Paleo Chocolate Cake with Blueberry Cashew Cream Frosting

Paleo Chocolate Cake with Berry Cashew Cream Frosting

One of the trickiest things about eating gluten and refined sugar-free is creating sweet treats that aren’t dry and crumbly or mushy and weird.

I have definitely baked my share of paleo “goodies” that were a total flop – edible enough for me, maybe, but certainly not yummy enough for my kids to consider a treat or one I’d proudly share with guests at a party.

When it comes to their birthdays, I want my kids’ cakes to be something they enjoy without the overly processed grains, sugar, and artificial colors or flavors wreaking havoc on their little bodies.

This cake fits the bill! I promise the texture and flavor of this cake will NOT disappoint even the pickiest of the sugar-craving gluten-lovers. It’s dense, moist, nutritious, and harmlessly sweetened with Vermont maple syrup. Even the frosting is nutrient packed with cashews and freeze-dried powdered berries that add both color and flavor!

The best part about this cake? It’s loaded with carrots! Yup, these sweet earthy veggies are what makes this cake so spectacular! Although, if you don’t tell your guests there are carrots in this cake, they’d probably never know!

ingredients

Cake

  • 1.5 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup arrowroot flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil (use expeller pressed if you’d rather not have the coconut flavor)
  • 6 eggs – room temp
  • 1 tbsp vanilla
  • 1.5 cups maple syrup
  • 3 large shredded carrots
  • 3 (9-inch) cake pans

Mixed Berry cashew cream Frosting

  • 3 cups cashews – soaked for 2 hours then strained
  • 4 tbsp coconut oil (use expeller pressed if you’d rather not have the coconut flavor)
  • 3/4 cup maple syrup
  • 1/2 tsp Himalayan salt
  • 1 tbsp vanilla extract
  • 4 tbsp freeze dried blueberry powder – feel free to adjust
  • 4 tbsp freeze dried strawberry powder – feel free to adjust

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instructions

Cake

  1. Combine all wet cake ingredients.
  2. In a separate bowl, combine all dry ingredients and mix into the wet.
  3. Fold in the carrots if you haven’t already, then pour evenly into 3 9-inch cake pans – I like to line them with parchment paper to ensure they come out in one piece!
  4. Bake at 325° F for 25 minutes.
  5. Let cool before removing from the pans.

Mixed Berry Cashew Cream Frosting

  1. Soak your cashews for a minimum of 2 hours and strain.
  2. Blend the  soaked cashews, coconut oil, maple syrup, vanilla, and salt in a high speed blender – I love my Vitamix!
  3. Divide into 2 bowls; adding the strawberry powder to one and blueberry to the other.
  4. Pop the cake into the fridge to firm up, if you wish!

Note: The cashew cream frosting will darken as it ages.

Paleo Chocolate Carrot Cake

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