Print
Paleo Chocolate-Raspberry Cake

Paleo Chocolate-Raspberry Cake

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Andy

Ingredients

  • ½ cup shredded coconut
  • 1 cup coconut flour
  • 1 tbs rice syrup
  • 1 tbs coconut oil
  • a pinch of salt
  • Chocolate filling
  • 2 ripe avocados
  • ½ cup low-fat cocoa powder
  • ½ cup Swerve Sweetener
  • 2 tbs coconut oil
  • 1 tsp vanilla extract

Instructions

  1. 1. Preheat the oven to 120°C/250°F and grease a pan with coconut oil.
  2. 2. Process the shredded coconut, the coconut flour and the salt in a blender for 1-2 minutes, add the rice syrup and the coconut oil and process again until smooth.
  3. 3. Squeeze the crumble into a cake pan so that it has a rim. You can use your fists to make it even firmer and if you find it too dry you can also spray it with some coconut oil. Bake it for 12-15 minutes or until golden brown.
  4. 4. While the cake is cooling, prepare the filling. Process the avocado in a blender, add all ingredients and process for another 2 minutes. Pour the filling on the cake and let it rest in the fridge for an hour.
  5. 5. Before serving decorate it with raspberries or whatever you like.