Paleo Chocolate Cake
![Paleo Chocolate Cake 1 Paleo Chocolate Cake 1](https://cdn11.bigcommerce.com/s-dis4vxtxtc/images/stencil/608x608/products/2724/3562/paleo-chocolate-cake__29571.1679026689.jpg?c=2)
A decadent, rich chocolate cake that is free from dairy, wheat, and refined sugar! Topped with a creamy avocado frosting, this cake will be a crowd pleaser at any occasion.
Cake:
- Preheat oven to 170°C.
- Grease and line two 8-inch round cake tins with a bit of coconut oil.
- Combine the almond flour, coconut flour, cacao powder, baking soda and salt in a large bowl with a whisk until combined.
- In a separate bowl, whisk the coconut oil, coconut milk, honey, eggs, vanilla beans and vanilla extract until well combined.
- Gently pour the dry mixture to the wet mixture and mix with a rubber spatula until just combined. Be sure not to over mix.
- Pour equal amounts of the batter into the two prepared tins.
- Bake for 45 minutes or until an inserted skewer comes out clean.
- Remove from the oven and leave to cool for at least 15 minutes before removing from the cake tins. Allow cakes to cool for about 2 hours before frosting.
Frosting:
- Add the avocado flesh to a food processor and blend until smooth and creamy.
- Add remaining ingredients and process until thoroughly combined, scraping down the sides a couple of times to make sure it is all processed evenly.
Assembly:
- Cut off the top crust of the cakes using a cake leveler or a good serrated knife to create a flat cake top and two even cake layers.
- Place one cake layer in the centre of a cake stand or platter [you may want to spread a little bit of frosting underneath to help prevent it from sliding on the surface].
- Spread a nice, decent layer of frosting on the first cake layer using a spatula, before topping with the second layer.
- Frost the whole cake using the remainder or majority of the mousse frosting.
- Serve and devour all of the goodness, without any of the guilt.
SHORT DESCRIPTION
A decadent, rich chocolate cake that is free from dairy, wheat, and refined sugar! Topped with a creamy avocado frosting, this cake will be a crowd pleaser at any occasion.
DESCRIPTION
Cake:
- Preheat oven to 170°C.
- Grease and line two 8-inch round cake tins with a bit of coconut oil.
- Combine the almond flour, coconut flour, cacao powder, baking soda and salt in a large bowl with a whisk until combined.
- In a separate bowl, whisk the coconut oil, coconut milk, honey, eggs, vanilla beans and vanilla extract until well combined.
- Gently pour the dry mixture to the wet mixture and mix with a rubber spatula until just combined. Be sure not to over mix.
- Pour equal amounts of the batter into the two prepared tins.
- Bake for 45 minutes or until an inserted skewer comes out clean.
- Remove from the oven and leave to cool for at least 15 minutes before removing from the cake tins. Allow cakes to cool for about 2 hours before frosting.
Frosting:
- Add the avocado flesh to a food processor and blend until smooth and creamy.
- Add remaining ingredients and process until thoroughly combined, scraping down the sides a couple of times to make sure it is all processed evenly.
Assembly:
- Cut off the top crust of the cakes using a cake leveler or a good serrated knife to create a flat cake top and two even cake layers.
- Place one cake layer in the centre of a cake stand or platter [you may want to spread a little bit of frosting underneath to help prevent it from sliding on the surface].
- Spread a nice, decent layer of frosting on the first cake layer using a spatula, before topping with the second layer.
- Frost the whole cake using the remainder or majority of the mousse frosting.
- Serve and devour all of the goodness, without any of the guilt.
INGREDIENTS
3 cups almond meal
¼ cup organic coconut flour
¾ cup organic raw cacao powder
2 tsp baking soda
1 tsp salt
½ cup organic extra virgin coconut oil, melted
1 cup organic coconut milk
½ cup organic raw honey OR organic brown rice syrup
3 large free range eggs, room temperature
1 vanilla bean, seeds scraped
1 tsp natural vanilla extract
Chocolate Avocado Mousse Frosting
2 ripe avocados
½ cup organic raw cacao powder
½ cup organic raw honey OR organic brown rice syrup
2 tbsp organic extra virgin coconut oil, melted
½ tsp natural vanilla extract
Few pinches of salt
Method
![](https://cdn11.bigcommerce.com/s-dis4vxtxtc/stencil/d9bcebd0-1bc6-013d-a69f-6ad117d61492/e/bbd065d0-ee53-013c-5c80-025751442812/img/np/dairy-free.png)
![](https://cdn11.bigcommerce.com/s-dis4vxtxtc/stencil/d9bcebd0-1bc6-013d-a69f-6ad117d61492/e/bbd065d0-ee53-013c-5c80-025751442812/img/np/paleo.png)
![](https://cdn11.bigcommerce.com/s-dis4vxtxtc/stencil/d9bcebd0-1bc6-013d-a69f-6ad117d61492/e/bbd065d0-ee53-013c-5c80-025751442812/img/np/wheat-free.png)
![](https://cdn11.bigcommerce.com/s-dis4vxtxtc/stencil/d9bcebd0-1bc6-013d-a69f-6ad117d61492/e/bbd065d0-ee53-013c-5c80-025751442812/img/np/cane-sugar-free.png)