Paleo Chocolate Cake (Grain, Dairy & Gluten Free)


Cake Ingredients

¾ cup raw cacao powder

½ cup coconut flour

3 cup almond flour
½ cup raw coconut palm sugar
2 tsp. baking soda
1 tsp. sea salt
½ cup virgin coconut oil, melted
1 cup coconut milk, full fat
3 large eggs, room temperature
2 tsp. vanilla extract
2 tbsp. raw honey


Chocolate Frosting
6 tbsp. coconut milk, full fat
1 cup gluten free, dairy free chocolate
½ cup fresh raspberries


Preheat the oven at 180C. Grease the bottom and sides of a 15cm spring-form round tin, with coconut oil and line the bottom with parchment paper. In a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt.

In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey. Gently fold together the two bowls and pour into the cake tin. Cook for approximately 35-45 minutes, test with a toothpick, it should come out clean.

For the icing melt the chocolate chips in a bowl over simmering water, water bath.  Mix coconut milk with melted chocolate until all is combined and smooth. Spread the chocolate frosting over the top and sides of the cake and sprinkle top with raspberries.