Paleo Chocolate Cake

This scrumptious chocolaty sweet cake is paleo and gluten free!

For Paleo diets, those that don’t eat cream, simply don’t add it in. I added as an extra.

You can use almond flour for the 3 cups of  flour instead of using quinoa flour if you like. I chose to use a few various ones for different health benefits. It’s also dairy free if you omit the cream.

The original recipe is from Living Healthy but I did change up a number of ingredients to suit my style of eating and taste. I also changed the icing mix and inside layer of the cake.

So here it is…

But try not to eat the whole cake in one sitting!

Cook Time: 40 minutes

Serves 12



  • 1 1/2 cups almond flour
  • 1 1/2 cups quinoa flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut sugar
  • 2 teaspoons Bi-Carb soda
  • sprinkle of rock salt
  • 1/2 cup coconut oil, melted
  • 1 cup coconut milk
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 tbl raw organic honey
  • Extra Virgin Olive Oil spray for greasing tin.

Middle layer:

  • 1/2 can coconut milk
  • 1/2 can coconut cream
  • 1-2 scoops chocolate protein powder (depending how chocolaty you want it)*It will be runny in texture so once mixed, refrigerate whilst cake is cooking.
  • Optional; Full cream, whipped. Or sugar free can whipped cream.


  • Use remaining middle layer mix. You can add mor protein powder if you want it a little thicker.
  • Dark chocolate sprinkles
  • 1/4 block dark chocolate, melted
  • Cocao nibs
  • Some dark chocolate chips




  1. Pre-heat oven to 180 deg.
  2. Grease the bottom of a spring form cake tin. Place baking paper over the bottom and close outer cake tin as in picture above.
  3. Spray  oil the paper on the bottom and the sides of the tin.
  4. In a large bowl mix flours, sugar, bi-carb soda and salt.
  5. In a separate bowl, melt the coconut oil.
  6. Whisk the remaining cake ingredients and then add the coconut oil.
  7. Add the wet ingredients to the dry ingredients gently folding through so you don’t over mix.
  8. Pour cake mix into the spring form cake tin and smooth across the top. With a spatula, drag the middle out to the sides a little so the centre is lower in height than the rest. This is because the middle will rise higher than the rest of the cake.
  9. Cook for 40 minutes on 180 degrees Celsius.
  10. Allow cake to cool.
  11. Cut cake in half.

Whilst the cake is cooking prepare the middle layer/ icing mix.

  1. In a bowl mix middle layer ingredients then refrigerate. It will still be runny after refrigeration but don’t worry it melts into cake making it more moist.

Icing layer:

  1. Use reaming middle layer ingredients and have all toppings ready to decorate.

Once the cake is cooked:

  1. With a large spoon, spoon some mixture over the bottom layer of cake. Allow a minute for it to soak in. Add more mixture to your liking. Don’t worry if it goes over sides, its all in the look!
  2. If adding cream, spoon whipped cream over the mix you just layered on. Make sure the cake is cooled/ cold otherwise the cream will just ooze out!
  3. Place the top cake layer on.
  4. Use the remaining middle layer mix to smooth over the outside of the cake.
  5. Melt chocolate block and with a spoon, trickle melted chocolate across the top.
  6. Add your chosen toppings, sprinkles, etc.
  7. Eat fresh cooked or the next day after refrigeration when its all combined together.
  8. Best stored in the fridge with cream and I do find it tastes more like; and the texture is closer to mud cake this way.

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