Sunday, February 24, 2013

Paleo Vanilla Cake with Chocolate Ganache

Oh yes, you read that correctly: paleo cake and ganache!


Woo-hoo! That's reason enough to celebrate, am I right? But birthdays, holidays, and Sundays also lend themselves nicely to cakes. So get baking, cave people. ;)


Paleo Vanilla Cake
recipe from The Urban Poser

1/2 cup and 2 teaspoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 large eggs
1/2 cup coconut oil, melted
1/2 cup raw honey
1 tablespoon pure vanilla extract
2 teaspoons fresh lemon juice

1. Preheat the oven to 350*. Line an 8x8 pan with foil and then grease the foil with some extra coconut oil.
2. Whisk together coconut flour, baking soda, and salt.
3. Separate 2 of the eggs, whites in one bowl and yolks in another. Add the remaining 3 eggs to the bowl with the yolks. 
4. With a hand mixer, beat the coconut oil, honey, vanilla, and lemon juice together. Mix in the dry ingredients and mix until well combined. In 3 batches, add the eggs (not the 2 separated whites) and incorporate completely.
5. In a small bowl, beat the egg whites until soft peaks form. Fold gently into the batter.
6. Pour batter into prepared pan and back for 30 to 45 minutes, or until golden brown. Coconut flour (and other paleo flours) can burn quickly so keep an eye on it towards the end.
7. Cool in the pan for 20 minutes or so, then carefully invert onto a wire rack and allow to cool completely.

This cake had pretty much the same texture as "normal cakes," though perhaps a bit denser. Though we ate it from the fridge, which might have contributed to this. Either way, it is a sturdy cake ready and waiting for some frosting! So here we go...


Paleo Chocolate Ganache
recipe slightly adapted from Elana's Pantry

1 cup Enjoy Life chocolate chips
1/3 cup coconut oil
1 tablespoon pure vanilla extract
pinch of salt

1. In a small saucepan, combine the chocolate chips and coconut oil. Melt together over very low heat.
2. Stir in vanilla and salt and it will start to thicken up.
3. Pour into a glass liquid measuring cup and stick in the fridge for 20 minutes or so to cool.
4. Place (cooled) cake on wire rack and pour the ganache on top. Smooth with an offset spatula, if necessary.

This ganache was SO good on it's own! I might have definitely licked the bowl, though dipping fruit in it would be a good idea too. On cake, it was excellent! As I mentioned before, we stored the cake in the fridge and the ganache really hardened up - so keep that in mind if that's not your desired effect.

Also, Elana has directions to whip the mixture after it cools bit to achieve a most frosting-like texture. I haven't tried that method yet, but let me know if you do/have! 

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