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Paleo-Friendly Chocolate Cake!


I mean... who doesn't crave a casual two-layered Chocolate Cake on just any old Sunday?! Self-love isn't selfish people, eat the damn cake! Thanks Lina (a.k.a. @thathealthjunkie) for this decadent dessert.


1 cup coconut sugar
3/4 cup ghee (room temp)
3 eggs (or flax eggs)
1 1/2 cups chocolate coconut yogurt
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup cacao powder
1 1/2 tsp baking powder
3/4 cup coconut flour
3/4 cup almond flour
3/4 cup milk of choice
11/2 cups chocolate coconut yogurt


  1. Preheat oven to 350F and grease two 8” springform cake pans.
  2. Whisk the sugar and ghee with an electric mixer on high for a few minutes until creamed, then add the eggs one by one while whisking and keep going for a couple minutes. Add the coconut yogurt, apple cider vinegar, and vanilla and mix together. Then sift all dry in ingredients, fold, add milk, then gently fold again until fully incorporated.
  3. Divide the mixture between the cake pans and put on the middle rack of the oven for 15-25 minutes (until the toothpick comes out clean)
  4. Let cool in pans for 5-10 mins, then turn them out on a cooling rack.
  5. To make the frosting mix the chocolate coconut yogurt and coconut sugar, keep in the fridge until the cake has completely cooled and is ready to frost.
  6. Cover the first layer with some frosting, then add the top layer and smooth the frosting on top and around the sides of the cake. 
  7. Crumble up Vanilla Crunch Crispy and put all over top of cake. Then for even more indulgence, add chunks of Chocolate Coated Peanut Butter Squares
  8. ENJOY!

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