Chocolate Cake

Chocolate cake.  But not just any chocolate cake.  Grain-free chocolate cake with a pumpkin coconut filling and whipped cream frosting, topped with dry-roasted almonds, pumpkin seeds and bee pollen.


I came up with this recipe when I was in search of a cake for my son’s birthday.  I was browsing through gluten-free and Paleo cake recipes but couldn’t find one that I liked; the biggest reason being that many of those recipes require 8+ eggs!  I didn’t want to spend a dozen eggs on a cake, so I decided to spontaneously make my own and to my surprise, it worked!  I even re-created my son’s cake (pictured here) and it worked yet again.


In my initial attempt, I was quite concerned this Chocolate Cake would turn out more like a chocolate brownie.  But nope!  My recipe actually tastes like real, gluten and sugar-filled chocolate cake that you can bake from a box (of course with a slightly less-sweet taste).


Chocolate Cake



  1. Preheat oven to 350 degrees.
  2. Add all dry ingredients to food processor/mixer and mix.
  3. Add in all wet ingredients and mix.
  4. Pour batter into a greased 6″ round springform pan.
  5. Bake at 350 degrees for 30-35 minutes.
  6. Let cool for 10 minutes in pan, then remove and place on wire rack to finish cooling.
  7. If desired, cut cake in half to form 2 layers.
  8. Add filling and frosting (make sure cake is completely cooled).


Pumpkin Coconut Filling



  1. Combine all ingredients in food processor or mixing bowl. Stir well.
  2. Let filling set in fridge for 30 minutes (it will thicken).
  3. Add filling to center of cake.  (You will have plenty of filling leftover.)

Whipped Cream Frosting


  • 1/2 Cup organic cream
  • 1/4 tsp vanilla extract
  • 1/2 Tbsp maple syrup


  1. Add cream to mixing bowl and whip.
  2. Once cream starts to form peaks (meaning it’s fully whipped) add in vanilla extract and maple syrup.  Stir.
  3. Frost cake with whipped cream.


In order to make the two-tone design on top of the cake, I first frosted it with the whipped cream.  I then added a few drops of the leftover pumpkin coconut filling and swirled the two together.


I used crushed dry-roasted almonds, raw pumpkin seeds and bee pollen to decorate the cake.Chocolate Cake1.png


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