How can Chocolate Cake be good for you? As in, if I eat it for breakfast I am getting proteins, slow carbs, and nutrition? I know. I know. But its true, this Paleo Chocolate cake fits those perimeters. So, be my guest and eat it for breakfast.

Me? I’m going to eat it for afternoon dessert. Chocolate avocado frosting recipe coming soon. Here’s the recipe from Pinterest, tweaked to fit my healthy principles baking:

1 cup coconut flour
3/4 cup organic cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon celtic or Himalayan sea salt
8 eggs (thats right)
3/4 cup coconut oil (blend with butter or ghee)
1 cup maple syrup (or 3/4 cup softened raw honey)
3/4 cup coconut milk (or coffee, lemonade, or water)
1 1/2 TB Vanilla (or peppermint extract, YUM).

I put all the dry ingredients in a bowl and stir. Then I use my “flex it” measuring cup– which can go in the microwave–and melt my coconut oil/ghee. Then I add all the eggs and vanilla. Give it a stir. The very last thing I do is add the melted coconut oil~ keep stirring, keep it all moving, and get it into your pan.

(note: If you delay after adding coconut oil, it will be a bummer. It hardens very quickly, making blending impossible. I had to make this mistake twice, and of course you can’t throw it back in the microwave without cooking the eggs. Zounds. I put mine at the back of the stovetop where the oven draft is. Eventually the oil softened and I carried on my merry way.)

I lined a 9×9 glass pan with parchment paper, because I am always cutting corners where I can. The cake slips out with grace and with little mess.

Cook this baby for a long time, about 45-50 minutes on 350 degrees. It should look slightly soft in the center~ but not gooey. When in doubt, undercook. As it cools, it firms with a totally delicious moistness that lasts for days. I am serious that my guys who dislike (anything) coconut, fall all over this cake.