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

Ingredients:

  • 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)

Instructions

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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19 thoughts on “Primal Chocolate Cake”

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  1. We rarely eat sweets other than fruit at our house, but this looks like a keeper for those occasions when you just have to have some kind of dessert. I would use melted butter instead of coconut oil in the cake because I’m one of those rare birds who can’t tolerate the stuff. I’d also top with real whipped cream. Yum!

  2. Aaaaaaaaaaaaaaaaaaaaa….. what about us non-food processer people?

    Ok, I’ll try to figure it out, I have a blender so I’m sure it will be fine.

    Thank you for this. Now and then you just need a good treat that doesn’t come in an ice cream container. Heh, heh, heh, yeah, not that any of us would do that of course.

  3. As soon as I finish my 21-day reset, I’m making this. It looks delicious (said the worst chocolate addict ever…).
    I have used my coffee grinder to grind almonds before. And the blender instead of the food processor. You just have to be careful to “pulse” it so you don’t get almond butter instead of ground almonds. Maybe it wouldn’t do that anyway with the cocoa and the salt combined.

    1. Almond butter…you’ve given me an idea! Or almond flour, which is basically pre-ground almonds.

  4. Just in time for my birthday party! But I don’t handle almonds well, so I’ll have to find a replacement for that particular ingredient.

    1. Bob’s red mill makes a hazelnut flour that could work as a replcement. I’ve used chestnut flour in cakes several times.

    2. Coconut flour could replace almonds, you might have to play with the quantities.

  5. If I just use my almond meal instead of grinding 1 c of almonds, how much almond meal would I use? I am thinking it will be about 1/2 cup? Thanks!

  6. I am still amazed as to why on one of the most Primal websites there is regular use of microwave. I mean come on people!

    1. Seriously? It’s not like we cook everything over a fire outside. What’s the difference, oven or microwave oven. It’s all technology.

  7. Hi ! I love chocolate cake and your recipe is my dream world. I’ll definitely make this Primal chocolate cake. Thanks for sharing your idea with us. I do not like coconut oil , Do you suggest any altenative oil for this cake instead of coconut oil ?? Thanks in advance !!

  8. Does anyone know if this cake freezes well? I’ve just made it for the first time. It tastes lovely, but next time I would probably use chocolate around the 70% range. The one I used was 82 per cent, and left the cake tasting a bit too bitter for me. And I may have left the cake in a little too long because it emerged slightly dry. I’ll tweak these things next time. This cake is fantastic if you are looking for a cakey chocolate hit!

  9. I never would have thought to use mayonnaise in a chocolate cake recipe, but I am definitely going to try it. But then off course this isn’t just any mayo.