Category Archives: Sweets

Paleo Chocolate Cake with Chocolate Ganache

Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!

Paleo Chocolate Cake with Chocolate Ganache

Ever since going gluten free, I didn’t eat cake for a LONG time. When I first found out about my intolerance years ago, there weren’t many gluten free bakery options available, and I wasn’t skilled enough for baking one myself back then.

These days, there are SO MANY options and it’s amazing, but now I love getting creative in the kitchen so I can whip up a healthier version at home.

Paleo Chocolate Cake with Chocolate Ganache Recipe

This Paleo Chocolate Cake is coming to you after several attempts in my kitchen. If you’ve been following my blog for a long time, you probably know that I’m not the most skilled baker and it always takes several tries before my dessert recipes are yummy enough to post.

However, all the failed attempts were 100% worth it after I took a bite out of this cake because it turned out of so moist and fluffy, unlike many paleo chocolate cakes I’ve tried before.

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache

Chocolate Ganache

Of course, if you are going to make this paleo chocolate cake, you can’t forget the ganache! You can use any frosting you want, but I love this ganache. It’s SO easy to make, spreads well, and makes the cake extra decadent and delicious.

Just make sure that the cake is completely cooked before frosting so the ganache doesn’t melt on you during the process!

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache

Substitutions?

Just because I get asked about substitutions often in baking recipes, I want to address it now. Almond flour and cassava flour work quite differently than other grain free flours, so I don’t recommend you make any substitutions.

Full fat coconut milk (from the can) is necessary to give the paleo chocolate cake that rich and decadent texture and flavor.

Also, I have not tried this recipe with flax eggs or gelatin eggs, so I cannot guarantee results. Please leave me a comment if you try these out and they turn out well for you!

It’s honestly best to follow the directions as is. Baking can be a tricky and each ingredient has a specific purpose so I hope you try the recipe and love it as much as I do!

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache
Print

Paleo Chocolate Cake with Chocolate Ganache

Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 48 minutes
Cooling Time 1 hour
Total Time 53 minutes
Servings 16 slices
Calories 363kcal

Ingredients

Cake

Chocolate Ganache

Instructions

Chocolate Cake

  • Preheat oven to 350 degrees F.
  • Grease a 9-inch spring foam cake pan and line the bottom with parchment paper. 
  • In a large mixing bowl, whisk together almond flour, cassava flour, coconut sugar, cocoa powder, baking soda, and sea salt.
  • In a separate bowl, whisk together eggs, coconut milk, water, ghee, apple cider vinegar, and vanilla extract. 
  • Pour wet ingredients to dry ingredients and stir together until a batter forms. 
  • Pour the batter into the prepared cake pan and flatten out the top with a spatula. 
  • Bake for 45-48 minutes, until a toothpick inserted in the center comes out clean. 
  • Allow the cake to cool completely.

Chocolate Ganache

  • While the cake is a cooling, place the coconut milk in a small saucepan and heat on medium low until hot, just before it starts to simmer. You can also heat it up in the microwave.
  • Add in chocolate chips and coconut oil, and stir together until smooth and silky.
  • Remove from heat and place in the refrigerator for 30 minutes to cool and thicken. Don’t forget to remove it from the fridge as it’ll harden once it chills too long.
  • Once the cake is cooled completely, spoon the ganache on the top of the cake and smooth it across the top.
  • Slice to serve. 

Nutrition

Serving: 1slice | Calories: 363kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 262mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1% | Vitamin C: 1.6% | Calcium: 6.6% | Iron: 18.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It’s a perfect dessert for the holidays!

Paleo pear upside down cake

As I get my house ready to have my family over the for the holidays, I’m also planning out some of my favorite recipes to make for them. And if I know my dad, he LOVES his sweets. And while I’ll be making my spiced mixed nuts and chocolate chip cookies, I also want to wow them with a dessert that’s decadent and gorgeous at the same time after our Christmas dinner. Enter: this Paleo Pear Upside Down Cake.

Paleo Pear Upside Down Cake Recipe

Upside down cakes are always so pretty to me. With a delicious cake layer underneath a beautiful fruit pattern on top, it’s definitely something that looks fancy while being really easy to make. To use the produce of the current season, I decided to make this Paleo Pear Upside Down Cake since I’ve been seeing a lot of pears during my trips to the farmers market.

Not only is this cake moist and delicious, you can really taste the pear topping which is what I wanted. You don’t need much sweetener to make this cake shine. The ripe pears actually add a lot of flavor and sweetness, and the cake is made with coconut flour to keep it on the lower carb side.

Paleo pear upside down cake Paleo pear upside down cake

Tricks to Creating a Beautiful Spiral Topping

Upside down cakes are all about the gorgeous spiral patterned topping. Here are some tips to create this pattern easily:

  • Line the bottom of the cake pan with parchment paper. I use a pencil to trace the pan on the paper then cut it into a circle. You definitely don’t want the pear slices to the stick when you flip the cake upside down.
  • Use ripe pears that are still firm enough to slice easily. Mushy, overripe pears won’t hold their shape well.
  • Try to slice the pears into similar sizes so you have a uniform pattern. It’s also important to use 2 pears that are similar in shape and size as well.
  • Space out the slices evenly. They don’t have to be perfect but you’ll find it much easier to close the pattern into a circle with you do!

Don’t stress out if it doesn’t look as nice as you want it to. The cake layer will press down on the pears as they baking together and it’ll be quite forgiving towards any imperfections you have.

I hope you enjoy this yummy and decadent Paleo Pear Upside Down Cake, especially if you have some delicious seasonal pears on hand!

Paleo pear upside down cake Paleo pear upside down cake

Print

Paleo Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It's a perfect dessert for the holidays!
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 392kcal
Author Jean Choi

Ingredients

Pear Topping

Cake

Nutrition

Serving: 1slice | Calories: 392kcal | Carbohydrates: 30g | Protein: 8g | Fat: 27g | Saturated Fat: 22g | Cholesterol: 127mg | Sodium: 338mg | Potassium: 335mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3.8% | Vitamin C: 2.9% | Calcium: 4.4% | Iron: 13.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests. 
Paleo Pumpkin Pecan Pie

It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.

Paleo Pumpkin Pecan Pie Recipe

I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.

It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.

Paleo Pumpkin Pecan Pie Paleo Pumpkin Pecan Pie

Keep the Crust from Burning

Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.

Make It Ahead of Time

Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.

What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!

Paleo Pumpkin Pecan Pie

Paleo Pumpkin Pecan Pie

Print

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cooling time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 373kcal
Author Jean Choi

Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  • Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
  • Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
  • Pulse in the egg until a dough forms.
  • Press the dough into the greased pie pan. 
  • Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.
  • Bake for 10 minutes. 
  • Let it cool for 5 minutes.
  • In a bowl, whisk together all ingredients for the pumpkin filling. 
  • Pour into the cooled pie crust and spread out evenly.
  • In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 
  • Stir in pecans.
  • Spoon the pecan layer over the pumpkin evenly.
  • Cover the crust with aluminum foil, then, bake for 60 minutes.
  • Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 
  • Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 21g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65.3% | Vitamin C: 1.2% | Calcium: 6.2% | Iron: 9.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.