Paleo Chocolate & Cardamom Cake

It felt like Spring outside, despite being mid December. That's typical for central Chile, where it feels like Spring most of the year. I was on the Island of Chiloé, which is dotted with brightly colored houses built on stilts, adding to the springy feel. The hostel I stayed at had a big kitchen which was shared among the nine other guests. Something about that kitchen brought us together, a group of seemingly random people, and with in a few days we were planning a "family" Christmas dinner. 

The spread included dishes inspired from everyone's home: English Sausages, bacon wrapped dates, Chilean-style salads, and mushroom risotto. There was mulled wine, a lot of it, followed by a trivia game and this Chocolate Cardamom Cake. 

Cardamom is a spice that offers both fragrance and warmth. It adds an aromatic touch to this bread that makes it fitting for springtime, and a coziness that makes it work amongst other rich dishes. This bread has a soft crumb but is not crumbly--a necessary distinction when talking about grain-free loaves. Drizzled with chocolate icing, it's more like cake than bread. It's rich and suitable as a decadent dessert, but also easy to make and works for casual last-minute gatherings. Ever since that Chilean Holiday, I've had this cake in the back of my mind. 

Paleo Chocolate & Cardamom Cake


1 cup almond flour 

2 tablespoons arrowroot flour 

1/4 cup coconut flour 

1/4 teaspoon salt 

1/2 teaspoon baking soda

3 tablespoon cocoa  

1/2 teaspoon cardamom 

1/2 teaspoon vanilla 

2 teaspoons honey 

3 eggs 

1/3 cup coconut milk, canned, full fat

Paleo Chocolate Icing

  • 2 tablespoons coconut oil

  • 1 tablespoon cocoa butter (coconut oil will also work) 

  • 1 teaspoon honey (optional) 

  • 2 tablespoons full-fat coconut milk 

  • 1 teaspoon cocoa powder 

1. Preheat oven to 350°F. 

2. In a medium mixing bowl, whisk together the dry ingredients (flours, baking powder, salt, cocoa, cardamom). Ensure that all of the coconut flour is mixed in, and no clumps remain. 

3. In a small bowl, whisk together the honey, eggs, coconut milk, and vanilla until fully incorporated. Fold the wet mixture into the dry mixture, working with a spatula until a batter forms. 

4. Grease a glass bread pan with a bit of coconut oil or avocado oil. Spread the batter in an even layer on the pan. Place in center of the oven, and bake for 35-40 minute, or until a toothpick comes out clean when inserted into the middle.

5. Remove the loaf from the oven and set on a rack to cool. While it cools, melt the ingredients for the icing together in a small sauce pan or bowl, whisking until fully incorporated. Once mixed, allow to cool for a few minutes. Drizzle icing over cooled cake. Slice and serve.