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Three Layer Chocolate Paleo Cake with Avocado Mousse Filling and Paleo Chocolate Ganache and Chocolate Shavings

Paleo Chocolate Cake

By Chef Jenn Stoker of Stoked Kitchen

Get ready to delight your sweet tooth with Chef Jenn Stoker's guilt-free, deliciously decadent Paleo Chocolate Cake, a star recipe in our upcoming organic foods series. Whether pursuing a healthier lifestyle or facing dietary restrictions, this recipe is entirely gluten- and dairy-free, allowing you to enjoy dessert without compromising your nutritional choices. As summer approaches, it's the perfect time to focus on nourishing and treating your body well. Chef Jenn's recipes are crafted with just that intention—delicious flavor and wholesome ingredients.

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Paleo Chocolate Cake

Jenn Stoker

Servings

16

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

Paleo

Category

Desserts

With this straightforward yet delectable cake recipe, you'll discover how easy it is to create a chocolate lover's dream while sticking to your clean eating goals. The blend of almond and coconut flours and raw cacao and coconut sugar guarantees a sweet treat that won't weigh you down. Whether prepping for outdoor gatherings or simply wanting a satisfying dessert for family and friends, this Paleo Chocolate Cake is a delightful way to kick off your journey toward a healthier summer. Join us as we whip up chef Jenn's chocolatey goodness and embrace a clean, vibrant lifestyle!

Paleo Chocolate Cake

Ingredients

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    • 1-1/2 cups almond flour

    • 1/2 cup tapioca flour

    • 3T coconut flour

    • 1 cup coconut sugar

    • 3/4 cup raw cacao powder

    • 1 tsp baking soda

    • 1 tsp instant coffee powder

    • 1/2 tsp salt

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    • 2 large eggs, room temp

    • 3/4 cup full-fat coconut milk (can)

    • 1/2 cup water

    • 1/4 cup coconut oil, melted

    • 1/2 tbsp apple cider vinegar

    • 1 tsp vanilla extract

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    • Measuring Spoons

    • Measuring Cups

    • Very Large Bowl

    • Medium Mixing Bowl

    • Whisk

    • 10” x 2” Inch Round Cake Pans (3) - Equivalent to 9” x 2.5” Round Springform Pans (3)

    • Spatula

    • Cake Tester

    Directions

    1. Preheat your oven to 325 degrees.

    2. Grease three 10-inch round cake pans (or three 9-inch round Springform pans) and line the bottoms with parchment paper. I prefer to grease my pans with earth balance butter.

    3. Add all of the dry ingredients to a very large mixing bowl and whisk together.

    4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.

    5. Pour batter into greased pans and cook for 28-30 minutes, or until a cake tester (or toothpick) comes out clean.

    6. Once the cake has completely cooled, assemble the cake by adding chocolate avocado mousse or a chocolate frosting of your choice between layers and chocolate ganache to the top of cake. Decorate with chocolate shavings if desired.

    7. Keep in fridge.