Chocolate Sheet Cake with Honey Coconut Cream: Paleo, Sugar Free, Dairy Free

Do you believe in psychic powers? Because I do. Actually, this cake is PROOF of them.

A can of coconut milk is calling my name from the refrigerator. I realize that just enough time has gone by for it to have solidified... a glob of white gold is waiting for me, waiting for me to morph it into to equivalence of platinum (or you know, just waiting for me to eat it.)

I separate the solid cream from the coconut water, and whisk it with a drizzle of vanilla and honey, dusting in a pinch of cinnamon. The pure white has turned a nice shade of crème, and I set in aside in the fridge once again.

On to the main dish, the center piece in this creative-yet-delicious dessert. I get out some staples: coconut flour, sea salt, cocoa powder. And eggs! That is a must.

As I delicately add each ingredient to the mixing bowl, smelling the delicious aromas of melting chocolate on the stove... I stop. What was that noise?

BEEP. BEEP. BEEP. An alarm clock!! I angrily hit the snooze button on my phone as I realize that yes... all those mouth watering, taste bud exciting sights and smells were only a dream.

Ha! Now here's where the psychic powers come in. Because guess what? I guess it must have been fate, because by time the end of that day ... a nice piece of chocolate cake was waiting for me on a plate.

 

I got the recipe base from Hungry Hungry Hippie's allergy

 friendly Chocolate Cake, and made a few modifications.

 

Chocolate Sheet Cake with Honey Coconut Cream

 

Cake:

 

1/4 cup cocoa powder

3 TBSP coconut flour

1 TBSP flax seed

1 banana

1/2 cup pumpkin puree

TBSP coconut oil

TBSP vanilla

3 eggs

pinch of sea salt

TBSP cinnamon

2 small squares of 100% dark chocolate, melted

3 TBSP honey

 

Cream:

1 can of full fat coconut milk, refrigerated (cream only, 1 TBSP leftover milk)

4 TBSP honey

TBSP vanilla

pinch of sea salt

pinch of cinnamon, or all spice

 

Honey for drizzle

 

 

Place your full fat coconut milk in the refrigerator for a few hours or overnight to solidify.

 

In the meantime, prepare your cake! Preheat the oven to 350.

 

 Melt your chocolate in a small sauce pan over the stove, or melt in the microwave. In the bowl that your melted chocolate is in, add the vanilla, pumpkin, mashed banana, and combine until smooth. We are doing this to really incooperate the chocolate into the base of the cake (the pumpkin and banana) first.

 

Transfer the mix into a larger bowl. Add in you coconut flour and flax seed and eggs and blend until there is no more flour is seen. Then, add the rest of the spices, oil, and honey.

 

Scoop the chocolate batter to a relatively small to medium cake pan, and smooth it down. Bake in the oven for about 20 minutes.

 

Now for your cream... like whipped cream, but better. Really simple too!

 

Scoop out the glump of solid coconut on the top of your can and place in a bowl. Add in a TBSP of the milk left over. With a fork, mix in the honey, vanilla, and all spice. Place again in the fridge until ready for use.

 

Once the cake has cooled, use the whip to coat the top in a nice, fluffy layer of

honey-coconut-goodness.

 

Don't forget to drizzle more honey over the top!

 

 

Do you believe in phychic powers?

What is your favorite way to use coconut milk?

 

Natalie