Before I give you the recipe for my Paleo Coconut Chocolate Coffee Cake (yeah – you read that right. It’s Paleo coffee cake) I need to tell you something. And before I tell you something, I need to preface what’s coming, per usual, with a movie reference that nobody will understand:
Remember the scene in What’s Eating Gilbert Grape where Juliette Lewis (Becky) tells Johnny Depp (Gilbert) all about the mating habits of the praying mantis? And after a somewhat graphic description, she quickly switches gears and asks him…
“…so do you wanna eat?”
I’m about to do that to you. I’m sorry. “Write what you know,” and all that, right?
My dog has been eating grass, not wanting to sit down, and making this face for two days:
Why, you might ask? Well, this morning, we found out. The answer…was all over the carpet.
So you can see why I needed coffee, stat. Inside a cake. That also had chocolate and coconut in it. And no gluten.
I needed a Paleo Coconut Chocolate Coffee Cake.
I don’t bake, unless it’s for special occasions – like Christmas, Thanksgiving, or the 20th anniversary of The O.C. (Yes, I’m old.) I’m not going to lie, though: this was a full-on feeling-sorry-for-myself cake.
I’m not a good cook, and I’m an even worse baker. But this recipe is super easy. Two bowls, maximum, and no tricky things that remind you of laundry, like tossing or folding.
The end-product is moist, slightly gooey, cake-like, and just lightly sweet.
Paleo-friendly Coconut Chocolate Coffee Cake
What you’ll need: (all ingredients are available at Whole Foods or Natural Grocers/health sections; my ordering recommendations listed.)
- two medium-sized glass bowls for mixing & one square glass baking dish (8″x8″)
- coconut oil for greasing baking dish
- 4 eggs
- ½ cup full-fat coconut milk
- ¼ cup coconut butter (I use this brand)
- ½ cup brewed coffee or espresso, as strong as you like
- ¼ cup grade B maple syrup (I use this brand)
- 1 tsp. vanilla extract (I use this brand)
- ½ cup almond flour (I use this brand)
- ½ cup + 1 Tbs coconut flour (I use this brand)
- ½ tsp. baking soda
- pinch of sea salt (I use this brand)
- 1 cup dark chocolate chips
- ½ cup unsweetened coconut flakes (I got mine here)
- Preheat the oven to 350° F.
- Combine the first 6 ingredients (eggs, coconut milk, coconut butter, coffee, maple syrup, and vanilla) in a bowl. Mix them together. I always use my favorite kitchen tool, my stick blender, to do the mixing.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir.
- Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth. Then, add half the chocolate chips to the mixture and stir them in.
- Pour/push the mixture into the greased baking dish, smoothing it out with a spatula.
- Top with coconut flakes, then chocolate chips.
- Bake for 35 minutes, then allow it to cool. Or eat it right away and burn your tongue. Whatever.
Thanks for reading!