It was Jeremy’s birthday a week ago, and we celebrated by making this amazing Paleo Chocolate Cake Recipe (with chocolate frosting and coconut chocolate ganache!). The cake got the thumbs up from both my mum and Jeremy’s mum. Personally, I think the frosting was superb and made the cake simply amazing.
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Paleo Chocolate Cake Recipe
I started by making 2 round chocolate cakes (I find this faster than baking an entire cake and cutting it in half and my cutting skills are poor). I based the cake recipe on the vanilla pound cakes I’ve been making for a long time (recipe here). I lined the cake pans with parchment paper (I cut out a 9-inch circle for the base by drawing around the cake pan and also cut some strips for the sides of the pans).
The cakes went into the oven for 30 minutes. Meanwhile, I made the coconut chocolate ganache and the chocolate frosting (both needed to be refrigerated briefly). Note that the frosting is a bit temperature sensitive when you make it. So, stir it gently with a fork when it comes out of the fridge until it forms a frosting-like consistency. If it’s too hard, then let it melt at room temperature for a bit, or if it’s too liquidy, then place it in the refrigerator for longer. The exact time in the fridge will depend on what temperature the melted chocolate chips and coconut oil are at.
After letting the 2 cakes cool for 30 minutes, I spread the chocolate ganache as a layer between the cakes and then applied the frosting on top.
You can decorate the cake any way you like. I added some strawberries on top.
For more Paleo/Primal cake recipes, check out this post: Paleo Cake Recipes – 82 Amazing Recipes For Every Occasion.
- 3 cups almond flour
- 1/3 cup pure whey protein powder
- 1 and 1/2 teaspoons baking powder
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup of coconut oil, softened (or use ghee)
- 3 large eggs
- 1 Tablespoon vanilla extract
- 4 Tablespoons raw honey
- 3/4 cup almond milk
- 1/2 cup coconut milk
- 1/2 cup chocolate chips, melted
- 1 teaspoon vanilla extract
- 3 Tablespoons coconut flakes (optional)
- 1 cup chocolate chips, melted
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Preheat oven to 300F.
- Mix together the ingredients for the cake.
- Line 2 9-inch cake pans with parchment paper (base and sides).
- Divide the cake batter between the 2 pans and bake for 30 minutes (check the cake is done by inserting a cocktail stick and making sure it comes out clean).
- While the cake is baking, mix together the ingredients for the chocolate coconut ganache and place in fridge to thicken.
- Mix together the ingredients for the chocolate frosting and refrigerate for approx. 15 minutes (it's ok if you refrigerated it for too long).
- When the cakes are done, let them cool for at least 30 minutes (otherwise the ganache and frosting will melt on the cake!).
- If the tops of the cakes are not flat, then you can gently cut off the top of one of them to make it flatter.
- Spread ganache on one of the cakes and place the other cake on top to form the top layer.
- Stir the chocolate frosting gently with a fork to make it form a frosting consistency (if it's too hard, then let it melt a bit at room temperature, or if it's too liquidy, place it back in the fridge for a bit).
- Spread the frosting on the cake and add any additional decorations you want.