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coconut hazelnut chocolate truffle cake

(1 rating)
KristinaTurnerNM avatar
Recipe by
Kristina Turner
@KristinaTurnerNM
Las Cruces, NM

This is a good birthday cake. It is grain free and Gluten Free Paleo Chocolate cake. You can use a cup of almond flour or use without any flour and use only a half cup of coconut milk.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For coconut hazelnut chocolate truffle cake

  • 1/2 c
    raw honey
  • 1/4 c
    extra virgin coconut oil
  • 1 can
    full fat coconut milk or cream
  • 3
    large eggs
  • 1/2 c
    unsweetened cocoa powder
  • 1 tsp
    pure vanilla extract
  • 1/4 tsp
    cream of tartar
  • 1/8 tsp
    baking soda
  • 1/8 tsp
    salt
  • 1 c
    hazelnut flour

How To Make coconut hazelnut chocolate truffle cake

  • 1
    Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 7 inch springform pan with parchment paper.
  • 2
    In a bowl, cream together honey and coconut oil. Whisk in the 3 large eggs. Add to the mixture, coconut milk, coco powder, vanilla, cream of tartar, baking soda and salt. Mix in the 1 cup of Hazelnut flour. Mix until smooth.
  • 3
    Pour the mixture into the parchment paper lined springform pan.
  • 4
    Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. You want a dense cake when finished so the toothpick should come out clean. Let the cake set for at least 5 hours before removing from spring form pan & putting on plate with parchment paper underneath and cutting and serving. Keep refrigerated.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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