Almond Joy Cake

For almost four months, I've gone almost completely Paleo with my diet.  Almost.  On a normal day, you can bet that darn near everything I've eaten could have been gathered (or killed) by a cavewoman and I really like it that way.  It's not so different from how we used to eat anyway, but now it accommodates my pesky allergies and makes me feel leaner, clearer in the brain and less puffy.  All good.  Just officially call us Paleo converts.  

Oh, but this is not Paleo.  Not this glorious first success at baking something with alternative flours.  I have tried and failed at baking muffins, breads and cookies every single time I've attempted to bake without wheat flour.  Not this time!  Oh. My. Holy. Molasses.  You will gain three pounds in one weekend because of this cake.... not that I know from experience or anything. 

Working from a bunch of recipes, I mashed them together, modified them to suit my allergies and voila!  I tested it out on my very not allergic sister and husband who were also totally smitten with this cake that tastes like a candy bar explosion.  In my head I've already moved on to other toppings.  What about a big, fresh pile of raspberries on top of that chocolate?  Or what about no chocolate at all?  Vanilla icing with a sprinkle of cinnamon?  The possibilities are deliciously endless.  

Almond Cake with Dark Chocolate and Coconut Topping (Almond Joy Cake)

Cake:

1/3 cup  of coconut oil

3/4 cup of sugar

4 tablespoons ground flaxseed (flaxseed meal)
3/4 cup warm tap water

½ cup almond milk

2 tsp vanilla

1 ½ cups almond flour

½ cup coconut flour
1 tsp xanthan gum (optional)

¼ tsp salt

2 tsp baking powder

Add water to flaxseed meal.  Let this mixture sit for five minutes (until is has the consistency of egg whites).  Cream together:  – coconut oil, sugar, and flaxseed mixture.  Mix in milk and vanilla. 

In a separate bowl, mix flours, salt, xanthan gum and baking powder.  Add to wet ingredients and stir until blended. 

Bake in a greased spring form pan for approximately 35 minutes on 350 degrees.  Take out when golden brown on top. 

Chocolate Frosting with Coconut Topping:

1/3 cup coconut oil

4 tablespoons unsweetened cocoa powder

3 tablespoons powdered sugar

Fancy shredded, sweetened coconut

In a saucepan or microwave safe bowl, melt together coconut oil, cocoa powder, and powdered sugar.

Transfer to a bowl and let chill in the refrigerator for 15-20 minutes.  Remove and use hand mixer to whip frosting until it is light and fluffy. 

Spread over cooled cake, top with desired amount of coconut and enjoy. 

**Coconut oil has a very low melting point, so it will melt on top of even a cooled cake.  Ice the cake right before serving to ensure that icing will stay fluffy.  Store leftover cake in the refrigerator.  


Non-Dairy Chocolate Mousse as alternative to icing:

Store one can of full fat coconut milk in the refrigerator overnight prior to baking cake.   Scoop out the heavy cream that separates and sits on top of the coconut water.  Discard water or safe for other uses.  Mix in 4 tablespoons cocoa powder and honey or powdered sugar to taste.  This does not melt like the coconut icing does, but does add moisture to the cake.  Only add to the whole cake if you expect it to be eaten.  Instead top each piece as they are cut to save the cake from being mushy as leftovers.