PaleO-M-G.

It’s my first attempt at a Paleo cake.

Of course, I am not committed to the Paleo Diet as a lifestyle- ya’ll know I love me some raw milk and cheese. But I do see its merits in other ways and it seems to work well for a lot of people.

We had a little get-together at our house last night for Labor Day and it was just the right time to try my hand at baking Paleo-style. A few of our dear friends are eating Paleo and I wanted to make sure everyone could enjoy a treat and no one had to abstain. Let them eat cake, am I right?

To be honest, I was a little nervous about this recipe at first. I’ve been having some success with alternative baking, but you never know what could happen with a new recipe.

Thankfully, even though I thought it was a definite fail going into the oven, the cake was a hit with our friends. It has a nice, moist crumb which is difficult to achieve when working with coconut flour and without refined sugar. Perfect with a glass of milk, er.. coconut milk.

I was also nervous about the coconut whip- I thought my coconut cream was not solid enough to whip, but it came out just fine. Like coconutty “whipped topping,” if you will. And as for that skinny middle layer of frosting, I was afraid there wouldn’t be enough whip to top the cake, so I went easy on the middle. There was plenty left over, so I will be a little more liberal with the middle layer next time. This time I just ate the leftover whip 0with a spoon (this is also perfectly acceptable).

I think I will be doing some more experimenting with this cake in the future. I can already think of some fun variations- mint chocolate, mocha, chocolate raspberry, chocolate peanut butter…  maybe I’ll get back into the baking business. Is there a market out there for paleo cakes?

I’m going to go ponder that idea over the last slice.