It’s a very exciting in the South of Vanilla kitchen. On a scale of 1-10 I’m elated. So… 15? 20? Maybe even 25.
Why, you ask? Because….
…we’re getting published!
The book should be out in July sometime, and yours truly will be in it.
Paleo Bakehouse, a Paleo baking company, is raising money for their Kickstarter. They’ve been running their (fantastically delicious) business out of their home, and are looking for a commercial kitchen to get their Paleo, gluten-free, dairy-free, sugar-free cookies, brownies, and mixes into a store near you. They just can’t keep up with demand as their orders increase and their business grows. As a thank you to their supporters, they’re collecting and publishing recipes in an ebook for distribution. An ebook in which I will be published. A book that is also featuring Civilized Caveman, Living Paleo, Fed & Fit, and a few others. Pinch me. These are all big names in the Paleo community. So…just pinch me.
If you’re interested in supporting Paleo Bakehouse AND getting the ebook, click here. (And if you ever want some fantastic Paleo treats, try some of their cookies. They’re pretty fantastic.)
I started this blog two months ago as a way to document my life, do some writing for stress relief, and to have a place to keep my Paleo recipes organized. I never really expected that I would have followers, fans, or subscribers. I never expected to have people reaching out to me for advice, people posting pictures of the South of Vanilla creations on Instagram. I truly can’t believe it, and I am so thankful to all of you. Really. Thank you.
I am so thankful, in fact, that I decided to make a celebration cake. If any of my fans are nearby, comment/email/Instagram/facebook me to get in contact and I’ll give you a piece. (I’m not joking, I really will.) I will be eating this cake all week until Friday, which is when I’m having a girls night on my rooftop, and the cake will surely be gone after that. (You were warned.)
But really, this cake is awesome. I know I’m biased, but I think I’ve tried out every Paleo cake recipe searching for a cake alternative. I had pretty much given up on sufficient Paleo cake, until I created this lovely masterpiece.
I’m not even going to tell you how many attempts it took me to get this chocolate cake recipe to work. I tried experimenting so many times that I almost gave up. And then, magically, this gorgeous chocolate cake emerged from my oven smelling glorious and decadent. (Cue sound effects here.) I knew immediately just from the smell that it was a winner. I believe they say “winner winner chicken dinner”. I would like to formally change that to “Winner, winner cake for dinner”. Much better. And realistic.
For the cake pictured, I actually doubled the recipe to make a two-layer cake. Doubling this recipe makes a ton of cake, so I don’t recommend it unless you have a big family, a lot of friends, friendly neighbors, or are throwing a party. Even though this cake easily fits into a compact 7-inch pan when baking, do not underestimate its smallish size. It is one dense, very filling, very chocolately cake. (Hope you have a glass of almond milk ready.)
Celebration Chocolate Cake (HOORAY!)
- ½ cup light tasting olive oil
- 4 tbsp. organic grass-fed butter
- 3 large eggs
- ½ cup coconut sugar
- 1 tsp. pink himalyian sea salt
- 1 tbsp. vanilla
- 3 tbsp. raw honey, melted
- 1 cup cashew flour
- 2 cups tapioca flour
- 2 tsp. baking soda
- ¼ cup coconut flour
- ¾ cup dark chocolate cocoa powder
- Olive oil or coconut oil spray for baking
For Glaze Frosting:
- ¼ cup raw honey, melted
- 2 tbsp. powdered egg whites
- 1 ½ (18 oz.) cans coconut cream
- 1 tsp. vanilla
- Optional: sprinkles, food dye**
- Preheat oven to 350
- Cream olive oil, butter, eggs, coconut sugar, salt, honey, and vanilla together.
- Add in cashew flour and tapioca flour, beat well.
- Add in coconut flour, cocoa powder, and baking soda. Mix until well incorporated.
- Spray 7-inch round baking pan with cooking spray.
- Bake for approximately 45 minutes until toothpick comes clean.
- While cooling, make frosting.
- Frost when cake has completely cooled. The frosting will not hold together if the cake is warm.
- When storing, make sure to keep covered in the fridge. The cake can be made a few days before serving, but the frosting should be made the day of or day before serving.
- Whip coconut cream, vanilla, and honey together on high speed for 5 minutes. (I used the second highest speed on my KitchenAid.)
- When light and fluffy, place bowl in freezer for 10 minutes. Once chilled, whip again on high speed for 3 minutes.
- Add in powdered egg whites.
- Place in freezer again for 10 minutes.
- Remove and whip again on high speed.
- If desired, add food dye*
This is my mixer. He’s tough, just like a WWII airplane is his limited edition Candy Apple Red finish. He’s also like this plane below. My favorite <3
Missiles are also at the war museum. Hmmmmm….
*For the cake pictured, I doubled this recipe to make two layers.
**Food dye is definitely not Paleo. Dyes are processed, manufactured, and do contain chemicals. For this frosting glaze, I did experiment with natural food dyes, but the viscosity cannot tolerate food dyes such as fruit or vegetable juices for color. These juices make the frosting much too liquidy to stay on the cake.
*** Life’s too short without sprinkles
For this whimsical frosting job, I divided the frosting into halves. In one half I dyed the frosting blue with exactly 3 drops of food dye, and then frosted the cake. Once that had set, I plopped the white frosting on top and let it very slowly drip down the sides to make the melting effect. Dr. Seuss would be proud.
****My fabulous HOORAY cake topper is from Oh Joy’s Target collection. She has an amazing style, and all of her items for Target are so incredibly priced. Check the line out! And her blog too!