It can be said (with confidence and dignity) that chocolate cake is one of the basic necessities of life. This recipe is paleo-friendly, gluten-free and absolutely yummy. Two different frostings are featured here in this recipe: chocolate butter cream frosting and coconut whipped cream frosting. Both are paleo and add their own unique touch to the chocolate cake. Walnuts, almonds, hazelnuts and shredded coconut can be added into the batter or sprinkled on top once the cake has been frosted. You can use this batter in muffin trays to make chocolate muffins, or you can stack the two 9-inch cakes on top of each other for an epic two-story frosted paleo chocolate cake. Start baking and see where the wind takes you!
Paleo Chocolate Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: Two 9-inch baking pans
- 1 cup coconut flour
- ¾ cacao powder
- 9 eggs
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
- ¾ cup coconut oil, melted + extra to grease the pans
- 1 ¼ cups maple syrup
- ¾ cup water or brewed coffee
- 1 ½ tablespoon vanilla extra
- Chopped nuts (walnuts, almonds, hazelnuts)
- Shredded Coconut
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix dry ingredients (coconut flour, cacao powder, baking soda, salt).
- In a separate bowl, use a mixer to whisk the eggs until fluffy.
- Add in the other wet ingredients to the eggs (oil, maple syrup, vanilla, water).
- Add the dry ingredients to the wet ingredients and mix well (manually or with a mixer) until everything is well incorporated. Be sure to remember to scrape the sides of the bowl as you mix. You are aiming for a full and fluffy batter.
- This recipe is for two 9-inch cake pans. Grease each cake pan with coconut oil and line it with parchment paper.
- Evenly divide the batter between the two cake pans. Use a spatula to spread out the thick batter evenly inside the pans (so that it all bakes uniformly).
- Place pans inside preheated oven. Bake for about 30 minutes. Perform the toothpick test by inserting a toothpick into the center of the cake and removing it. If it comes out clean, with no batter sticking to it, then the cake is ready.
- Remove from oven and cool for at least 15 minutes on a wire rack. Remove the cakes from the pans by using a knife to loosen their edges. Allow to cool completely.
Chocolate Buttercream Frosting
- 4 large eggs
- 1/3 cup maple syrup or raw honey
- 2 teaspoons vanilla extract
- Dash of Sea Salt
- 4 sticks of butter, softened
- 4-5 ounces of semisweet chocolate, melted
- In a large bowl, mix together the eggs, maple syrup/raw honey, vanilla and sea salt.
- Boil a pot of water and place the bowl over it. Whisk constantly for 5 minutes.
- Using a mixer, beat the mixture until it is light and fluffy, about 7-9 minutes.
- Add the butter to the mixture one spoonful at a time, while continuing to whisk. Be sure to scrape the sides of the bowl as you mix. Continue mixing until the mixture is light and fluffy once again.
- Begin to pour in the chocolate, slowly. Be sure to mix everything well until it is all incorporated together.
Coconut Whipped Cream Frosting
- 2 cans of coconut milk (full fat)
- 2 teaspoons vanilla extract
- Raw honey (for extra sweetness)
- Open a can of coconut milk and place it in the refrigerator for at least 6 hours, or overnight. This step ensures that the milk’s cream separates from the water and thickens (and who wouldn’t want a rich and creamy frosting?)
- Once it has been in the fridge overnight, the water will be resting on the bottom of the can and the separate thick coconut cream will be on the top.
- A bowl by your side, use a spoon to scoop out the thick (and nearly solid) coconut cream, making sure to not get any of the water. Place the cream into the bowl.
- Add vanilla extract and honey (if using). Use a mixer to whip the frosting. You know it’s ready when you’ve got fluffy frosting!
You can serve the chocolate cake as two separate, individual cakes. If you like, you can top one cake with the coconut whipped cream frosting and the other one with the chocolate butter cream frosting so that you get the best of both worlds. Or, you can just as easily make a two-layered cake. To do so, top one of the cakes with 1/3 of the frosting, spreading it evenly on top. Place the second cake on top of it and with the remaining frosting, cover the top and all sides of the cake.