gluten free / paleo

paleo chocolate crack cake by kalejunkie



3/4 cup coconut flour
1/4 cup tapioca flour
1/2 cup cacao or cocoa powder
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
4 organic pasture raised eggs
1 large ripe banana
1/2 cup maple syrup
1/2 cup almond butter or cashew butter
1/2 cup non-dairy milk
2 tsp vanilla extract
- topped with Simple Mills Chocolate Frosting and shaved chocolate (grate 1/2 of a Hu Kitchen chocolate bar).

My paleo VANILLA CRACK CAKE now has a PALEO CHOCOLATE CRACK CAKE and he’s pretty fine if you ask me. Grain free, gluten free, refined sugar-free chocolatey goodness—rolling in right in time for your weekend baking! I made this yesterday for my in-laws visiting from the east coast and they gave it a thumbs up! Here you go, super similar to vanilla crack cake but with some tweaks. Or twerks???? (insert shoulder shrug emoji)



Preheat oven to 350.
Line a 9x9 round cake pan or 8x8 baking dish with parchment paper.
Oil the inside of the pan, so the parchment sticks.
In a medium bowl, combine the dry ingredients and set aside.
Next, in a blender, add all the wet ingredients, including the banana and eggs, and blend until smooth (about one minute).
Pour blender contents into the bowl with dry ingredients.
Stir well and then pour batter into your baking dish.
Bake 22-23 minutes.
Let cool and then frost with your favorite chocolate frosting and shaved chocolate.
Cut into squares and serve.
Store in an air tight container in the fridge.