Whip up this homemade chocolate cake to celebrate a special occasion or for simply no reason at all! It’s literally the Best-Ever Chocolate Cake you will “ever” eat, and no one will “ever” know it’s Paleo!!
I’ve been working on perfecting this recipe for quite some time but have been waiting for the perfect occasion to share it! I figured why not make it for a double celebration… my dad’s 60th birthday and Wholesome Within turns 1!
For years, people have raved about my grandmother’s Best Ever Chocolate Cake! Inspired by her famous recipe, which was made with traditional ingredients, I had the desire to transform her creation into a paleo version. After all, who doesn’t love anything chocolate, in particular a moist, smooth, and decadent chocolate cake!
I realize there are a number of paleo chocolate cake recipes out there. This one; however, is particularly special because it is grain free, dairy free, gluten free and best of all, nut free! I can guarantee, this one “takes the cake”. Enjoy!
- 3/4 cup Avocado Oil
- 2/3 cup Coconut Sugar
- 1/2 cup Honey
- 2 Eggs
- 1 cup Cocoa Powder
- 1 cup Coconut Milk (Full Fat Canned)
- 1 tablespoon Apple Cider Vinegar
- 1 cup Coconut Flour
- 3/4 cup Arrowroot Powder
- 2 teaspoons Baking Soda
- 1/2 teaspoon Sea Salt
- 1 cup Hot Water
- 1 teaspoon Vanilla
- 2/3 cup Honey
- 1/2 cup Coconut Milk (Full Fat Canned)
- 1/4 cup Coconut Oil
- 4 oz Chocolate Chips
Pre-heat oven to 350 degrees. Line two 8 - 9 inch round cake pans with parchment paper. Brush the bottoms and sides of pans with coconut oil
Mix together avocado oil, coconut sugar, eggs and cocoa
Add coconut milk and apple cider vinegar
Add coconut flour, arrowroot powder, baking soda, and salt
Stir in hot water and vanilla
Pour mixture into two cake pans. Bake for 40-45 minutes. Cool on wire rack.
Add honey, coconut milk, coconut oil, and chocolate chips to saucepan.
Bring mixture to a boil for one minute.
To cool, set pan in an ice water bath for 15 minutes.
Frost cake and enjoy!