Mexican Chocolate Coffee Cake

December 28, 2011 in Categories: , , by

Print Friendly

The inspiration for this cake came from my daughter’s second birthday cake.  I baked Elena Amsterdam’s chocolate layer cake with coconut flour recipe and frosted with a lacto-paleo chocolate fudge frosting (the kind that is mostly chocolate with a little cream and butter for good measure).  Elena’s recipe produces a delightful spongy cake with a mild chocolate flavor.  Combined with the intense flavor of the frosting, my daughter’s birthday cake was a resounding success.  But, it got me thinking.  What if I could develop a chocolate cake that had all the lovely spongy texture of this cake but enough chocolate flavor to stand on its own without frosting.  This took quite a bit of tinkering and many iterations to boost the chocolate flavor sufficiently without giving up too much on the texture.  The chocolate flavor is enhanced by the cayenne and cinnamon which give this cake a delightful “kick”.

A note on cocoa:  There are three different “types” of cocoa that you can buy in stores.  The easiest to find is “Alkalized”, also called “Dutch-Processed”.  This cocoa powder has a darker color (and is considered easier to bake with) but also has many of the anti-oxidants stripped out in the alkalizing process.  Avoiding this type of cocoa can be a challenge because it’s not always labeled, but most of the grocery store brands are alkalized.  Look for either “Natural” or “Raw” Cacao Powder, both of which contain way more anti-oxidants.  While they are a lighter color, they are also a better flavor.


1.    Preheat oven to 325F.  Line 5”X9” loaf pan with wax paper.  Grease wax paper with coconut oil.
2.    Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3.    In a food processor or blender, combine eggs, honey, molasses, and vanilla.  Pulse a few times to beat together.  Add melted coconut oil and chocolate and process/blend for 1 minute.
4.    Add dry ingredients to food processor, and pulse to combine.
5.    Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
6.    Let cool completely in the pan.  Remove from pan and carefully remove wax paper.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.



That’s exactly what I did with it. My husband loved his birthday cake – he says best cake ever. I served it with homemade coconut milk cinnamon ice cream. It was delicious. Thanks!

I made this recipe a few days ago. My family gobbled it up and asked for more! My chocolate craving was satisfied and my son’s nightly question “Can I have dessert?”, was answered with a resounding “Yes!”. Thank you!

I loved this recipe and so did my son. I honestly had not had cake for over two years and this was the first. This was probably also my first attempt at baking, ever. So, I have to say that this was really a success.

I made this as a two layer round cake, and frosted it with Nourishing Kitchen’s sweet potato frosting – basically a buttercream with white Japanese sweet potatoes, lots of butter and maple syrup. It was gorgeous and tasted sophisticated but wonderful! The only thing is it is is definitely easy to overcook, and the one layer that I cooked just right cracked easily (no biggie, I put on extra frosting!)

I was super-bored at work:

6 Eggs
118ml or 109g Extra Virgin Coconut Oil, melted
97ml or 5½ tbsp or 40g Coconut Flour
80ml Cacao Powder
85g Unsweetened Chocolate, melted (100%)
118ml or 165g Blackstrap Molasses
118ml or 160g Honey
2 tsp Vanilla Extract
½ tsp Salt
½ tsp Baking Soda
1 tsp Ground Cinnamon
½ tsp Cayenne Pepper, to taste

Preheat oven to 160C. Line 13cm x 23cm loaf pan with wax paper.

Lots of love,

Oh, and that was 30g of cacao. But these were all look-up values so they might not be that precise. I haven’t checked but I did it once with the weight measurements and then I went and got some measuring spoons and did it again. The first one where I used the scales was more moist and my favourite. But maybe I just screwed up somehow when I did it with the measuring spoons / cups. I’m not that good at counting to be honest. I get distracted.

I made this last night and I can’t believe how well it turned out!! I didn’t include cayenne or other spice. For a paleo recipe, the texture was amazingly cake-like. Very, very impressed. Great job!!!

I would like to substitute stevia for the honey and molasses as its better for my diet (I know it’s not paleo then). Can I sub a dry for wet ingredients like that? Would I sub the equivalent of one cup of sugar?

This is a great combination of flavors and rich chocolate. Mine was so dark it was almost black. I may try it with honey next time as my son prefers it to molasses. It got spicier as it cooked, I think!!! Yum yum! I appreciate the info about cacao and cocoa!

Wonderful texture and depth, thank you Sarah. For me the honey flavour was fighting the molasses/chocolate so will try subbing with maple syrup next time. Thanks for acting on that scientific/creative instinct to lock in this texture.

Oh boy, we did just make it again with maple syrup instead of honey, finely grated fresh ginger instead of the spices, and raw cocoa nibs. Cor blimey. Thank you!

Thank you for interesting recipe. I want to make this for my brother-in-law for at Christmas. Have you tried freezing this cake? Do you think it will freeze well?

Want to try this, but wanted to double-check one part of the recipe. It says to “Preheat oven to 325F. Line 5”X9” loaf pan with wax paper. Grease wax paper with coconut oil.”
Do you mean parchment paper or is it really wax paper? I’ve never heard of baking with wax paper before, but there are a lot of things in this new lifestyle I’m not familiar with so I just wanted to be sure!

I am so glad I found your website. You have so many healthy yummy recipes. My dear husband will be a happy man!!!

Leave a Reply