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Chocolate Cassava Flour Cake

Gluten-Free, Grain-Free, Paleo, Refined-Sugar Free, Real Food Goodness!

I am loving Cassava Flour. Made from a real vegetable (cassava - much like sweet potato), it's packed with vitamins, nutrients and good carbohydrates. It's perfect for pancakes, cakes, pasta - anywhere you may have used wheat flour. 

I made this super simple Chocolate Cake for my daughter's birthday on the weekend and it was a huge hit. So easy as well.

INGREDIENTS

For the cake:

  • 6 Medjool Dates
  • 2 Pastured Eggs
  • 1/2 cup Ghee or Coconut Oil (melted)
  • 1/2 cup Raw Honey
  • 1/2 cup filtered water
  • 1 teaspoon vanilla extract
  • 3/4 cup Cassava Flour
  • 1/4 cup Raw Cacao Powder
  • 1 teaspoon baking powder

For the icing:

  • 1/4 cup Ghee or Coconut Oil
  • 1/4 cup Raw Honey
  • tablespoons Raw Cacao Powder
  • 1/2 teaspoon Organic Grass-Fed Gelatin 

METHOD

  • Preheat you oven to 180 degrees and grease and line a medium sized square or rectangle cake pan.
  • Remove the seeds from the dates and chop in a food processor. Add all wet ingredients and blend. Fold in dry ingredients.
  • Pour into cake tin and bake for 25-35 minutes.
  • To make the icing: mix all ingredients, except the gelatin, over low heat in a saucepan. Remove from the heat, add the gelatin and which until smooth and creamy.
  • Allow to cool for about 30 minutes before covering with the icing.
  • Top with Wild Blueberries, Raspberries and/or Strawberries.

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