Best Paleo Chocolate Cake

I made this cake for my husband’s birthday and it is the best paleo cake I have ever made! I did use a mixture of sour cream and heavy cream instead of coconut milk, so mine was technically not paleo. But, this is gluten free, refined sugar free and can be made dairy free 🙂

I adapted this recipe from Satisfying Eats.

Best Paleo Chocolate Cake

Ingredients:

  • 1 cup coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp stevia
  • 2 T honey (optional)
  • 1/8 tsp salt
  • 8 large eggs
  • 1/2 cup melted virgin coconut oil (unrefined) or unsalted butter
  • 1 tbsp. plus 1 tsp vanilla extract
  • 1 cup canned coconut milk (full fat) (or sour cream or heavy cream)
  • 1/2 cup strong brewed coffee, cold
  • 1/2 cup extra liquid (coconut milk, sour cream or heavy cream)
  • 2 tbsp. 60-80% chocolate chips or chunks (dairy free if desired)

For the frosting (2 options)

  1. Creamy Chocolate-Cream Cheese Frosting:
  • 3 oz. unsweetened chocolate, finely chopped
  • 4 oz. dairy free chocolate chips or chocolate bar, chopped (I used a 60% Ghirardelli baking chocolate bar)
  • 1/2 cup unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1/2 tbsp. vanilla extract
  • Scant 1/2 tsp. Stevia
  • Optional flavorings: 1 tsp. almond extract (I used this!)

2. Paleo Creamy Chocolate Frosting

  • 3/4 cup dark chocolate chips or chunks (70% cocoa or higher)
  • 1/4 cup + 2 T cream from coconut milk
  • 1 tsp stevia
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup unsalted butter, room temperature

Directions:

For the Cake:

  1. Preheat oven to 350 degrees F. Mix dry ingredients in a large bowl. Add the remaining ingredients except the 1/2 cup of extra liquid and chocolate chips. Blend well with a hand mixer. Taste for sweetness and adjust stevia or honey if needed.  Allow to sit for a few minutes and then add the last of the liquid and blend the batter again. Taste for sweetness once more before baking.
  2. For 2 layer, 8″ cake: Oil the sides and bottoms of two 8″ pans with coconut oil or butter. Divide the batter between the 2 pans. Spread the batter to evenly cover the pan. Optional: Sprinkle a few chocolate chips on top of the cake before baking. Bake for 25-28 minutes, or until toothpick inserted into the center comes out clean.
  3. For 20 cupcakes:Using a 1/4 cup scoop, divide batter into cupcake liners already placed in muffin pan. Optional: Sprinkle a few chocolate chips on top of the cake before baking.  Bake for 18-22 minutes or until toothpick inserted into the center comes out clean.
  4. Carefully remove from oven and allow to cool on wire racks.  Prepare Creamy Chocolate Cream Cheese Frosting or Paleo Creamy Chocolate Frosting while cakes are cooling.

For the Creamy Chocolate-Cream Cheese Frosting:

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Paleo Chocolate Cake with the Creamy Chocolate-Cream Cheese Frosting
  1. Place a large glass bowl over a pot of simmering water. Cut unsweetened chocolate into smaller pieces. Add all of the chocolate (unsweetened and chips) to the glass bowl and allow to melt, stirring frequently. Once chocolate is almost melted, carefully remove the glass bowl (containing chocolate) and continue to stir until all of the chocolate is melted. Allow to cool slightly while preparing other ingredients.
  2. In large bowl, blend softened butter and cream cheese until smooth.  Add cooled chocolate to the butter-cream cheese mixture (chocolate shouldn’t be hot, only lukewarm) and blend well. Add stevia and extracts and blend well. Taste for sweetness and adjust if needed. Frost cooled cakes or cupcakes.
  3. Serve frosted cake immediately, or it can be kept at room temperature for a few hours. After a few hours, the cake should be refrigerated. If refrigerated, be sure to let the cupcakes and frosting come to room temperature before serving (the icing hardens when cold).

Nutrition Facts (16 servings – calculated from My Fitness Pal with the Creamy Chocolate-Cream Cheese Frosting)

351 Calories // 30 grams of fat // 15 total carbs // 5 grams fiber // 6 g sugar // 7 grams protein

For the Paleo Creamy Chocolate Frosting:

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Paleo Chocolate Cake with Paleo Creamy Chocolate Frosting

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  1. Place the chocolate chips or chunks in a microwave safe bowl and place in the microwave on high for 45 seconds. Stir the chocolate and continue this until the chocolate is completely melted.
  2. Add the cream from the coconut milk, stevia, vanilla extract and almond extract. Stir until well combined.
  3. Add the stick of butter and beat for a few minutes with a hand or stand mixer. Use a spatula to ensure that the frosting is well mixed.
  4. Place the bowl in the refrigerator for 5-10 minutes. This will change the consistency of the frosting!
  5. Take it out of the fridge and frost your cake!
  6. Enjoy immediately or the day of your baking. If you are making it a day or two before, cover the cake and place in the refrigerator if there are high temps outside!
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3 Comments Add yours

  1. Pingback: KITCHEN
  2. sliceofhealth says:

    This looks absolutely beautiful !!

    1. Thank you! You should try it out!

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