Here is a blast from the past recipe. This was one of my first recipes posted on the old website and since it didn’t transfer oh so nicely it is back on the top and will probably get remade by me now that I have my brand new Kitchen Aid Stand Mixer. It is soooooo Pretty.
Coconut Chocolate Cake
Prep time
Cook time
Total time
Serves: 12
Ingredients
- 1 1/4 cup almond flour
- 1 cup dark chocolate chips
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup slivered almonds
- 2 eggs
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- coconut oil for grease
Instructions
- Preheat your oven to 350 degrees farenheit
- Melt your chocolate and coconut milk in a small saucepan over low heat
- Once the chocolate is melted, transfer to a mixing bowl or your stand mixer
- Add in your eggs and mix well
- Now add in your almond flour, shredded coconut, salt, and baking powder and mix well
- Grease an 8×8 baking dish with coconut oil
- Transfer your batter to your baking dish and sprinkle with your slivered almonds and some coconut if you would like
- Bake in the oven for 25-35 minutes or until a toothpick in the center of the cake comes out clean
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edit the recipe to say “1/2 CUP slivered almonds”
Thank you, all fixed
Featuring recipe this week on CrossFit Blacksburg’s blog on Friday – going to make this for my hubby’s bday! Thanks for the recipe!
Oh awesome, you are so welcome, can’t wait to see the link :)
Hi there,
I mentioned your recipe on my Fox in the Kitchen MMM (Must Make Monday) Series.
Be Well!
I saw that. Thank you so much :)
Yummy! Satisfied my sweet tooth AND my kids even liked it! I can’t wait to try some of your other recipes! Thank you!
Your welcome so glad you enjoyed
These are amazing. We love your recipes!
THank you so much Nissa :)
YUM!!! My 2 Yr old son and I made this as a treat tonight… I couldn’t get him (or my husband) to stop exchanges bites out of the pan! Thanks for (re)posting the recipe!
Oh and your blog is sweet!
Shauna
Thank you so much. Glad you enjoyed
is it a 1/2 cup of slivered almonds?
Yes it is a 1/2 cup or however many you would like.
One of my first recipes from your old site also. Being novice I used coconut water instead of coconut milk. It was ok, but this time it will be great!
Can’t wait to hear how you like it
Looks delish! I am alergic to almonds, tho. How would you adjust with coconut flour?
I would just make a different recipe. Look up my pumpkin brownies and make as a cake and change flavors
I actually am new to paleo so only had coconut flour in my pantry. Tried a few variations of this and here’s what I found:
1/3 cup coconut flour instead of almond flour
1 1/4 cup of coconut milk (I mixed in half almond milk for good measure)
1 tblsp of honey (since I was out of shredded coconut too)
all other ingredients the same
And for frosting this was the best part:
more chips melted in coconut milk with a splash of vanilla, chilled to be fairly firm
coconut milk from a can : this has a nice thick layer of fluffy stuff on the top layer of the can that works like a not-to-sweet whipped cream when dolloped on top of the cake
I baked mine as cupcakes and they were moist and yummy!
That sounds amazing :)
I got the same mixer for Christmas! Yay! Have been searching for paleo recipe ideas to use it with. I’m not too much into the sweet stuff. Have any savory ideas?
Thanks!
Do bacon brownies with dark chocolate
Do bacon brownies with a dark chocolate no sweetness added