocolate Cakes

 

Chocolate, chestnuts, cake, and paleo!  That’s right, have your cake and eat it too is what I say.
This recipe came into my head as I was reminiscing about a cake that I was very fond of when I was a kid.  It was your standard sugar-laden, white flour sponge cake with a pureed chestnut filling made by a high-volume chain bakery.  I’m sure that it also contained a good dose of preservatives and hydrogenated oil.  Childhood comfort foods are hard to say good-bye to, but since I’ve embraced a gluten-free, mainly paleo diet direction, I can’t indulge in crappy commercial baked goods anymore. So, here’s my version of a comforting, and decadent sweet treat that is absolutely guilt free, grain free, and deliciously moist.

When you read the recipe, you will notice that I also use stevia.  Now, I know that many of you health conscious foodies have tried, and hated stevia.  However, my baking secret is to use less sugar and compensate by using just a little sprinkle of natural green stevia powder to pump up the sweet profile.  It really works well, and you won’t detect that there’s stevia at all.

This cake is really great with coffee, but for the ultimate combo, I suggest a bowl of matcha!

matcha_cake1

 

 

 

 

 

 

 

Mini Paleo Chocolate Cake with Chestnut Frosting

Ingredients

Instructions

  1. Pre-heat oven to 350 F.
  2. Line a 7 x 7 x 2 baking pan with parchment.
  3. Place the chopped chocolate in a small heat proof bowl and melt it over a small pan of simmering water.
  4. Melt the coconut oil, or butter in a small pan. Allow to cool.
  5. Add all the dry ingredients in a bowl and mix well.
  6. Place the eggs in a medium bowl and lightly beat together, than add in the vanilla extract, sugar, and stevia powder.
  7. Add the melted chocolate and melted fat into the egg mixture and stir to combine.
  8. Then sift the dry ingredients into the wet ingredients and mix well.
  9. Pour into the prepared baking pan.
  10. Bake in the 350 F oven for 30 minutes.
  11. Meanwhile, prepare the chestnut frosting by putting everything into a food processor and blend until very smooth.
  12. After the cake is done, allow to cool completely and cut into 12 or 16 pieces.
  13. Place the chestnut frosting in a piping bag fitted with a star tip, and pipe frosting onto each mini-cake.
  14. (*Please note that you can also use a slightly larger square pan, or even a round one depending on what shape you like. However, using a pan that is too large will make the cake too thin.)
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For Love of Food, Friends, and Cakes,

Karen

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