Real Deal Paleo Chocolate Cake

Real Deal Paleo Chocolate Cake

It’s been a while since I wanted to make my own Paleo chocolate cake and I thought that there was no better occasion then to try it for my Birthday. I found this recipe online and made some slight modifications hoping to create an easier version. There is only one thing that I did not like about this cake, and that is that it finished too quickly. I wanted it to last forever because the taste, smell and texture were just perfect. There is no doubt that I will re-do this cake over and over again. I will also try to double the portions next time in the hope it would last longer.

cake slice (Small)

I had the intention of sharing this cake with all my friends, but looking at it twice made me realise that an 8 inch cake would not be enough for twenty people. Thus I decided to offer homemade snickers cake for my friends and shared this cake with my family instead.

My birthday started with a nice sunset picnic with my friends. This is my birthday cake with the scenery of Qrendi whereabouts in Malta (below).

cake qrendi (Small)

I also had a lovely surprise by my boyfriend who custom made a diving tank with Rody’s Hearty Corner logo.   It was a true surprise and following up the warm weekend we had in Malta, I took the opportunity to do the first dive for the year that weekend. I was also lucky to celebrate my birthday during a fireworks festival. This added to the magic. Credits for this picture go to my friend Stephanie Ghio. 

fireworks by Stephanie Ghio (Small)


Real Deal Paleo Chocolate Cake
Serves 8
Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
  1. ¼ cup coconut flour (replace with shredded coconut if you don't have coconut flour)
  2. 3 cups ground almonds (intrita pura)
  3. ¾ cup raw cacao powder
  4. ½ cup raw coconut palm sugar
  5. 2 teaspoons baking soda
  6. dash of salt
  7. ½ cup coconut oil, melted
  8. 1 cup full fat coconut milk
  9. 2 eggs
  10. 2 teaspoons vanilla extract / seeds of 1 vanilla pod
  11. 2 tablespoons raw honey
Middle Layer Chocolate Ganache
  1. 1 can full fat coconut milk, refrigerated (solid part only)
  2. 2 tablespoons raw honey
  3. 4 tablespoons raw cacao powder
  4. ½ teaspoon vanilla extract
Chocolate Frosting
  1. 6 tablespoons coconut milk, full fat
  2. ¾ cup dark chocolate chips
For the cake 
  1. Preheat oven at 180°C.
  2. Cover the base of an 8 inch loose base cake tin with parchment paper.
  3. In a food processor, blend the shredded coconut until powdered. If using coconut flour, there is no need for a food processor.
  4. Add coconut flour, ground almonds, raw cacao powder, raw coconut palm sugar, baking soda and salt and process until well incorporated.
  5. Add in the remaining cake ingredients in the food processor and blend at slow speed just until well incorporated.
  6. Pour batter into the prepared pan, cover with foil and bake for approximately 45-50 minutes. A toothpick inserted into the centre should come out clean.
For the chocolate ganache
  1. Remove the water from the coconut milk solids and set aside.
  2. Simmer the remaining solid part of the milk with honey for around 15mins. Do not cover.
  3. The mixture will reduce and become ticker. Switch off from heat and mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth.
  4. Let cake cool completely and then cut in half horizontally.
  5. Spread the chocolate ganache over the bottom half of the cake and then top it with the other half of the cake.
For the chocolate frosting
  1. Prepare the chocolate frosting by mixing in the frosting ingredients on a double boiler (banju marija). When mixture is smooth, pour over the cake making sure to cover the top and sides completely.
  1. Store the cake at room temperature for up to a week. Cake will dry out if stored in fridge.
Adapted from
Adapted from
Rody's Hearty Corner

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