Paleo Triple Chocolate Cake Recipe

There is a rich, moist, and delicious Paleo chocolate cake with amazing buttercream and ganache that is out of this world.

Paleo Chocolate Cake: – 1 cup hot water – 2 Tbsp Instant Coffee granules – 1 cup full-fat canned coconut milk – 1 cup ghee butter, or coconut oil, melted – 4 eggs – 1 Tbsp lemon juice or cider vinegar – 2 tsp vanilla extract – 3 ½ cups almond flour – 1 cup tapioca flour – 1 ⅔ cups coconut sugar – 1 ⅔ cup raw cacao powder – 1 tsp baking soda – 1 ½ tsp baking powder – 1 tsp sea salt – 1 tsp ground cinnamon Ganache: – ½ cup full-fat canned coconut milk – 1 cup chocolate chips – 1 tbsp butter or coconut oil – Pinch sea salt Chocolate Buttercream: – 1 cup grass-fed butter or red palm oil – 3 ½ cups powdered maple sugar* – ½ cup raw cacao powder – 3 tbsp full fat canned coconut milk or heavy cream – Pinch sea salt


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Mix instant coffee granules and boiling water with room-temperature ingredients. Preheat oven to 350.


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Paper 3 8-inch springform pans.An instant coffee, full-fat coconut milk, melted butter, eggs, lemon juice, and vanilla essence bowl should be creamy.

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Mix the dry ingredients in a large bowl until smooth. A thick cake batter should result from dry and wet ingredients.

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Divide batter into three cakes. Check cakes' cleanliness after 23–30 minutes. Remove cakes from oven and cool thoroughly.

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Add butter to a stand mixer with the whisk attachment (or bowl and electric hand whisk). Beat 2 minutes at high speed until creamy.

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For 1 minute, mix the dry ingredients with the buttercream components on low speed to prevent them from flying away.

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For 3 minutes, beat buttercream on medium and high speed until frothy and smooth. Refrigerate until use.

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Chilling buttercream makes it firm, so bring it to room temperature before frosting cakes or cupcakes.

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Swirl ganache ingredients in a bowl and microwave 20 seconds at a time until melted, 50–60 seconds. Keep until use. Good thing ganache thickens when cooled!

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Get your plate or cake stand. Spread 2 teaspoons of buttercream in the cake stand center before adding the first cake.

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This prevents cake sliding during decorating and transport. Buttercream the top after adding the first cake. Buttercream and second cake. Repeat third cake.

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Spread buttercream around the borders in two batches to coat the cake instead of leaving it "naked". Cover buttercream with ganache. Pouring it over cake sides makes lovely droplets.Slice and serve!

Also See

Gluten-Free Blueberry Banana Bread Recipe