Paleo Chocolate Cake with Bittersweet Mocha Frosting
This recipe makes a 2 layer 8” cake. A grain free, refined sugar free cake can absolutely be moist and delicious! This cake proves it. This is my family's favorite birthday cake but you don't have to wait for a birthday to enjoy this decadent, moist and delicious mocha cake. Bonus? This cake consistently produces a level glucose response.
Equipment
Ingredients
- 5 ¼ cups almond flour
- 1 cup cacao powder unsweetened!
- ¾ tsp sea salt
- 9 eggs separate whites and yolks
- 1 cup ghee
- 1 ½ cup maple syrup
- 6 tsp vanilla
- 3 tsp apple cider vinegar
- 1 ½ tsp baking soda
- MAKES: 2 CUPS FROSTING
- 10.5 ounces dark chocolate chopped (I used 3 bars of Lindt 90%)
- 1 can full fat coconut milk I like Native Forest brand
- 1 TBS espresso fine grind I used one decaf Nespresso pod that I cut open
- 3 TBS maple syrup
Instructions
- Preheat oven to 325°F
- Grease two 8” round pans with coconut oil or ghee and line with a parchment circle cut to fit.
- In a large bowl, whisk together almond flour, cacao powder and salt.
- Separate the eggs. The egg whites will go in the bowl of a stand mixer or bowl of a hand mixer.
- Place yolks, melted ghee, syrup, vanilla and vinegar in another bowl and whisk to combine.
- Add egg yolk mixture to bowl with dry mixture and combine completely until you are left with a smooth batter. At this point, add baking soda to the batter.
- Beat the egg whites until they form soft peaks. Fold the egg whites into the batter ⅓ at a time.
- Pour batter into your prepared cake pans and bake for 35-40 minutes. If you are using a toothpick to test for doneness, it should come out clean. Allow the cakes to cool completely before frosting.
Notes
To make the mocha frosting:
In a glass bowl or double boiler, melt the chopped chocolate in the coconut milk, stirring as the chocolate melts. Stir in the espresso powder and maple syrup until completely mixed.
Transfer the chocolate mixture to the bowl of a stand mixer or if using a hand mixer- transfer to another, larger bowl. Allow to cool to room temperature and then beat until fluffy. You can speed up the cooling process by putting the bowl in the fridge for a few minutes- just be sure it doesn't solidify! If the frosting does become too solid, you can melt again and then beat to a frosting. You can also use this Mocha Frosting in a more liquid state without beating- just pour the room temperature chocolatey goodness over your cake and using a knife, spread it evenly.
This process will take about 5 minutes. This recipe will make enough frosting to frost a double layer cake.
Nutrition
Calories: 435kcalCarbohydrates: 32gProtein: 12gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mgSodium: 205mgPotassium: 280mgFiber: 7gSugar: 18gVitamin A: 107IUVitamin C: 1mgCalcium: 123mgIron: 5mg
Tried this recipe?Let us know how it was!