Paleo Chocolate Cake with Chocolate Mousse Icing

You will never guess this cake is grain and dairy free, it's so rich! The cake and icing go beautifully together but the icing is just as delicious on its own - simply pour into small ramekins and let it sit in the fridge for 2 hours to firm up, then enjoy.

prep time
cooking time
Recipe by Christie Connelly


4 eggs

60ml (1/4 cup) pure maple syrup

1 teaspoon vanilla bean paste or pure extract

60ml (1/4 cup) coconut oil, melted

125ml (1/2 cup) Vitasoy Coconut Milk Unsweetened

30g (1/4 cup) raw cacao powder*

30g (1/4 cup) coconut flour

1 teaspoon baking powder

1 teaspoon bi-carb powder

pinch sea salt

40g (1/4 cup) almond meal


Mousse Icing:

1 medium ripe avocado (about 130g unpeeled weight)

30g (1/4 cup) raw cacao powder

2 tablespoons pure maple syrup

60ml (1/4 cup) coconut cream

1 tablespoon coconut oil, melted

* If you can't find raw cacao powder, regular cocoa powder is fine to use.


  1. Heat oven to 150C. Grease and line a round 20cm cake tin.
  2. Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined.
  3. Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack.
  4. To making the icing, place all the icing ingredients into a food processor or blender and blitz until smooth. If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake.