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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!

COURSE Dessert
Cuisine American
PREP TIME 15 minutes
COOK TIME 25 minutes
TOTAL TIME 40 minutes


  • 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

For frosting:

  • 2 ripe avocados
  • 1/3 cup cocoa powder
  • 6 tbsp date syrup
  • 2 tbsp coconut oil


  1. Preheat oven to 350 F and line two 6 inch cake pans with parchment paper and coconut oil.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for around 22-25 minutes or until a knife comes out clean.
  5. Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely before frosting.
  6. 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