Luxurious Paleo German Chocolate Cake with Coconut-Almond Frosting

Allergens

Eggs, Tree Nuts (Almond, Coconut)

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 6 large eggs, separated
• 1/2 cup cocoa powder
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup chopped walnuts
• 1/2 cup unsweetened shredded coconut
• For the frosting:
• 3/4 cup melted coconut oil
• 3/4 cup almond butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and sea salt.
3. In another bowl, beat egg yolks, melted coconut oil, and vanilla extract until combined. Stir this mixture into the dry ingredients until well incorporated.
4. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold them into the batter.
5. Fold in chopped walnuts and shredded coconut.
6. Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
7. To make the frosting, mix together melted coconut oil, almond butter, vanilla extract, and sea salt until smooth.
8. Once the cake is cooled, spread the frosting evenly over the top and sides of the cake.
9. Serve and enjoy your Luxurious Paleo German Chocolate Cake with Coconut Almond Frosting.

Chef’s Insight

When making the frosting, ensure the coconut oil is fully melted and well mixed with almond butter to create a smooth and spreadable consistency.

Notes

For a more intense chocolate flavor, consider using a darker cocoa powder. - Feel free to add a pinch of sea salt on top for an extra touch of sophistication.