Sunday, April 20, 2014

Paleo Fudge Pecan Cake with Raw Caramel Frosting

Happy Easter and Birthday to our Nephew Christopher!!  Had to make some thing extra special.  As much as the Normie Familia bitched and teased about the Sciencetoligy Cake there was none left!  

Ingredients Frosting:
Dates 1 & 1/2 cup pitted/soaked 
Coconut Milk 1 cup
Coconut Oil 1/2 cup (do not melt)
Agave/Honey Maple 1/2 cup
Vanilla 1 tablespoon 
Pecans 3/4 cup chopped  

In food processor beat Dates, Coconut Oil, Agave/Honey/Maple, and Vanilla until smooth and creamy (this will take some time keep scraping edges down).  Once consistency is smooth add the Coconut Milk and 1/4 cup of Pecans and pulse again until light and fluffy.  Fold in remaining Pecans and keep in refrigerator until ready to use.

Ingredients Cake:
Almond Flour 1 cup
Ground Flax 1 cup
Coconut Flour 1/4 cup
Cocoa Powder 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Milk 1/2 cup
Coconut Oil 1/4 cup melted
Applesauce 1/4 cup all natural 
Eggs 3 large
Expresso Powder 1 tablespoon 
Vanilla 1 teaspoon 
Baking Powder 1 teaspoon 
Sea Salt 1/2 teaspoon  

*More chopped Pecans to decorate with if desired.

Mix all ingredients together until cake batter forms.  Pour into two 8 inch round baking pans lined with parchment paper. Bake at 325 degrees for 15-20 minutes until cooked thru.  Allow to fully cool before frosting.  Frost one cake layer at a time then place other layer on and frost the top and sides if cake.  Decorate with more chopped Pecans.  Keep cake in refrigerator until about hour before serving.  




1 comment:

  1. 3 Studies REVEAL Why Coconut Oil Kills Waist Fat.

    This means that you actually get rid of fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete