Recipe: Chocolate Espresso Cake by Paleo Cafe


Recipe: Chocolate Espresso Cake by Paleo Cafe

340g        Cocoa Mass
1              Short Black Coffee (hot)
1              Vanilla Bean
1tbsp      Cinnamon
4tbsp      Cocoa
¾ cup      Honey
6 x           Eggs
1 cup      Ghee
1cup       Almond Meal
1tsp        Baking Powder

In a mixer add cocoa mass and hot short black coffee and mix on low until the cocoa mass has melted.

Add eggs and honey and beat on high for 3 mins. Turn down to low and add remaining ingredients until combined.

Pour into 22cm cake tin and bake at 170c for 45-50 min.

Serve with a dollop of your favourite dairy free ice cream – we love a scoop CocoLucious Vanilla Ice Cream with this cake.

Note you can substitute the cocoa mass with 340g of 70% dark chocolate if you prefer. Try to source a sugar/dairy free option where possible.  

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Recipe: Coconut Brûlée by Paleo Cafe


Serves 6

3 cups of coconut Cream

6 egg yolks

1 vanilla bean

¼ cup of honey

6 tsp of coconut sugar for the top to caramelise

Beat eggs yolks and honey together until thick and pale.

Add to pan with coconut cream and cook on low heat stirring continuous until it thickens. (do not let it boil)

Pour into 6 ramekins and let cool for 10 mins before coving and putting the fridge to set over night.

Just before serving, place one teaspoon for coconut sugar on top and flame with blow torch until golden.

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