Paleo Chocolate Pudding Cake

Here’s an easy chocolate treat that looks beautiful and tastes amazing! A luscious moist texture and deep chocolate flavor make it great for holidays and special-occasions. The ingredients may surprise you – shredded coconut, high-anti-oxidant blueberries and apple! It is gluten-free, grain-free, low-carb, Paleo, diabetic-friendly, and easy on blood sugar if you use the zero-glycemic sweeteners suggested. I serve it with Paleo Chocolate Sauce drizzled on top. You’ll need a food processor, a blender, and a 10 or 12 cup Bundt pan. Serves 10 people. If you need more Paleo Desserts, check out my book Paleo Desserts, 125 Delicious Everyday Favorites, Gluten and Grain-free.

Paleo Chocolate Pudding Cake



  • 2 1/4 cups Just Like Sugar Table Top natural chicory root sweetener, or 7 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 1/2 cups raw honey, or your favorite sweetener.
  • 1 3/4 cups medium-shredded unsweetened coconut flakes
  • 1 cup pure cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon unprocessed salt
  • 1/4 cup arrowroot powder
  • 3 large eggs, at room temperature
  • 1 cup blueberries, fresh or frozen and well drained, at room temperature
  • 1 1/2 tart apples, unpeeled, cored and cut into chunks (275 grams)
  • 1 1/2 tablespoons pure vanilla extract
  • Grated zest of one orange
  • 1 teaspoon instant decaffeinated coffee powder or crystals
  • Optional Topping
  • 1 recipe Instant Chocolate Sauce


  1. Preheat the oven to 350°F. Grease a 10-12”inch Bundt pan with coconut oil, and flour liberally with cacao powder. (That’s right! It’s the perfect color and keeps the cake from sticking.)
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add the cacao powder, baking soda, baking powder, salt, and arrowroot. Mix well and pour into a large mixing bowl.
  5. Place in any style blender the eggs, blueberries, apples, vanilla, orange peel, and coffee crystals. Blend well until liquefied.
  6. Pour the wet ingredients into the dry mixture. Mix briefly to remove any lumps. Pour the batter evenly into the prepared Bundt pan.
  7. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Don’t peek! Let cool for 10 minutes in the pan. Pick up the Bundt pan with hot pads, and gently move the pan from side to side to see whether the cake is loose. If it is sticking, carefully insert a plastic knife to loosen the cake around the center tube and sides. Then gently invert the cake onto a serving platter and continue to let cool 30 minutes more.
  8. Chocolate Sauce:
  9. While the cake is baking, prepare Instant Chocolate Sauce.
  10. Just before serving, drizzle Chocolate Sauce generously on top of the cooled cake so it drools down the sides of the cake, and pools in the plate.

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