Paleo Chocolate Cake with Paleo Chocolate Frosting

A slice of chocolate cake with almond flour on a plate with a fork.

No ratings yet

Paleo Chocolate Cake with Paleo Chocolate Frosting

This Paleo Chocolate Cake is the perfect way to satisfy your sweet tooth. The cake is light and fluffy with the perfect crumb (and made in one bowl!). Then it's smothered in smooth, creamy chocolate frosting. And it's gluten-free, grain-free, dairy-free and refined sugar-free.

Prep Time30

Cook Time25

cooling time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 649kcal

Author: Don Baiocchi

Ingredients

For the cake

avocado oil spray or coconut oil spray for greasing the pans
4 large eggs room temperature
1 cup honey
2 teaspoons vanilla extract
3⅓ cup superfine blanched almond flour not almond meal
⅔ cup unsweetened cocoa powder
½ cup arrowroot flour/starch
2½ tablespoons coconut flour
2 teaspoons cream of tartar
1½ teaspoons espresso powder
1 teaspoon baking soda
½ teaspoon fine sea salt

For the frosting

3 oz. unsweetened chocolate check labels to make sure it's dairy-free
¾ cup palm shortening
¾ cup coconut oil not melted
¾ cup honey preferably light-colored
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt

Instructions

For the cake

Heat the oven to 350°.
Line the bottoms of two 8" round cake pans with parchment paper. Grease the sides of the pans with avocado or coconut oil spray.
In a large bowl, whisk the eggs, honey and vanilla extract until blended.
Add the almond flour (measure it out using the "scoop and level" technique, which means gently scoop up the almond flour and use the back of a knife to level it), sifting it through a sieve if it's clumpy. Add the cocoa powder, arrowroot, coconut flour, cream of tartar, espresso powder, baking soda and salt. Stir until completely blended. The batter will be thick.
Evenly divide the batter between the two cake pans and smooth to an even layer. Bake for 22-25 minutes or until a toothpick comes out with only some crumbs attached (but no wet batter).
Let cool completely in the pans on a cooling rack.

For the frosting

Finely chop the chocolate and add to a small, microwave-safe bowl. Microwave for 90 seconds, stopping to stir every 30 seconds. After 90 seconds, it might not look fully melted but keep stirring until it becomes completely smooth. Set aside.
Using a food processor, a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, add the palm shortening, coconut oil, honey, vanilla and salt. Blend until mostly combined.
Add the melted chocolate and blend again until completely combined. Keep blending until light, fluffy and lighter in color, about 2-3 minutes.
If using a food processor, the frosting will be too thin to frost the cake. Place in the fridge for 10-30 minutes to firm up somewhat. Otherwise, leave the frosting out at room temperature while you wait for the cakes to cool.
You should have about 3 cups of frosting.

To assemble the cake

Run a thin knife or offset spatula to between the side of the cakes and the cake pans. Spread your hand out on the surface of the cake, carefully flip the cake pan over and let the cake fall onto your hand. Carefully flip it back over again and place right-side up in the middle of a plate or cake stand.
Using about ⅓ of the frosting (approx. a scant 1 cup), dollop it onto the middle of the cake and use a spatula or off-set spatula to spread it to an even layer. Leave about ¼" space around the edge of the cake.
Repeat the same process as step 1 to remove the second cake and carefully place it on the first cake layer, making sure it's centered. Use another ⅓ of the frosting (another approx. scant 1 cup) and spread it around as you did in step 2.
You can either use the rest of the frosting to coat the sides of the cake or you can create a "crumb layer." This adds an extra step but makes sure you don't get any crumbs stuck in the frosting, resulting in a prettier cake.
To make a crumb layer, use about ½ of the remaining frosting (so about a scant ½ cup) to coat the sides of the cake. It will be a very thin layer - you'll be able to see the cake through it.
Refrigerate the cake until the frosting has firmed up, about 30 minutes.
Use the rest of the frosting to cover up the crumb layer and connect the frosting on the sides with the frosting on the top.

Notes

Substitutions

If you need this cake to be nut-free, you can try using sunflower seed flour in place of the almond flour. I haven't tried it but I know some nut-free food bloggers do this and it works for them.

You can use maple syrup in place of the honey for both the cake and frosting.

You can use tapioca flour/starch in place of the arrowroot.

No cream of tartar? Add 2 teaspoons apple cider vinegar to the wet ingredients (you won't be able to taste it). The vinegar will act as the acid to react with the baking soda.

You can use coconut cream in place of the palm shortening in the frosting. The frosting won't have a shiny, glossy appearance but the flavor and texture will still be great. For coconut cream, chill a can of full-fat unsweetened coconut milk in the fridge for at least 24 hours. Open it, drain off the coconut water (save for another use, like smoothies), and measure out 3/4 cup of the coconut cream.

For a more pronounced almond flavor, you can add 1/2 teaspoon almond extract to the cake or 1/4 teaspoon almond extract to the frosting.

Make ahead

Yep. The cakes can be stored at room temperature or in the fridge for up to 3 days.

The frosting can be stored in the fridge for up to 5 days. If it's too firm to spread, let it sit at room temperature for 30-60 minutes.

Once assembled and frosted, the cake can be kept at room temperature for up to 2 days or stored in the fridge for 3 days.

Freezer instructions

Yep. Before assembling, the cakes can be wrapped in plastic wrap and frozen for up to 3 months. Thaw overnight in the fridge.

The frosting can be frozen for up to 3 months. Thaw overnight in the fridge. If it's still too firm, let it sit at room temperature for 30-60 minutes.

Once assembled, you can place the whole cake on a parchment-lined baking sheet and freeze, uncovered, until frozen, about 2-3 hours. Then store in a freezer-safe container for up to 1 month. Thaw overnight at room temperature and then let sit at room temperature for 30-60 minutes.

Individual slices can also frozen on a parchment-lined baking sheet. Once frozen, place in a freezer-safe container or baggie and freeze for up to 3 months. Thaw overnight at room temperature and then let sit at room temperature for 30-60 minutes.

Nutrition