Paleo Double Chocolate Brownie Fudge Cake Recipe! #tipit by Vanessa Luft - Musely
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Paleo Double Chocolate Brownie Fudge Cake Recipe! #tipit

posted in Food & Drink > Recipes
  • Ingredients (Serves 8 – 10)

    1/2 cup (110g) coconut oil
    1 cup (275g) cold sweet potato puree
    ½ cup (125ml) full fat coconut milk
    3/4 cup (135g) Medjool dates pitted
    1 tsp pure vanilla extract
    4 large eggs
    1/4 cup (30g) coconut flour
    2 tbsp (15g) tapioca flour
    ½ cup (55g) raw cacao powder
    ½ tsp Himalayan salt
    1/2 tsp baking soda
    1 tsp grain free baking powder
    Pinch of cream of tartar
    2 tsp pure vanilla extract

  • For the Icing

    3/4 cup (90g) raw cacao powder
    1 cup (180g) Medjool dates
    1 can (400ml) full fat coconut milk
    1/2 cup (110g) coconut oil
    2 tsp pure vanilla extract
    2 tbsp chopped pecans to garnish (toasted or raw)

  • Instructions

    Preheat oven to 180C (350F).

    Blend dates to a smooth puree along with coconut milk, eggs, sweet potato puree and vanilla extract in your food processor.

    Add in melted coconut oil and blend to combine.

    Sieve cacao powder, baking soda, powder, tapioca and coconut flour. Add to the food processor and blend to combine.

  • Divide batter between two loose bottom lined and greased 7 inch round cake tins. Bake in the preheated oven for 22- 25 minutes; until a toothpick comes out almost clean. Remove and allow to in the tins.

    Blend dates to a paste for your icing along with the coconut oil.

    Sieve cacao powder and add to the food processor. Blend to incorporate before adding remaining ingredients. Spread 1/3 – 1/2 of the icing on the top of one of the cooled cakes. Place the other on top and spread remaining icing over the top; if you feel it’s too much just reserve it and roll in to beautiful chocolate truffles!

  • Sprinkle with chopped nuts and slice! Cake can be stored in the fridge for up to three days or in the freezer for up to one month.

  • Original recipe can be found down bellow :)


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