This paleo snack cake recipe is gluten-free, grain free, dairy free, nut free, soy free and sugar-free. Whew! In spite of what it is lacking in potentially allergenic or unhealthful ingredients, the paleo snack cake is good enough to be served as a more formal dessert. The texture is like a dense, moist cake—a little like a heavy souffle or flourless chocolate cake.
Place the medjool dates in a food processor and pulse until completely pureed. Add applesauce (or banana) and continue to pulse until pureed and combined with the dates.
Add the fruit purée to the bowl of a stand mixer. Add the eggs, vanilla, coconut oil and coffee and mix on low-medium speed until well combined.
Combine the dry ingredients in a separate bowl. Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.
Grease a 8×8 glass pan with coconut oil, pour in the batter and smooth it with the back of a spatula. Bake at 350ºF for 30-35 minutes or until a toothpick stuck in the middle comes out clean.
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