The Perfect 1-Bowl Paleo Chocolate Cake

Start by preheating the oven.

In a bowl, combine 1 cup of Bob's Red Mill Paleo Flour, cocoa powder, baking powder, and a sprinkling of sea salt.

Add in wet ingredients: maple syrup, apple sauce, and 6 eggs. Crack the eggs directly into the bowl.

Add a generous amount of vanilla extract (2 tablespoons).

Mix all ingredients together until well combined.

Grease a 9-inch cake pan with olive oil spray and dust with Bob's Red Mill Flour or cocoa powder to prevent sticking.

Pour the batter into the prepared cake pan.

Bake the cake until done (exact time not specified).

While the cake bakes, prepare the frosting by melting paleo chocolate chips with coconut oil in the microwave in 30-second intervals, stirring in between until smooth.

Pour the melted chocolate into a stand mixer, add coconut cream, and whip until light and fluffy.

Cool the cake completely (can speed up by placing in the freezer).

Run a knife around the edge of the cake and turn it out onto a cake platter.

Prepare garnishes: use a vegetable peeler to create chocolate curls from a room temperature dark chocolate bar.

Top the cake with chocolate curls and sprinkle with coarsely shredded sea salt.

Equipment Needed

Spice Level:

Dietary