Coconut Hazelnut Chocolate Truffle Cake

Kristina Turner


This is a good birthday cake. It is grain free and Gluten Free Paleo Chocolate cake. You can use a cup of almond flour or use without any flour and use only a half cup of coconut milk.

★★★★★ 1 vote
15 Min
30 Min


1/2 c
raw honey
1/4 c
extra virgin coconut oil
1 can(s)
full fat coconut milk or cream
large eggs
1/2 c
unsweetened cocoa powder
1 tsp
pure vanilla extract
1/4 tsp
cream of tartar
1/8 tsp
baking soda
1/8 tsp
1 c
hazelnut flour


1Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 7 inch springform pan with parchment paper.
2In a bowl, cream together honey and coconut oil. Whisk in the 3 large eggs. Add to the mixture, coconut milk, coco powder, vanilla, cream of tartar, baking soda and salt. Mix in the 1 cup of Hazelnut flour. Mix until smooth.
3Pour the mixture into the parchment paper lined springform pan.
4Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. You want a dense cake when finished so the toothpick should come out clean. Let the cake set for at least 5 hours before removing from spring form pan & putting on plate with parchment paper underneath and cutting and serving. Keep refrigerated.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Eggs
Regional Style: American
Other Tags: Healthy, Heirloom