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
• 1 teaspoon baking 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.

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