The Best Paleo Chocolate Cake with Paleo Chocolate Frosting Recipe

Name: The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 480 min
Ingredients: 1 (14 ounce) can coconut cream; 1 1/2 cups dairy free chocolate chips; pinch of salt; cooking spray; 3/4 cup virgin coconut oil (melted and cooled); 1 3/4 cup coconut sugar; 4 large eggs at room temperature; 1 tablespoon pure vanilla extract; 1 tablespoon apple cider vinegar; 1 cup Almond Breeze Unsweetened Vanilla Almondmilk; 3 cups Blue Diamond Almond Flour; 3/4 cup unsweetened cocoa powder (use a high quality version); 1/4 cup coconut flour; 2 teaspoons baking soda; 1/2 teaspoon salt

Cook Time: 30 minutes

Chocolate Coconut Cake with Frosting

Ingredients

1 (14 ounce) can coconut cream
1 1/2 cups dairy free chocolate chips
Pinch of salt
Nonstick spray
3/4 cup virgin coconut oil, melted and cooled
1 3/4 cups coconut sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
1 cup Almond Breeze Unsweetened Vanilla Almondmilk
3 cups Blue Diamond Almond Flour
3/4 cup high-quality unsweetened cocoa powder
1/4 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon salt

Directions

Step 1: Start by preparing the frosting. In a small pot, combine coconut cream, chocolate chips, and a pinch of salt. Place over low heat and whisk until the mixture is melted and smooth.

Step 2: Once melted, transfer the frosting mixture to a bowl. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until it hardens.

Step 3: Preheat your oven to 350F (175C). Prepare three round cake pans by lining the bottoms with parchment paper rounds. Lightly spray both the parchment and the sides of the pans with nonstick cooking spray.

Step 4: In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla extract, and apple cider vinegar. Use an electric mixer to beat the ingredients until the mixture is smooth.

Step 5: Add the Almond Breeze Unsweetened Vanilla Almondmilk to the wet ingredients and mix again until fully incorporated.

Step 6: In a separate bowl, whisk together the Blue Diamond Almond Flour, cocoa powder, coconut flour, baking soda, and 1/2 teaspoon salt.

Step 7: Gradually add the dry ingredients to the wet ingredients. Mix until well combined. The batter will be thick.

Step 8: Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops of the batter in each pan.

Step 9: Bake the cakes in the preheated oven for 20 to 30 minutes, or until a tester comes out clean or with just a few crumbs attached. Rotate the pans halfway through baking for even cooking.

Step 10: Once baked, allow the cakes to cool in the pans for 15 minutes. Then, transfer the pans to the fridge to cool completely. Let the cakes chill in the fridge for at least 1 hour before removing them from the pans.

Step 11: While the cakes cool, finish preparing the frosting. Scoop the hardened frosting mixture into a large bowl. Using a hand mixer or electric mixer, beat the frosting until it becomes light, fluffy, and creamy.

Step 12: Once the cakes have cooled completely and are at room temperature, begin assembling the cake. Place one layer of cake on a serving platter and spread about 1/3 to 1/2 cup of frosting on top. Repeat with the second and third layers, applying frosting between each layer.

Step 13: Frost the top and sides of the cake with the remaining frosting. Smooth the frosting with a spatula to create an even finish.

Step 14: Serve immediately, or store at room temperature for up to two days. If storing for longer, transfer the cake to the refrigerator.

Nutrition Facts (Per Serving)

Calories: 506
Total Fat: 32g (40% Daily Value)
Saturated Fat: 17g (83% Daily Value)
Cholesterol: 47mg (16% Daily Value)
Sodium: 276mg (12% Daily Value)
Total Carbohydrate: 53g (19% Daily Value)
Dietary Fiber: 5g (18% Daily Value)
Total Sugars: 44g
Protein: 8g (16% Daily Value)
Calcium: 111mg (9% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 282mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story and Culture Behind Paleo Chocolate Cake

Origin and History

The Paleo Chocolate Cake is a modern reinterpretation of traditional chocolate cake, inspired by the Paleo diet, which emphasizes whole, unprocessed foods that mimic the eating patterns of our Paleolithic ancestors. While chocolate itself has been enjoyed for thousands of years, the Paleo version emerged in the early 21st century as health-conscious bakers sought alternatives to refined sugars, dairy, and wheat flour. This cake combines ancient ingredients like almond flour, coconut flour, and coconut oil with modern techniques, creating a dessert that is both indulgent and aligned with contemporary nutritional philosophies.

Regional Variations and Preferences

While Paleo cuisine is popular globally, the Paleo Chocolate Cake has found particular favor in North America and parts of Europe, where the Paleo diet has a significant following. In the United States, almond flour is a staple in Paleo baking, giving the cake a slightly nutty taste and dense, moist texture. In tropical regions, coconut flour and coconut oil are often emphasized, reflecting local ingredient availability and regional flavor preferences. Some versions even incorporate native sweeteners like maple syrup or date paste, further enhancing the cakes versatility across different culinary landscapes.

Differences from Similar Desserts

Unlike traditional chocolate cakes, which rely heavily on wheat flour, refined sugar, and dairy butter, the Paleo Chocolate Cake substitutes almond and coconut flour for a naturally gluten-free, grain-free base. Coconut sugar and natural sweeteners replace white sugar, and dairy-free chocolate chips or cocoa are used instead of milk chocolate. The result is a cake that is lower in processed ingredients and can be enjoyed by people with gluten intolerance, dairy sensitivity, or those following Paleo guidelines. The texture is slightly denser than conventional cakes, but the flavor is rich and indulgent without compromising nutritional quality.

Where Its Typically Served

Paleo Chocolate Cake is commonly served at health-focused gatherings, Paleo diet meetups, or family celebrations where dietary restrictions are considered. It is also popular in cafes and bakeries that cater to gluten-free, dairy-free, and low-sugar diets. Because of its decadent appearance and rich taste, it often becomes the centerpiece of birthdays, anniversaries, and festive occasions, proving that healthier alternatives can still shine in celebratory settings.

Interesting Facts

The cakes primary ingredientsalmonds and coconuthave been used in human diets for thousands of years, connecting modern Paleo practices with ancient nutrition.
Despite being a healthier dessert, this cake can be frosted and layered just like traditional chocolate cakes, maintaining its visual appeal and indulgent flavor.
Paleo bakers often refrigerate the cake before frosting to achieve the perfect texture for the coconut cream-based frosting, a step that distinguishes it from conventional chocolate cakes.
While Paleo Chocolate Cake is naturally gluten-free, it also avoids refined sugars and dairy, making it suitable for vegans when egg substitutes are used.
The cakes rise in popularity is part of a larger trend toward functional and conscious eating, blending modern culinary techniques with ancient dietary principles.

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FAQ about The Best Paleo Chocolate Cake with Paleo Chocolate Frosting Recipe

The cake can be stored at room temperature for 1-2 days. After that, it should be transferred to the refrigerator to keep it fresh. If you store it in the fridge, cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out.

Yes, you can make the cake a day ahead. Once the cake is fully baked, let it cool to room temperature, then store it in the fridge until you're ready to frost it. The cake should be at room temperature before frosting.

Yes, you can freeze the cake. To do so, allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. Store it in the freezer for up to 3 months. When ready to use, let it thaw in the refrigerator overnight before frosting.

The recipe is specifically designed for almond flour, which gives it the paleo-friendly texture and taste. If you wish to substitute, consider using another gluten-free flour like coconut flour or a pre-made gluten-free flour blend, but keep in mind that substitutions may affect the texture and consistency.

To make this recipe nut-free, substitute the almond flour with a nut-free flour like sunflower seed flour or a gluten-free all-purpose flour blend. Be sure to check that all ingredients, including the chocolate chips, are nut-free.

Coconut oil is a key ingredient in this recipe for both flavor and texture. However, you can substitute it with a vegetable oil or avocado oil if needed. Just make sure to use a neutral oil so it doesn't overpower the cake's flavor.

Refrigerating the frosting allows the coconut cream and chocolate to firm up and become the right consistency for spreading. This ensures the frosting will be thick and fluffy rather than runny.

Yes, if you're not following a paleo or dairy-free diet, you can substitute the Almond Breeze Unsweetened Vanilla Almondmilk with regular dairy milk.

Once your cake has cooled and your frosting is ready, frost the cake in layers, adding 1/3 to 1/2 cup of frosting between each layer. Use the remaining frosting to cover the top and sides of the cake. It's best to use an offset spatula to smooth the frosting evenly.

While this recipe is designed to be paleo-friendly, you can experiment by adding ingredients like berries, shredded coconut, or chopped nuts (if you're not avoiding nuts). Just keep in mind that adding too much moisture or additional ingredients may affect the baking time and texture.

Comments

Frank Campbell

12/27/2024 02:03:49 PM

The experience was absolutely incredible and took me by surprise, as I'm usually not a huge fan of chocolate. Nonetheless, it turned out to be quite delicious for both me and my husband.

Cook Time: 50 minutes

The Best Paleo Chocolate Cake with Paleo Chocolate Frosting Recipe