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Paleo Chocolate Raspberry Cake-In-A-Jar with Coconut Whipped Cream

Posted By Christa On February 11, 2015 @ 2:58 pm In Chocolate,Healthy,Mini desserts,Uncategorized | 1 Comment

After being diagnosed with an auto-immune disease over a year ago, I’ve been dabbling with all sorts of different ways of eating. I’ve realized that many of the foods I’ve been eating for the past 27 years of my life has contributed to the inflammation in my body. Now, that doesn’t mean I’m gonna go cold turkey and give up those food completely, but I have a new appreciation for HEALTHY desserts that taste good and your body will LOVE!

This recipe is one of those.

This chocolate cake is refined sugar-free, grain-free, gluten-free, PALEO and OH-SO-delicious and moist! Honestly, you would never know this cake is actually healthy. Add some coconut whipped cream and fresh raspberries and you’ve got a delicious dessert that you feels more indulgent than the healthy cake it is!

Chocolate Raspberry Cake-In-A-Jar with Coconut Whipped Cream

{Paleo, Grain-free, Refined Sugar-free, Gluten free!}
(makes 9 mason jar desserts)

Moist Paleo Chocolate Cake

INGREDIENTS:
6 oz. bittersweet chocolate, chopped

1/2 cup virgin coconut oil

6 eggs (at room temp.)

1/4 cup pure maple syrup

1/4 cup honey

1/3 cup almond milk

2 teaspoons vanilla extract

1/4 cup coconut flour

1/4 cup arrowroot flour/starch

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1-2 cups fresh raspberries

Coconut Whipped Cream

INGREDIENTS:

1 can full-fat coconut milk

1/2 teaspoon vanilla extract

1-2 teaspoons pure maple syrup

DIRECTIONS:

1. Start by placing the coconut milk in the refrigerator OVERNIGHT. Preheat oven to 350 degrees F. Spray three 8″ round cake pans with non-stick cooking spray and line with parchment paper. Set aside.

2. In a small saucepan, melt the bittersweet chocolate with coconut oil over low heat until melted and smooth.

3. Transfer the chocolate to large mixing bowl (or bowl attached to your stand-mixer) and beat together the maple syrup, honey, almond milk, and vanilla. Make sure the chocolate mixture has cooled, then add the 6 eggs, one at a time. Beat mixture until thoroughly blended (1-2 minutes).

4. In a separate bowl, whisk the coconut flour, arrowroot starch, cocoa powder, baking soda and salt. Add to chocolate mixture and beat until well combined. Do NOT overmix.

5. Pour 1/3 of the chocolate cake batter into each of the cake pans.

6. Bake cakes for 18-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.

7. While the cakes are cooling, prepare the coconut whipped cream. Remove the chilled coconut milk and turn upside down. Pour out the liquid that has separated from the solid coconut cream (I save the liquid and use it for smoothies). Remove the solid coconut cream and using a hand mixer or stand-mixer, beat on medium until the coconut cream has become light and fluffy coconut whipped cream! Add vanilla extract and honey to taste. Beat again to combine thoroughly.

7. Back to the cakes… Using a round biscuit cutter or any other object that is the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each cake. Set these aside while you make the whipped cream.

8. Using small mason jars (8 oz.) start layering the chocolate cake disks, topped with fresh raspberries and coconut whipped cream.

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