Primal Chocolate Cake

Chocolate Cake 1Go ahead and get rid of all those other gluten-free, Paleo-friendly chocolate cake recipes. This is the only one you need. Why? The intense dark chocolate flavor, the smooth, rich texture, and the simple list of ingredients make this cake a winner. This chocolate cake is dense in the middle, and has a brownie-like chewiness around the edges. The “flour” is made from unsweetened cocoa powder and raw almonds blended together.  The moist, dense texture comes from melted dark chocolate, coconut oil, and a secret ingredient…PRIMAL KITCHEN™ Mayo.

Using mayonnaise as an ingredient in chocolate cake is not as strange as you might think. Made mainly from eggs and oil, mayonnaise keeps cake moist and tender. PRIMAL KITCHEN™ Mayo, made from organic eggs and avocado oil, is free of sugar, gluten, dairy, soy & canola oil. So, it keeps this cake in the category of “healthy indulgences.”

Time in the Kitchen: 25 minutes, plus 50 minutes to bake

Servings: 6


  • ¼ cup unsweetened cocoa powder (30 g)
  • 1 cup raw, unsalted almonds (150 g)
  • ½ teaspoon salt (2.5 ml)
  • 5 to 6 ounces bittersweet or dark chocolate, 70% cacao or higher, finely chopped (140 to 170 g)
  • ½ cup honey (120 ml)
  • ¼ cup PRIMAL KITCHEN™ Mayo (60 ml)
  • ¼ cup coconut oil (60 ml)
  • 4 eggs, separated
  • ¼ teaspoon cream of tartar (2.5 ml)


Lightly oil an 8 ½ x 4 ½” loaf pan. Preheat oven to 325 °F.

In a food processor, blend cocoa powder, almonds and salt until very finely ground, about 1 minute. Set aside.

Microwave chocolate in 25 seconds intervals, stirring in-between, until chocolate is melted. Stir in honey. Set aside and let cool.

In a large bowl, whisk together PRIMAL KITCHEN™ Mayo, coconut oil and egg yolks until smooth. Set aside.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form, about 3 minutes.

Pour the ground almond mixture and the melted chocolate mixture into the large bowl with the PRIMAL KITCHEN™ Mayo. Use a spatula to gently mix everything together.

In two batches, gently fold the egg whites into the batter. Each time you add the egg whites, gently fold them in until completely incorporated into the batter, but don’t mix too vigorously, as you want the egg whites to stay as light and airy as possible.

Pour the batter into the loaf pan. Bake 50 minutes, or until a toothpick comes out almost completely clean. Set the loaf pan on a wire rack to cool for 20 minutes, then turn the cake out onto the rack to cool completely.

Top with whipped cream or whipped coconut cream before serving.

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