YUM! Made this, and all of my grain-eating coworkers loved it!

http://civilizedcavemancooking.com/grain-free-goodies/chocolate-avocado-cake/

OMG I should have waited until after my 21DSD is over to ask this question. Trying not to drool on my keyboard now...

I'm thinking the same thing. Stupid Whole30 :grumble:

YUM! Made this, and all of my grain-eating coworkers loved it!

http://civilizedcavemancooking.com/grain-free-goodies/chocolate-avocado-cake/

Mmmmmm.......

I made a chocolate avocado mousse that the whole family just devoured, so I'm sure this would be well received too!!!! :drinker:

This one's more of a gluten-free recipe than a Primal/Paleo one... but IMHO, a lot healthier than using nut flours - instead using things such as tapioca and rice flour, for less/no PUFAs. Also has a better consistency, and isn't like eating a brick. I don't usually bake... but my girlfriend apparently loves it, and instead of seeing my Coeliac's as a problem, seems to see it as a fun challenge, so go figure. We just used a pre-made "self-raising" gluten free flour,.
Yes, it does call upon sugar, but this can easily be replaced by something like stevia.

Ingredients:
-4 eggs
-165g/ 3/4 cup sugar - or sweetener of choice.
-150g/1 Cup all purpose gluten free flour
-100g/ 1/3rd of a cup strawberry jam (homemade, storebought, whatever)
-300ml whipping cream.

Instructions:

1) Pre heat the oven to 180*C, then lightly grease two 20cm cake tins and line the base with baking paper to prevent sticking.

2) Beat the eggs and sugar/sweetener in a small bowl with and electric mixer until light and fluffy, then gently fold the gluten-free flour into the egg mixture.

3) Spread the mixture evenly into the cake tins, then bake for about 25-30 minutes - keep an eye out for when it's lightly browned and the cakes are expanding outside of the tins.

4) Remove from oven and place on a wire rack to cool, and whilst it's cooling, whip the cream into stiff peaks.

5) Once cooled, top one side of sponge cake with whipped cream and the other with your jam. Then place one on top of the other.

6) Top with whatever you like - if anything, we used icing sugar - then serve. Omnom.

Here be a picture of it, alongside some macadamia macaroons we baked:


And here's me eating it with ice cream:



It's like biting into a sweet cloud of deliciousness. Om nom.

This one's more of a gluten-free recipe than a Primal/Paleo one... but IMHO, a lot healthier than using nut flours - instead using things such as tapioca and rice flour, for less/no PUFAs. Also has a better consistency, and isn't like eating a brick. I don't usually bake... but my girlfriend apparently loves it, and instead of seeing my Coeliac's as a problem, seems to see it as a fun challenge, so go figure. We just used a pre-made "self-raising" gluten free flour,.
Yes, it does call upon sugar, but this can easily be replaced by something like stevia.

I'll take my nut flours over something with rice flour any day. I like to stay 100% grain-free.

Suit yourself.

But personally I value health - and, on a side note, taste - over a food restriction or self label. I'm curious, however, what's wrong with rice?

Rice has a really high GI. My body can't handle that. Besides, if you balance out the PUFAs and O-6 with other fats, it's not an issue. Only when the ratios are imbalanced.

The balance is very easy to throw out when you're eating a crapton of nut powder. Very, very easy.

I just found it interesting that you're posting an obviously non-primal/paleo recipe on a primal/paleo group topic

?

OP asked for a cake recipe... kind of an oxymoron. I guess I could have said "steak", if that's more appropriate, but thought I'd share a recipe since I literally baked it the day beforehand.

But I like that better. OP: