Paleo Double Chocolate Cake with Peanut Butter Frosting




♥ 4-5 bananas/2½ cups mashed/575 grams (the riper the better)
♥ 4 eggs room temperature
♥ ½ cup (140g) almond butter or nut butter of choice
♥ ¼ cup coconut oil, melted
♥ 1 tsp. vanilla extract
♥ ½ cup (75g) coconut flour, packed
♥ ½ cup cocoa powder
♥ 1 tsp. baking soda
♥ 1 tsp. baking powder
♥ ¼ tsp. sea salt
♥ 4 oz. dark chocolate chopped (make your own to keep refined sugar free)

♥ 2 – 8 oz packages cream cheese, room temperature
¾ cup creamy peanut butter (or more if you love peanut butter like us😋)
cup honey

*You can substitute 2 ½ cups of Greek yogurt for the cream cheese. Strain the Greek yogurt overnight in the fridge in a sieve lined with a double layer of cheesecloth, with a bowl underneath (to catch the liquid) so that the frosting is piping consistency.




➊ Grease a 9″x 5″ loaf pan (or 8″x 8″ square pan) and preheat the oven to 350 ºF.
➋ In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract, and nut butter and mix until fully combined.
➌ Add the coconut flour, cocoa powder, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
➍ Pour the batter into the greased pan and spread it evenly.
➎ Bake in the preheated oven for 55-60 minutes (40 minutes for an 8 x 8″ pan). When finished, a toothpick inserted into the center should come out clean.
➏ Remove from oven and allow to cool on a wire rack for about a ½ hour. Flip out onto a cooling rack to finish cooling.

➐ Add the cream cheese to a bowl mixer and beat on high until light and fluffy.
➑ Add the peanut butter and honey and beat until smooth.
➒ Spread evenly on cake and enjoy!

🍴  Courtesy of Rachel Connners, Sarah Crowder, & Lyndsey K.

Homemade chocolate chunks recipe:

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