If you’ve followed my blog for a while or made any recipes from my eCookbooks, you know that I always recommend Bob’s Red Mill flour – it’s my favorite gluten-free flour brand! Their gluten-free all-purpose flour is incredible for substituting 1 for 1 in any recipe that calls for regular wheat flour.
I was so excited when I found out Bob’s Red Mill came out with an all-purpose Paleo Baking Flour. Paleo = grain-free, so it’s naturally lower in carbs than regular flour. I came up with this UNREAL Paleo Chocolate Fudge Cake recipe using the new paleo flour.
This recipe is SO EASY. It takes just a few minutes and one bowl to mix all the ingredients together. Give it a try, and let me know what you think!
Paleo Chocolate Fudge Cake
Serves: 12 – 105 calories 6g F / 12g C / 2g P per serving (5g sugar)
- 3/4 cup Bob’s Red Mill Paleo Baking Flour*
- 1/2 cup cocoa powder (40g)
- 1/2 cup stevia baking blend, or sweetener of choice**
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil, melted (60g)
- 1/4 cup pure maple syrup (60ml)
- 1/2 cup mashed baked sweet potato (you may also use applesauce or mashed banana) (120g)
- 1 egg***
- Preheat oven to 350 degrees F. In a large bowl, combine all dry ingredients.
- Add melted coconut oil, and stir until distributed throughout dry ingredients.
- Add maple syrup, sweet potato, and egg, and stir until combined. Batter will be very thick and sticky.
- Line an 8×8 inch square glass pan with parchment paper, and spread batter evenly into pan.
- Bake for 17-20 minutes. Allow to cool completely before slicing and serving.
- Enjoy immediately after cooling for a melt-in-your-mouth, lighter texture, or refrigerate for a few hours before serving for a denser, fudge-like texture (pictured). Either way, it’s amazing!
- Frost with frosting of choice (pictured with Chocolate Buttercream Frosting and Cream Cheese Frosting filling from The Healthy Brownie Cookbook)
- I made two double layer cakes (6 servings each) by cutting the 8×8 square into 4 pieces and layering two quarters on top of each other. This recipe can also be enjoyed in one layer, cut into squares!
Tip: hover cursor over any photo, or tap photos on mobile to pin this recipe to Pinterest!
*you may also try using Bob’s Red Mill 1 for 1 all-purpose gluten-free flour, gluten-free oat flour, almond flour, etc.
**coconut palm sugar, cane sugar, or any other granulated sweetener can be substituted, but this may affect the carb/sugar content.
***vegan option: try using a flax egg (mix 1 T ground flax with 3 T warm water and let it sit for a few minutes to thicken)
Post a photo on Instagram and use #baketobefit if you try this recipe!
Thank you to Bob’s Red Mill for sponsoring this post. I am so lucky to work with brands I truly love and personally use!