Almost Paleo Chocolate Cake


Adapted from the Paleo Chocolate Cake recipe at MyHeartBeets (excellent website!).

Tastes better than the “real thing”!



  • 1 cup almond flour or ground almonds
  • 1/4 cup coconut flour
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 4 eggs
  • dash salt
  • 1/2 cup melted butter
  • 1/2 cup chopped 90% dark chocolate
  • 1 tsp baking soda

Chocolate filling:

  • 1/2 bar 90% dark chocolate
  • coconut oil and coconut sugar (or sweetener to taste)
  • 1 tbsp. maple syrup

Sugar-free buttercream frosting:

  • 100 g Swerve icing sugar (erythritol/stevia-based powdered sugar substitute, recently arrived in the UK!)
  • 50 g butter, softened
  • 1 tbsp. milk
  • small splash of Sainsbury’s “valencia orange extract” (in the baking section, optional), or similar flavouring if desired)


  • Non-paleo, store-bought sprinkles (however, there is a recipe for healthier homemade sprinkles at the ChocolateCoveredKatie website)


  1. Mix ingredients (except for chopped chocolate) well, adding eggs last.
  2. Stir in the chopped chocolate.
  3. Bake at 350 degrees for 35-45 minutes. (I used a large rectangular pan, and then cut it once horizontally, and once through the middle to make the layers. It held up to being cut well.)

Chocolate filling:

  1. Melt chocolate. Add maple syrup.
  2. Stir in coconut oil and coconut sugar or sweetener to taste, depending on how intense of a chocolate flavour you want – many people find 90% chocolate too strong. I would say I used about 2 tablespooons of coconut oil and about 2 tablespoons of coconut sugar.
  3. Spread between layers of cooled cake and, if desired, on top (beneath the frosting).

(Note that the cake at MyHeartBeets called for 10 oz of chocolate to make a chocolate ganache, but I couldn’t quite bring myself to invest more than half a pound of chocolate in frosting. I’m sure it’s good, however!)

Sugar-free buttercream frosting

  1. Mix everything with a fork or hand mixer until well blended.
  2. Spread on cooled cake.



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