Chocolate Mochi Cake with Cherry Glaze (Paleo, AIP modification)
A delicious Chocolate Mochi Cake with Cherry Glaze that can be made into a ghoulish Halloween dessert.
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 12
Ingredients
Cherry Glaze
- 1/2 cup1/2 cup1/2 cup Honey
- 1/2 cup1/2 cup1/2 cup Water, or black cherry juice (not from concentrate)
- 3 tsp3 tsp3 tsp Arrowroot Powder
- 1/2 tsp1/2 tsp1/2 tsp Cream of Tartar
- 1 tsp1 tsp1 tsp Red Beet Powder
Chocolate Mochi Cake
- 1 Tbsp1 Tbsp1 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 2 cups2 cups2 cups Beth Blends Grain Free Flour Blend (8 oz bag)
- 1 cup1 cup1 cup Coconut Sugar
- 1/2 cups1/2 cups1/2 cups Cocoa Powder, ( or 3/4 cups Carob Powder for AIP)
- 1 tsp1 tsp1 tsp Sea Salt
- 222 Eggs, large
- 14 oz14 oz14 oz Coconut Milk, full fat (1 can)
- 1/2 cup1/2 cup1/2 cup Pumpkin Purée
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To make your cherry glaze, combine all the ingredients for the glaze into a small saucepan over medium low heat. Stir to combine.
- Bring to a boil. Let boil for about 30 seconds or the liquid has thickened slightly.
- Remove from the heat immediately. Set aside and let cool completely before frosting cake.
- To make the cake, preheat your oven to 375 degrees F.
- Grease the edges of an 8-inch cake pan and line the bottom with parchment paper.
- Add all the dry ingredients to a large mixing bowl and mix.
- Next add all the wet ingredients to the bowl and stir together until combined.
- Pour the batter into the cake pan and cook for 30 minutes, or until a toothpick comes out clean.
- Once the cake has completely cooled, assemble the cake by frosting the cake and then adding the cherry glaze.
Notes
To make AIP, omit eggs and increase pumpkin to 1 cup. And then cook for 45 minutes. // The cherry glaze can also be used as ‘edible fake blood’ made without cornstarch. // The cherry glaze should thicken slightly as it cools. It should be thick but still pourable. // If you are looking for an AIP, Paleo or Vegan Vanilla Frosting try this one. // 1 teaspoon vanilla powder is a good substitute for vanilla extract. // If you don’t have beet powder, you could use food coloring. // The cherry glaze is optional. // Water is an ok substitution for the cherry juice, but it won’t have the cherry flavor. It would be more of a simple syrup flavor.
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About This Recipe
Show nutritional information
Cakes Dairy Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 285 |
| Fat: | 9 g |
| Carbohydrates: | 51 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 658 mg |
| Fiber: | 2 g |
| Sugars: | 21 g |
| Calculated per serving. | |
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