Paleo German Chocolate Cake

4.41 from 5 votes

A delicious moist chocolate cake frosted in a rich caramel coconut sauce.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

3/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
1 cup almond flour
1/2 cup coconut flour ( I like Nutiva Organic for quality and price)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup honey
1/2 cup maple syrup
1 Tbs vanilla
1/2 cup canned coconut milk
a scant 1/2 cup coconut oil (melted)
4 Tbs mashed avocado (mashed in a food processor)
1/2 cup apple sauce
1/2-1 cup Paleo Caramel Sauce ( the photos reflect 1/2 cup of caramel, I thought it needed more, so if you want to make more of the caramel sauce, you'll need to double it)
1/2- 1 cup shredded unsweetened coconut (this depends on how much caramel sauce you make, 1/2 cup of shredded coconut is needed for 1/2 cup of caramel sauce OR 1 cup of coconut for 1 cup of caramel sauce)

Preheat the oven to 350 degrees.
Line a 9 inch circle pan with parchment paper.
In bowl #1, mix the unsweetened cocoa powder, cinnamon, almond flour, coconut flour, baking soda, baking powder, and salt together with a fork until well mixed.
In bowl #2, mix the eggs, honey, maple syrup, vanilla, coconut milk, coconut oil, and avocado with an electric hand-held mixer until everything is mixed well.
Put the dry ingredients from bowl #1 into the wet ones in bowl #2 and mix with an electric hand-held mixer until everything is just mixed.
Add the apple sauce and mix again until just mixed.
Pour the mixture into the pan and pat down with the back of a metal spoon so that the mixture is even.
Cook for 40 minutes and then let cool.
While the cake cools, make the Paleo Caramel Sauce. The photos reflect 1/2 cup of caramel, I thought it needed more, so if you want to make more of the caramel sauce, you'll need to double it.
Then, based on how much caramel sauce you decided to make (1/2 cup or 1 cup), mix it with the corresponding amount of shredded coconut. 1/2 cup of shredded coconut is needed for 1/2 cup of caramel sauce OR 1 cup of coconut for 1 cup of caramel sauce.
Once the chocolate cake is completely cooled. Cover it in the caramel coconut sauce. Enjoy!
This cake can be eaten right then or cooled. It can is easier to cut cooled, but it's up to you!

Note: if you don't want to use baking powder, use 1 1/4 tsp of baking soda and add 1 Tbs of lemon juice to the cake.