This one’s for the husband on Father’s Day. It’s the first cake I ever made for him and it’s been requested ever since. Sometimes varying it with lemon but this one is the favorite. It’s been especially requested since I retired from professional baking 3 years ago due to all the thyroid complications I was having.

So this year I developed a paleo chocolate cake recipe that is simple, uses normal, whole food ingredients (nothing odd like cassava flour, xanthan gum or roasting sweet potatoes for hours) and we can all enjoy it. Because, even though it’s Father’s Day, if I’m making a chocolate cake, Ima gonna want some too.

Seriously, he could not wait to eat a slice and thanked me probably 8+ times afterward. Obviously, the cake has been missed. The first recipe is Paleo but since I have many Vegan friends, I thought I throw in my tried and true Dark Chocolate Vegan Cake as well. That recipe is seriously so good, it was my go to during my professional career even though it was vegan! So yes, you’re getting a free professional recipe.

This cake is moist and slightly fudgy while still being light. Because it’s paleo, the main ingredient is almond flour so it’s a no-go for nut allergies. If you’re searching for a nut-free version, I would go to my vegan recipe listed below as well.

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Recipe makes 2, 7in rounds about 3 inches tall which are tall enough to split in half to create the torte. 6 inch round pans work too or a 9×13 baking dish for a sheet cake.

For the cake:

• 1 1/2 cups Almond Flour, finely ground (find it here)
• 1/2 cup tapioca flour (find it here)
• 1 cup unsweetened cocoa powder (find it here)
• 6 large eggs (yes, large.)
• 1 cup extra virgin olive oil
• 1 cup pure maple syrup (find it here)
• 1 tsp baking soda
• 2 tsp apple cider vinegar
• pinch of sea salt

For the paleo ganache (the frosting):

• 1 bag paleo chocolate chips (find them here)
• 1/2 cup unrefined coconut oil
• 1/2 cup unsweetened almond milk

Additional ingredients:

2 pints fresh, organic raspberries

1 jar paleo raspberry, strawberry or apricot jam (find it here)

Directions:

Preheat oven to 375. Line two 6 or 7 inch round cake tins with parchment paper OR grease thoroughly and dust with additional cocoa powder. I prefer parchment with this cake as it has a higher tendency to stick and parchment paper ensures it will come out of the pan. If you would prefer a sheet cake, grease and dust with cocoa powder a 9×13 glass baking dish.

Mix almond flour, tapioca flour, cocoa powder, baking soda and salt. Set aside.

Whip eggs until they begin to get foamy but not fluffy. Mix in oil & maple syrup. Add in dry ingredients. Mix until combined. Add in apple cider vinegar. Mix on high for 1 minute. Batter will be liquid-y – that’s good.

Pour equal portions of the batter into each lined pan. Bake at 375 for 35-40 minutes, checking cakes after 30 minutes. You do not want to over bake these as they will become dry quickly.

While the cakes are baking, make the ganache. Melt chocolate chips, coconut oil and almond milk in a sauce pan on medium until completely melted. Remove from heat and place in refrigerator for 5 minutes at a time until cool. Once cool, beat with mixer until smooth, slightly fluffy, and spreadable.

Cakes are done when the top springs back to the touch. Do not use a cake tester or toothpick method, it is not accurate for this recipe. Let cool in pans, then remove to wire rack to cool completely. The cake will fall a little bit, don’t be alarmed. Once cool, if desired, split each layer into two. If not, leave them as is.

Lay one layer on your cake stand or serving platter and spread a 1/4 thick layer of ganache over the top. Create a shallow well in the frosting center and spread in a layer of jam. Repeat with additional layers and then frost the outside and top of cake. Place fresh raspberries on top however you would like. To make them shiny, warm a tablespoon of the jam in the microwave and brush over berries. Serve and enjoy!

VEGAN (not GF) option:

1 1/2 cups flour

1 cup sugar

5 tablespoons cocoa powder

1 tsp baking soda

1 tsp salt

6 tablespoons olive oil

1 tablespoon apple cider vinegar

1 cup hot water

Mix flour, sugar, cocoa powder, salt and baking soda in mixing bowl. Mix in olive oil, apple cider vinegar and hot water slowly until a liquid batter is thoroughly mixed. Pour into greased or line pans (as above) and bake at 375 for 30 minutes (up to 45 depending on oven) checking at 25 minutes. Prepare ganache as listed above.