Paleo Chocolate Fudge Bounty Cake

It’s been a little while since we’ve had one of these hasn’t it! My craftiness in the kitchen has dropped substantially these past few months, I’m sad to say. But never fear! Today I bring you something amazing, something sweet, something so unbelievably tasty you won’t believe me when I tell you it’s healthy! The wonderful, the fabulous, paleo chocolate fudge bounty cake!

Chocolate Fudge Bounty Cake - My Name is April

 

This is a version of the wonderful Living Healthy with Chocolate’s  recipe which is absolutely decadent. If you are after something a bit naughtier than this one I highly recommend the original recipe! (which also happens to look better haha).

Paleo Chocolate Fudge Bounty Cake

Ingredients

  • Room in the freezer
  • Almond meal
  • Cacao powder
  • Rice malt syrup
  • Coconut sugar
  • Coconut cream
  • Coconut oil
  • Cacao chips
  • Shredded Coconut
  • 2 x eggs
  • Vanilla Essence
  • Aluminium foil
  • Spring form cake tin

Instructions

    Chocolate Fudge Layer
  1. 1&1/2 cups almond meal
  2. 1&1/2 cups cacao powder
  3. 1/4 cup coconut sugar
  4. 2 x eggs
  5. 1/4 cup coconut oil, melted
  6. 1/3 cup coconut cream
  7. 2 tsp vanilla essence
  8. Preheat oven to 180 degrees C
  9. Add all dry mix elements into a bowl and combine.
  10. In a separate bowl, combine the egg, coconut oil, coconut cream and vanilla essence.
  11. Once combined, add the wet mix in with the dry mix and gently fold together. Be careful not to overmix as it is quite dense and you want to have some airiness to it.
  12. Pour into your spring-form and pop in the oven for approximately 17-20 minutes - butter knife slid into centre should come out clean.
  13. When it's ready, let it in the spring-form to cool down.
    Coconut Layer
  1. 1&1/2 cups shredded coconut
  2. 1tbsp rice malt syrup
  3. 1/4 almond meal
  4. 1/4 cup coconut oil, melted
  5. 1/4 cup coconut cream
  6. Whilst the cake layer is baking, add all ingredients for your coconut layer into a clean bowl.
  7. Mix it together.
  8. Sneak a few licks of the spoon.
  9. Once the cake is cool enough, spread this layer over the top of the cake layer and pop into the freezer.
    Chocolate Layer
  1. 1/2 cup cacao powder
  2. 1/2 cup coconut oil
  3. 2 tbp rice malt syrup
  4. 1/4 cup coconut cream
  5. Over a low-medium heat on the stove, combine the cacao powder, rice malt syrup and coconut oil.
  6. Once all combined, take off the stove and pour in coconut cream.
  7. Spread over the top of the previous two layers and pop back into the freezer for another 30 minutes or so.
  8. And...
  9. Spread some cacao chips over the top for decorative purposes. Except, do it better than me. Because I'm pretty awful at making things look delicious.

But seriously guys, this recipe is so good. Enjoy!

 

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