Friday, January 24, 2014

Healthy Birthday Cake

It was Tink's 5th birthday on Wednesday!  I cannot believe how wonderful she is turning out.  She is a passionate, outgoing, caring, and hilarious person.  We love to celebrate birthdays, but we hate how everything is so geared towards sugar.  I've made this cake multiple times before and it is a family favorite.  Everything but the whipping cream is Paleo, and I am sure you could substitute it with coconut cream if you wanted.  This is not only delicious, but I don't feel guilty about letting my kids enjoy their birthday.  I originally got the recipe here.  Do you have a healthy cake recipe?  Please share!!!


Chocolate torte

6 eggs
1/2 cup pure maple syrup
1/2 cup pasture butter, melted
1/2 tsp pure vanilla extract
1/2 cup coconut flour
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
Chocolate ganache

1 cup Enjoy Life Chocolate Chips
2 heaping tablespoons palm shortening.
1 cup chopped pecans
Whipped heavy cream and flaked coconut frosting

3/4 cup heavy whipping cream
1/2 cup unsweetened coconut flakes


Chocolate Torte

Preheat oven to bake at 350.
In a large mixing bow, combine eggs, maple syrup, pasture butter, and vanilla. Blend with a hand mixer until smooth.
Add coconut flour, cocoa powder, salt, and baking soda to the bowl, and continue to blend until batter is smooth.
Lightly grease a spring-form cake pan with butter, and line the bottom of the pan with parchment paper for easy removal.
Pour batter into the pan, and smooth the top with a spatula (this is a thick batter, so you will have to work with it slightly.)
Bake chocolate cake for 30-35 minutes, and remove from oven to cool.
Chocolate Ganache

Melt chocolate chips on low heat, stirring often.
When chocolate is completely melted, add in the palm shortening, and stir until all is combined.
Remove from heat and allow to cool for 10 minutes.
Whipped Cream Frosting

Whip heavy cream in a kitchen mixer until stiff and fluffy.
Fold in the coconut flakes.
Final Cake Assembly

Once the cake has cooled, remove from pan and place on a platter.
Slowly pour the cooled ganache over the cake.
Sprinkle with chopped pecans.
Place the cake in the fridge for 5-10 minutes to harden the ganache, while you make the whipped frosting.
Remove cake from fridge, and top with the whipped frosting.
Garnish with a drizzle of left over ganache if desired.
Keep refrigerated until served.

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