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Paleo Chocolate Cake with Espresso Buttercream and Chocolate Ganache

Paleo Chocolate Cake with Espresso Buttercream and Chocolate Ganache

We’re kicking Sunday scaries to the curb with a fork and this UNREAL #paleo CHOCOLATE CAKE + ESPRESSO BUTTERCREAM TOPPED w/ A CHOCOLATE GANACHE DRIP ft. my fav chocolate Eating Evolved.


When my mom asked me to make my Dad’s 60th birthday cake, she wanted it to be the real deal—cane sugar and all. I accepted the challenge to make a Paleo cake that tasted better than “the real deal”. 12+ people later and I knew I had knocked it out of the park with this one. So here’s to the most resilient, kind hearted and honest Dad— a paragon of all that’s best in man. Happy birthday Dad!


PS— Houston peeps, if you ever need a Paleo/GF cake, HMU bc I’m your girl!

Paleo Chocolate Cake with Espresso Buttercream and Chocolate Ganache

Prep Time: 30 minutes

Cooking Time: 35 minutes

Refrigeration and cooling time: 2-3 hours

Total time: 4 hours



For the chocolate cake: 

Dry Ingredients:

  • 1 1/2 cup almond flour 

  • 1/3 cup tapioca flour 

  • 3/4 cup natural unsweetened coco powder 

  • 1.5 tsp baking soda 

  • 1/2 tsp fine sea salt

Wet Ingredients:

  • 4 large eggs. room temperature 

  • 1/2 cup unsweetened cashew milk (or any other nut milk)

  • 1 1/2 cups coconut sugar

  • 1/2 cup coconut oil, melted and cooled 

  • 1.5 tsp vanilla extract 

  • 1 cup freshly brewed coffee, hot

For the Espresso Buttercream:

  • 1/2 cup palm oil shortening 

  • 1/2 cup coconut oil, solid

  • 2 1/2 cups paleo powered sugar * (see notes)

  • 1 1/2 tsp vanilla extract

  • 1 1/2 tsp espresso powder 

  • 1/2 cup coconut cream (I use about 2 cans of Native Forest)

For the Chocolate Ganache: 


Chocolate Cake:

  1. Preheat the oven 350 degrees F and grease two 9 inch or four 6 inch cake pans with coconut oil and set aside.

  2. In a medium mixing bowl whisk the almond flour, tapioca flour, cocoa powder, baking soda, and sea salt until well combined.

  3. In a large mixing bowl, whisk the eggs, cashew milk, coconut sugar, coconut oil, and vanilla until smooth. Using a hand held mixer or stand mixer, slowly add in the dry ingredients and mix until well combined. Stir in the coffee. (The batter will be runny!)

  4. Divide the batter evenly between the prepared cake pans. Transfer pans to the oven and bake for 22-35 minutes, depending on size, or until a tooth pick is inserted and comes out clean.

  5. Cool cakes completely, about an hour then transfer to the fridge to cool for another hour to make them easier to frost.

For the Espresso Buttercream:

  1. In a large mixing bowl, cream together the shortening and coconut oil until smooth with a hand held/stand mixer. Add in the coconut powdered sugar and cream together for about 3 minutes. (this helps really smooth out the sugar)

  2. Add the vanilla, espresso powder and mix until combined. Now add the coconut cream, and cream together for another 2 minutes. Refrigerate until ready to frost. (When ready to frost, simply re-beat the frosting with a mixer)

For the Chocolate Ganache: 

  1. Break the chocolate into pieces and place in a mixing bowl. Heat the coconut whipping cream in a saucepan over medium high heat until simmering. Remove from heat and immediately pour over the chocolate. Whisk together until fully combined. Allow to cool.

For assembly:

  1. Place the first layer of cake on a cake stand/plate. Frost the top using an offset spatula or a butter knife. Place the second layer of cake on top and frost the top (repeat if you have more than 2 layers). Frost the sides.

  2. Using a plastic squeeze bottle with a narrow tip, generously swirl the chocolate ganache over the top MIDDLE of the cake. Use an offset spatula and evenly spread outwards towards the edges of the cake. Refrigerate until ready to serve!

* Notes:

  1. To make the coconut powdered sugar, pulse 2 cups of coconut sugar with 2 tablespoons tapioca flour in a coffee grinder until well combined.

Enjoy XX!

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