If you are looking for a decadent, extra moist, and yet super healthy chocolate cake recipe to wow your family and guests, then THIS IS IT! This cake is grain-free, dairy-free, refined-sugar free and is unbelievably easy to make.
Paleo cakes are usually made with almond flour (ground almonds) and coconut flour. The other recipes I have tested had that sharp coconut taste which my boys weren’t too crazy about. But this one though takes paleo chocolate cakes to a whole new level! It’s rich and bitter-chocolatey which means it’s not overly sweet and the coconut taste is barely noticeable. I added a touch of espress powder too just because chocolate is better with coffee. Yesss?
You can use any chocolate frosting you like for this cake. Even my chocolate coconut frosting can be perfect for this too. But I wanted someting lighter hence the chocolate ganache was my choice. If you don’t want to use coconut milk for the ganache, you can also sub it with the cream or other milk of choice.
Strawberries and raspberries would also be a nice touch. I had fresh cherries that day and Theo absolutely loves those so it was a no-brainer to add those on top.
You can freeze the cake for longer storage but be warned– it is so addictive that I doubt it will last that long in your fridge!
Now, let’s make some cake!
WHAT YOU’LL NEED
3/4 cup coconut oil, melted and cooled
1 3/4 coconut sugar
4 eggs at room temperature
1 cup milk (I used unsweetened almond or cashew milk)
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
3 cups blanched almond flour
3/4 cup raw cacao or dutch-pressed cocoa powder
1 teaspoon espresso powder
1/4 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon sea salt
200 grams 70% dark chocolate (or dairy-free chocolate chips for paleo)
3/4 to 1 cup organic coconut milk
1/2 teaspoon espresso powder (optional)
Preheat the oven at 350 degrees F. Line the bottom of two 9 inch cake pans with parchment paper.
In a medium bowl whisk the dry ingredients — almond flour, coconut flour, cocoa powder, espresso, baking soda. Set aside.
In a larger bowl, mix the melted coconut oil, coconut sugar, eggs, vanilla extract, apple cider vinegar. Mix until smooth.
Add the dry into the wet ingredients. Mix until well combined but don’t over-mix. Divide the batter into the two pans. Bake for 25-28 minutes or until a toothpick comes out clean. I usually under-bake it a bit and leave the cake on the pan for another 10 minutes before flipping them on a rack to cool completely.
To prepare the ganache, chop or grate the chocolate in a heat-proof bowl. Bring the coconut milk into a slight simmer in a saucepan. Turn off the heat and pour the heated milk on the chopped chocolate. Let it sit for 5 minutes without stirring in order for the chocolate to start melting. Stir until all the chocolate completely melts and you have a thick, smooth consistency. Add the espresso powder if using and stir one last time.
Once the cakes are completely cooled, place one cake on a plate or cake stand. Pour a third of the ganache on the cake then add the second layer of cake on top. Pour the rest of the ganache and smoothen the top and sides of the cake using a spatula. Top with berries or other fresh fruits. You may chill for 10 minutes before serving or enjoy right away!
Tag me in Instagram @fitfoodiemommy or use hashtag #TheFitFoodieMommy if you ever make this cake!