Mexican Chocolate Birthday Cake

Three layers of incredible flavor, I think I just died and went to heaven. Rich cacao with Paleo Orange Buttercream Frosting and Raspberry Sauce is deeply satisfying, titillating, and refreshing all at the same time. Avocado and apple make the cake incredibly moist so it melts in your mouth. Cinnamon, coffee, and cayenne give it an ¡Ay caramba! Latino flavor. Everybody loves this cake and never guess it is Paleo, gluten-free, grain-free, and dairy-free. Great for birthdays and special occasions, it won’t even spike blood sugar or cause weight gain if you used the suggested non-glycemic sweetener.

Tip: If you’re avoiding chocolate or cacao, you can substitute carob powder in the cake. In that case use less sweetener, starting with just 1/2 cup sweetener and add more to taste if needed.


I made this cake for my friend Petra’s birthday party.
Everyone loved it and couldn’t believe it is Paleo!

Mexican Chocolate Birthday Cake




  1. Prepare 3 cups of frosting. My favorite is Paleo Orange Buttercream Frosting.
  2. Preheat oven to 350°F. If you’re making a 3 layer cake, get out 3 cake pans 8-inch size. Trace around them and cut parchment paper to cover the bottoms - this makes removal a snap.
  3. In a food processor add the eggs, vanilla, vinegar, apple, and sweetener. Mix well. Add avocados and coconut butter. Mix again until very smooth.
  4. In a large mixing bowl, whisk together the dry ingredients: almond meal, arrowroot, cacao, coffee, soda, salt, and spices.
  5. Pour the wet ingredients into the dry ingredients in the mixing bowl. Stir briefly and put batter evenly into 3 cake pans, working quickly, as the leavening is now active.
  6. Bake 27 - 30 minutes, or until a toothpick inserted comes out pretty clean. Cover and chill the cake layers in the pans, so they'll be easy to remove, and firm in assembly.
  7. Fresh Raspberry Sauce:
  8. Set aside 15 -20 whole raspberries for garnish. Place the remaining sauce ingredients into a blender. Blend well until completely liquefied and sweeten to taste. A superblender (VitaMix or BlendTec) is great as it can grind the orange and liquefy raspberry seeds. However a regular blender will work just fine. If you don't like berry seeds in your sauce, after blending strain them through a mesh colander.
  9. Assemble:
  10. Place a layer of chocolate cake on a large serving plate. Spread 1/4 of the frosting evenly over the top. Pour 1/4 of the raspberry sauce on top and spread evenly. Repeat with the other 2 cake layers. The top layer of the cake uses more icing. Drizzle raspberry sauce in a decorative pattern so it drips down the sides. Garnish with whole raspberries. ¡Ay, caramba!



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