The Best Paleo Chocolate Cake

So I know that the title is saying a lot, but seriously... this was the best cake ever.  My husband even said its one of the best chocolate cakes he has ever had.  I am totally going to take the compliment.


Here is what you need: 

10 oz package of Cocoa Chips (I try to use at least 60% cacao)
1 oz of Unsweetened Chocolate
1 cup Coconut Sugar
2 Tbs of Agave
½ cup of Melted Ghee
4 Eggs
2 cups Almond Flour
¼ cup Tapioca Flour
2 Tbs of Coconut Flour
2 cups of Pecans (1 if you do not want to top off the cake with Pecans)
1 ½ tsp of Vanilla Extract
1 tsp of  Baking Soda

2 TBS of ghee for greased pan 

Chocolate Fudge Frosting (recipe below) 

Preheat your oven to 350 degrees 

Melt your Cacao Chips and Unsweetened Chocolate over a double boiler.   I melt this nice and slow as I do not want to over heat or burn the chocolate.  I keep the heat and medium/high and stir every other minute. 

While chocolate is melting, combine the coconut sugar, Agave,  Almond Flour, Baking Soda,  and Tapioca Flour in your blender.  When fully mixed add the Eggs and Vanilla Extract and keep blender at medium.   Add the Chocolate when it is fully melted.  When all is blended, add the Pecans.  

You can put the cake in a 10' tube, bundt cake, any kind of cake pan etc.... Make sure you grease the pan with the extra Ghee to ensure no issues with sticking.  Sticking = The Absolute Worst! 

Bake for 1 hour and 15 min.  I would check it around 1 hour and put a tooth pick in.  If it doesn't have any thing on the toothpick after you dip it in your are good to go. I feel like everyones ovens and altitude vary so much it is hard to tell the exact time so I would start checking at about an hour. 

When done baking make sure you let it cool for about 15-20 minutes.  Flip over on your serving Tray.  Drizzle the Chocolate Fudge on top.  Top off with Chopped up Pecans if you would like.  

Enjoy! 

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Chocolate Fudge Frosting