Mini Chocolate Layer Cakes

best chocolate paleo cake

These yummy cakes are hiding beets in their chocolatey depths!

I’d like to introduce you to the sneakiest little layer cake you’ll ever meet. Don’t let its innocent look fool you—this bugger is hiding not one but two secret wholesome ingredients.

First secret ingredient: beets. That’s right, there are beets hidden in the chocolate cake layers, adding subtle sweetness and a boost of nutrients.

Second secret ingredient: fresh, young coconut meat. This helps give the filling that extra bit of creaminess. Talk about nutritious and delicious! And sneaky. You can find young coconuts at most health food markets—it’s the white coconut with the pointy top.

Note: Store these cakes in the freezer to prevent them from falling apart. You could also hold them together with toothpicks before freezing, and remove them before serving. Hey, real food dishes are never going to be as cookie-cutter perfect as processed foods; embrace the mess because that’s where the power of real foods lies.

Mini Chocolate Layer Cakes
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 24

For the Chocolate Cake
  • 1 cup dark chocolate, roughly chopped
  • ¼ cup coconut oil
  • ⅓ cup raw honey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 (15 oz) can sliced beets, drained
  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon sea salt
For the Cream Filling
  • 2 cups young coconut meat
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • ¼ teaspoon sea salt
  • raspberries

For the Chocolate Cake
  1. Preheat the oven to 350°F. Lightly grease 2 mini whoopie pie pans with coconut oil (or do two rotations if you only have one pan) for a total of 48 whoopie pies.
  2. Combine the dark chocolate, coconut oil, and honey in a lazy man’s double boiler. Stir often until the chocolate melts and the mixture becomes smooth.
  3. Combine the melted chocolate mixture, eggs, vanilla extract, almond extract, and beets in a food processor. Pulse until smooth.
  4. Combine the almond flour, coconut flour, cocoa powder, baking soda, and sea salt in a medium bowl. Add the dry ingredients to the food processor along with the chocolate mixture and pulse until smooth.
  5. Fill each whoopie pie cup with batter. Bake for 9–11 minutes, or until baked through.
For the Cream Filling
  1. Blend the coconut meat, honey, vanilla, lemon, coconut oil, and sea salt in a food processor until very smooth and creamy. This may take 5 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes.
  2. Assemble each mini cake with a bottom layer of cake, a shmear of the filling, another cake on top, more filling, and some raspberries. Use toothpicks to hold the cakes in place if need be.

Calories: 133     Fat: 9     Carbohydrates: 12     Sugar: 8     Sodium: 147     Fiber: 3     Protein: 3    

This recipe is excerpted from my brand new (not yet released!!) cookbook, The Recipe Hacker Confidential. Stay tuned for details on how you can get your copy BEFORE it hits bookstores on Dec 27…

The Recipe Hacker Confidential


  • Dawn R Sylvester December 5, 2016 at 10:41 pm

    Everything Diana makes is actually simple, tasty and no-one will EVER know they are good for you!

    • Diana December 19, 2016 at 9:08 pm

      Hi Dawn,

      I’m so glad you’re enjoying the recipes!

      Happy holidays! 🙂

  • Carole December 6, 2016 at 10:19 pm

    Hi Diana: What is the diameter of these cakes ? I don’t have mini whoopie tins, so I was planning to substitute muffin tins instead, just wondering which size to use?

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