This recipe was born of a brownie craving. After perusing various paleo brownie recipes online, I decided to make up my own using a mix of what I had read. My trick was to swap out a few ingredients and add in protein powder to make it a healthier version, while still satisfying that chocolate craving. What I ended up with was a most moist, fluffy and amazing paleo chocolate cake — not brownies! WOW! This one is going to be made for every birthday cake in our house. This recipe will make one 8×8″ cake. If you want to do a layer cake, I suggest doubling the recipe and using two round pans.
Ingredients:
- 2 plantains
- 3 pastured eggs
- 1/4 cup coconut oil, melted (we use this kind)
- 1/4 cup raw honey (here is how to melt it)
- 1/3 cup chocolate protein powder (we use this kind, but you can also substitute hemp protein)*
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp vanilla
- 1/2 tsp sea salt
- 1 cup chocolate chips, plus more for sprinkling and snacking (we use this kind because they are gluten, soy and dairy free)
Directions:
- Preheat oven to 350*F
- In a food processor, combine everything but the chocolate chips and process until smooth
- Grease a glass baking dish, or brownie pan
- Add chocolate chips to the batter and stir until combined
- Pour into baking dish and sprinkle with more chocolate chips
Found on realfoodrn.com
Real Food RN 
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