This is the best Paleo Chocolate Cake I’ve ever made–rich and chocolatey and topped with a luscious Avocado Chocolate frosting. Plus it’s made with secretly healthy ingredients like pumpkin!
Best Paleo Chocolate Cake with Avocado Frosting
The best paleo cake? It’s a bold statement, I’ll admit it. But once you slice your fork into this moist, rich cake you’ll understand! It’s the perfect chocolatey taste without being too sweet or too dense. Plus you can make this in one bowl with only a few paleo pantry staples, and it’s made with healthy ingredients that blend in perfectly! Don’t be wierded out though, it’s casual. Oh and guys. It’s topped with a luscious avocado frosting. Omg.
Avocado frosting? Is that for real?
You either think this sounds really sketchy or unbelievably amazing and I’m here to tell you that avocado frosting is THE BEST. I never liked frosting because I always found it too cloyingly sweet, so I love that this luscious vegan avocado frosting. Its rich, silky, chocolatey, and sweetened with date syrup which adds depth to the chocolate flavor. I used date syrup from Joolie’s Dates because I had it on hand (and it makes this a vegan avocado frosting) but you can use maple syrup or honey if that’s what you have on hand.
I recommend not telling anyone it’s made with avocado. Let them devour it and then blow their minds afterward.
One note on the frosting: it’s typically best within the first couple hours/day of making because avocado can get awkward when it sits out. I recommend making it as close to serving time as possible!
How to make the best Paleo Chocolate Cake
The best thing about this chocolate cake is that it’s a truly no-fuss recipe. So many paleo cakes are high-maintenance, but not this one. You just whip up the ingredients and you’re good to go! In terms of size, you can bake this in 2 6 inch rounds or an 8×8 square (I recommend the two layers because its more fun 🙂
Here are a few tips for getting a moist, delicious cake:
- Make sure your eggs (and the rest of your ingredients) are room temperature.
- You can swap the canned pumpkin out for sweet potato. Both have a very mild taste that is pretty much covered up by the chocolate. I have another chocolate paleo cake recipe that’s very similar but is made with sweet potato, so I’d follow that if you want to make the switch.
- Line the bottoms of your baking pans with parchment rounds and spray with coconut oil to prevent sticking.
Here’s what you’ll need:
- Cassava flour: this is my favorite gluten free flour! You can find it in most stores now.
- Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb to baked goods.
- Coconut sugar: a lower inflammatory sugar option that I use in most of my baking.
- Baking soda: for that fluff factor.
- Avocado oil: I’ve used coconut oil and this cake still comes out well, but I prefer this texture.
- Egg: for obvious baking reasons — remember to use room temp eggs!
- Full fat coconut milk, or another non-dairy milk such as almond milk, with apple cider vinegar added to make a “buttermilk”
- Cocoa powder: I used double dutch cocoa but anything you have will do!
- Canned pumpkin or sweet potato
And for the frosting:
- Ripe avocados: they must be ripe!
- Cocoa Powder
- Coconut Oil
- Date syrup (or honey)
That’s it! Easy peasy.
I can’t wait to see all the ways you guys decorate your lovely cakes! Don’t forget to tag me when you make them so I can see your lovely creations.
Best Paleo Chocolate Cake with Avocado Chocolate Frosting
This is the best Paleo Chocolate Cake I've ever made--rich and chocolatey and topped with a luscious Avocado Chocolate frosting. Plus it's made with secretly healthy ingredients like pumpkin!
- 2 large eggs
- 1/4 cup avocado oil
- 3/4 cup coconut sugar
- 3/4 cup canned pumpkin
- 1/2 cup coconut “buttermilk” see notes
- 1 tsp vanilla extract
- 1 teaspoons baking soda
- 1/3 cup coconut flour
- 1/2 cup cassava flour
- 1/2 cup cocoa powder
- 2 ripe avocados
- 1/3 cup cocoa powder
- 6 tbsp date syrup
- 2 tbsp coconut oil
Preheat oven to 350 F and line two 6 inch cake pans with parchment paper and coconut oil.
In a large bowl, beat eggs and sugar until well combined and the sugar has begun to dissolve. Add pumpkin and coconut oil and beat again for a minute, then stir in coconut milk and baking soda.
Stir in cocoa powder, cassava flour, and coconut flour to the wet ingredients and fold until well combined. Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp water, then divide between the prepared baking pans and smooth the tops with a spatula.
Bake in the preheated oven for around 22-25 minutes or until a knife comes out clean.
Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely before frosting.
To make frosting: combine all ingredients in a food processor and blend until smooth.
Make coconut buttermilk by adding 1 tsp apple cider vinegar into the milk and letting it sit for a minute