Cake - Grain Free Chocolate Truffle

Prep Time

5 min, 5 hr fridge time

Cooking Time

25 to 30 min


one "cake"


  • 1/2 cup raw honey, (125 mL)
  • 1/4 cup extra virgin coconut oil, (60 mL)
  • 4 large egg yolks or 2 large eggs
  • 1/2 cup full fat coconut milk, (125 mL) 
  • 1/2 cup unsweetened cocoa powder, (125 mL) (I use cacao)
  • 1/2 tbsp vanilla extract, (7.5 mL)
  • 1/4 tsp cream of tartar, (1 mL)... (Carol- I subbed 1/2 tsp baking soda for the tartar and soda)
  • 1/8 tsp baking soda, (0.5 mL)
  • 1/8 tsp sea salt, (0.5 mL)

  • Directions

  • Preheat oven to 350°F (177°C). Line the bottom of a 7 inch springform pan with parchment paper.
  • In a bowl, cream together honey and coconut oil. Mix in the egg yolks (or 2 large eggs).
  • Add to the mixture coconut milk, cocoa powder, vanilla, cream of tartar, baking soda and salt. Mix until smooth.
  • Pour the mixture into the spring form pan. Bake for 25- 30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.)
  • Let the cake set for at least 5 hours before cutting and serving.

  • Notes

    This may come out a little wet.  Play around with adding a little bit of coconut flour until desired consistency is reached.  The finished product is well worth the playing!

    If you are on a Paleo or Primal diet, well, sometimes you just want a piece of cake!  

    The ingredients in this recipe reflect the principles within these diets: natural, dairy free, low inflammation and grain free. So, here’s a way to actually have that occasional piece of cake—and eat it too!

    This rich, dense, grain free chocolate cake will deeply satisfy your chocolate cravings, without the guilt.