Cake - Chocolate Cake with Maple Peppermint Chocolate Frosting - Paleo

Prep Time

20 min

Cooking Time

25-30 min


For The Cake
  1. 1/2 cup coconut flour
  2. 1 cup chocolate chips (I use Enjoy Life)
  3. 1/2 cup coconut oil
  4. 6 eggs (pastured is best)
  5. 1/2 cup grade B maple syrup or raw honey
  6. 2 teaspoons pure vanilla extract or paste
  7. 1/4 cup full fat coconut milk
  8. 1/2 teaspoon unfiltered apple cider vinegar
  9. 1/4 cup raw cocoa
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon celtic sea salt

For The Frosting
  1. 1 1/2 Avocado
  2. 1/2 Tsp Vanilla Extract
  3. 1/4 Tsp Peppermint Extract (or 1-3 drops of food grade peppermint oil)
  4. 3 Tbsp Cocoa Powder
  5. 2 Tbsp Pure (Grade B) Maple Syrup
  6. 1 Tsp Raw Honey
  7. 1 Tbsp Coconut Milk (Optional)


For The Cake
  1. Preheat oven to 350 degrees.
  2. Over low heat, melt the chocolate chips in coconut oil (Stirring frequently)
  3. Whisk together eggs, maple syrup, vanilla, apple cider vinegar, and coconut milk.
  4. Once chocolate is melted, remove from heat and allow it to cool to room temperature.
  5. Add cooled chocolate mixture to the egg mixture.
  6. In a separate bowl, whisk together the coconut flour, cocoa, baking soda, and salt.
  7. Combine wet and dry ingredients and mix until smooth.
  8. Pour into a 9" round or square pan (line with parchment paper or grease with coconut oil)
  9. Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.

For Frosting
  1. Add all ingredients to food processor except coconut milk. Pulse until smooth, add milk if necessary (it will make a more whipped like topping).


  1. Cake can be made ahead of time and refrigerated, but when it's refrigerated it will harden slightly because the coconut oil solidifies. Before serving allow cake to return to room temperature.
  2. **frost cake immediately before serving for best results, although it can be done ahead of time.

This chocolate cake is moist, fluffy and delicious. It is full of rich chocolatey goodness and it tastes (dare I say) PERFECT topped with this subtly sweet, chocolate peppermint avocado frosting.

Avocado frosting can be a bit tricky to work with, but yields an incredibly creamy, smooth and tasty result. The avocado takes on the flavor of whatever it is you’re adding, making it the perfect frosting alternative when making cakes/cupcakes.