Hello friends! Today’s recipe is super special! This Paleo Honey Chocolate Cake recipe is a favorite of mine now! Chocolate cakes, filled with a honey caramel, topped with chocolate ganache, Manuka honey, and a sprinkle of salt flakes.
So, guys, this is not a sponsored post. Flora Health did sponsor a this post for Instagram, but not this blog post. The reason why I am bringing it up here, is because I was so in love with this Manuka honey that it deserves your attention.
Check out here the health benefits of the Manuka Honey.
This is a THICK, golden, heavenly honey, with caramel aspects to it. Look at the honey drizzle on top of the chocolate cake. That’s just pure honey, guys! Look at that consistency!
I figured I’d let you all know about it, since I was so impressed with the Manuka Honey.
So obviously seemed fitting to use this wonderful Manuka honey to make this delicious Paleo Honey Chocolate Cake recipe.
This Paleo Honey Chocolate Cake tasted unbelievable! The honey caramel filling is one of the best paleo caramel recipes I’ve ever tasted! I’ve tried making quite a few paleo caramel recipes.
Here are some recipes that feature Paleo Caramel:
- Fig and Pistachio Cheesecake
- Hazelnut Chocolate Tarts
- Banana Cashew Cake
- Vegan Brownies with Caramel Sauce
Wouldn’t you love to have a bite?
These Paleo Honey Chocolate Cakes are one of my favorites now! They are gluten-free, refined sugar free, and just very hard to resist.
So, to bake these Paleo Honey Chocolate Cakes, I used these 3″ cake rings. I only had 4 rings and my recipe made 6 cakes, so I baked the first batch, and let the batter sit on my counter while the first batch baked. As soon as it was done, I waited a few minutes before removing the cakes from the rings and making the last 2 cakes.
I couldn’t find a link for the cake ring I am using, but here is a similar one by Ateco.
And you can use a 8×8″ square pan, or a round 8″ pan to bake the cake, if you don’t want to make the mini cakes. Make sure to grease your pan, either if you are using cake rings, or a larger cake pan.
Baking time might be longer with the larger pan. Make sure to test if your cake is ready.
Best way to test if your cake is ready is to poke the top gently with your finger. If the cake springs back it means it’s ready.
Or you can insert a toothpick in the cake, if it comes out clean, means the cake is done baking. If the toothpick comes out with some crumbs stuck to it, but no batter, your cake is done baking. Now if actual wet batter comes out in the toothpick, your cake is not done baking.
After your cakes cool down, it’s good to have them sit in the fridge to firm up a bit, since these are soft as pillow cakes.
After that, you can slice them in half and spread the honey caramel on top.
The honey paleo caramel is the easiest thing to make in the kitchen!
You only need 4 ingredients: coconut butter, honey, cashew butter, and vanilla! That’s it! And 5 minutes later, you have irresistible honey paleo caramel! YUM!
If you want to check out some more Paleo dessert recipes, click here. They are all vegan too, except for this one, because it takes honey, and eggs in the batter of the cake.
I love paleo baking. The ingredients are wonderful and challenging!
These are some of my favorite paleo desserts:
- Beet Crystals Mini Cheesecake
- Hot Fudge Sundae Cake
- Brownie Chocolate Chip Cheesecake
- Raspberry Vegan Bars
I hope you enjoyed today’s recipe! These Paleo Honey Chocolate Cakes are going to win your heart!
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a percentage from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
Paleo Honey Chocolate Cakes
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup almond milk
- 1/2 cup honey
- 4 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 cup honey
- 1/2 cup coconut butter
- 4 tablespoons cashew butter or any nut butter
- 1 teaspoon vanilla extract
- 87 grams chocolate 1/2 cup chocolate chips, or chopped chocolate, 3 oz
- 87 grams heavy cream 1/3 cup heavy cream, 3 oz
Pre-heat even to 350F.
Mix almond flour, coconut flour, cocoa powder, baking powder, and salt. Sift dry ingredients together.
Mix almond milk, honey, eggs, vanilla. Whisk until incorporated.
Add dry ingredients to wet. Fold with a spatula until smooth.
I used 6 3” cake rings to make this recipe. You can use a 8×8” square baking pan, or a 8” round cake pan if you want to, and fill and frost the cake as one and not as 6 mini cakes.
If you are using cake rings, make sure to spray some non-stick spray in the rings. If you are using a bigger dish, you can use non-spray stick, and also line it with parchment paper.
Bake small cakes for 20-30 minutes, maybe you will have to turn the temperature down a bit if the cake starts to burn on the outside but it is still not cooked on the inside.
The bigger cakes will take about 40 minutes to bake, or more.
Cover the cake with foil if the outside is baking too fast, and the inside isn’t baked yet.
To identify when the cake is ready to be pulled out, press the top of the cake very gently with your finger, and if the cake springs back, it means the cake is done. You can also use a toothpick, if it comes out clean of batter means the cake is ready. If it comes out and has a few cake crumbs stuck to it, but no batter, you can trust that your cake is done.
Let cakes cool down before frosting.
The cakes are very fluffy, so might be a good idea to refrigerate it for a few hours, to make it easier to slice the cake in the middle to fill with the honey caramel.
Honey Caramel Sauce
Mix all ingredients in a small saucepan. Bring to a boil while whisking constantly. Keep whisking mixture until smooth. Take it off the heat and let it cool down for just a few seconds. Then pour mixture. It will start to set pretty quickly, so you have to pour right after you turn the heat off. Otherwise, it will have more of a spreadable consistency.
Place chocolate chips in a heat-safe bowl. Or chop your chocolate and place it in the bowl.
Heat the heavy cream until it almost comes to a boil.
Pour heavy cream over chocolate chips. Let it sit for 1 minute. Stir mixture until the chocolate chips have completely melted.
If you still see lots of chunks of chocolate, simply place bowl in the microwave for a few seconds at a time, stirring in between, until all chocolate melts.
Be careful not to mix your ganache too much of you end up incorporating too many air bubbles into it.
Slice cooled cake in half. Spread honey caramel over the bottom layer. Top with another layer.
Pour ganache on top. Wait for chocolate to set. Pour some more honey on top, and salt flakes.
This cake will keep really well for a few days in the fridge, probably up to 5 days.