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Paleo Chocolate Cake Recipe (+Video)
Get ready to make the ultimate paleo chocolate cake recipe with an airy and crumbly texture that's full of chocolate flavor.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
12
Calories:
491 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 1 cup coconut flour 115g
- ½ cup almond flour 50g
- 4 teaspoons baking powder paleo
- 1 cup cocoa powder 120g, unsweetened
- 1 teaspoon espresso or instant coffee powder
- 2 coconut milk 13.5oz each 800ml, full-fat
- 1 cup honey 250g
- 8 egg large
- 4 teaspoons vanilla extract
For the frosting:
- 2 cups dark chocolate or baking chocolate squares, chopped
- ½ cup coconut milk
- ½ cup coconut oil
Instructions
Prep:
- Preheat oven to 350F (175C) and place the top rack in the middle of the oven or the shelf right above.
- Line 2 9-inch round cake pans or 3 6-inch cake pans with parchment paper (for easier lifting after baking) by placing a pan on top of the parchment paper, tracing it with a pencil, and cutting it with scissors.
Cup of Yum
Make the cake batter:
- In a large bowl or the bowl of your stand mixer, sift and mix the coconut flour, almond flour, baking powder, and cocoa powder.
- Blend the coconut milk, honey, eggs, and vanilla extract on low speed for 10-15 seconds until all ingredients are thoroughly combined.
- Slowly pour wet ingredients into the dry ingredient bowl while mixing on low speed. Mix just enough for everything to combine, stopping once to scrape the sides and the bottom. The batter will look like a thick chocolate mousse.
- Divide the batter into the prepared baking pans.
Bake:
- Place the cake pans on the same rack and bake in the preheated for 50 minutes for the 9-inch pans and 40 minutes for the 6-inch pans. Until the middle is not wet and a toothpick comes out clean. Remove them from the oven and let them cool down completely before taking the cakes out of the pan.
Frost:
- While the cake bakes, in a double boiler, melt the frosting ingredients over medium heat. Whisk until smooth and completely combined. Transfer the frosting bowl to the freezer for 20 minutes to chill.
- Remove it from the freezer and use a hand mixer or the whisk attachment of your stand mixer to whip the frosting until stiff peaks form.
- Use a long serrated bread knife to cut the top of the first cake layer to achieve a flat base for the second layer. Place it on a serving plate or cake stand.
- Spread some frosting on top of the first layer, place another cake layer on top, and finish by frosting the top and sides of the cake. Keep the cake on the counter until serving, or refrigerate it and take it out an hour before slicing.
Notes
- Make sure to read all the tips and substitutions notes in the post before making any substitutes to the recipe.
Nutrition Information
Serving
1 slice
Calories
491kcal
(25%)
Carbohydrates
49g
(16%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
110mg
(37%)
Sodium
214mg
(9%)
Potassium
405mg
(9%)
Fiber
10g
(40%)
Sugar
32g
(64%)
Vitamin A
170IU
(3%)
Vitamin C
0.4mg
(0%)
Calcium
139mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 491
% Daily Value*
| Serving | 1 slice | |
| Calories | 491kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 214mg | 9% |
| Potassium | 405mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 32g | 64% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.