Imagine sinking your fork into a rich, moist chocolate cake that's not only incredibly delicious but also completely guilt-free. This Mint Paleo Gluten-Free Chocolate Cake is the ultimate dessert dream for health-conscious chocolate lovers! Whether you're following a paleo diet, avoiding gluten, or simply looking for a healthier dessert option, this recipe will satisfy your sweet tooth while keeping things nutritious and absolutely irresistible.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon peppermint extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides with coconut oil.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking soda, and salt. Ensure there are no lumps and the dry ingredients are well combined.
- In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and peppermint extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
- Fold in the dairy-free chocolate chips, reserving a few for topping if desired.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and transfer to a wire rack to cool completely.
- Optional: Dust with additional cocoa powder or top with extra chocolate chips before serving.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough cake.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs. Avoid overbaking, which can dry out the cake.
- Coconut Oil Tip: Melt the coconut oil gently to prevent cooking the eggs if it's too hot.
- Chocolate Chip Distribution: Toss the dairy-free chocolate chips in a bit of almond flour before folding into the batter to prevent them from sinking to the bottom.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Hack: For maximum moisture, store the cake in an airtight container with a piece of parchment paper between slices.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 7g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 75mg
