Paleo Swedish Gooey Chocolate Cake

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I think I’ve just been to chocolate cake heaven and back. In Sweden we have something called Kladdkaka I guess it’s best described as a thin chocolate cake with a gooey centre. I’ve been experimenting with the ingredients for awhile but I think I finally got there tonight. I served it with a whipped coconut cream with orange zest. Absolutely delicious!!

The best part is that this cake has no refined sugar and it’s both gluten and wheat free.

Ingredients:

Cake

  • 8 pitted dates
  • 3 free range eggs
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil
  • 1 cup almond meal (or you can use ½ cup almond ½ cup hazelnut)
  • ¼ cup coconut flour
  • 5 tablespoons raw cacao
  • Seeds from one vanilla pod
  • 1 teaspoon baking powder
  • Pinch of salt
  • Shredded coconut for coating

Coconut Cream with orange zest

  • 1 tin of coconut cream
  • 1 orange zest from 

How to:

Preheat the oven to 180c (fan forced)

Grease the bottom and sides of a small round baking dish with coconut oil and coat with shredded coconut.

Put the dates, eggs and maple syrup in a processor and pulse for 30sec to 1 minute. Add all the dry ingredients and the coconut oil. Blend it all together nicely for a couple of minutes. It’s going to be fairly thick so use a baking spatula and spread the mixture evenly in your baking dish.

Put it in the oven and bake for max 15 minutes.

When you take the cake out it’s going to be very soft and almost look uncooked. The trick with this one is to let it cool for at least 30-45min so the sides and top hardens but the middle is still gooey.

Whipped Coconut Cream

Carefully scoop out the firm thick top layer of coconut cream and place in a bowl. The easiest way to get this is if you refrigerate the tin over night or for a few hours. It helps with the separation.

Whip the coconut cream until it becomes fluffy and light. Add the zest from an orange and sweetener if you want. Put the whipped cream back in the fridge until you are ready to serve it with your cake.

 

 

 

 

 

 

 

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A Healthier Version of Swedish Mocha Squares

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I’ve been thinking about these beautiful Swedish mocha squares that I use to love
when I was younger. Today is a bit of a cheat day so I decided to try to make a “semi” healthy version of them. Im pretty stoked with the end result.

No butter, no refined sugar, no dairy and no flour

Ingredients
Cake
6 eggs
4 tablespoons coconut oil
1/2 cup pure maple syrup
1/2 cup coconut flour
2 tablespoons cacao
1 teaspoon baking powder

Frosting
2 tablespoons cacao
2 tablespoons maple syrup
1/2 cup coconut oil
1 tablespoon cold coffee  (I use decaffeinated so the kids can enjoy them too)

Top with
Shredded coconut

How to
Pre heat the oven to 180c
In a bowl whisk your eggs and maple syrup. Add all the dry ingredients and the coconut oil. Blend it all together and let it sit for 5 minutes. Before pouring it in to a baking paper lined tray. Put in the oven and let it bake for approx 15min.

In the meantime start preparing the frosting.
Melt your coconut oil and add the other ingredients. Place your frosting in the fridge for 20-30 minutes to thicken. Remove from the fridge and whip frosting with a hand blender until thick and fluffy.

Make sure the cake is cool before putting the frosting on. The frosting will melt on a hot cake. After frosting your cake, top it with shredded coconut and cut in to squares

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Breakfast on the go

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Good morning 🌏

A couple of months ago I went to a typical Australian $2 shop and bought a few little jars and old milk bottles. I wasn’t sure what to use them for at the time but they’ve turned out to be brilliant when I prepare juices and one of my favourite “on the go” breakfasts – Coconut chia pudding

Chia puddings are super easy to make. I normally prepare them the night before and top it with whatever fruit or berries I fancy in the morning.

Ingredients
These are rough measurements as it comes down to what size jar/bowl you use
4 tablespoons Chia seeds
1/2 cup Almond milk
1/2 cup Coconut milk or for a creamier pudding I use coconut yoghurt
Organic honey for sweetener
Layer and top with cherries/mango/berries/banana and shredded coconut

How to
Mix it all the ingredients together.
Let it sit over night in the fridge. Stir it in the morning and if you find it to thick just add a bit more milk/yoghurt.

Good luck, hope you like it!

Tips
– If you want to make it for desert you can try a Cherry Ripe version by simply adding raw cacao, cherries, shredded coconut and honey