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A piece of triple layer chocolate blackberry cake on plate
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5 from 2 votes

Blackberry Chocolate Cake (Paleo)

The best part of this chocolate cake is how easy it is to dive your fork right into it. It is unbelievably moist, with a light, rich chocolate crumb.  This paleo chocolate cake is the perfect balance of rich, deep chocolate flavor and a little tart. Totally smothered in a creamy, rich chocolate coconut cream frosting and some extra jam and filled with blackberry jam in between each thick layer.
Prep Time20 mins
Active Time30 mins
Total Time50 mins
Course: Dessert
Keyword: Cake, Chocolate, Dessert, Gluten Free, Paleo, Refined Sugar Free
Servings: 8
Author: rylee

Ingredients 

Chocolate Cake:

  • 1 ¼ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 ½ cup coconut sugar
  • ¾ cup cacao powder
  • 2 teaspoon baking powder
  • teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground coffee or espresso
  • 1 cup coconut milk + 1 tsp. lemon – this acts as your buttermilk!
  • ½ cup melted coconut oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or coffee

Blackberry Jam:

  • 3 cup fresh blackberries
  • ¼ cup coconut sugar
  • 1 tablespoon lemon juice

Frosting:

  • 1.5 cups hard coconut cream
  • 3 cups chopped dark chocolate I used Alter Eco 90% Dark Bar

Instructions

  • Begin by making your frosting: Add the chilled coconut cream, chopped chocolate and a pinch of salt to a metal or glass bowl over a double broiler on low heat. Whisk until melted and let cool 5 minutes before covering wand placing in fridge for 2-6 hours, until hard.
  • Preheat oven to 350 degrees F. Grease three 6-inch round cake pans (or 2 8-inch) and line with parchment paper.
  • Add all flours, coconut sugar, cocoa powder, baking powder, baking soda, salt and ground coffee or espresso to the bowl of a stand mixer. Using your paddle attachment, mix all dry ingredients.
  • Add coconut milk & lemon mixture, melted & cooled coconut oil, eggs and vanilla to flour mixture and combine on a medium-low speed.
  • Reduce speed to low and slowly add boiling water/coffee to the cake batter until well combined. Batter will be thin, this is what you want.
  • Evenly distribute the batter between the prepared cake pans and bake for 30-35 minutes, until your cake tester comes out clean.
  • Allow cake to cool for 15 minutes and then remove from the pan and let cake cool completely before frosting. Let your cake cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it. Cake can be made a day ahead if you’d like!
  • Make the blackberry jam: Add the blackberries, sugar, and lemon juice to a saucepan over medium-low heat. Cook until berries start to break down. You can help them along, mashing them with a spoon. Continue to cook and stir until berry mixture starts to thicken and berries are broken down. About 20 minutes total. Remove from heat and let it cool for 10 minutes then pass the jam through a fine mesh sieve to separate the pulp and seeds. Place jam in fridge until ready to layer your cake.
  • Finish making your frosting: Pull the hardened chocolate coconut cream frosting away from the sides of your bowl and using a hand mixer, beat until peaks form and it looks fluffy. Use right away.
  • Layer your cake: Spread an even layer of jam on the first layer then an even layer of whipped frosting. Repeat with the second layer. Use only frosting for the top layer. Take the last of your jam and whip it into the frosting and cover the outside of the cake with it. Pop it in the fridge for 10 minutes to completely set.
  • Cake can be stored at room temp for a day, then transferred to the fridge.

Notes

• Coffee would also be SO delicious instead of water if you want a rich coffee flavor to your cake!
• You can use 2 flax eggs if needed, but middle of cake may sink a bit