Oreo Cake

recipe for gluten free oreo cakeHAPPY BIRTHDAY TO CRAIG!

It’s not every day that Craig Ballantyne asks you to bake him a birthday cake, so when he does you roll your sleeves up, pull out all of your best gluten-free baking techniques and head to the kitchen on a mission. A mission that results in mouthwatering Oreo Cake!!

For those of you who don’t know my buddy Craig…he’s the editor of Early to Rise, a contributing author to Men’s Health and Women’s Health magazines, the creator of Turbulence Training, a certified personal trainer with all the best certifications and (most importantly to me) he’s the guy who really pushed me to start writing cookbooks.

He’s also the guy that created the unusual “6-Minute to Skinny” Secret. Craig has helped tens of thousands of people lose weight and look great over the last 15 years. When he discovers something new and exciting – I pay attention. You should too.

==> Click here for: Craig’s Incredible “6-Minute to Skinny” Secret

Without Craig’s encouragement I never would have written The Recipe Hacker cookbook, or my Fat Burning Meals program, or my Family Friendly Fat Burning Meals program. So for that I will always be grateful. And I will always bake him awesome, gluten-free birthday cakes 🙂

Oreo Cake
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 24

For the Chocolate Cake
  • 3 cups blanched almond flour
  • ¼ cup coconut flour
  • ¾ cup unsweetened cocoa powder
  • ¾ cup coconut palm sugar
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • ½ cup coconut oil
  • 1 cup coconut milk, canned and full fat
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup raw honey, melted
  • ¼ cup dark chocolate pieces, finely chopped
For the Coconut Whipped Cream
  • 2 (13.66oz) cans coconut milk, full fat, chilled
  • ¼ cup raw honey
  • 1 Tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 Tablespoon coconut oil, melted
  • pinch of sea salt
For the Chocolate Ganache Frosting
  • 10oz dark chocolate pieces
  • 4 Tablespoons coconut oil
  • 1 Tablespoon maple syrup

For the Chocolate Cake
  1. Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper. Grease the pan with coconut oil.
  2. In a large bowl combine all of the dry ingredients. Mix will until all of the lumps disappear. In another bowl combine all of the wet ingredients. Mix well and then add the dry to the wet. Mix until fully combined and then add in the chocolate pieces.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, until golden and cooked through. Remove from oven and cool.
For the Coconut Whipped Cream
  1. Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Ever! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
  2. Combine the cream with the remaining ingredients in a mixing bowl. Beat with an electric whisk until creamy. Chill for 10 minutes.
For the Chocolate Ganache Frosting
  1. In a double boiler over low heat, melt the ingredients together, mixing often until smooth.
Assembling your Cake
  1. Use a long serrated knife to slice the cake in half, horizontally. Place the bottom cake piece on a cake plate. Top with the whipped cream. Top with the remaining cake piece and frost the top with the chocolate ganache. Chill until party time. Enjoy!

Calories: 380     Fat: 30 g     Carbohydrates: 27 g     Sugar: 19 g     Sodium: 240 mg     Fiber: 4 g     Protein: 5 g    

Paleo oreo cake recipe

Update: It turns out that, scrumptious as it is, the Oreo Cake was not meant for long car rides…the coconut whipped cream is too fragile. Ahhhhhh! So the cake that actually made it to San Diego (pic below) was the recipe above, but instead of that beautiful, white cream layer, I simply filled the cake layer with more chocolate ganache frosting. The cake below is sturdy! And very chocolatey 🙂 As for CB, hopefully he doesn’t miss the cream layer too much!    fudge cake gluten free


  • Debbie June 4, 2015 at 7:54 pm

    I have been trying different coconut milks but I can’t seem to find one that the liquid will actually separate from the cream. What kind do you use? Thanks, Debbie

    • Diana June 5, 2015 at 4:39 am

      Hi Debbie, I used Thai Kitchen canned coconut milk. Make sure to use the full fat kind and chill it in the fridge overnight. Once it has chilled then turn it over and open it from the bottom to drain the liquid out. Hope that helps. Enjoy!

  • youngbaker2002 June 4, 2015 at 10:59 pm

    this looks sooo goood! i’m going to try it this summer. thank you diana!

    • Diana June 5, 2015 at 4:37 am

      Thanks and enjoy! 🙂

  • Jenn Jerome June 7, 2015 at 11:14 am

    When you use the coconut milk for the cake, it’s not the one that you refrigerate over night is it? I’m guessing you only refrigerate the ones for the cream right? Love your recipes!!! Your coffee cake recipe is awesome!

    • Diana June 8, 2015 at 5:02 pm

      Hi Jenn,
      Correct, the coconut milk used in the cake doesn’t need to be chilled overnight, just the coconut milk used in the whipped cream. Enjoy!

  • Judi Lovelace June 14, 2015 at 4:00 am

    I am excited to make this for my friends to try, so I can show them that healthy eating CAN taste good! But, do you have nutrition info anywhere? I really need to be able to show my calorie- and carb- counting buddies what the “damage” is!
    Thanks, Judi

    • Diana June 15, 2015 at 5:10 pm

      Hi Judi,

      I will be adding the nutritional information today. Have a great day and Happy Cooking!

  • isabella June 15, 2015 at 5:48 pm

    This cake is spectacular. Everyone is asking that I make it again. I love that all the ingredients are healthy! Thank you!

  • kariane June 15, 2015 at 8:47 pm

    Oh my! This looks decadently wonderful. I can’t wait to try it.

  • Fabiola June 23, 2015 at 3:00 am

    My daughter baked this cake for father’s day. It was delicious and appreciated it by all!! She is 12 years old and I am so happy that she knows that healthy doesn’t mean you have to cut the flavor!!

  • Petula November 7, 2015 at 1:33 pm


    i was supposed to have gathering and wanted to do the cake , so i put in the fridge the coconut milk then the gathering was cancelled :S can i keep it in the fridge for next week or it wont’t work ?

    • Petula Rahme November 10, 2015 at 8:34 am

      Hello ? Where s the answer pls

    • Diana November 11, 2015 at 2:58 am

      Hi Petula- you should be able to keep the coconut milk in the fridge until you need to use it. Happy Cooking!

  • Ashley May 11, 2016 at 9:55 pm

    What happened with the frosting when you traveled with it in the car? I really want to try this recipe with the frosting and all, and will try with all my might to keep it cold in an ice chest while driving.

    • Diana May 17, 2016 at 4:03 pm

      Hi Ashley,
      It was fine in an ice chest in the car for a couple of hours. Just be careful!

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