Paleo Chocolate Fudge Cake

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)

INGREDIENTS:

• 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***

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. In a large bowl, combine all dry ingredients.
2. Add melted coconut oil, and stir until distributed throughout dry ingredients.
3. Add maple syrup, sweet potato, and egg, and stir until combined. Batter will be very thick and sticky.
4. Line an 8×8 inch square glass pan with parchment paper, and spread batter evenly into pan.
5. Bake for 17-20 minutes. Allow to cool completely before slicing and serving.
6. 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!
7. Frost with frosting of choice (pictured with Chocolate Buttercream Frosting and Cream Cheese Frosting filling from The Healthy Brownie Cookbook)
8. 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!

Enjoy!

Xo,

Sarah

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!