Menu

Grain-Free Chocolate Cake

  • DSC_9328_resize
  • DSC_9329_resize
  • DSC_9333_resize
  • DSC_9336_resize
  • DSC_9344_resize
  • DSC_9346_resize
  • Details
  • Related Items

Recipes posted one year ago:

I have seen a few recipes over the last couple of years for grain-free chocolate cake.  The ingredients and amounts all vary slightly.  It’s almost hard to go wrong really.  I have had people recently ask me about making a birthday cake.   This is not super sweet which is perfect.  Just enough for some nice chocolate bliss!  We also have a recipe on our site for orange cake which is also pretty delicious.

Gather Up:

  • Chocolate!  Here I used a combination because I was out of just one kind.  You can use a bag of chocolate chips (preferably more than 60% cocoa at the very least).  I used 1 cup chocolate chips, one broken up 88% dark chocolate bar, and 1/4 cup cocoa powder.
  • 1 stick of butter (pastured)
  • 5 eggs
  • 2 teaspoons vanilla
  • 1 cup of dextrose (you can get this at your local brewery supply store)
  • 1 cup raspberries and 1/8 cup honey for topping (optional)

Melt the chocolate, butter, and vanilla on low heat so that it doesn’t burn.  Stirring often.   Remove from heat when melted.  While this is melting, crack eggs into a bowl, pour in sugar.  Beat until it gets frothy and you get little peaks. This can take a while depending on how fast your mixer is (ie over 5 minutes). The faster you can whip the air into the mixture, the less time it will take.

Next, pour the egg mixture slowly into the chocolate mixture and stir.  You can also use your mixer if you wish to incorporate it quicker. 

Turn on oven to 350 degrees. Pour mixture into a buttered springform pan or tart pan (just a pan where the side and bottom can be removed separately when cake is done) and put into oven for 20 minutes.  Check with toothpick and should come out clean when it is finished.  Let cool then remove side of pan.  Cut as you would a pie and serve plain, with fruit topping, or if you are really going over the top .. a dollop of whip cream.   This is the reason why I freeze my berries in the summer.  I grabbed a cup of raspberries from the freezer, put them in a saucepan to heat them up, poured in some honey, stirred, and put a spoonful on top of the cake.  Heavenly!!**

** Don’t forget… this is a treat. Eat in moderation.  One piece should be enough!

DSCN1096_resize

Omelettes & Scrambles

Omelettes & Scrambles   Print Prep time 10 mins Cook time 5 mins Total time 15 mins   Author: Purely Primal Recipe type: Breakfast Serves: 1 Ingredients Eggs (2 to 3 eggs per person) Scallions …

Sunday Morning Frittata

Sunday – the end of the week and, unfortunately, the end of the weekend as well.  Do what you can to stretch the most out of it, but there always seems to be that impending …

Lemon Chicken Soup

Recipes posted a year ago: Chicken Quesadillas Herb Dijon Filet Mignon Lil’ Turkey Meatloaves This soup offers a nice, tangy, citrus flavor.  We used chopped cauliflower, but there are others options such as ricing parsnips.

Grain-Free Cinnamon Muffins

Recipes posted one year ago: Pesto-Roasted Summer Squash Nut Cookies Thai Curry Casserole My oldest daughter asked me to make cinnamon rolls.  Those of you who have no flour in your house at all know …

Rustic Raspberry Tart

I love summers in the PNW.  Unfortunately, it seems this year the sun has only decided to warm us up in the last week… of July!  Well, even though the sun wasn’t showing it’s shining …