Recipe: Paleo Chocolate Cake

March 29, 2018

In my attempt to become a domestic goddess, I thought what better way to do it than make Adam a paleo chocolate cake for valentines day. Little did I know this cake would take me THREE days and so much dang work. But, people, it's the best cake ever. I'm not talking paleo cake. This is literally the best cake. 

It's moist, the frosting is sweet and edible straight from a bowl and you'll be devouring this cake before you can say domestic goddess. 

I have some tips: 

Tip 1: One step to the frosting is to let it cool in the fridge for days. When you're ready to use. Turn your faucet on HOT and set the bowl in the sink and let the steam and the warm water on the bottom warm up the frosting. Or else you'll rip your cake. Trust me. This is from experience.

Tip 2: Make the cakes a day ahead. It needs to be cooked and totally cooled. But, about an hour before you put it together, take the cakes out so they come to just above room temperature. 

Tip 3: Have a lot of people over to eat this cake or else you will eat it for days and days after. It's that good.

  • 3/4 cup virgin coconut oil, melted and cooled
  • 1 3/4 cup coconut sugar
  • 4 large eggs, at room temperature
  • 1 cup Almond Breeze Unsweetened Vanilla almondmilk
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 3 cups packed blanched fine almond flour
  • 3/4 cup unsweetened cocoa powder (use a high quality version)
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • For the paleo chocolate frosting:
  • 1 (14 ounce) can coconut cream
  • 1 ½ cups dairy free chocolate chips
  • Pinch of salt

How to Make: 
  1. Begin with frosting: Add the coconut cream, chocolate chips and a pinch of salt to a small pot over low heat. Whisk until melted. Transfer to a bowl, cover with wrap and place in fridge for at least 6 hours. I let it sit overnight. 
  2. Cakes: Preheat oven to 350 degress. Line the bottom of three 9-inch round cake pans with parchment paper and spray the parchment with nonstick. This is imperative.
  3. In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well incorporated.
  4. In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
  5. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes until a tester comes out clean or with just a few crumbs attached; rotating the pans halfway through baking. 
  6. Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it.
  7. Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately! See Tip 1! 
  8. Layer cake, using about 1/3 -½ cup frosting between each layer, then frost the top and sides with remaining frosting. Serves 12-16! Cake can be stored at room temp for a day or two, then should be transferred to the fridge.

Happy Thursday friends!

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen