Paleo Chocolate Cherry Cake

Paleo Chocolate Cherry Cake

I played around with this recipe for a while before I got it right and I am so glad that I persevered!

The pressure was on after I had posted a delicious looking photo of an earlier version of this recipe on Instagram and even though it was pretty good, when I was asked to replicate it for a friends birthday the pressure was immediately on. I had never offered my food to a large group of people before! In-fact, I had never offered my ‘experiments’ to anyone other than my trusty family and boyfriend! At least I was confident they would continue to love me even if it was a failure.

The worst thing about this challenge was that not only was a baking a cake for for a party full of people, some who I know, some who I don’t and also some who only know me from Instagram but I couldn’t taste it before surrendering it to the crowd! I sort of had to produce a whole cake.

Long story short, it was amazing! I still cant believe the wonderful flavour and texture that the ingredients in this cake produces.

Here is what I turned up with to the party! Looks a tad messy, but it tasted amazing :).

Since then, I have made it for numerous birthdays, Christmas and for absolutely no reason at all. Muffins, layered cakes, single layered cakes… whatever! Try it out!

Paleo Chocolate Cherry Cake


1/2 cup cocoa
1/2 cup coconut flour
3 tsp baking powder
4 tbs natvia
1/2 cup apple sauce
7 fresh medjool dates pitted
2.5 cups fresh cherries – halved and  pitted
2 tbs black cherry jam (100% natural) – can also use raspberry or blueberry 100% natural jam.
2 tsp vanilla  essence
8 eggs

Preheat oven to 160 degrees celcius.

Combine cocoa, coconut flour, baking powder and natvia in a large  bowl.

Combine apple sauce, 1/2 cup  cherries, dates, jam and vanilla in a food processor and process until  smooth.

Add processed mixture and whisked  eggs to the dry mixture.

Beat with cake beaters until  smooth

Fold through the remaining cherry  halves (2 cups)

Pour into a lightly oiled (with olive  or coconut oil) cake pan – springform is easiest – and place in the oven for  45-50 minutes or until a cake tester comes out clean.

For a double layered  cake simply repeat the whole process with another lot of ingredients.

This cake is topped with a chocolate ganache that I made from a combo of 70% and 85% dark chocolate (decide on your own ratio’s depending on the tolerance of those consuming it) and coconut cream. I combined the two on the stove on low heat and then ran the mixture over the cake (I used more  coconut cream than usual) rather than spreading as I normally would which  allowed it to dry in a nice thin layer. I do think that when making a layered  cake though, I will make a thicker ganache and spread a layer in the  middle. Be sure not to burn the chocolate or the coconut cream as this will cause a graining texture.

You could also spread  some 100% natural black cherry jam between the layers to keep with the cherry  theme!


Turn them into Christmas cupcakes by using patty pans and topping them with a nice white “santa beard” and a big red “strawberry santa hat!”

The white topping is made of ricotta cheese, vanilla essence and stevia. May or may not fit into your dietary preferences so for a fully paleo option, try whipping some coconut cream.



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