Paleo Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this Paleo Classic Chocolate Cake with Chocolate Buttercream Icing—a decadent dessert made entirely with wholesome, grain-free ingredients. Crafted with almond flour and natural sweeteners like honey and maple syrup, this irresistible chocolate cake is rich, moist, and perfectly balanced. The velvety chocolate buttercream, made with almond butter and cocoa powder, adds a luscious finishing touch without skimping on flavor or paleo compliance. With the inclusion of coconut oil and dark chocolate chips, every bite becomes a celebration of pure, creamy bliss. Quick to prepare and ready in under an hour, this paleo-friendly cake is perfect for birthdays, special occasions, or satisfying your chocolate cravings in a healthier way. Serve with fresh berries for a pop of color or a dollop of coconut whipped cream to elevate this naturally gluten-free delight!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.5 cup honey
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup coconut milk
- 0.5 cup dark chocolate chips (Paleo-compliant)
- 0.5 cup almond butter
- 0.25 cup cocoa powder (for buttercream)
- 0.25 cup maple syrup
- 0.25 cup coconut oil, melted (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, mix together the almond flour, cocoa powder, baking soda, and sea salt.
In another bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the coconut milk until the batter is smooth.
Fold in the dark chocolate chips. Pour the batter into the prepared cake pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the chocolate buttercream, combine the almond butter, cocoa powder, maple syrup, melted coconut oil, and vanilla extract in a medium bowl and mix until smooth and creamy.
Once the cake has cooled completely, spread the chocolate buttercream evenly over the top using a spatula.
Slice and serve the cake. Enjoy your Paleo Classic Chocolate Cake!
Nutrition Facts
Calories |
4672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.1 g | 450% | |
| Saturated Fat | 149.7 g | 748% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 85.4 g | 305% | |
| Total Sugars | 217.3 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1057 mg | 81% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
