Mexican Chocolate Coffee Cake

Submitted by: Sarah Ballantyne (www.thepaleomom.com)

Servings: 10-14

Ingredients: 6 eggs
½ cup extra virgin coconut oil, melted
1/3 cup + 1 Tbsp coconut flour
1/3 cup natural or raw cocoa powder
3 oz unsweetened baking chocolate (100%)
½ cup molasses
½ cup honey
2 tsp vanilla
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
½ tsp cayenne pepper, to taste

Instructions: 1. Preheat oven to 325F.  Line 5”X9” loaf pan with wax paper.  Grease wax paper with coconut oil.
2. Sift cocoa powder, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3. In a food processor or blender, combine eggs, honey, molasses, and vanilla.  Pulse a few times to beat together.  Add melted coconut oil and process/blend for 1 minute.
4. Add dry ingredients to food processor, and pulse to combine.
5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for “doneness” with a toothpick at the 50-55 minute mark).
6. Let cool completely in the pan.  Remove from pan and carefully remove wax paper.  Enjoy!

Notes: What could be simpler and more enjoyable that a slice of chocolate cake?  This cake is not too sweet (for our paleo palates) with a lovely texture and a rich chocolate flavor (enough that you won’t miss the frosting!).  The chocolate flavor is enhanced by the cinnamon and cayenne, which gives this cake a delightful “kick”.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.