Easy Fast Molten Chocolate Cakes

Easy Fast Molten Chocolate Cakes

No need for wheat flour in this classic recipe. Makes six individual molten cakes. Eat right after they’re out of the oven, this is by far the best way to enjoy them.

Easy Fast Molten Chocolate Cakes
Print Recipe
Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Easy Fast Molten Chocolate Cakes
Print Recipe
Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Ingredients
Servings: individual cakes
Instructions
  1. Preheat oven to 450 degrees.
  2. Lightly grease a muffin tray for six large muffins with refined organic coconut oil.
  3. Melt chocolates and ghee (or butter, or casein free margarine) together.
  4. Beat the eggs, egg yolks, and sugar til it makes a thick pale ribbon when you lift the beater, about 10-15 minutes.
  5. Stir in the wam melted chocolate and butter mixture, then quickly fold in the flour you are using.
  6. Spoon into prepared molds. Bake for 6-7 minutes. Centers will be soft and sides firm.
  7. Invert onto a flat surface or onto a smooth cutting board, and let cool for about ten minutes before lifting the muffin tin away. Serve with fruit, preserves, or whipped cream (coconut whipped cream if dairy is not tolerated).
Share this Recipe
Honey Buttercream Frosting

Honey Buttercream Frosting

When I was little, I hated cake. I only ate the frosting.

My mom always made her own frosting. The canned stuff wasn’t around yet, and when it was, she was too thrifty to buy it. You could say I’m sort of a frosting snob. It should be really good, as good as the cake (which I now like, a lot); it has to make or enhance the cake. Cheap store bought frostings and cakes have a lot of weird fat in them, along with GMO corn syrup, or other odd ingredients (propylene glycol, GMO canola or corn oil, fake colors, preservatives) that make it taste as artificial as it is.

Real frosting is basically good butter (organic grass fed) and powdered sugar (made with organic non GMO tapioca starch), with smatterings of flavorings or liquid (cream, coffee, brandy, coconut milk, almond milk, etc). There is so much powdered sugar in it that when you make it, the butter absorbs tons of it somehow and you end up with a smaller amount of frosting than total ingredients that you began with. So when I was needing to make a birthday cake recently with zero sugar in it, that was also gluten and dairy free, I was a little lost.

This cake could have no cane sugar in it at all. For kids with SIFO or SIBO, who struggle to manage any sweet carbs at all, you may be able to get away with a small amount of coconut sugar at birthday time. Coconut sugar works well enough in the cake itself as a cup for cup substitution, if you don’t mind a more brown-sugar or caramel slant on the flavor. But that wouldn’t fly for the frosting, because coconut sugar is grainy, just like regular granulated sugar.

The only recipes I could find for “sugar free frosting” were just frosting made with artificial sweeteners. No thanks.

So I worked up this compromise using honey from our own hive, and much less powdered sugar than frosting recipes usually call for: One quarter cup, versus 2 cups, in most recipes. Unflavored grass fed collagen and tapioca flour stand in to give the frosting structure and spreadability. It worked and was delicious.

I have also made a lemon version of this frosting. In that case, grate fresh lemon zest, and add about a Tablespoon to the butter when creaming it. Use lemon extract instead of vanilla, and add 1/2 teaspoon fresh lemon juice also. Hoping to work out the chocolate version soon too! Flavored stevia drops can also let you vary this. Let me know what you think!

 

Honey Buttercream Frosting - No Sugar Allowed
Print Recipe
A lightly sweet, spreadable and relatively healthful alternative for cakes and cupcakes - when cane sugar and artificial sweeteners are a non-starter. This recipe will cover a single layer cake; double the recipe for a double layer cake.
Servings Prep Time
1 single layer cake 30 minutes
Servings Prep Time
1 single layer cake 30 minutes
Honey Buttercream Frosting - No Sugar Allowed
Print Recipe
A lightly sweet, spreadable and relatively healthful alternative for cakes and cupcakes - when cane sugar and artificial sweeteners are a non-starter. This recipe will cover a single layer cake; double the recipe for a double layer cake.
Servings Prep Time
1 single layer cake 30 minutes
Servings Prep Time
1 single layer cake 30 minutes
Ingredients
Servings: single layer cake
Instructions
  1. Place cold (not warm or melted) butter in a stand mixer and beat til it is pale yellow or white. Stop the mixer from time to time to scrape butter down off sides into center, and continue beating. Depending on how hard butter is to start, this may take 10 to 15 minutes. If you are making lemon frosting with lemon zest, beat it with the butter.
  2. Add honey and beat again til smoothly combined.
  3. Blend dry ingredients in a separate bowl. Add them to the butter and beat until smooth.
  4. Add vanilla (or lemon extract and lemon juice) and blend for 2 more minutes. Add coconut milk or milk substitute and blend again until smooth. Taste with your finger; if not sweet enough, add 1-4 drops stevia or more as desired.
  5. Frosting will be soft, spreadable and not very glossy without MCT oil addition. For glossy finish, blend in 2-4 drops of MCT or Brain Octane oil. Too much will make the frosting slimy.
  6. Spread on cooled cake or cupcakes. Ok out of fridge for up to two days; after that, refrigerate, or refrigerate right away.
Recipe Notes

Makes about 1 and 1/2 cups, or enough to frost an 8" cake round. You may wish to double the recipe to thickly frost a 9" cake. You can substitute any flavored liquid for vanilla extract. For a lemon variation, add 1 TBSP grated fresh lemon zest and 1-3 TBSP lemon juice instead of vanilla flavoring .

Share this Recipe
Creamy Dairy Free Paleo Vanilla Pudding

Creamy Dairy Free Paleo Vanilla Pudding

If nobody ever made made scratch pudding for you when you were a kid, you’re in for a treat. This is so deliciously yummy and it’s completely dairy, gluten, and sugar free. Ghee in this recipe is important, even though there are plenty of other fats; ghee is okay for most kids in my practice with dairy allergy (I say “most” because I can’t find any I’ve worked with who couldn’t have ghee due to dairy IgE, but check with your allergist if you’re not sure in your own child’s case). This is also a great option for yogurt, sugar, and smooth-food junkies who need some more nourishing options besides sugary low fat dairy products. But most of all, it is just Really. Good. Pudding.

This recipe isn’t mine. It comes from Our Paleo Life (where you should poke around for even more recipes) – I’ve made it several times. I get perplexing results because sometimes it doesn’t set well, even though I follow the same exact steps. I’ve modified the recipe to enhance  odds for setting better. I’ve also added some stevia to even out the sweetness and removed steps to strain lumps from the pudding. I’ve had no lumps at all each time I’ve made this recipe without straining, so have left that part out. See the variations for other flavors at the recipe’s source link too – chocolate, butterscotch, and peanut butter pudding!

Creamy Dairy Free Paleo Vanilla Pudding
Print Recipe
Really. Good. Pudding. Worth the time it takes to cook and set. Enjoy.
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Creamy Dairy Free Paleo Vanilla Pudding
Print Recipe
Really. Good. Pudding. Worth the time it takes to cook and set. Enjoy.
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Ingredients
Servings: people
Instructions
  1. In a sauce pan, combine the tapioca starch and salt, without heat - do not turn on the stove yet. Blend these dry ingredients with a whisk til evenly mixed.
  2. Slowly add the coconut milk over low heat, and whisk in to dissolve the dry ingredients. This will take 5-10 minutes of steady whisking. Do not boil.
  3. Once the coconut milk is evenly mixed in with no lumps, whisk in the egg yolks evenly, then the honey and vanilla. Continue on medium high heat til bubbles begin to form around the edges, about 5-10 minutes, whisking constantly.
  4. Once bubbling gently, reduce heat to medium low and continue cooking and whisking. Let the pudding become thick enough to plop back into the pot when you lift the whisk, instead of being drippy or runny. This may take 10-15 minutes.
  5. Higher heat may speed this up but you will also need to whisk more quickly to keep the pudding from burning, sticking to bottom of pot, or boiling.
  6. Stir in stevia drops, ghee, and vanilla. Continue whisking til evenly mixed and pudding is thickened.
  7. Pour into individual heatproof glass or ceramic serving dishes. To prevent a skin from forming on the pudding, place plastic wrap directly on the pudding in each dish and seal. I don't mind the skin and prefer to leave the plastic wrap off. Refrigerate for about 3 hours or overnight. Or, eat right away, warm and a little less set - also delicious!
Recipe Notes

You may use arrowroot starch instead of tapioca, but I have not tried this yet; potato starch may work too. For salt, I use Himalayan salt because it has a wider mineral profile than ordinary table salt and because sea salt is now (sadly) under scrutiny for having plastic in it. If the pudding hasn't thickened enough after lengthy heating and stirring, remove 1/4 cup of pudding from the pot into a small Pyrex or ceramic bowl or cup. Stir in 1 Tablespoon of starch and blend til smooth and thick. Add this back to the pot and continue stirring with whisk til smooth and thickened.

Share this Recipe
Honey Brownie Cake

Honey Brownie Cake

Can’t eat cane sugar, coconut sugar, or any granulated sugar? Or gluten? Or dairy? Need a chocolate cake? Try this recipe, sweetened with honey and applesauce. The result is a moist, dense, chocolatey intersection between brownies and cake.

Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350. Grease a 9 x 9" baking pan on bottom and sides with coconut oil, and dust lightly with cocoa powder.
  2. In a small bowl, blend flour and xanthan gum and set aside.
  3. In a mixer, beat 2 eggs, honey, and salt until thick and uniform.
  4. Add coconut oil (preferably soft but not liquid), vanilla, applesauce, and stevia to the honey mixture and blend well.
  5. Add cocoa powder and stir until evenly blended, then stir in GF flour blend.
  6. Separate whites from 3 eggs. Blend the whites to soft peaks in a separate bowl. You don't need the yolks for this recipe. Store them in refrigerator for another purpose, and use with 48 hours.
  7. Fold egg whites gently into the rest of the batter until evenly mixed; stir as little as possible to blend these in.
  8. Bake at 350 x 35 minutes or until knife in center comes out clean. Serve warm with coconut whipped cream, fresh raspberries, or cherry-raspberry sauce. No frosting needed!
Recipe Notes

This recipe emphasizes the flavor of dark cocoa over the sweet. Adjust it to your taste by increasing stevia; for a sweeter version, try 1/4 teaspoon of SweetLeaf Organic Stevia Powder if you prefer. For serving with coconut whipped cream, try this recipe - though I like it with much less stevia (5 drops instead of 25 drops). This Cherry-Raspberry sauce is also delightful with Honey Brownie Cake. For a Paleo-friendly version of this recipe, substitute 1/2 cup coconut flour and 1/2 cup almond flour for the GF flour blend.

Share this Recipe
Paleo Lemon Sponge Custard

Paleo Lemon Sponge Custard

This old-timey dessert is one I modified from my dog-eared 1979 edition of Joy of Cooking, given to me when I was an undergraduate in nutrition at the University of Vermont. There were no cookbooks then specific to particular diets – except Diet For A Small Planet, and a few other vegetarian titles (yep, had those too). But this encyclopedic tome has served me across the decades to dig up amazing and obscure recipes, some to modify, and others fabulous just as they were back then.

When my son had wisdom teeth removed, I had to find ways to give a high calorie, high nourishment, pureed or soft diet. No sucking on straws allowed, no chewing, nothing too hot or cold. And nothing with gluten, casein, whey, tree nuts (except almond), peanut, soy, legumes (except lentils), cane sugar, coconut sugar, or maple sugar – all foods that trigger reactions in his case. Here is one that became a home run.

Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Preheat oven to 350. Grease ramekins on bottoms and sides. Place in refrigerator until ready to fill.
  2. Cream honey, butter (or ghee or coconut oil) and lemon rind to smooth consistency.
  3. Separate the eggs, and set whites aside in small mixing bowl with tall sides. Add yolks and stevia to the honey mixture and beat well.
  4. Stir in GF flour, and blend well; then stir in lemon juice, blend again; then add coconut milk and stir to evenly mixed.
  5. Beat the egg whites to stiff peaks in the bowl you've set aside. Fold them gently into the honey mixture until blended but still puffy.
  6. Pour the custard mixture into ramekins, to 2/3 full. Place all in a large baking pan or dish. Add ~1/2 to 1" hot tap water to the baking pan (not in the custard ramekins) and bake x 40-45 minutes.
  7. When done, custards will be browned slightly more at edges than centers. Enjoy warm or cold. Delicious with cherry-raspberry sauce, link below.
Recipe Notes

Try this with my Bing Cherry Raspberry Sauce.

Share this Recipe