Coconut Hazelnut Chocolate Truffle Cake

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make Coconut Hazelnut Chocolate Truffle Cake

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.

Printable Recipe Card

About Coconut Hazelnut Chocolate Truffle Cake

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




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