Paleo Honey Almond Cacao Cake

So, this is where I normally insert some clever anecdote or cooking tip. I’ve been busy though, so between the choices of making an abridged post with no additional narrative or not making a post at all, well, this is what you get. Please, by all means, feel free to post a clever anecdote in the comments. 🙂

And with no further ado at all, here is a yummy recipe I made up yesterday…

IMG_6298Paleo Honey Almond Cacao Cake

  • 2 ½ c almond flour
  • ½ t sea salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 ½ t cinnamon
  • Surface dusting of freshly ground nutmeg (probably about 1/2 t)
  • ½ c honey (plus some for garnish)
  • ¼ c tahini
  • ¼ c coconut oil
  • 4 eggs
  • ½ cacao nibs (plus some for garnish) OR Enjoy Life brand mini chocolate chips… I used nibs in the cake, and then garnished with mini chips
  • ½ c toasted diced almonds: toss almonds with 1 T honey and 1 T coconut oil and toast 2 additional minutes at 325 degrees, for garnish
  1. Grease an 8- or 9- inch round cake pan with coconut oil and line the bottom with a piece of parchment paper that you have cut to the size of the pan.
  2. In a large bowl, combine almond flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  3. In a separate bowl, combine honey, tahini, coconut oil, and eggs. You may have to whisk it a bit to get the tahini to incorporate, but that’s okay… you’re tough, right? (If you’re not, go ahead and use your food processor. Sigh.)
  4. Mix wet ingredients into dry ingredients, then stir in the cacao nibs.
  5. Bake at 350° for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is nicely browned around the edges.
  6. Cool the cake in the pan for 10 minutes, then remove to a cooling rack to cool completely. Obviously, you should remove the parchment paper at that point.
  7. Top the cake with honey toasted almonds, some additional cacao nibs, and then drizzle with a little additional honey. Enjoy!

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