Let’s be real – finding things like cake and other classic desserts that are paleo-approved can be really difficult when you’re looking for something as good as the real thing. That struggle is what brought me to develop this chocolate chip almond butter cake. It’s completely free of gluten, grains, dairy and refined sugars but is seriously my favorite cake I’ve ever had. The chocolate frosting acts like a ganache and makes this one amazing when chilled in the fridge for a bit… definitely try this one out!
Here’s what you’ll need:
For the cake
- 1 cup creamy almond butter
- 2/3 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp unsweetened nut milk
- 1 tbsp vanilla
- 2 eggs
- 1.5 cups almond flour
- 2 tbsp arrowroot starch
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup dairy free chocolate chips
For the frosting
- 1 cup dairy free chocolate chips
- 1/4 cup unsweetened nut milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla
Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper. In a large bowl, first combine the wet ingredients (almond butter, coconut sugar, maple, coconut oil, nut milk, vanilla and eggs), then whisk in the remaining dry ingredients.
Mix until everything in fully incorporated, then fold in the chocolate chips until evenly dispersed.
Transfer the batter to your baking pan lined with parchment and top with additional chocolate chips and flakey sea salt if desired. Bake for 25-30 minutes, until a toothpick comes out clean and let cool completely.
To make the frosting, combine all of the ingredients in a small saucepan and melt, stirring constantly, over medium heat. When the mix is fully melted, transfer to the refrigerator for at least 30 minutes, stirring every 5 minutes until stiff and fluffy.
Once the cake has fully cooled and the frosting has set, spoon the frosting onto the cake and evenly spread. Work quickly if the chocolate gets melted, and transfer to the fridge to set for at least 15 minutes before cutting into slices and serving.
PALEO CHOCOLATE CHIP ALMOND BUTTER CAKE
Ingredients:
For the cake
- 1 cup creamy almond butter
- 2/3 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp unsweetened nut milk
- 1 tbsp vanilla
- 2 eggs
- 1.5 cups almond flour
- 2 tbsp arrowroot starch
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup dairy free chocolate chips
For the frosting
- 1 cup dairy free chocolate chips
- 1/4 cup unsweetened nut milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla
Instructions:
- Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper.
- In a large bowl, first combine the wet ingredients (almond butter, coconut sugar, maple, coconut oil, nut milk, vanilla and eggs), then whisk in the remaining dry ingredients.
- Mix until everything in fully incorporated, then fold in the chocolate chips until evenly dispersed.
- Transfer the batter to your baking pan lined with parchment and top with additional chocolate chips and flakey sea salt if desired. Bake for 25-30 minutes, until a toothpick comes out clean and let cool completely.
- To make the frosting, combine all of the ingredients in a small saucepan and melt, stirring constantly, over medium heat.
- When the mix is fully melted, transfer to the refrigerator for at least 30 minutes, stirring every 5 minutes until stiff and fluffy.
- Once the cake has fully cooled and the frosting has set, spoon the frosting onto the cake and evenly spread.
- Work quickly if the chocolate gets melted, and transfer to the fridge to set for at least 15 minutes before cutting into slices and serving.