Chocolate Cassava Flour Cake

August 05, 2019

Gluten-Free, Grain-Free, Paleo, Refined-Sugar Free, Real Food Goodness!

I am loving Cassava Flour. Made from a real vegetable (cassava - much like sweet potato), it's packed with vitamins, nutrients and good carbohydrates. It's perfect for pancakes, cakes, pasta - anywhere you may have used wheat flour.

I made this super simple Chocolate Cake for my daughter's birthday on the weekend and it was a huge hit. So easy as well.

INGREDIENTS

For the cake:

6 Medjool Dates
2 Pastured Eggs
1/2 cup Ghee or Coconut Oil (melted)
1/2 cup Raw Honey
1/2 cup filtered water
1 teaspoon vanilla extract
3/4 cup Cassava Flour
1/4 cup Raw Cacao Powder

For the icing:

1/4 cup Ghee or Coconut Oil
1/4 cup Raw Honey
2 tablespoons Raw Cacao Powder
1/2 teaspoon Organic Grass-Fed Gelatin

METHOD

Preheat you oven to 180 degrees and grease and line a medium sized square or rectangle cake pan.
Remove the seeds from the dates and chop in a food processor. Add all wet ingredients and blend. Fold in dry ingredients.
Pour into cake tin and bake for 25-35 minutes.
To make the icing: mix all ingredients, except the gelatin, over low heat in a saucepan. Remove from the heat, add the gelatin and which until smooth and creamy.
Allow to cool for about 30 minutes before covering with the icing.
Top with Wild Blueberries, Raspberries and/or Strawberries.