Grain-Free Mexican Chocolate Cake with Cinnamon Cream Cheese Frosting (2024)

Dairy Free, Dessert, Paleo, Quick 'n Easy, Refined Sugar Free, Vegetarian | 0 |
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This easy, grain-free Mexican chocolate cake with cinnamon cream cheese frosting is a decadent primal and real food treat with a decadent blend of sweet and spicy!

All the dark chocolate things.

It won’t take you long to notice that chocolate is kinda my thing. And the darker the better. Just a quick perusal of my blog will show you chocolate just about everything. From smoothies to brownies to homemade chocolate chips, I love making all the chocolate things. I’m currently working on a chocolate chili, too!

Though I am about chocolate everything I have not always been about cake. Before going gluten-free, I didn’t even like it. But for some reason, gluten-free cakes taste so much better to me, and paleo ones even more so!

I know, you were worried about me…

The perfect chocolate cake.

Since my love of paleo cakes has grown over the past couple years, I spent last summer really working on nailing down a fool-proof paleo chocolate cake recipe. And by my daughter’s 4th birthday I’d found it! I shared my easy recipe in my latest ebook, Easy Grain Free, and also on the blog. Since then I’ve been fooling around with the recipe even more – adding spices, changing up the liquids, etc.

This is my kind of science, I tell ya. 😉

Grain-Free Mexican chocolate cake.

This primal Mexican chocolate cake is the baby of my playing around with my easy paleo chocolate cake and wanting to redo my old regular gluten-free Mexican chocolate cake. Since doing the GAPS Diet, I don’t really eat much gluten-free flour anymore, and I definitely don’t eat sugar. Since both of those were in my old cake recipe, I decided it was time for a redo! (If you’re here looking for the gluten-free version, don’t worry, it’s down at the bottom of the post.)

So I took the spices from my old Mexican chocolate cake, added a little coffee for the liquid, used most of my paleo chocolate cake recipe, et voila! A delicious, grain-free Mexican chocolate cake!

This cake recipe is 100% paleo, but since I added on a cinnamon cream cheese frosting, that removes the dairy-free part of paleo. If you’re not ok with a little dairy, you can leave the frosting off, or use the one in my perfect paleo chocolate cake recipe. Either one is delicious!

Mexican, or not?

Disclaimer for all y’all who are like, “This recipe is totally not Mexican!” I know, I know. I have never been to Mexico. My Mexican chocolate cakes are the only ones I’ve ever eaten, let alone made. I have absolutely no idea how this compares to a “real” Mexican chocolate cake. I don’t even know if Mexicans actually make chocolate cake, either.

Grain-Free Mexican Chocolate Cake

Free from grain, gluten, dairy, and refined sugar.

Ingredients

3 eggs
1/2 cup honey
3/4 cup coffee or coconut milk *
1/4 cup coconut oil
3 cups almond flour
1/4 cup coconut flour (or 2 tablespoonstapioca flour)
3/4 cupcocoa powder
2 teaspoons baking soda
1 teaspoon Himalayan salt
1 1/2 teaspoons cinnamon
1/8 teaspoon chili powder
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 and grease a 7-inch springform pan or a 8×8-inch baking dish

Put all the ingredients in a blender and puree until smooth. (You can totally use a bowl, if you want. I just like my blender!)

Bake for 45-50 minutes, or until a toothpick comes out clean.

Remove from pan and cool completely.

To make a double layer cake, slice the cooled cake lengthwise with a bread knife.

Notes

Using coffee for the liquid will result in a deep, dark chocolate cake. If you’re not so into dark chocolate, use the coconut milk option. 🙂

Raias Recipes - https://raiasrecipes.com

Cinnamon Cream Cheese Frosting

Free from gluten, grain, eggs, and refined sugar.

Ingredients

4 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla extract (I like to make my own)
1/4 cup honey
1 1/2 teaspoons cinnamon(depending on your taste)

Instructions

Using a hand mixer, beat cream cheese and butter until smooth.

Add in vanilla, honey, and cinnamon and beat again until well combined.

Spread evenly over cooled cake.

Notes

Just like with a cheesecake, make sure your dairy products are room temperature! I know some of you will freak out at this thought, but your frosting will be pathetically lumpy if you use cold cream cheese and butter. Also, please don’t melt them. That won’t work either!

Raias Recipes - https://raiasrecipes.com

If you’re here for my old gluten-free, egg-free version, I’m including it here, just in case.

Gluten-Free Mexican Chocolate Cake

Free from gluten and eggs.

Ingredients

1/2 cup coconut milk
1 teaspoonorganic apple cider vinegar
1 teaspoon baking soda
1 tablespoonflax meal
1/2 cup coconut sugar
1/4 cup cocoa powder
1 1/2 teaspoons cinnamon
1/8 teaspoon chili powder
1/4 cup soft butter
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cupsorghum flour
1/2 cuparrowroot powder
2 1/2 teaspoonsguar gum
1/2 teaspoon Himalayan salt

Instructions

Preheat oven to 350 and grease a 9×9 inch cake pan and dust with cocoa powder.

Combine milk, vinegar, and baking soda and set aside in a warm place to curdle.

In large bowl, whisk together flax meal, sugar, and cocoa.

Stir in boiling water, butter and vanilla, and mix well until thick and butter is melted.

In separate bowl, whisk together remaining dry ingredients. Add into chocolate mixture a little at a time, beating well after each addition.

Stir in buttermilk and pour batter into prepared pan.

Bake for 35-40 minutes, or until toothpick comes out clean.

Cool, then frost.

Raias Recipes - https://raiasrecipes.com