Desserts DS Kids KD Paleo Recipes P

I am not sure if Paleo chocolate cake recipe can get any better than this, folks! This recipe is fantastic! It is so delicious and light at the same time! You don’t have to feel super conscious when eating this cake. This layer cake with chocolate frosting would be a great recipe to use for a birthday party or any kind of gathering. People will be begging for more and more.

This Paleo chocolate cake is super moist and tender and full of rich, chocolate flavor. It is frosted with a decadent, silky smooth dark chocolate ganache. This recipe makes one 6″ cake, but if you’d like a 9″ cake instead then just times the ingredients by 1 and a 1/2.

Whenever I see a chocolate cake one of my all-time favorite movies comes to mind! …. wait for it! Matilda! I have always wanted to do a reenactment of the chocolate cake scene; however, I know this is not realistic and would pretty much put me in a sugar coma.

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If you haven’t seen it – the principal makes one of Matilda’s classmates, Bruce, eat an entire cake in front of all the students in the school during an assembly. It is pretty intense and epic! I highly recommend the 90’s movie or the play!

Is this chocolate cake completely Paleo? Well, that depends on who you ask. Some people say that dessert isn’t allowed on the paleo diet at all. But let’s get real! Most people need to be able to feel like there is something sweet they can eat and this is sure a whole lot healthier than a cake with all-purpose flour and white sugar. You can read more about chocolate in a post I have about that here – Is Dark Chocolate Paleo?

Tips and Tricks

If you don’t do butter on your version of Paleo then coconut butter is the next best substitute.

When using coconut milk , shake the can until it is well combined and use everything.

If you prefer, you can make cupcakes instead of a cake like, reader Jackie did. You just may end up with some leftover frosting and you should take off about 5-10 minutes from the cooking time.

For this to truly be Paleo, you need to use a Paleo baking powder. I don’t know of a commercially available one so there is a link in the recipe to a simple one to make yourself. It is best to make just what you need because it doesn’t stay fresh for very long.

Do you have any fond memories of chocolate cake? Special times you bonded over chocolate cake? I think chocolate cake brings people together! Our hope is that this cake will do just that for everybody and not just those that live a Paleo lifestyle. Share your thoughts below and pictures – I would love to hear from you!

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5-Ingredient Paleo Chocolate Pie Recipe with Coconut Crust

The Very Best Ever Paleo Chocolate Cake Recipe ★★★★★ 5 from 3 reviews This paleo chocolate cake is super moist and tender and full of rich, chocolate flavor. It is frosted with a decadent, silky smooth dark chocolate ganache. This recipe makes one 6″ two layer cake. For a 9″ cake, times the ingredients by 1/2. Author: Rebecca Baron

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

Yield: 12 1 x

Category: Dessert

Cuisine: Paleo Scale 1x 2x 3x Ingredients For the Cake: 3/4 Cup Coconut Flour

Coconut Flour 1/4 Cup Arrowroot Starch

Arrowroot Starch 2/3 Cup Cocoa Powder

Cocoa Powder 1 tsp Baking Powder

Baking Powder 3/4 tsp Real Salt

Real Salt 7 Eggs (room temperature)

Eggs (room temperature) 10 Tbl Butter (melted)

Tbl Butter (melted) 2 tsp Vanilla Extract

Vanilla Extract 3/4 Cup + 2 Tbl Pure Maple Syrup

+ Tbl Pure Maple Syrup 1/4 Cup Canned Coconut Milk For the Ganache: 12 oz dark Chocolate Chips (or chopped chocolate)

dark Chocolate Chips (or chopped chocolate) 2/3 Cup Canned Coconut Milk

Canned Coconut Milk 4 Tbl Butter Instructions Preheat the oven to 350 degrees. Line the bottoms of two 6″ round baking pans with parchment circles. Grease and flour(use arrowroot or tapioca flour) the sides of the pan. In a mixing bowl, mix together the coconut flour, arrowroot flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, beat the eggs together . Mix in the butter, vanilla, and maple syrup until smooth and well combined. Add half of the egg mixture to the dry ingredients and mix together well, until no lumps remain. Pour the rest of the egg mixture in and mix until smooth. Add the coconut milk and mix until smooth. Divide the batter between the two prepared pans, smoothing the tops out, making the sides of the batter higher then the center(this will help it to level out while cooking). Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool pans on a wire rack for 10 minutes. Remove the cakes from the pans and allow to finish cooling on the racks. Store any leftovers in the refrigerator. To make the ganache: Place the chocolate chips, coconut milk, and butter in a microwave safe bowl and heat in the microwave for 1 minute. Stir and microwave again for 30 seconds. Whisk the melted ingredients together until smooth, microwaving for another 30 seconds, if needed. Let the ganache sit for about 45 minutes to set up a bit. When the ganache has thickened a bit and is ready for frosting, level the tops of your cakes with a serrated knife. Place one cake layer on a serving plate and top it with about 1/2 C. of the ganache. Smooth the ganache over the top of the cake and top with the second cake layer. Frost the tops and sides of the cake with the remaining ganache. Serve at room temperature or chilled. Notes The cake is easiest to frost when cold. After filling the cake with ganache and topping with the second layer, refrigerate it for 30 minutes before frosting the outside.

The ganache can also be chilled to help it set up faster. Just don’t leave it in the fridge for too long, and stir it at 5 minute intervals to keep the outside from solidifying. You want it to be thick, but spreadable. Keywords: grain-free, moist, tender, rich