Friday, April 26, 2013

Paleo Dairy Free German Chocolate Cake with Caramel Coconut Frosting



10 eggs

1 cup coconut oil, melted

1 tbsp vanilla

¾ cup coconut flour, sifted

½ cup Dutch processed cocoa powder

1 tsp sea salt

1 tsp baking soda


¾ cup coconut sugar

1 cup coconut oil, melted

4 tbsp arrowroot powder or tapioca starch

3 egg yolks

1 tsp vanilla

1/8 tsp sea salt


For Cake:

  1. Preheat oven to 325 F.
  2. Mix all dry ingredients in a large mixing bowl till well mixed.
  3. Mix all wet ingredients in a stand mixer or use a hand held mixer and mix till smooth.
  4. Mix dry into wet and mix till smooth, about 2 minutes.
  5. Pour batter into two 9 x 9 round cake pans greased with coconut oil. Bake for 20-40 minutes, or until a toothpick inserted in the middle comes out clean. While cake is baking make frosting.

For Frosting:

  1. In a medium saucepan combine milk, sugar, egg yolks, oil and salt.
  2. Cook over medium heat, stirring constantly. When mixture begins to boil and thicken remove from heat and let set 5 minutes.
  3. Add Vanilla and arrowroot or tapioca and stir well.
  4. Optional: Shredded coconut, chopped pecans or almonds.
Let frosting cool, once cooled stick in the freezer for about 10 minutes. Remove and stir vigorously. Frosting should be thick and creamy at this point and ready to be put on the cake!

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