Chocolate Cake with Raspberries

  

When people first hear about the paleo lifestyle, the first thing they say is "That's impossible.  I can't give up bread, cheese or CHOCOLATE CAKE!!!".   Well, you are in luck my friend because I have an awesome chocolate cake recipe that is delicious and paleo! 

  I like sweets just as much as the next guy and I knew I needed chocolate to live. Seriously, I would die without chocolate. So, I learned to use what was good for me.  For instance, with this cake I use bananas as a sweetener.  If the bananas aren't quite as sweet as I like, I use a touch of honey. I use cocoa powder that creates more of a bitter chocolate taste which is why the raspberries balances it out but it's not necessarily needed.  I would eat this cake just by itself and I do quite often actually.  You could also add some sliced strawberries on top too.  YUM!

  Both of our kids love this cake and they think of it more as a cheat than a paleo treat.  Kaine, our youngest, isn't a big fan of cakes.  But he loves this one as long as we call it a cookie.  He's a weird little dude that just loves cookies or maybe just loves things because they are called cookies.  Who knows and who cares, I love him either way! He's my crazy monster man and you can't have him!

  Anyway, next time you have some bananas lying around with a bunch of brown spots on them, get this recipe out and make some chocolate cake. That's right ladies and gentlemen you can have this cake and eat it too! Oh my gosh! I am way to cheesy sometimes.  What do you expect though, I have two young kids!  My sailor swearing days are over. Well, at least until they go to bed.  Then I can eat some chocolate cake in peace while I swear a lot!  I have to get it out some time, right?  

Chocolate Cake with Raspberries

Serves:8-10

Prep Time:10 minutes

Cook Time:25 minutes

Total Time:35 minutes

Ingredients:

• 3 ripe bananas
• 3 eggs
• 1 TBSP coconut oil (melted) plus 1 tsp to coat pan
• 1 TBSP honey **optional**
• 3/4 tsp vanilla extract
• 1 cup almond flour/meal
• 5 TBSP cocoa powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt 

Raspberry Sauce

• 6 oz fresh raspberries (approx 25 raspberries)
• 2 tsp coconut milk (canned)
• 1-4 to 1/2 tsp honey**optional**

Instructions:

1. Preheat oven to 350 degrees. 
2. Use about a tsp of melted coconut oil to coat your pan to prevent sticking.
3. Get your food processor out and add bananas, eggs, coconut oil, honey (if using) and vanilla extract.  Puree/blend for about a minute.  You want to make sure there are no banana lumps and you want to whip those eggs a little. 
4. Add remaining ingredients and puree until blended.  Scraping sides to make sure all ingredients are combined.
5. Carefully pour batter into pan and bake on the middle rack for 25 minutes or until you can stick a toothpick in the center and it comes out clean.  Remove from oven and let cool. 
6. While cake is baking, place raspberries in a bowl and mash with a fork.  Add coconut milk (and honey if using) and continue to mix until combined. 
7. Cut cake into pieces and serve with sauce on the side.  Or on top. Or how ever you like to eat cake and sauce.