Healthy Paleo Chocolate Cake


This cake I came up with while I was on the Autoimmune Paleo diet and was dying for something sweet. I still make this cake even though I am not following the diet anymore. It is loaded with whole foods, only has about 17g of sugar per serving and still hits the spot.



  • 2 plantains, green
  • 1 banana
  • ½ cup pumpkin puree
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • ¼ cup carob powder {AIP} or unsweetened coco powder
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. vanilla extract
  • 1 5/8 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. cream of tartar
  • ¼ tsp. ground mace {AIP} or nutmeg



  • 1 avocado
  • 1 banana
  • 2 tbsp. carob powder
  • 2 tbsp. honey



  1. Preheat the oven to 350F and lightly grease an 8″ square pan with coconut oil or any other cooking fat.
  2. Combine all cake ingredients in a blender or food processor and process until smooth.
  3. Spread the batter into the cake pan and bake for 30-45 minutes or until a toothpick inserted into center comes out clean.
  4. Combine all ingredients for the frosting in a blender and process until smooth, put in fridge until ready to use.
  5. Allow the cake to cool before frosting. Store in the fridge.

Optional: can top with dairy and nut free chocolate chips or regular milk chocolate chips.

*this recipe can be doubled to produce a 2 tier cake





    • It’s more of a fudgey cake. It’s dense so you only need to eat a little to fill a craving. This recipe makes 1 round cake pan you could double the recipe to make a 2 tier cake and make it seem more like a regular cake. Hope this helps 🙂


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