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Paleo Dark Chocolate Cake

Can you name a better combo than chocolate and raspberry? They compliment each other super well and do not overpower each other in taste. This cake is not only super light and fluffy but it is not overly sweet. The Raspberry Italian Meringue comes together with minimal ingredients and resembles marshmallow fluff. Grain, gluten, dairy, and refined sugar free.
Prep Time10 minutes
Cook Time35 minutes
Keyword: cake, cake chocolate cake, dairy free cake, grain free cake, no refined sugar
Servings: 8

Ingredients

  • 1 1/2 cups sifted cassava flour
  • 1 1/2 cups fine blanched almond flour
  • 1 cup coconut sugar
  • 3/4 cup unsweetened cacao powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups nut milk I used almond milk (room temp is best)
  • 1 tbsp pure vanilla extract
  • 2 tbsp vinegar
  • 3/4 cup melted coconut oil
  • 2 eggs room temp

Paleo Raspberry Italian Meringue Ingredients

  • 2 egg whites room temperature
  • 1/4 tsp lemon juice
  • 1/3 cup honey boiling
  • 1 tbsp pure vanilla extract
  • 1 1/2 tbsp no sugar added pure fruit raspberry preserves

Instructions

  • Preheat oven to 350F or 177C
  • Grease baking pans.
  • Put almond flour and coconut sugar into high powered blender or food processor and turn into a fine consistency.
  • Combine almond and cassava flour, sugar, salt, baking soda and powder, and cacao together into a large bowl. Mix well.
  • Combine wet ingredients. Milk, vanilla, vinegar, coconut oil, and eggs. Mix well.
  • Pour into a greased 9×14 baking pan or two 8″ round pans.
  • Bake for 28-32 minutes, or until knife inserted comes out clean. I used 2 round pans and it took 28 mins.
  • Let completely cool before frosting the cake.

Raspberry Meringue Icing Directions

  • Make sure your mixer bowl is nice and clean, as any leftover oil will prevent your egg whites from whipping up.
  • Beat the egg whites and lemon juice until frothy and you can just begin to see it starting to form soft peaks. When you lift out the beaters, you should see soft peaks. Do not over beat.
  • As you beat the egg whites bring your honey to a boil in a saucepan over medium-high heat. Careful as honey boils quickly. Keep an eye on it so it does not burn.
  • With the mixer running, slowly pour in the boiling honey in a slow stream.
  • Continue beating for 6 ish minutes, until the meringue is cool to the touch. You will see it starting to get to a fluffy consistency around 2-3 mins.