Name: Paleo Chocolate Cake with Chocolate Mousse Icing
Prep time: 15 min
Cook time: 40 min
Ingredients: 4 eggs; 60ml (1/4 cup) pure maple syrup; 1 teaspoon vanilla bean paste or pure extract; 60ml (1/4 cup) coconut oil, melted; 125ml (1/2 cup) Vitasoy Coconutmilk Unsweetened; 30g (1/4 cup) raw cacao powder; 30g (1/4 cup) coconut flour; 1 teaspoon baking powder; 1 teaspoon bi-carb; Pinch sea salt; 40g (1/4 cup) almond meal; 1 medium ripe avocado (about 130g unpeeled weight); 30g (1/4 cup) raw cacao powder; 2 tablespoons pure maple syrup; 60ml (1/4 cup) coconut cream; 1 tablespoon coconut oil, melted

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Heat oven to 150°C. Grease and line a round 20cm cake tin
Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined
Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack

Mousse Icing

Place all the icing ingredients into a food processor or blender and blitz until smooth
If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake

Tips & Hints:

If you can't find raw cacao powder, regular cocoa powder is fine to use.

Heat oven to 150°C. Grease and line a round 20cm cake tin
Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined
Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack

Tips & Hints:

If you can't find raw cacao powder, regular cocoa powder is fine to use.

Mousse Icing

Place all the icing ingredients into a food processor or blender and blitz until smooth
If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake

Heat oven to 150°C. Grease and line a round 20cm cake tin
Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined
Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack

Tips & Hints:

If you can't find raw cacao powder, regular cocoa powder is fine to use.

Mousse Icing

Place all the icing ingredients into a food processor or blender and blitz until smooth
If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake