Paleo Dark Chocolate German Chocolate Cake

Yield: 1 cake, Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Cooling Time: 1 hour
  • Total Time: 42 minutes (+ 1 hour cooling time)


For the cake:
  • 4 large eggs, room temperature
  • ½ cup almond milk, room temperature
  • ½ cup coconut oil, melted and slightly cooled
  • ½ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup almond flour
  • 2 Tablespoons coconut flour
  • ¼ cup tapioca flour
  • ½ cup raw cacao powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
For the filling:
  1. Preheat oven to 325F. Line an 8×8 baking pan with parchment paper, allowing excess to hang over sides. Set aside.
  2. In a large mixing bowl, whisk almond milk, coconut oil, eggs, coconut sugar, and vanilla until smooth.
  3. In a separate large mixing bowl, whisk almond flour, coconut flour, tapioca flour, cacao, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and stir to combine.
  5. Transfer mixture to prepared baking pan and bake 28-32 minutes, until a toothpick inserted in the center comes out clean.
  6. Allow cake to cool completely then slice in half to make two cakes. Trim ends if desired.
  7. In a bowl, whisk coconut oil, maple syrup, and vanilla extract until smooth. Add coconut flakes, pecans, and Bake Believe Dark Chocolate Baking Chips. Stir to combine
  8. Spread half of frosting on one of the cake halves. Top with remaining cake half and frost with remaining frosting.