I've never really enjoyed baking until now. Mainly because I am more of a savory rather than sweet person and I love creating rather than following directions or a recipe. Thanks to Claire Thomas from The Kitchy Kitchen website, I have now become a creative baking aficionado.

If I'm going to eat dessert, I'd rather eat the more healthier types of desserts, which are with the more wholesome, organic, unique, lower carb (if possible) and lower on the glycemic index scale.

Well, I was fascinated with the whole Almond flour thing, being that almonds are healthy for you and also when they are ground down into a flour, they offer a healthier lower carb alternative to regular flour.

Well, one day I was perusing the internet (I love that world perusing) and came across Clair's website and a recipe she shared that originated from Sweet Laurel Bakery for Paleo Blueberry Bread with Streusel Topping. I was so intrigued by how delicious it looked and sounded by the ingredients that I caved in and followed a recipe- for a dessert no less.

Since that day, I've created my own variations of the bread. I've made muffins, cakes and want to do even more. I've also tried different flavors. The possibilities are all there for me to use my creative side of my brain.

So here is my recipe for Paleo Chocolate cake that is so easy to make and is so deliciously decadent. In this recipe I just top it with a light dusting of confectioners sugar.

Paleo Chocolate Cake

Luscious Chocolate Cake Recipe

Makes: 8” Round (or Square) Cake (One)

Prep time: 25 Minutes

Cook time: 40 Minutes

 Ingredients:

2 1/2 cups almond flour
1/4 teaspoon salt
3/4 teaspoon baking soda
3 heaping teaspoons pure cocoa powder
1 package Starbucks Via instant coffee
4 eggs, **room temperature**
1/3 cup coconut oil, melted (or Canola oil)
2/3 cup real maple syrup
3 tablespoons vanilla extract

Instructions:

Preheat oven to 350F
In a medium mixing bowl, mix together all of the dry ingredients thoroughly. In a separate, larger mixing bowl, whisk the eggs until well blended then add the rest of the wet ingredients and then whisk again thoroughly. Pour the dry ingredients into the wet ingredients and mix until thoroughly combined and has a batter consistency.
Spray the cake pan with non stick spray and then pour the batter into the pan.
Bake for 35- 40 minutes, in the center rack of the oven, until the cake has a firm texture in the center when you tap on it.
Let cake cool in pan for 25-30 minutes. Remove carefully from pan and pace right side up on cake platter. Dust with confectioners sugar.
Enjoy with optional whipped cream on top or a scoop of ice cream if you desire.

Let me know what you think and also let me know what other flavors you would like me to come up with.