I strongly believe that you can’t celebrate Valentine’s Day without chocolate. I mean the two practically go hand-in-hand, am I right? But rather than load up on the sugary chocolate found in heart shaped boxes at your local drugstore, go with a healthier, guilt-free option like this paleo friendly chocolate fudge cake.
This dessert reminds me of a traditional flourless chocolate cake crossed with a batch of the most perfect homemade fudge. Layered with fresh strawberries and creamy whipped coconut cream, it is the perfect chocolate treat for your Valentine!
Be sure to check back a little later today for an extra special Valentine’s Day Week giveaway!
Paleo Dark Chocolate Fudge Cake
Prep time
Cook time
Total time
Author: Kenzie Swanhart
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
- Place the can of coconut milk in the fridge over night
- Place a mixing bowl in the freezer for 30 minutes
- Preheat the oven to 300 degrees
- Add all of the cake ingredients together and combine well
- Grease baking dish with coconut oil
- Pour cake batter into baking dish
- Bake for 30 minutes or until toothpick comes out clean
- Take the chilled can from the fridge and flip upside down
- Open the can upside down and pour out the liquid at the top
- Scoop the hardened coconut cream into the chilled bowl
- Whip the coconut cream using an electric hand mixer
- Add a the vanilla extract and maple syrup, whip again
- Let the cake cool for 30 minutes and then garnish with whipped coconut cream and strawberries