The Accidental Chocolate Cake (grain-free, dairy-free)

Ali Segersten
Grain-Free Paleo Chocolate Almond Butter Cake

A few weeks ago, the night before Valentine's Day, my daughters asked me to make cupcakes and frosting to give out to their friends at school. I had an idea to make a healthy frosting using almond butter and coconut oil. Thinking that I needed to chill the frosting for a while before spreading it onto the cupcakes, I made it first. A few hours later I took it out of the refrigerator to whip up into what I thought would be this beautiful, light, and fluffy frosting. For a second it did look like that, and then the oil began separating. My girls tried it and said it tasted good, like brownies, and that I should bake it!

I was so busy that night that I didn't have time so I got to it the next morning, on Valentine's Day. I decided to add two eggs and put it in the oven....and voila....a beautiful, moist, tender chocolate cake emerged! I took photos of it that day (what you see here) and planned on testing it one more time before posting it. We then took a trip to visit family for nearly two weeks. I tested it there and everyone loved it. My dad said I should call it "the accidental chocolate cake!"

I've been so busy finishing the new cookbook that I have not had much time to post to my blog. Over the next month I have a few guest posts scheduled. After the book is done, I'll be back. In the meantime, enjoy this yummy cake!

Recipe from our Meal Planner

Chocolate Almond Butter Cake

Paleo Grain-Free Chocolate Almond Butter Cake
Servings
8
Cook Time
30 minutes
Prep Time
10 minutes

Serve this cake with a dollop of Whipped Coconut Cream and fresh berries if desired. You can also double the recipe and bake it in two 9-inch cake pans for a layered cake.

Ingredients
1 cups creamy roasted almond butter
2 large eggs
⅓ cups melted coconut oil
⅓ cups maple syrup
¼ cups cacao powder
2 teaspoons vanilla extract
½ teaspoons organic almond flavoring
½ teaspoons baking soda
¼ teaspoons sea salt
Directions
  1. Preheat oven to 350 degrees F. Lightly grease an 8x8-inch pan with coconut oil.
  2. Place all ingredients into a food processor fitted with the "s" blade and process until combined.
  3. Pour into the pan and spread out evenly. Bake for about 30 minutes.
  4. Cool, slice, and serve. 

Use this recipe in our Meal Planner

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Posted In
chocolate baked goods almonds cakes coconut dairy-free dessert gluten-free grain-free holidays paleo refined sugar-free valentine's day recipe
ALI-2023-PHOTO-VERTICAL-2

About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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