5 Ingredient Paleo Chocolate Cake

• Gluten free

• Produce

  • 1 Berries, Fresh

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 1/2 cups Date paste
  • 1 Paleo nutella

• Baking & Spices

  • 1 cup Cocoa powder, unsweetened
  • 1 Coconut whipped cream
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on paleokitchen.tv

Ingredients

• 4 eggs
• 1 1/2 cups date paste*
• 1 cup unsweetened cocoa powder (I used Dutch processed, whatever that means)
• 1/2 cup coconut oil, melted (butter would be divine as well)
• 1 teaspoon salt
• Paleo Nutella
• Coconut Whipped Cream
• Fresh Berries

Directions

• Preheat oven to 350 degrees. In a medium bowl, whisk all ingredients an pour into a greased 8 x 8 square cake pan. Bake for about an hour, or until toothpick comes out clean in the middle and center springs back to the touch.
• *To make the date paste, cover 2 cups pitted Medjool or Delegate dates with enough boiling water to cover. Allow to soak at least 30 minutes, or until really soft. Strain water and blend dates in a food processor or Vitamix, adding reserved liquid slowly until its the consistency of yogurt. Keeps in fridge for a couple months.
• To assemble layers, spread with paleo nutella, coconut whipped cream, or your favorite paleo frosting. I used fresh berries, but you can use nuts, coconut or chocolate chips, too!