Superfood Paleo Chocolate Cake with Matcha Frosting – this luscious grain free cake is free from gluten, dairy and refined sugar, and yet it’s SO incredibly delicious, with a rich, truly chocolatey flavour!
I absolutely LOVE those moments in the blogging world when you realise just how many wonderful, encouraging connections you have made – even though sometimes you feel like all you’re doing is nattering away to yourself and destroying your kitchen, alone.
I had the pleasure of this kind of realisation in preparing this paleo chocolate cake recipe for Nourish Everyday. A few weeks back, the delightful Laura of A Sunshine Mission dropped an email in to my inbox asking if I wanted to take part in an Easter “virtual potluck” party. The aim of the virtual potluck is to create and share – virtually – a unique recipe that we would bring to an Easter party with our favourite blogger friends. By sharing them all online on the same day, we’re kind of having our own little e-celebration this Easter!
So, below is my contribution to the virtual Easter potluck – a Superfood Paleo Chocolate Cake, with Matcha Frosting. I couldn’t go past using a generous dose of cacao in my potluck creation; it just seemed all too necessary for this kind of seasonal recipe. Plus, everyone can get on board with a chocolate cake! Especially this one; it’s free from gluten (and grains), dairy and refined sugar – yet it’s still so luscious and rich, with a true chocolate flavour. I’ve also incorporated a few of my favourite super food star ingredients in to this recipe; uplifting matcha tea powder by Matcha Maiden, and sweet coconut flour from Sukrin.
Now, it wouldn’t be a virtual potluck party if I wasn’t also sharing all of the other incredible Easter creations with you that my pals have created. In no particular order, I’m more than pleased to bring you this list of phenomenal seasonal delights. I wish I was physically tucking in to all of these for a truly epic Easter feast!
A Sunshine Mission /// Carrot Cake Oatmeal Bars
Brewing Happiness /// Healthy Ambrosia Salad
Real Food Healthy Body /// Blackberry Chocolate Cups
She Can’t Eat What /// Coconut Oat Granola with Rosewater Cream
Wholehearted Eats /// Rainbow Rolls with Creamy Miso
Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream
Hot for Food /// Vegan Carrot Cake
Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans
Naturally Hanne /// No Bake Chocolate Mousse Tarts
Scaling Back Blog /// Spring Artichoke Pesto Pasta
Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts
Well & Full /// Purple Cauliflower Tabbouleh
Gratitude & Greens /// Vegan Easter Egg Truffles
Nourish Atelier /// Beluga Lentil Caviar 2 Ways
Food by Maria /// Vegan Potato Gratin with a Twist
Vegetaryn /// Chocolate Covered Easter Eggs
Dower Hollingsworth /// Hot Cross CupcakesPinky\’s Pantry /// Raw Lemon Cheesecake with Candied Lemon Peel
And now… on to the…
Superfood Paleo Chocolate Cake & Matcha Frosting
This luscious grain free cake is free from gluten, dairy and refined sugar, and yet it's SO incredibly delicious, with a rich, truly chocolatey flavour!
- 1/2 cup coconut flour (65-70 grams)
- 1/2 cup almond flour (50-55 grams)
- 1/2 cup cacao powder (45-49 grams)
- 3 tbsp tapioca flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 1/3 cup canned coconut milk, full fat (330 mL)
- 1/3 cup honey or other liquid sweetener
- 1 large overripe banana
- 1 tbsp vanilla extract
- 2 tsp vanilla extract
- 1 cup raw cashews
- 70 mL canned coconut milk, full fat
- 2 tbsp honey or other liquid sweetener
- 1 tbsp coconut oil, melted
- 2 tsp matcha tea powder
Start this recipe by getting your cashews soaking, a few hours before you need the cake. Just pop them in a small bowl and cover them in water, and leave to soak for about 2-3 hours.
Then, start on the cake. Preheat oven to 170 C and line a springform baking tin with baking paper along the base and sides. I recommend a 7 inch or 8 inch tin (approx. 18 - 20 cm).
Sift the coconut flour, cacao powder, tapioca flour and baking powder in to a large bowl (these can be lumpy so I recommend sifting). Then, stir in the almond flour and salt so that everything is evenly combined.
Pop the four eggs, coconut milk, honey, banana and vanilla into a blender or food processor. Blend briefly until the banana has blended in and everything is smooth. (You can also just mash the banana with a fork, and then whisk it all together by hand if you want).
Make a well in the centre of the dry ingredients and start to pour in the wet mixture, stirring as you go. You should end up with a thick batter, like a slightly runny chocolate mousse.
Pour the batter in to the lined baking tin, and smooth over so it's distributed evenly.
Bake for approximately 45 minutes, until the cake feels firm in the centre and the edges are just starting to darken and crisp up a bit. The cake will puff up and crack a little while baking, but it will settle again.
Remove from the oven and allow to cool in the tin for about 15 minutes, then gently remove the cake and invert on to a wire rack to cool completely. It is a dense, soft cake, so handle with care.
While the cake is cooling, make your frosting. Drain the cashews and pop into a food processor or powerful blender. Add in the rest of the frosting ingredients, and then blend until smooth and creamy.
Once the cake has cooled to room temperature, smooth the frosting over the cake and then decorate as you please. Pictured are finely chopped goji berries, grated dark chocolate and bee pollen.
*This is the amount of milk that will be left over from one standard 400mL can if you use the rest in the cake. You don’t have to be exact about the measurement for the icing; it’s just enough creamy liquid to smooth the icing out. I recommend using a 100% natural and organic coconut milk in this recipe.
**You could ice this cake differently if you wanted – keep it simple by just whipping some coconut cream, drizzling over some melted dark chocolate, or smoothing on some fluffy ricotta or Greek yoghurt (if you can tolerate dairy).