Special Occasion Fluffy Paleo Chocolate Cake

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Just a few days ago it was my twenty-third birthday.  This year, I wanted to treat myself to this three-layered chocolate cake.  Would you believe that it’s paleo?  It’s gluten and grain-free, dairy-free, and white sugar-free which makes this cake compatible for people with those common food allergies.

Growing up, I loved the traditional cookie cake, brownies, Oreo pie, you name it.  I haven’t always ate like this.  But, since detoxing and eating more clean over the years, those types of desserts give me a tummy-ache, and a headache.  Most of the processed treats you find in the grocery store today are full of refined and artificial sweeteners, toxic additives, GMO wheat flour, all of the food-like ingredients that are making us all fat and sick.

This cake is just about as pure as pure gets!  Keep in mind it is still high in sugar, so it’s obviously not meant to be eaten on the regular, but be sure to try it out when you’re in the need for an occasional sweet chocolate treat!

The ingredients in this cake are full of anti-aging benefits, including antioxidants, good-healthy fats, and even lots of minerals! (especially from the avocado frosting!)

For the avocado frosting recipe — don’t worry! You can’t taste the avocado!  It just makes it creamy and healthy!  If you have a food processor, feel free to use it whilst making your frosting.  I didn’t bother with it and it came out just fine.  There were a few tiny avocado pieces, but not any trouble at all.

 

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I hope you try this recipe!  If you do, tag me on Instagram @purelyflourish and I’ll comment on your photo!

Print Recipe
Paleo Chocolate Cake
You won't believe this chocolate cake is gluten-free, dairy-free, grain-free, and white sugar-free. This three-layer chocolate cake with a creamy avocado frosting is fluffy and so delicious. Perfect for a birthday treat, valentines day dessert, or just because.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Dry Cake Ingredients
  • 3 cups blanched almond flour, fine (not almond meal) 385 grams
  • 1 cup tapioca flour 129 grams
  • 1/4 cup coconut flour 32 grams
  • 2 cups coconut palm sugar 276 grams
  • 1 1/2 cups cacao powder 140 grams
  • 2 tsp baking soda
  • 1 tsp espresso powder
  • 1 tsp pink salt
Wet Cake Ingredients
  • 4 large eggs
  • 1 1/2 cups full-fat coconut milk (from the can)
  • 1 cup filtered water
  • 1/2 cup melted un-refined coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
Creamy Avocado Frosting
  • 1 cup DIY powdered coconut palm sugar blend 1 cup/154 grams coconut sugar in high speed blender until it becomes a powder
  • 1 cup cacao powder 90 grams
  • 3 ripe avocadoes
  • 3/4 cup full-fat coconut milk (from the can)
  • 2 tsp pure vanilla extract
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Dry Cake Ingredients
  • 3 cups blanched almond flour, fine (not almond meal) 385 grams
  • 1 cup tapioca flour 129 grams
  • 1/4 cup coconut flour 32 grams
  • 2 cups coconut palm sugar 276 grams
  • 1 1/2 cups cacao powder 140 grams
  • 2 tsp baking soda
  • 1 tsp espresso powder
  • 1 tsp pink salt
Wet Cake Ingredients
  • 4 large eggs
  • 1 1/2 cups full-fat coconut milk (from the can)
  • 1 cup filtered water
  • 1/2 cup melted un-refined coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
Creamy Avocado Frosting
  • 1 cup DIY powdered coconut palm sugar blend 1 cup/154 grams coconut sugar in high speed blender until it becomes a powder
  • 1 cup cacao powder 90 grams
  • 3 ripe avocadoes
  • 3/4 cup full-fat coconut milk (from the can)
  • 2 tsp pure vanilla extract
Instructions
Chocolate Cake
  1. Pre-heat oven to 350 degrees fahrenheit or 175 degrees celsius
  2. Grease the sides of three 8-inch cake pans and add parchment paper to the bottom
  3. First, add all of your dry ingredients to a large bowl and mix well
  4. Then, set aside your dry ingredients and mix all of your wet ingredients in a separate bowl until combined
  5. Add the wet ingredients into the dry ingredients and mix until no more visible clumps
  6. Once combined, add your cake batter evenly into the three cake pans
  7. Bake for 24-30 minutes or until a toothpick comes out clean
  8. Let cool completely before icing the cake
Avocado Frosting
  1. First, mash your avocados with a fork or add them to a food processor
  2. Add the rest of the frosting ingredients and mix with a hand mixer or a food processor until thick and creamy
  3. Chill your avocado frosting in the fridge until ready to frost your cooled cakes
Final Touches
  1. Once your cakes are cooled completely, ice each layer of the cake and stack on-top of one another
  2. Ice the sides of the cake and decorate however you'd like. I used fresh blueberries, strawberries, and edible flowers
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