Paleo Raspberry Chocolate Cake

A fresh Paleo Raspberry Chocolate Cake recipe that tastes delish!

PALEO RASPBERRY CHOCOLATE CAKE INGREDIENTS:

Cake:

• 1 cup of almond meal
• 3 tbs cacao
• 2 eggs
• 1/2 cup coconut oil
• 1 cup frozen raspberries
• 4 medjool dates (finely chopped)
• 4 tbs raw honey
• 1/2 tsp baking soda

Icing:

• 1/3 cup coconut oil (melted/liquid)
• 3 tbs honey
• 2 tbs cacao
• 1/2 cup raspberries
• 1/4 cup shredded coconut

METHOD:

1. Pre-heat oven to 160 deg Cel.
2. Stir all cake ingredients in a mixing bowl.
3. Pour in the mixture into a small baking tin lined with baking paper (I used a tin 25cm x 15cm).
4. Cook in the oven for approximately 25-30 minutes.
5. Let the cake cool. While cake is left to cool mix icing ingredients in a bowl and wait!!.
6. Place icing mixture in the fridge to harden (approx 5-15 minutes).
7. In the meantime, place the shredded coconut in a pan and cook the coconut on the stove until golden brown (approx. 3-5 minutes on medium heat).
8. Now, ice the cake once the cake is cool and icing is thicker.
9. Top with raspberries and toasted coconut. You can place it back in the fridge for the raspberries to set in the icing. Delish!

Enjoy!