Paleo Chocolate Meringue Cake

This is a killer paleo chocolate cake recipe that my mom created. It’s the most asked for cake at any of our family birthdays as it both looks and tastes impressive. It has a distinctive chocolate flavour and the moisture is absolutely perfect the day after it’s baked. It’s a great one to make the day ahead of a party, alleviating same-day party stress!

One of the nice things about this cake is that although it takes a while to prepare, you don’t have to worry about a fussy icing afterwards. It will last well in a sealed container for 5 days in the fridge.

My mom combined a few different recipes together, but this one is the most similar to the main cake layer and deserves a shout-out.

Preparation

1. Prepare the dry and wet cake ingredients in separate bowls, mix together and bake for 40 minutes
2. While it’s baking, prepare the meringue layer (approx 20 minutes)
3. When the cake base is finished baking, quickly pour the meringue layer on top and bake again for 30 minutes

Alyssa

Paleo Chocolate Meringue Cake

4.50 from 2 votes

A killer chocolaty-chocolate cake that both looks and taste impressive! Best served the day after it's baked for optimal moisture.

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Prep Time 50 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings: 1 10″ Cake

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Cake Wet Ingredients

• 4 x-large eggs
• ½ cup avocado oil
• 2 cups coconut sugar
• 1½ cups almond milk
• 2 tsp. vanilla
• 1 tbsp. apple cider vinegar
• 1 tsp. instant coffee
• 1 cup hot water

Cake Dry Ingredients

• 3 cups almond flour
• 2 tsp. baking soda
• ¼ cup coconut flour
• 1 tsp. salt
• 1 cup tapioca flour or starch
• 1½ cups dark cocoa powder

Meringue

• 4 extra large egg whites
• ½ tsp cream of tartar
• ¼ cup maple syrup
• ½ tsp vanilla
• 1 tbsp. arrowroot starch 1 tbsp. water
• 1 tsp stevia powder (optional)
• 2 tbsp. dark cocoa powder sifted
• ¼ cup pecans

Method

 

1. To begin, line a large (10”) spring form pan with parchment paper. Prepare by spraying pan with vegetable oil spray, tracing the round bottom of the pan on parchment paper and cutting to size, and then cutting long strips of parchment paper between 4”-5” wide to line sides of pan and extending higher than the pan.
   
2. Preheat oven to 350°F with rack at center of oven.
3. Dissolve instant coffee in the hot water and mix all wet ingredients together, one at a time, in large bowl.
4. In a separate bowl, sift together the dry ingredients.
   
5. Gradually whisk dry ingredients with wet mixture until fully blended.
6. Pour cake mixture into pan and bake for 40 minutes. Once baking, carefully and quickly prepare meringue.

Meringue

1. With electric mixer, beat egg whites with cream of tartar until soft peaks form.
2. Prepare a thin paste of the maple syrup, vanilla, arrowroot starch and water, and then beat gradually into egg whites until well blended and soft peaks form.
3. When the cake has been baking for almost 40 minutes, add sifted cocoa powder to the meringue and mix with spatula just until blended.
4. Open oven door and quickly spoon meringue onto cake and smooth out with spoon, sprinkle pecans over top, and quickly close oven door. Continue to bake for another 30 minutes.
5. Remove pan from oven, let cool for 10 minutes and then release the latch on the sides of the springform pan.

Bon appétit!