Paleo Chocolate Cake

25 min 16 servings

Nutrition

187.2 Kcal
13.3g Fat
15.3g Carbs
14.1g Net Carbs
12.8g Sugars
3.6g Protein

My son, Will, told me this paleo chocolate cake is my best recipe so far, but he might be biased as I created it for him. He wanted to make a delicious chocolate cake and this is what I came up with! It didn’t taste as nice to start with, so I had another 2 goes before I found the perfect balance in the quantities of the ingredients. This is so moist and rich, yet quite light. I used roasted hazelnut as “sprinkles” but you can use any chopped nuts you like. Of course, this cake is DAIRY-FREE, GRAIN-FREE, and GLUTEN-FREE. I hope you enjoy it as much as we do.

Ingredients

  • 2 cups or 200g of ground almonds
  • 4 eggs
  • 3/4 cup or 150g of coconut sugar
  • 1/3 cup or 70g of coconut oil
  • 150g of dairy-free dark chocolate (I use 70% cooking dark chocolate)
  • 1 tablespoon of arrowroot powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla extract
  • a pinch of salt
  • roasted chopped hazelnuts to decorate

Directions

  1. Preheat your oven at 175C / 350F.
  2. Whisk the eggs and add the coconut sugar and vanilla extract. Mix well.
  3. Melt the dark chocolate and coconut oil in a pan.
  4. In the meantime, add the ground almonds, arrowroot powder, bicarbonate of soda, salt, and combine well.
  5. Stir in the cooled down and melted dark chocolate and coconut oil.
  6. Pour the mixture in a square cake loaf, greased with coconut oil and lined with baking paper.
  7. Decorate your sprinkling the chopped nuts. Bake at 175C / 350F for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
  8. Let it cool down before cutting it. Enjoy 😊
  9. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Author

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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