It’s Rumbles Paleo’s 4th Birthday and to celebrate we’re giving you a Paleo Chocolate Cake recipe…woohoo!!!
This is my go to recipe whenever I’m in charge of making birthday cakes. Actually this is my go to recipe whenever I’m in charge of making cake!
This Paleo chocolate cake is very easy and quick to make. In fact you can mix all the ingredients together in five minutes. I’m all about making cooking quick, simple and delicious, and this recipe doesn’t fail in all those departments!
The Paleo chocolate cake recipe below provides enough ingredients to make two cakes. I bake the two cakes and then sandwich them together with the icing. By all means, if you want to make a single layered cake, then just halve the ingredients and bake one cake.
I’ve provided two icing recipe options for this cake too! I understand everybody has their own version of Paleo and for some that includes eating diary and for others it doesn’t. So you can opt to make the provided chocolate ganache icing (uses cream) or the choc avocado icing (completely paleo).
The recipe for our birthday cake and amazingly lush chocolate icing is written below. But if you’d like to download your very own beautiful recipe cards to print off and keep for your records, just click the button below.
PALEO CHOCOLATE CAKE RECIPE
WHAT YOU’LL NEED
- 2 x 24 inch round cake pans
- 120g almond meal
- 90g coconut flour
- 60g dark cocoa or cacao
- 1 tsp salt
- 2 tsp baking powder
- 12 eggs
- 1/2 cup olive oil or melted butter
- 1/2 cup maple syrup or honey
- For the Choc Ganache Icing:
- 250g Rumbles Paleo 70% dark choc rocks (order here) or other good quality 70% or darker chocolate
- 250ml thickened cream
- For the Choc Avocado Icing
- 2 avocados
- 1/3 cup sweetener (honey or maple syrup or rice malt syrup)
- 1/3 cup dark cocoa or cacao
- Pinch of salt (optional)
- Preheat oven to 160°C. Grease cake pans and line the bases with baking paper.
- In a large bowl whisk together the almond meal, coconut flour, cocoa, salt and baking powder.
- In a seperate bowl, whish together the eggs, oil or melted butter and maple or honey.
- Pour wet ingredients into the dry ingredients and whisk or fold until properly combined. Make sure there are no lumps of coconut flour.
- Pour mixture equally into the two cake pans and bake for 30-40 minutes. Cakes are cooked when they feel firm to the touch or when a skewer insesrted comes out clean.
- While baking prepare your icing.
- For the Choc Ganache – place finely chopped chocolate and cream into a heatproof bowl. Place two centimetres of water into a medium saucepan and bring to a simmer. Place bowl with chocolate and cream in it over the simmering water. Stir gently until smooth and glossy. Remove from heat and allow chocolate mixture to come to room temperature. It will thicken up nicely!
- For the Choc Avocado Icing – add all ingredients to a high-speed blender and blend for about thirty seconds or until thick and smooth. Alternatively, place all ingredients into a tall jar and use your stick-blender to blend together.
- Let cakes completely cool. Then spread half the icing mixture onto the top of one cake. Place the other cake on top and spread over remaining icing. Hot tip – use a metal spatuala that’s been dipped in boiling water to spread the icing.