Coconut Hazelnut Chocolate Truffle Cake

Kristina Turner

By
@KristinaTurnerNM

This is a good birthday cake. It is grain free and Gluten Free Paleo Chocolate cake. You can use a cup of almond flour or use without any flour and use only a half cup of coconut milk.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
raw honey
1/4 c
extra virgin coconut oil
1 can(s)
full fat coconut milk or cream
3
large eggs
1/2 c
unsweetened cocoa powder
1 tsp
pure vanilla extract
1/4 tsp
cream of tartar
1/8 tsp
baking soda
1/8 tsp
salt
1 c
hazelnut flour

Directions Step-By-Step

1
Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 7 inch springform pan with parchment paper.
2
In a bowl, cream together honey and coconut oil. Whisk in the 3 large eggs. Add to the mixture, coconut milk, coco powder, vanilla, cream of tartar, baking soda and salt. Mix in the 1 cup of Hazelnut flour. Mix until smooth.
3
Pour the mixture into the parchment paper lined springform pan.
4
Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. You want a dense cake when finished so the toothpick should come out clean. Let the cake set for at least 5 hours before removing from spring form pan & putting on plate with parchment paper underneath and cutting and serving. Keep refrigerated.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Eggs
Regional Style: American
Other Tags: Healthy, Heirloom