dark chocolate almond donut cake

Sometimes I do Pinterest. And I pin a lot of things. 

What does that have to do with dark chocolate almond donut cake? I’m glad you asked. Because besides my “favorite things” board, my “cake!” board is definitely my favorite. Cake just makes me really happy. And after pinning and pinning hundreds of gorgeous cakes, I decided that I just had to make my own paleo cake! With donuts. Because, yes please. 

So here it is, my friends. My paleo dark chocolate almond donut cake. Not to brag or anything, but this cake may just blow your mind. 



It’s simple. 

Okay, it’s sorta simple. You just mix up your cake ingredients and bake them, mix up your donut ingredients and bake them, whip your whipped cream, mix up your almond-y filling, and create your ganache. And then assemble! So maybe you won’t be making this on a weeknight—maybe it’s more of a Saturday afternoon project. But I assure you, it’s SO worth the effort. 


It’s healthy. 

I’m saying this because, even though it sounds like a crazy sugar-load of insane unhealthiness, this recipe is in fact grain-free and refined sugar free (hence the term: paleo). “Healthy” is all relative.


It’s delicious. 

Oh, it’s so moist and chocolatey and rich! With a subtle crunch from the almonds and the smoothness of the ganache! Ohhhhh my goodness. So, stop reading and start baking! 



Dark Chocolate Almond Donut Cake

Cake Batter:

  • 2 cups almond meal/flour
  • 2 T coconut flour
  • 1/4 cup unsweetened dark cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3 eggs
  • 1 T vanilla
  • 1/4 cup melted coconut oil
  • 1/2 cup agave or maple syrup


  • 2 eggs
  • 2 T melted coconut oil + a little extra for greasing the pan
  • 1/4 cup coconut palm sugar
  • 3 T cup full-fat coconut milk (from a can)
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 5 T coconut flour
  • 1/4 tsp baking soda
  • pinch sea salt

Almond-y filling: 

  • 1/2 cup toasted sliced almonds (plus extra for garnish)
  • 1 tsp almond extract
  • 2 T maple syrup
  • 1/4 cup of the coconut whipped cream


  • Coconut milk (canned and refrigerated overnight)


  • 3/4 cup dark chocolate chips
  • 1/2 cup full-fat coconut milk (from a can)

Start by preheating the oven to 350 degrees.

In two separate bowls, thoroughly mix up the cake batter and the donut batter. Grease two 6-inch cake pans and 6 donut pans with coconut oil. Spoon the batters into their respective pans.* Place the pans in the oven and bake for 18 minutes. Take the donuts out and turn the heat down to 325. Bake the cakes for another 7 minutes. 

Allow the cakes and donuts to cool in their pans for 5-10 minutes before turning them out onto a cooling rack. 


While the cake and donuts bake, scrape the cold, hard cream off the top of the refrigerated coconut milk and whip the cream in a stand mixer for 5 minutes until it’s smooth. Place it in the refrigerator until ready to use.

In a small saucepan over low heat, heat the full-fat coconut milk for the ganache until it simmers (try not to let it boil), stirring frequently to keep it from burning. Place the chocolate chips in a small mixing bowl and slowly pour the hot coconut milk over the chocolate chips. Don’t stir it, and allow it to sit for 5 minutes. Then stir until the ganache is smooth.**

Now make the almond filling. In a small mixing bowl, combine the sliced almonds, almond extract, maple syrup, and 1/4 cup of the whipped coconut cream. 


Once the cakes and donuts are cooled, it’s time to assemble the cake! Spread the almond-y filling over the bottom layer of the cake and place the top layer on.*** Now frost the coconut whipped cream in a very thin layer over the whole cake. Glaze each of the donuts with the ganache, and then place them on top of the cake (you may not end up putting all six donuts on the cake). Sprinkle the top with sliced almonds, and you’re done! 


*For the donuts, the batter will be a little thick, so I like to put it in a plastic bag, snip the corner off the bag, and pipe the batter into the moulds.

**You’ll want to use the ganache shortly after you’ve made it (like within two hours), otherwise it’ll harden and not be glaze-able. 

***At this point, you can stick some toothpicks into the top of your cake to help it stay together.


Ali <3