This paleo recipe is actually a popular recipe I was given by my mom years ago. She created this masterpiece while living on the island of Puerto Rico, supplying it to the various restaurants for many years. The various restaurants would place their orders and she would bake these cakes, filling her home with the lovely aroma of this paleo chocolate decadent cake and never tiring. It is such an easy paleo dessert and absolutely rewarding to make.
I have to let you know this cake seems to be wonderful warm, cold and even days later. This is a truly decadent FLOURLESS chocolate cake. No nuts are used at all, no seeds and no grains of course, and it’s also low carb!
My friend Christine Alton is paleo and working at dropping some weight. She has been paleo now with the addition of the keto diet. You can read more about keto on her site, blondiespaleojourney.weebly.com, It is pretty fascinating. She originally reached out to me via my Instagram and we’ve since become good buddies. She told me she could not wait to try THIS recipe. So last weekend she baked this cake for her daughter’s first birthday (see below). She took the recipe and made one alteration to adhere to her keto diet, which I have shared below in the recipe Ingredients. This change can easily be used for anyone on paleo or anyone wanting to lower their carbs a bit more.
OK, happy baking! Please let me know if you have any questions at all, and tell me how you like it after you try it out. Send me your photos of your own recipes through my Contact page or via my social sites below or on my home page on the right side. I love to share others’ recipes too!
Tina's Paleo Chocolate Decadent Cake
- Cake ingredients:
- 5 ounces bittersweet or semi-sweet chocolate
- 3 ounces unsweetened chocolate
- ½ cup (1 stick) unsalted butter, softened
- 5 large eggs, separated, at room temperature
- ⅔ cup date or maple sugar, ground super fine (or use organic cane sugar). Or, use ⅓ cup erythritol and ⅓ cup powdered stevia OR just use ⅔ cup erythritol (thanks to BlondiesPaleoJourney.weebly.com who made my cake with this alteration)
- 1 ½ teaspoons vanilla extract
- OPTIONAL: 1-1/2 tablespoons instant coffee
- Pinch of salt
- Glaze Ingredients: (2 options for adults)
- 3 ounces semi-sweet chocolate
- 3 tablespoons unsalted butter, softened
- OPTIONAL #1: 1 tablespoon brandy or bourbon
- OPTIONAL #2: 1 tablespoon instant coffee
- Preheat oven to 350F degrees.
- Butter a 10-inch spring form pan or mini spring form pans. Line the bottom(s) with a round of parchment or wax paper, then butter the paper. Set aside.
- For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well.
- Add sugar and stir until sugar is JUST melted/blended.
- Set aside to cool (must get cool).
- Beat the egg whites with the salt until stiff.
- Gently fold the chocolate mixture into the yolks.
- Fold in one third of the egg whites (no more).
- Fold in remaining whites until no streaks of white remain.
- Pour batter into the prepared pan(s) and bake large pan in the center of the oven for 35–45 minutes, or until a cake tester inserted in the center comes out clean. Mini ones keep an eye on and place them two at a time in oven.
- The cake will rise a great deal during baking.
- Cool cake in pan for 10 minutes, and then remove sides of the pan.
- Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
- Let cake cool completely; it will fall considerably.
- Remove parchment before glazing.
- Cake Glaze
- Melt the chocolate and butter together in a saucepan over low heat, stirring until smooth.
- Stir in the brandy.
- Place the cake on a rack set over a sheet of wax paper.
- Pour glaze over cake and spread lightly with a spatula, if necessary to coat evenly, allowing extra glaze to run down sides.
- Serve small wedges and complement with a dab of whipped cream.