There has always been something lovely about Palm Sunday, and today was no exception. In addition to beautiful sunshine and clear skies (although we did have a little sprinkle), I got to spend the day in the company of friends – out in nature, hiking at Hidden Falls Regional Park, and noshing on charcuterie and homemade jalapeño poppers, planning and plotting all the parties and gatherings we’re going to have, and sharing our travel adventures.
But, I also got the itch to bake, and since I steer clear of refined sugar and flour (aside from the occasional wedding or birthday cake), I decided to experiment with making a Paleo cake! I have been exploring what it is like to eat foods that could be gathered, foraged, or hunted, as well as working on some functional training with my personal trainer (kettlebell swings, rope smashes, bodyweight exercises…..)
This little cake seemed to be well received at the gathering I hosted this evening, and I promised to share the recipe, so here it is:
For the cake…..
- 1 C. Blanched Almond Flour
- 1/2 C. Raw Almond Butter
- 1 Large Egg
- 3 TBSP Organic Maple Syrup
- 1/2 C. Mashed Sweet Potato (the original recipe called for pureed Pumpkin, but Sweet Potatoes are my favorite! Just bake whole sweet potatoes in an oven set to 400 degrees on Convection Bake until they’re soft inside, then peel, and mash)
- 1/4 C. Raw Cacao Powder
- 1 TSP Baking Soda
- 1 TSP Vanilla Extract
- 1/8 TSP Salt
- Preheat oven to 350 degrees F.
- Using parchment paper, line an 8″ cast iron skillet (I used my little 9″ by 3″ cake tin because I wanted to make it fancy pantsy).
- Add all ingredients to a mixing bowl, and using an electric mixer, mix for several minutes until well mixed (I had to smash the almond flour lumps with a wooden spoon).
- Pour batter into prepared cast iron skillet or cake tin, and smooth the batter.
- Bake for 25-27 min. (I think mine went in for about 30)
- Cool completely before icing/frosting.
For the Chocolate Ganache…..I doubled this recipe to make it extra ganache-y! Mmmmmm
- 1 1/2 C. Dark Chocolate Chips (I used half Lily’s Stevia Sweetened, and half something that was lying around the house from Whole Foods)
- 6 TBSP Cream (I used Organic Cream, but you can use Coconut Cream to make this non-dairy!)
- 1/4 TSP Vanilla Extract
- Place ingredients in a double boiler, or in a heat-safe bowl over a pot of hot water.
- Mix gently over medium heat until all of the chocolate is melted. It should have a somewhat thick consistency.
Once my cake was cooled, I cut it in half (I have this little cake slicing tool that works wonders – I think it’s from Wilton). I ladled about 1/3rd or so of the ganache onto the first layer, placed the second layer on top, and spread the rest of the ganache over the top and sides of the cake. I didn’t mind a rustic look, so I just smoothed it with a butter knife. I topped my little cake with raw walnuts to dress it up, but you could serve yours with warm berries and fresh whipped cream or adorn it with candied violets or rose petals (if you’re not so worried about the sugar). I was able to cut the cake into 14 small slices, but for cake lovers, I would suggest you eat two.