Paleo Dark Chocolate Fudge Cake
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Ingredients
For the cake:
  • ¼ cup plus 3 tablespoons coconut flour
  • ½ cup cacao powder
  • ½ cup plus 2 tablespoons grass-fed butter, melted
  • 3 eggs
  • ½ cup plus 2 tablespoons maple syrup
For the whipped cream:
  • 1 (13.5-ounce) can full-fat coconut milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
For garnish:
  • Strawberries
Instructions
  1. Place the can of coconut milk in the fridge over night
  2. Place a mixing bowl in the freezer for 30 minutes
  3. Preheat the oven to 300 degrees
  4. Add all of the cake ingredients together and combine well
  5. Grease baking dish with coconut oil
  6. Pour cake batter into baking dish
  7. Bake for 30 minutes or until toothpick comes out clean
  8. Take the chilled can from the fridge and flip upside down
  9. Open the can upside down and pour out the liquid at the top
  10. Scoop the hardened coconut cream into the chilled bowl
  11. Whip the coconut cream using an electric hand mixer
  12. Add a the vanilla extract and maple syrup, whip again
  13. Let the cake cool for 30 minutes and then garnish with whipped coconut cream and strawberries
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/valentines-day-chocolate-fudge-cake/