Looking for a healthy, paleo chocolate cake that is moist and delicious? Look no further! This chocolate cake is perfect for your next birthday, celebration, or get-together! Made with healthy, whole-food ingredients like almond flour, coconut milk, eggs, and honey, this cake is a great option if you want to have a delicious cake without all of the refined sugars and flours. I like to pair this cake with tart raspberries to balance out the sweetness of the cake and add some freshness! You’ll love this easy-to-make, gluten-free chocolate cake!
Springtime is birthday season in my family, which means it’s also cake season! There are eight birthdays in April alone and many more in March and May. One of my sisters’ birthday is just two days before mine, so it was common to have 2 different cakes in the fridge by the end of the week! Because of all the birthdays, mine included, I wanted to create a healthy cake recipe that was still fun and celebratory without all of the processed ingredients. One that I can eat without feeling sick to my stomach after.
To be honest, I would always choose cookies over cake, but if I had to choose a cake, it would definitely be chocolate! And this chocolate cake did the trick! It’s moist, dense, and super chocolatey with a fluffy chocolate ganache and (optionally) raspberry filling!
Is Chocolate Cake Healthy?
Conventionally, no. It’s usually full of refined sugars, white flours, and refined vegetable oils, all of which can lead to increased inflammation and blood sugar spikes. This chocolate cake, however, is made with whole ingredients. While it’s still not something that should be eaten regularly, it’s a fantastic substitute for conventional chocolate cakes. You get the health benefits of healthy ingredients, without comprising flavor or texture! The ingredients needed to make this chocolate cake include:
- coconut oil
- full-fat coconut milk
- baking soda
- cocoa powder
- coconut sugar
- almond flour
Let’s talk about the health benefits of some of these ingredients:
Coconut oil and coconut milk
Coconut oil and full-fat coconut milk are great sources of healthy fats. Studies show that the fatty acids in coconuts can help increase HDL cholesterol (this is good), and decrease LDL cholesterol (we want to lower this), which helps improve heart health. These fatty acids may also improve fat burning in the body by creating ketones, which also help in improving brain function. Coconut oil also contains lauric acid (up to 50% of the oil is made of this acid). When digested, lauric acid creates monolaurin, which is effective in fighting off pathogens like bacteria and viruses. Although disputed in the past, recent studies confirm that coconut oil and coconut milk are extremely healthy sources of fats.
Almond flour contains more protein and healthy fats than your typical white flour as well as fewer carbohydrates. This, as well as its high magnesium content, is going to keep your blood sugar levels more level than regular flour, which will help protect against inflammation, insulin resistance, and diabetes. Granted, it will still cause your blood sugar to go up, but it’s not quite as severe as refined flour because of its protein and fat content. Almond flour is also rich in Vitamin E, an antioxidant that helps fight off free radicals, reduce inflammation, and lowers the risk of heart disease and Alzheimer’s. It’s also an awesome gluten-free flour for those who are not able or choose not to eat gluten.
So whether you have food sensitivities or are just trying to eat healthier, know that you can still have delicious treats like chocolate cake!
How to Make Chocolate Cake From Scratch
This chocolate cake is so easy to make!
The first thing is to preheat your oven to 350.
Then, using a stand mixer or electric hand mixer, beat the coconut oil and eggs together. Add in the coconut milk, and honey and mix until everything is well combined.
Next, add in the baking soda, salt, cocoa, coconut sugar, and flour. Start mixing slowly to avoid any poofing of flours! You don’t want to overmix, so mix until just combined.
Place a circle of parchment paper in the bottom of a cake pan. This batter makes enough for one 9×9 pan. Coat the paper and sides of the pan with butter and a sprinkling of flour (I used coconut flour). Pour the batter into the pan and bake for 45 minutes.
Chocolate Ganache & Raspberry Filling
[These measurements are for a double-layered cake. If you’re just doing a single layer, you could probaby half the ingredients.]
To make the chocolate ganache frosting, you’ll need 8 oz of chocolate chips (I used Lily’s stevia-sweetened chips) and 8 oz of heavy cream.
Using a double boiler, melt the chocolate.
Remove from the heat and add the cream. Stir until completely mixed. Store in the fridge until your cake(s) are completely cooled.
When it’s time to frost the cake, whip the frosting with an electric mixer until it’s light and fluffy, and then frost the cake!
If you’re doing a layered cake and want to add the raspberry filling, thaw about 10 oz of frozen raspberries in a pot over medium heat. You want them to be juicy and thawed, but still somewhat intact.
Place a large spoonful of the chocolate frosting in a small bowl and mix in the raspberries. Spread it over the bottom layer and then place the second layer on top. Then frost the cake with the remaining frosting!
Almond Flour Chocolate Cake
- 9x9" cake pan
- ½ cup coconut oil
- 3 eggs
- 1 cup full-fat coconut milk
- ½ cup honey
- ½ tsp salt
- 2 tsp baking soda
- ½ cup coconut sugar
- ½ cup cocoa
- 3½ cups almond flour
- 8 oz chocolate chips
- 8 oz heavy cream
- 10 oz frozen raspberries optional
- fresh raspberries optional garnish
- Preheat the oven to 350.
- Using a stand mixer or electric hand mixer, beat the coconut oil and eggs together.
- Add the coconut milk and honey and mix until combined.
- Add the rest of the ingredients and gently mix until just combined.
- Cover the bottom of a 9x9 inch cake pan with a circle of parchment paper. Lightly coat the paper and sides of the pan with butter. Sprinkle some flour on top of the butter (I used coconut flour).
- Pour the batter in and bake for 45 minutes.
- If you're doing two layers and have two cake pans, simply double the recipe. If not, repeat the steps above while the first layer bakes.
- To make the chocolate ganache frosting, melt the chocolate chips in a double boiler. Remove from the heat and add the cream. Stir until combined. Refridgerate until your ready to frost the cakes (cake should be completely cooled).
- When you're ready to frost the cake, whip the frosting until it's light and fluffy.
- If you're doing the raspberry filling, thaw the frozen raspberries on the stove. Scoop a large spoonful or two of frosting into a bowl. Add the raspberries and mix together. Spread across the top of the first cake. Place the second layer on top and frost the cake with the remaining frosting.