Chocolate Mochi Cake with Cherry Glaze (Paleo, AIP modification) (Edit recipe)

A delicious Chocolate Mochi Cake with Cherry Glaze that can be made into a ghoulish Halloween dessert.

30 minutes

Difficulty:

Intermediate

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.

by Beth Blends

View original recipe

Serves: 12

Ingredients

Cherry Glaze

1/2 cup Honey
1/2 cup Water, or black cherry juice (not from concentrate)
3 tsp Arrowroot Powder
1/2 tsp Cream of Tartar
1 tsp Red Beet Powder

Chocolate Mochi Cake

1 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
2 cups Beth Blends Grain Free Flour Blend (8 oz bag)
1 cup Coconut Sugar
1/2 cups Cocoa Powder, ( or 3/4 cups Carob Powder for AIP)
1 tsp Sea Salt
2 Eggs, large
14 oz Coconut Milk, full fat (1 can)
1/2 cup Pumpkin Purée
2 tsp Pure Vanilla Extract

Shop

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.