Paleo Chocolate Cake

Team, I thought it was time to repost this given many of you are doing the paleo challenge this month and will be craving something sweet/chocolatey. Here’s a couple of quick adjustments that I recommend using – I make this almost every other week and have found that they help get the best result.

  1. Add 1 tbsp of boiling water when blitzing the dates and banana, and let it whip for a good 2 – 3 minutes until a smooth fluffy texture forms
  2. Use Pure Raw Organic Cacao powder instead of cocoa, the chocolate flavour is much more intense and it’s much better for you
  3. Store the cake in the fridge and serve it cold. YUM



  • 10 fresh dates, seeds removed
  • 1 ripe banana (the riper the sweeter)
  • 3 eggs
  • 1/2 cup coconut oil
  • 1 vanilla bean, cut in half and scraped
  • 1/2 cup coconut flour
  • 1/2 cup 100% cocoa powder (no added sugar) pure raw organic cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine celtic sea salt
  • 1/2 cup strong brewed coffee
  • 1 can coconut cream – left in the fridge overnight
  • Handfull of your favourite berries or a fruit of your choice (I’ve used strawberries)


  • Put dates and banana into a mix master and pulse until combined
  • Transfer to a bowl and add the eggs, vanilla, coconut oil and coffee and mix on low speed until well combined
  • Combine dry ingredients in a separate bowl
  • Slowly add the dry ingredients to the wet ingredients and mix until you have a smooth batter
  • Grease a pan with coconut oil, pour in the batter and bake at 180 degrees for 30 – 35 minutes, or until a toothpick comes out clean
  • Whip some cold coconut cream with berries and serve with warm cake – this will definitely fix any sugar craving – who thought you’d be eating chocolate cake on the paleo challenge!!

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