Chocolate cake. But not just any chocolate cake. Grain-free chocolate cake with a pumpkin coconut filling and whipped cream frosting, topped with dry-roasted almonds, pumpkin seeds and bee pollen.
I came up with this recipe when I was in search of a cake for my son’s birthday. I was browsing through gluten-free and Paleo cake recipes but couldn’t find one that I liked; the biggest reason being that many of those recipes require 8+ eggs! I didn’t want to spend a dozen eggs on a cake, so I decided to spontaneously make my own and to my surprise, it worked! I even re-created my son’s cake (pictured here) and it worked yet again.
In my initial attempt, I was quite concerned this Chocolate Cake would turn out more like a chocolate brownie. But nope! My recipe actually tastes like real, gluten and sugar-filled chocolate cake that you can bake from a box (of course with a slightly less-sweet taste).
In order to make the two-tone design on top of the cake, I first frosted it with the whipped cream. I then added a few drops of the leftover pumpkin coconut filling and swirled the two together.
I used crushed dry-roasted almonds, raw pumpkin seeds and bee pollen to decorate the cake.