Chocolate Cake (AIP, Paleo)

Most of us love a slice of AIP chocolate cake.

If you are anything like me then it reminds you of your childhood, of simpler times and of celebrations.

There are a good number of chocolate cake recipes out there but I wanted to create something that was a little bit more decadent and rich than the ones I had tried.

This recipe uses Carob to be AIP compliant but if you can tolerate cocoa then go ahead and swap it out.

In the photo I used Enjoy life dairy free chocolate chips which are Paleo but not AIP. You can just leave these out if chocolate is still a no go for you and it will still taste just as delicious.

This is a great birthday cake, celebration cake or a cake for when you are having guests over.

You only need a tiny slice and you will feel like you are enjoying a rich and decadent slab of chocolate cake from your childhood. I love to eat it with a scoop of vanilla ice cream on top!

If chocolate isn’t your jam, don’t fret!

I have a vanilla cake recipe right here, and it is so delicious.

Enjoy!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

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Chocolate Cake (AIP, Paleo)

A decadent chocolate cake that is both AIP and Paleo friendly!

Course Dessert

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 10 slices

Ingredients

Cake

• 1 cup tigernut flour
• 1/2 cup arrowroot flour
• 1/4 cup coconut flour
• 1/2 cup roasted carob powder
• 1/4 cup coconut palm sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup coconut milk
• 1/4 cup applesauce, unsweetened
• 1/2 cup coconut oil, melted plus extra for greasing the pan
• 1 Tbsp apple cider cinegar
• 2 tsp alcohol free vanilla extract
• 1/4 cup water for the gelatin egg
• 1 Tbsp gelatin

Icing

• 1/2 cup palm shortening
• 1 tsp alochol free, vanilla extract
• 3 Tbsp coconut milk
• 1 Tbsp roasted carob powder
• 2 Tbsp honey or maple syrup

Instructions

Cake

1. Preheat the oven to 350 degrees and grease a 7 or 8 inch spring form cake pan with coconut oil and line it with parchment paper.
2. Add all of the dry ingredients (except the gelatin) to a food processor. Pulse until mixed together.
3. Add the wet ingredients into the food processor (except the water), and blend until the batter is mixed thoroughly.
4. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
5. Pour the gelatin egg into the food processor with the batter and quickly pulse it in.
6. Pour the batter into the greased and lined cake pan and smooth the top with the back of a spoon.
7. Bake for 25-30 minutes or until a toothpick comes out mostly clean with only a few crumbs, from the center of the cake.
8. Let cool in the pan for 30 minutes and then transfer the pan to a cooling rack. Let cool fully, then remove from the spring form pan. Store in the fridge covered until you are ready to frost. The cake will be much easier to frost if it is cold and firm.

Icing

1. Using an electric mixer, mix all of the ingredients together and beat until light and fluffy.
2. Store the icing in the fridge for at least 1 hour before icing the cold cake.
3. Using a spatula and butter knife, spoon the icing on top of the cake and spread evenly over the top, then over the edge and on the sides.
4. Sprinkle with dairy free chocolate chips if tolerated. Cut and serve immediately. Serve with a scoop of vanilla ice cream on top if desired.
5. Store leftover cake in the fridge for up to 5 days or in the freezer for up to 3 months.