Pregnancy Friendly Paleo German Chocolate Cake

Total time2 hr 20 min

Prep time45 min

Cook time35 min

4.7

(21)

Pregnancy Friendly Paleo German Chocolate Cake

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Ingredients

12 servings

For the cake

2 cups almond flour
¼ cup coconut flour
½ cup unsweetened cocoa powder
Ingredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 18 mg per serving.
1 tsp baking soda
½ tsp fine sea salt
¾ cup coconut sugar
4 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 can (13.5 oz) full-fat coconut milk
⅓ cup coconut oil, melted and cooled
2 tsp apple cider vinegar
1 tsp pure vanilla extract

For the coconut-pecan filling

1 can (13.5 oz) full-fat coconut milk
½ cup maple syrup
3 large egg yolks
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
¼ cup coconut oil
1 ½ cups unsweetened shredded coconut
1 cup pecans, roughly chopped
1 tsp pure vanilla extract

For the chocolate frosting

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
6 oz dairy free dark chocolate (70% cacao or higher), finely chopped
2 tbsp maple syrup
¼ tsp fine sea salt

Instructions

1
The night before baking, place one can of full-fat coconut milk (for the frosting) in the refrigerator upright so the cream separates and solidifies at the top. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, salt, and coconut sugar until no lumps remain.

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