coconut hazelnut chocolate truffle cake
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/2 cup raw honey
- 1/4 cup extra virgin coconut oil
- 1 can full fat coconut milk or cream
- 3 - large eggs
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup hazelnut flour
How To Make coconut hazelnut chocolate truffle cake
-
Step 1Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 7 inch springform pan with parchment paper.
-
Step 2In 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.
-
Step 3Pour the mixture into the parchment paper lined springform pan.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Chocolate
Category:
Other Desserts
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#gluten-free
Keyword:
#Egg
Keyword:
#Paleo
Keyword:
#grain-free
Keyword:
#chocolate
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Method:
Bake
Culture:
American
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes