Paleo Chocolate Cake with Dark Chocolate Ganache Frosting {gluten-free, dairy-free}

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This Paleo Chocolate Cake with Dark Chocolate Ganache Frosting requires no strange or hard to find flours or starches, its simple to make, rich, decadent and most people would never believe it’s totally gluten-free and grain-free!

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

I feel like it’s alarming and shocking whenever I share a dessert recipe here on Tasty Yummies. I do it so infrequently. In the nearly 5 years I have had this blog, you have probably heard me say more than a dozen times, that I have never really cared much about baking and I don’t get super excited about sweets. But, this month (January 2017) marks the 10 year anniversary of me going gluten-free, so this is certainly something to celebrate and what better way than a super epic Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting. With nearly 5 years of gluten-free recipes here on Tasty Yummies, it’s time we have a good special occasion cake up in here!

I know to some of you, celebrating the complete removal of some of your favorite foods from your diet, forever – wouldn’t likely be something you would get excited enough to bake a cake for, but for me it is! Before my diagnosis, I spent so many years with silly health issues, an unhappy gut, unexplained migraines and many sicknesses. Discovering my gluten intolerance is something I am forever grateful for and I never regret seeking out the answers that led me to such a huge lifestyle change, nor do I ever wish that it hadn’t happened to me. It truly has been a blessing disguised as a curse. It has made me a stronger person and has led me to look at things in a much different way. Without that discovery and that huge life change, I wouldn’t be who I am today, this site wouldn’t exist and I don’t think my love for cooking would have evolved in the way that it has.

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

Without knowing where my severe gluten intolerance stemmed from, I simply ate 100% gluten-free upon discovering how gravely it affected me after that month-long cleanse, at the end of January, 10 years ago this week. By the time a doctor finally tested me for celiac disease, I had already been gluten-free for 5 years and it of course came up negative. So for me, an exact reason or diagnosis was never as important as simply knowing my body couldn’t tolerate it and therefore avoiding it at all costs and never looking back, for 10 whole years (and counting)! {You can read more about my journey to living 100% gluten-free, here. Written Aug. 2013}

The irony of this big anniversary for me is that I am currently in the middle of a whole new health exploration, if you can call it that. This past summer I was diagnosed with IgA Nephropathy, a kidney disease. This kidney disease was presenting, what I thought, were little to no symptoms and I only discovered that I had it, by a routine life insurance physical in the spring of 2013. After being declined life insurance due to high levels of protein in my urine, as well as blood, I had to get myself health insurance so I could begin the journey to discovering what was causing it. After over a year, many tests and several doctors, finally a kidney biopsy this past summer confirmed that I had an autoimmune kidney disease called IgA Nephropathy.

In speaking with several doctors and doing some research, I have learned that it is very common for there to be a crossover with celiac patients and IgA patients. So, I suppose it is even more possible than I once thought, that I do actually have celiac disease.

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

After finding a nephrologist and getting a second opinion from another, I started by protecting my kidneys in the short term and I began taking several pharmaceutical drugs as prescribed. These drugs immediately set off a slew of new symptoms and seemed to tip the scales of balance in my body in epic ways. Two weeks ago I had my first appointment with my new naturopath, to not only treat my kidney disease but to also help me heal some other health related issues I’ve been dealing with over the past few months. Unhappy digestion, strange skin rashes and acne, low B12, allergies & sinus issues, etc. At our first appointment we discussed the probability that I am likely dealing with leaky gut and candida and we started with a small amount of supplements and herbs to start healing my gut and balancing things out a bit, so we can begin to get to the root of what might be causing all of these issues.

I have a very positive attitude towards this new path I am on. As much as I would prefer to be 100% healthy, with no issues, I am also grateful that I have a diagnosis of something concrete to explain some of the inexplicable symptoms. I am also so very happy to have found a wonderful naturopathic doctor who is looking at all of the issues collectively and systematically, rather than symptom by symptom. It is crazy how excited I was for my first appointment with her, considering how much it cost me and how much it has already changed how I am doing things, what I am eating and all of that.

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

Currently, as per my naturopath’s suggestion, in addition to my already gluten-free and (mostly) dairy-free diet, I am now eating a mostly plant based diet with only eggs and (occasional) seafood allowed, since most animal proteins can be taxing to the kidneys and I was having terrible digestive reactions to most meat, possibly due to the leaky gut. So for now, no meat for me. I am also doing the very best I can currently to avoid sugar and carbohydrates as it appears I am dealing with some sort of candida die-off or flare up. We are taking everything one day at a time and I have my next appointment in two weeks, so we can make a plan for the next steps, which likely involves a severe food elimination diet.

Although I have been avoiding all sugars, natural or not, for the last week or so, I had planned all month to make this delicious grain-free chocolate cake for the blog to celebrate this anniversary. This of course was before I knew that I would be leaving sugar in my dust. The recipe was all ready to go, a two-layered variation on my grain-free German Chocolate Bundt Cake, this time with a delicious, rich Dark Chocolate Ganache Frosting. So, I made the cake and I let myself have a piece. I know it won’t kill me. 10 years is a long time and taking control of your health is something to be celebrated! Every single step and discovery towards becoming healthier is a step worth celebrating (though obviously not always with cake). I firmly believe that being as positive and open-minded as possible will make this whole journey easier and certainly more successful.

Thanks so much for reading Tasty Yummies and being a part of my 10 years and counting-journey of gluten-free eating! I am happy that over the years this strange diagnosis that I knew so little of at the time, has created many lifelong relationships and connections to others that are just like me and can relate to my struggles, my failures and my successes. I wouldn’t have things any other way!

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

This two-layer Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting is fudgey and rich, but unlike some flourless chocolate cakes, it still has a somewhat grainy-texture of a regular flour-based cake. Trust me when I tell you, this cake will fool most gluten eaters! It’s decadent without being “too much” and it’s just the right amount of sweet. The frosting is absolute perfection. Velvety and rich, smooth and creamy. It compliments the cake nicely, rather than overpowering it. Be sure to make the ganache ahead of time to allow it to thicken to a frosting type consistency, otherwise it will be more like a traditional ganache being more of a drizzle and likely may not work between the layers.

PSSST, this would cake make for a very special Valentine’s Day, just sayin’.

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

 

5 from 1 reviews
Paleo Chocolate Cake with Dark Chocolate Ganache Frosting
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, paleo, dairy-free
Serves: two 7-inch round cakes
Ingredients
  • 3 cups blanched almond flour (I used this brand)
  • ¼ cup coconut flour (I used this brand)
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt
  • ½ cup organic coconut sugar or other granulated sugar (I used this brand)
  • ¾ cup cocoa powder (I used raw cacao, but regular baking cocoa will work)
  • 4 large pasture-raised eggs, room temperature
  • ¼ cup honey
  • ½ cup coconut oil, melted – plus a bit more for greasing the pan
  • 1 cup full-fat canned organic coconut milk (I used this brand)
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
Instructions
  1. Preheat the oven to 350º F, position your rack in the middle of the oven. Using coconut oil, grease the two 7-inch pans well and line the bottoms with parchment paper, set aside. I used these pans.
  2. In a large mixing bowl add the almond flour, coconut flour, baking soda, salt, coconut sugar and cocoa powder and whisk together until well incorporated. In a medium sized bowl add the eggs, honey, coconut oil, coconut milk, vanilla and apple cider vinegar. Whisk until well combined.
  3. Add the wet ingredients the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Pour the batter into your well-oiled and parchment lined pans, half of the batter into each pan.
  4. Place the pans side by side on the middle rack. Bake 35-40 minutes until a cake tester comes out clean. Let cool 10 minutes in the pans on a cooling rack. Then invert the cakes onto the cooling rack to continue cooling.
  5. Place the first cake onto a cake plate or stand, top with a little less than half of the Dark Chocolate Ganache Frosting, recipe below, (after it has cooled and is thickened up), spread into an even layer and place the first layer into the fridge to firm up, about 30 minutes or so. Top with the second cake and frost with the remaining frosting, spread evenly across the top and sides of the cake, sprinkle with a little shaved chocolate, if you'd like. Serve immediately or store covered in the fridge for up to 1 week.
Notes
I make the cakes and the frosting the night before I plan to serve it, then assemble and frost the day of

The frosting needs several hours (I leave it at least 8) to sit at room temperature and thicken up, so be sure to leave time for this

Make sure to use blanched almond flour. Almond meal is not the same and many brands do not work the same in baking recipes like this. I prefer Honeyville.

for 9-inch round pans you would likely want to double this recipe, for 8-inch, I would guess 1.5 times. I have only made this as 7-inch round cakes.
 

 

Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

 

5 from 1 reviews
Dark Chocolate Ganache Frosting
 
Cook time
Total time
 
gluten-free, grain-free, paleo, nut-free, dairy-free, egg-free
Ingredients
  • 1 pound (16 ounces) dairy-free dark chocolate, chips, chunks or roughly chopped (I used this brand)
  • 2 cups full fat organic coconut milk, the canned kind (I used this brand)
  • ¼ cup honey
  • ⅓ cup sustainably sourced palm shortening (I used this brand)
  • 1 teaspoon pure vanilla extract
  • pinch sea salt
Instructions
  1. Put the chocolate in a large heat proof bowl.
  2. Combine the coconut milk and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the coconut milk, a minute or two. (You can also microwave)
  3. Just as the coconut milk comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the shortening and vanilla until the shortening is melted and the mixture is glossy.
  4. Cover and leave at room temperature. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)
 

 

65 Responses

  1. Kalinda says:

    Congratulations Beth! That is definitely an anniversary worth celebrating. I’m sending you good thoughts as you figure out the best way to deal with this new diagnosis.

    • Beth @ Tasty Yummies says:

      Thank you Kalinda, I certainly feel that way, too 🙂 Thanks so much for your good thoughts! So appreciated. xoxo <3

  2. stacey says:

    This looks beyond tempting!! Chocolate heaven 🙂

  3. Wow, thanks for sharing your journey! I, too, am a huge fan of naturopaths! They are miracle workers! Did you get to do the thing where you hold something blindfolded and let your body tell you if you need it? Ooh ooh! And let your body tell you how many drops of something you require? So trippy, and so cool!

    I wish you a quick recovery journey! I hope you get to feeling 100% soon.

    xo,
    Christina

    • Beth @ Tasty Yummies says:

      Thanks Christina. I debated sharing it, but on a blog created from this exact perspective to begin with, it felt right. I am so happy with my naturopath so far. I haven’t done that particular test with her yet, but we would always do it as kids with a good friend of our family who is a chiropractor/holistic healer.
      Thanks so much for your kind words.
      xo
      Beth

  4. Gira says:

    Good luck to you on your new journey. I admire your positive attitude and open-mindedness; I am sure it does a lot to help your health!

  5. Congratulations! What a beautiful looking cake! Can I ask how coconut-y the flavor is, since I noticed that coconut milk and coconut oil are listed as ingredients?

    I’m so sorry to hear about your diagnosis. Best wishes on your path to recovery!

    faganeatspaleo.com

    • Beth @ Tasty Yummies says:

      Thanks so much Jamie. I have to say I don’t find that there is much of a distinguishable coconut flavor at all, if there is, it is super subtle, but I have never noticed it, nor has my husband.
      Thanks for your kind words! xo

  6. Ilana says:

    Beth, congratulation and best of luck on your healing journey. I love your blog!

  7. Emily says:

    Whoa. This cake looks to be the most dense, rich, luscious, thing I ever did lay eyes on. It seriously looks like a chocolate bar dressed up in cake’s clothes 🙂 We are all hunkered down on the east coast tomorrow for the big storm so perhaps it’s a good opportunity to give this a whirl! (Hoping I have the ingredients on hand!)

    Emily | http://www.hungryinlove.com

    • Beth @ Tasty Yummies says:

      Emily, it truly is a sight for sore eyes. I kinda can’t believe it was me, the non-baker that made it 😉
      I hope the storm took it easy on you guys, did you make the cake?

  8. Whitney says:

    Ah! I love when you explain you’re thankful for finding what was making you sick. That’s how I felt too. Everyone says “oh I’m so sorry your diet sucks”. Well yes but not really. Now I feel great! And I’m eating so much healthier. I’m glad it was something as easy as gluten than something major. Anyways, I’m going to make this cake for valentines day for sure and let you know how mine turns out. Thanks!

    • Beth @ Tasty Yummies says:

      Agreed, people always apologize to me too and I wouldn’t have it any other way. Thanks for your kind words and I am happy to hear you feel the same as I do. I hope you enjoy this cake if you make it!

  9. Anita says:

    A hearty congratulations upon successfully maintaining a gluten-free life! You said that what was disguised as a curse has been a blessing. What a beautiful way to look at it! THANK YOU for putting it that way and for sharing with all of us. (That comment may very well be a game changer for me.) I am sorry for your recent diagnosis. I truly wish you all the best on your road to recovery in this new situation. And so happy that you have a good naturopath. That in itself is a blessing, too. Thank you for always sharing. Your optimism in the face of (health) adversity is just what I needed to hear. Currently, I am dealing with unexplainable, seemingly undiagnosable health issues. After seeing many different doctors, they still don’t have a clue as to what is wrong with me. So I’ve been shamefully wallowing in my own little pity party over health and other things. However, your post is just what I needed to read today. Optimism. Not pity. Not despair. (Shame on me for that.) Optimism. Faith. Hope. Thank you, Beth, for reminding me of the right way to approach things. I’m sorry for the long comment, but if it means anything, your post helped someone today. THANK YOU again for always sharing your life and recipes! (I follow you on Facebook.) All best to you!!!!!

    • Beth @ Tasty Yummies says:

      Anita, thank you so much for taking the time to comment. I am happy to hear my words touched you. I hope that you find some answers, soon. It isn’t easy to always be positive and optimistic, trust me, I have my moments and sometimes even days where I wonder “why me?” or I think ‘it’s not fair!’, but I always realize that it gets me nowhere and I always end up feeling worse after I let those thoughts seep in.
      Thank you so much for for your kind words and for sharing your story! It all means so much to me.
      xo
      Beth

  10. cynthia says:

    Oh my goodness this CAKE! It looks absolutely incredible. Congratulations on such a huge milestone, Beth!!! Thank you so much for sharing your journey with us — wishing you all the best <3

  11. Gaby says:

    I have a big sweet tooth, and this would not disappoint!!

  12. Hildi says:

    So inspiring and congratulations on your 10 years anniversary! Wishing you the very best of luck on your onwards journey. Now, THAT cake will for sure be baked, tested and tried and I don’t think I can hold out all the way until Valentines day.

    • Beth @ Tasty Yummies says:

      Thanks so much for the comment Hildi and your kind wishes! Much appreciated. I hope you enjoy this cake as much as we do, whenever you make it <3

  13. Dear Friend,
    1) I love you. I love your kidneys. I want to hug them. Just accept it.
    2) THIS CAKE IS MAKING ME LOSE MY MIND.
    3) Happy Gluten-Free Anni!

    • Beth @ Tasty Yummies says:

      My love!
      1) I love you too, please hug my kidneys always. Preferably when they are wearing their top hats.
      2) I really need to make this cake for you, it’s kinda epic!
      3) Thanks, love!
      #sicksisters4eva 😉

  14. Laurel says:

    I’m so sorry you’re dealing with a new health issue, Beth. Your amazing attitude will serve you well though. And I can relate to how you describe the relief of the gluten free diet and/or getting the correct diagnosis. I felt like I was given a second chance at life when I got my celiac diagnosis–so many years of feeling that something was wrong and struggling with soul-crushing fatigue and weird ailments, all of them finally explained! I’ll be sending good thoughts your way.

    • Beth @ Tasty Yummies says:

      Laurel, thank you so much for your comment and your lovely words. I appreciate the well wishes and thank you so much for reading. xo

  15. I’m so sorry to hear about your health struggles, but I’m glad you found a diagnosis. In the year and a half before I found out I was allergic to dairy, I had many of the same symptoms you mentioned and the doctors just wanted to give me more pills to treat the symptoms instead of treating the root cause.

    I’m not personally gluten free, but my mom recently became so and I’m excited to share this cake recipe with her. It looks fantastic! Thanks for sharing your journey.

    • Beth @ Tasty Yummies says:

      Hannah! Thank you so much for the comment. It can get frustrating with medical doctors, when you know your body enough to know that more pills and meds, isn’t the answer.
      I hope your mom loves this cake! Thanks again for taking time to read and post.

  16. Wow – It’s really empowering to read about your story to helping your body feel better. I had also gone gluten-free for a year before I was tested for Celiac, and it too came back negative. Yet, I know that when I was off gluten, my migraines reduced drastically to the point where I’m not looking back. Sometimes it’s hard not to have concrete answers, but I’m also certain that not all doctors have concrete answers (even if they think they do). I wish I could have a slice of this cake to celebrate your journey!

    • Beth @ Tasty Yummies says:

      Thanks so much Sarah. It really is so incredible to be able to take control of your own health and to know your body enough to be able to make these important choices, on your own.
      I am so glad to hear that you found so much relief, as well.
      I wish I could share a slice of this cake with you, too!! It’s so amazing.

  17. Christine W says:

    Thanks for sharing your story Beth. I too have an auto immune disease, Hashimotos Thyroiditis, an auto immune disease of the thyroid. I was very likely to have inherited it from one of my parents. I knew I had this and have been taking thyroid medication for the past 14 years, but not until 4 years ago did I make the connection between HT and gluten intolerance. I went to a naturopath’s lecture on thyroid issues and he said that 99% of people with HT are gluten intolerant!
    I had been tested for gluten sensitivity previously and it did not show up in that blood test. (Only to find out that most standard blood tests will not find the sensitivity. You need a specialized test that most I surance will not pay for.)
    So I took my self off gluten, cold turkey and never looked back. I then did a test with Entero Labs out of Texas for the gluten sensitivity. (They use a stool sample for the test.) I found out I have a gluten sensitivity, a well as casien, and inherited this sensitivity from one of my parents! (Thanks again Mom & Dad!) I lost a bunch of weight as my body purged itself and a lot of my general aches & pains (and the plantar fasciitis I had developed) went away.
    I am still refining my diet and have come to find out sugar and I are not the best of friends,
    either, as well as food additives that are often found in Asian foods. If we listen to our bodies, be our own health advocate, and seek out the right health practioners to help us, we can lead a full
    and healthy life!

    • Beth @ Tasty Yummies says:

      Thanks for the comment Christine and for sharing your journey. It can be scary when you don’t know what’s going on with your health, but when you can slow down and take a look at things systematically it really is empowering to be able to take control of your own health and to carve out your own journey by being able to listen to what your body needs most.
      Thanks so much for reading TY and for taking the time to post. I wish you luck on your journey and continued success in listening to that inner voice 😉

  18. Liz says:

    Beth, you’re kind of amazing. 🙂 Your attitude is not only refreshing but inspirational and, though, just through a screen, oddly comforting. Your quiet determination but “go with the flow” demeanor somehow shines through your words and beams throughout this (and all of your) blog post. Can I just shrink you down and take you with me whereever I go to be my own personal amulet of Zenness?? 😀 Thanks for sharing your journey with is. Do you have any plans to go into further detail about it, especially your current diet and what you can and cannot eat? I’m curious to know more about it all. (Are you able to eat sweet potatoes during this time?)

    • Beth @ Tasty Yummies says:

      Liz, thank you so much! Your comment means the world to me. It is hard for me to share stuff like this, it feels so raw but if I know it can help people through their own journey, then it is worth it.
      I may go further into things as I go deeper into them with my naturopath and discover things, but for now we are just trying to establish some balance in my body and start some diagnostics. Currently she has only requested that I maintain a plant based diet with some eggs and some seafood allowed, I am also off dairy, sugar and alcohol, but this is due to me fighting a cold, no other restrictions really. Once we get into something more, I will likely begin sharing it.
      Thanks again.

  19. Loke says:

    Aloha,

    I just found your web page a few days ago. I was diagnosed in 1997 after 13 years of digestion and other problems and have been on a very long journey of regaining my health. I have had many ups and downs along the way. I am reading an excellant bookthat will help you understand how autoimmune happens and how to calm it down. “Why do I still have thyroid problems..” By Datis Kharrazian, DHSc, DC, MS.. It is not only about thyroid, but is filled with information. Now I see that all the health issues were not a mystery like many in the healthcare industry have said and the best part is that there is a way to calm it all down. Good luck!

    • Beth @ Tasty Yummies says:

      Hi Loke.
      Thanks so much for your comment and your suggestions. I will look into that book. Thanks for taking the time to read and for sharing your own story.
      Be well.

  20. So much love and good, positive healing vibes Beth, xo! And THIS CAKE!!!

  21. Kaye says:

    Hi Beth,

    Thanks for sharing this amazing recipe. I have Candidiasis so would I be able to swap the honey for something else please?
    I normally use stevia to bake, thanks again 🙂 xx

  22. Kathy says:

    Congratulations on 10 yrs being gluten free! Last night I read Dr. Amy Myers just released book, “The Autoimmune Solution.” Reading your description of what you’re going through read like a script right out of her book. It was $14.99 for the Kindle version. I highly recommend it now that you’re facing yet another autoimmune disease. Best wishes on your journey to recovery and even reversal!
    I will make your cake. I turned 50 last year and though there was plenty of cake, none of it was gf. Who celebrates a milestone like that without a birthday cake?? My b-day is coming up again and I’m going to make your fabulous cake and make up for last year!!

  23. Susan says:

    Such a wonderful attitude! Love it! My plantar fasciitis is gone and Trigeminal neuralgia minimized by no sugar, mostly plant-centered diet, about 2 years now. Have hypothyroid and was diagnosed with colon cancer 5 months ago. We eat a mostly Asian diet, but I have two more miles (one on each side) who are Colin cancer survivors, so the oncologist feels I could not Abe stopped this. Trying my best to continue with the diet which helped me lose 50 lbs, however I find myself craving baked goods as I go through chemo. I love cocoanut so that is not a concern, but can I replace the honey with a cocoanut product? Thank you for your time!

  24. It’s not easy to find truly bad-ass grain-free, sugar-free recipes. You have a particularly beautiful approach to eating without gluten and make it far more enjoyable. I’m battling candida and leaky gut myself and I couldn’t agree more that attitude and optimism are absolutely essential in healing. Thanks! And keep up the awesome work 🙂

  25. Michelle says:

    I made this cake for my husband…he is a Type 1 diabetic and eats a clean paleo diet.
    He says its the best cake he has ever tasted! And he is not a chocolate fan.
    The ganache set very nicely. We had lots leftover and used it to coat strawberries.

    EXCELLENT RECIPE!

  26. Sara says:

    This is really decadent, moist and just the perfect chocolate cake…you only need a thin slice to satisfy all your cravings. A pastry chef friend of mine sampled it and was blown away by the richness of it. I will bake this again this weekend …thanks for sharing

  27. Stacey says:

    Have you ever substituted cashew flour in the place of almond flour? Too much almond anything gives me a bit of a tummy ache. I do okay with cashews.

    Thanks.

  28. Sharon Edwards says:

    Wow! Best birthday cake ever! I put raspberries on top and it was perfect with the ganache. I used 2 six inch pans, since I couldn’t find seven inch ones. I had enough extra batter for three cupcakes. The batter is terrific for cupcakes too! Thanks for the delicious recipe. It will definitely be my go to recipe for special occasions.

  29. Sonali says:

    Ummmm, Superb cake. Looking delicious. My hands can’t wait without making this cake. Just superb. Monginis also provides chocolate cakes at affordable rates.

  30. Tonya says:

    Do you think I could make this in a 6 inch pan? I can’t find a 7 inch pan and I’m not sure doubling it would work in my 9 inch since it’s not twice as big of a pan, right? Would it overflow in a 6 inch?

  31. Ariel says:

    Can grass-fed butter be substituted for the palm shortening in the ganache frosting?

  32. Lynna says:

    I’m making this for my diabetic father. Do you have the food counts?

  33. Elli H says:

    Hi Amanda,
    So looking forward to making this for my hubby’s bday. We;ve been on quite a journey ourselves.
    As a holistic nutritionist, I wanted to add a little bit of insight to our diagnosis, in case you are still dealing with that. IF you have any amalgam fillings (the silver ones) this may actually be causing much of your symptoms… kidney, celiac… etc the whole gamut. Internal mercury poisoning parades around in many ways, and in fact if you have candida and amalgam, candida is actually PROTECTIVE. Fighting candida with mercury actually releases more mercury (your toxicity goes up)
    If you don’t have any amalgams, you may have had some as a kid? and still carrying it? You may live in a place where there is a lot of mercury in environment… etc
    Anyway, I’d really encourage you to go down that trail, as I hope your ND is knowledgeable about this :). Happy Healing and Thanks for the Recipe!!
    Elli

  34. Sarah says:

    Can you make the cake recipe with all Coconut sugar and no honey, or do you have to use the combo? And can you swap it in the frosting as well or not?

  35. Keely says:

    I just made this for my sones birthday, who just turned 2. It was AMAZING.!! You would never know it was paleo. I added fresh raspberries on top. (My sons favorite.) He was so happy he keeps opening the refrigerator looking for his cake! The leftover cake was gone the next day after his party. It was easy to make and everyone who ate it is still talking about it. Thank you!!!

  36. Keely says:

    LOVE, LOVE, LOVE! I just recently made this for my sons 2 year birthday. This was AMAZING! Super easy to make and you would never know it is paleo. My son loved it so much he is still asking for his cake. I added fresh raspberries on top since they are his favorite. Will definitely make again and again! Would you mind if I share this and link on my blog?

    • Beth @ Tasty Yummies says:

      Keely, this makes me SOO happy to know that you guys loved this and that it made your son’s birthday so special. I love it. Thanks for coming back to share.
      Feel free to talk about the recipe on your website and link to my website for the actual recipe, I just ask that you don’t reprint and share the actual recipe anywhere. Thank you for asking. xo

  37. Yvette says:

    What an amazing looking, decadent cake!

    I have to ask though, can you use 1/3 stick of butter in lieu of organic shortening? I’d rather use butter instead as it’s more “natural” and minimally processed.

    Thanks in advance!

    Yvette

    • Beth @ Tasty Yummies says:

      Yeah!! Go for the butter baby. At the time I developed this recipe, I was dairy-free, so I was using what was available for me, but I agree get that butter in there!! Always my first choice and I am so happy to be eating it again 😉

  38. Bridget Lau says:

    Hi,

    So if you bake it the night before does the cake taste stale. And what do you do with the cake put it in the refrigerator and frosting? Then you frost the cake the next day after being in the refrigerator?

    Bridget

  39. Marianne says:

    This cake is the absolute best I’ve tried for a diabetic husband. After many recipes he either didn’t like or said was just o.k., he loves this one. His son (who is a health conscience doctor) even asked me for the recipe. I usually don’t leave comments but I just had to share with everyone just how good this cake is. Nobody would be disappointed with this cake. My search is over, this our favorite! So moist, dense and chocolatey. Thank you for this recipe!

  40. Avi says:

    Hi Beth,

    This looks amazing!! For a change I will make it instead of the tart chocolate pie, which is my boyfriend’s favorit, but it’s my birthday on Sunday so I get decide:)
    What kind of honey do you use, liquity kind or the raw kind?

    Thanks,
    Avi

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