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Ingredients

1 ½ teaspoons coconut oil 1 cup maple syrup 1 cup full-fat coconut milk 1 cup paleo mayonnaise 3 tablespoons coconut sugar 1 teaspoon vanilla extract 1 ½ cups cassava flour (Such as Otto's®) 6 tablespoons unsweetened cocoa powder 2 teaspoons baking soda ¼ teaspoon salt

Nutrition Info

483.6 calories carbohydrate: 57.5 g cholesterol: 10.4 mg fat: 29.4 g fiber: 1.7 g protein: 1.7 g saturatedFat: 9.7 g servingSize: - sodium: 553.1 mg sugar: 28.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with coconut oil and line with parchment paper.
Combine maple syrup, coconut milk, mayonnaise, coconut sugar, and vanilla extract in a bowl, whisk well until combined.
Mix cassava flour, cocoa powder, baking soda, and salt in a separate bowl. Pour maple syrup mixture into flour mixture, whisk until well combined and a smooth batter is formed, about 5 minutes. Pour batter into the prepared dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the baking dish.

1 7x11-inch baking dish

A ridiculously rich and moist Paleo chocolate cake.