Paleo Chocolate Cake Video Part 1 of 2

The most delicious chocolate cake you’ll ever eat is made with 100% Paleo ingredients on the caveman hunt & gather diet! This is so easy! It’s a rich Chocolate Cake with Mocha ButterCream Frosting.

Here’s how to make it:

For the cake:

  • 1 3/4 cups granulated Paleo sweetener – A fine grind Paleo sweetener is best, such as Just Like Sugar chicory root (Buy at some Whole Foods Markets or or a fine grind Xyli-Pure by Jarrow. (Buy at some Whole Foods Markets or
  • 1 3/4 cups shredded unsweetened coconut
  • 1 cup raw cacao powder
  • 1 tsp each baking soda, baking powder
  • 1/2 tsp sea salt
  • 1/4 cup arrowroot powder
  • 3 large eggs at room temperature
  • 1 cup blueberries raw or frozen, well drained, at room temperature
  • 1 1/2 apples, peeled and cored (275 grams)
  • 1 1/2 Tbsp vanilla extract
  • 1 tsp decaffeinated coffee crystals (optional)
  • SteviaClear drops to sweeten to taste if desired


  1. To make cake: Preheat oven to 325° F. Cut parchment paper to line 3 8-inch round cake pans, to cover the bottoms.
  2. In a dry food processor with “S blade” or a high speed blender, spin the sweetener several times until it is a very fine powder. You may want to open the machine and stir, for a finer grind.
  3. Add coconut to food processor. Spin to a very fine powder. Open the machine and stir several times to grind very fine.
  4. Add cacao, baking soda, baking powder, salt and arrowroot. Mix well until fully combined. Put this dry mixture into a large bowl.
  5. In a food processor or any blender, liquefy until smooth: eggs, blueberries, apples, vanilla, coffee crystals.
  6. Pour wet ingredients into dry mixture. Mix briefly with a whisk to remove lumps. Sweeten to taste with 6 to 20 drops liquid SteviaClear if desired. (Paleo sweeteners vary. For example, Xylitol is sweeter than JustLikeSugar.) Pour batter into 3 cake pans dividing it evenly, and smooth flat. Bake 35-40 minutes.

Raspberry Filling:

  • 1/3 cup Paleo sweetener
  • 1/2 cup pecans (or shredded coconut)
  • 1 cup raspberries (fresh or frozen)
  • 1 tsp vanilla extract
  • Zest of 1/2 orange

To Prepare Raspberry Filling:

  1. In a small blender or any blender, grind pecans (or shredded unsweetened coconut) together with sweetener until fine. Put into a small mixing bowl.
  2. Press the raspberries to drain all liquid out. Put raspberries into the same blender and liquefy them.
  3. Pour raspberries into a medium strainer sitting on your bowl of nuts, stirring them with a rubber scraper to strain the seeds, and allow the pulp to pass through.
  4. Add vanilla and orange zest to the bowl, whisking briskly to remove any lumps.

Filling is ready!

For part 2, click here.

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