Super moist Chocolate Cake

I've came across a few Paleo chocolate cakes in my time and I have to admit that with a few tweaks here and there I have finally found one that I'm excited to blog about. I baked another one this evening and my CrossFit health fanatic husband is on his 3rd piece tonight! This cake is so fluffy and moist, it's hard to believe it's not the real thing. Not only is it delicious it's also super simple. We all know that's what this blog is all about...simple deliciousness, right Flowers?? So grab your blender and let's get this party started! 

Preheat over 350 degrees

Ingredients:

1/3 cup of unsalted grounded cashews (place cashews in blender and make sure to measure the cashews grounded) 

1/2 tsp sea salt

1/4 cup agave

1/2 cup coconut oil

1/2 tsp baking soda

1 TBS vanilla 

1/4 cup unsweetened cocoa powder 

5 eggs

Directions: 

Place all the ingredients into a blender and blend until the texture is like cake batter. Grease an 8" round cake pan with coconut oil and pour mixture into pan. Bake for 32 minutes or until a toothpick is free and clear. 

While cake is baking begin making the Chocolate Glaze Dip, (you can find the recipe in this blog) place glaze in fridge until you reach your preferred consistency. Once cake is turned over in a cake plate and cooled you can frost away. Warning: glaze may be addictive so try to leave some for the cake :) 

Enjoy!

Kristy