2-Ingredient Paleo Chocolate Frosting

Looking for the easiest Paleo Chocolate Frosting that’s dairy-free and requires only 2 ingredients? This is it! It’s so simple to put together and can be used in a variety of ways to make the prettiest and rich and chocolately cupcakes or cakes.

Paleo Frosting Recipe

When you find out how to make this recipe you are going to wonder how something so easy can look so beautiful! This recipe requires just 2 ingredients (though there are some optional add-in’s if you want) and is pretty simple to make! It’s the perfect rich chocolate frosting, even if you don’t need to be dairy-free and Paleo. Use this chocolate frosting to top your favorite cupcake, to decorate a cake or even to make those beautiful chocolate drips on a cake!

Here is what you need to make it:

  • Dark Chocolate (take care to use dairy-free if you need, such as Enjoy Life’s brand)
  • Coconut Cream

How to Make Dairy Free Chocolate Frosting

In the most basic form, this is a paleo ganache frosting. Basically the chocolate is melted with hot coconut cream, and it’s stirred together until silky and smooth. Just make sure to use coconut cream. If you can’t find the cans specifically labeled coconut cream, you can chill a can of coconut milk and scoop off the solidified cream.

Different Ways to Use It

I love how versatile this frosting is! Here are the two different ways you can use it:

As a Ganache Topping

A cupcake could be “frosted” with just the plain silky ganache as is. It creates a beautiful and thick glaze on top of the cupcakes (just like in this recipe here). To do it: dip the top of each cupcake carefully into the glaze and swish around to make sure it’s covered completely. Then gently lift it up to let to let the excess glaze drip off and quickly flip it back right side up on a wire rack to cool completely.

As a Whipped Frosting

Once the ganache is completely chilled (but not too hard) you will whip it with an electric mixer. Whipping it will add air to the chilled ganache and make it light and fluffy. It will significantly lighten the color and make it spreadable and easy to use in a piping bag.

Optional Additions

So the frosting as it is written is pretty decadent and ALL about that chocolate flavor. Which is great, but it also is possible to switch up the flavor a bit and add in some different ingredients and dress up your cupcakes / cake.

Powdered Sugar: Looking for a more sweeter chocolate frosting? Add in about 1/2 cup organic powdered sugar when you are melting it. Of course, this makes it NOT paleo, but still leaves it dairy-free.

Extracts: There are so many different flavors you can add in here! The most obviously being vanilla extract. Start with 1 teaspoon for that. Other flavors could be peppermint, orange, or even almond. Start with 1/4 teaspoon for those and increase as desired.

Flaky Sea Salt: After you’ve finished frosting your cupcakes go ahead and sprinkle on some flaky sea salt. A little sprinkle of sea salt always is a welcome addition.

Sprinkles: Because, of course! Add these after you’ve finished frosting your cupcake.

Freeze Dried Fruit Powder: Using a sprinkle of freeze dried fruit powder not only can make the cupcakes or cake look pretty, but it also adds a nice punch of flavor without adding in extra moisture. Raspberry or strawberry would be great here! But feel free to experiment. Freeze dried fruit can be commonly found in most grocery stores now, just make sure to read the ingredient list. Look for a brand that lists only the actual fruit as the ingredients. Add this after you’ve finished frosting your cupcake.

Use this Paleo Chocolate Frosting with these recipes:

2-Ingredient Paleo Chocolate Frosting

Prep Time 00:03 Cook Time 00:02 Inactive Time 00:50 Total Time 00:55 Yields 4 cups

Ingredients

Directions

  1. Place chocolate in a heat proof bowl.
  2. Heat coconut cream until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour the cream over the chocolate and shake the bowl to make sure the chocolate is covered by the hot cream. Let sit undisturbed for 5 minutes.
  4. Whisk the chocolate and coconut cream together until a smooth ganache is formed. Let sit at room temperature for about 30 minutes. Then move mixture to the freezer for 10 minutes. Remove from the freezer and stir around the mixture to make sure it chills evenly. Place back in the freezer for 5 minutes. Remove and check to see that the mixture is fully chilled, but not completely hard. The ganache should be easily spreadable, but quite chilled. If it’s still warm or very soft, place back in the freezer and check on it every 5 minutes. If it's too hard, let it sit out until it's softened a bit.
  5. Whip the ganache with an electric mixer, until lightened in color and fluffy, about 5 minutes on medium high speed. Make sure to frequently scrape down the sides of the bowl to ensure it is evenly whipped. When done, it should be an easily spreadable consistency.
  6. Use immediately with your favorite cupcake or cake recipe.
  7. Recipe will make enough frosting to frost between 12-16 cupcakes, or a 3-layer 6" or 8" cake.

Recipe Notes

  1. You can use chocolate chips here, instead of chopped chocolate, but make sure they're medium to high quality to ensure the proper consistency.
  2. Make sure to check ingredients of chocolate to ensure dietary requirements such as dairy-free. For dairy-free Enjoy Life is a great choice and for Paleo Hu Chocolate is a good choice.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

The BEST Gluten-Free Chocolate Cake Recipe

This Gluten-Free Chocolate Layer Cake may just be the best chocolate cake we have ever eaten, gluten-free or not. It is super moist, with deep chocolate flavor, and truly easy to put together. The chocolate cake layers are dairy-free and paleo-friendly, and we can promise this gluten-free cake will be a hit for any occasion!

Gluten Free Chocolate CakeGluten-Free Chocolate Cake

We heard you! After we published the BEST Gluten-Free Layer Birthday Cake recipe a while back you’ve been asking us to make a chocolate version. We got to it right away and we are CRAZY HAPPY with the results. This truly is the best chocolate cake we’ve ever tasted! You won’t know it’s gluten-free (not that that matters around here) and it is so rich and moist!

Making this recipe wasn’t as easy as adding in chocolate to our vanilla layer cake. A chocolate cake is a whole different beast. We started with a base of almond and coconut flour, which we love. It lends itself to have just the right crumb and moisture level. And then we added in cocoa powder and adjusted the level of sweetener to balance the bitterness. We added some coffee in to boast the chocolate flavor, but feel free to swap it out with additional milk instead. It took us a few tries to get the right amount of fat, which we use avocado oil here, but once we did this cake was SO GOOD.

Gluten Free Chocolate Cake Recipe Slice

The cake layers themselves are dairy-free. We choose to frost it with a chocolate buttercream, but if you don’t tolerate dairy you can certainly use a dairy-free chocolate ganache made with coconut milk and dairy-free chocolate to frost your cake.

As we said above, this cake does have nuts. If you’re looking for a nut-free and school-safe cake recipe, go for the two in my cookbook or this July 4th Classic Cake!

Gluten Free Chocolate Cake Overhead

Tips Tools Needed to Frost a Cake Like a Pro

It’s not essential to frost the cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!

Gluten Free Chocolate Cake

If you like this celebration dessert, check out these other recipes:

Watch the video:


Gluten-Free Chocolate Layer Cake

Prep Time 00:10 Cook Time 00:25 Total Time 00:35 Serves 6-10

Ingredients

For Cake Layers:

For Chocolate Buttercream:

Directions

For Cake Layers:

  1. Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.
  2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt.
  3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
  4. Add dry ingredients into wet ingredients and whisk to combine completely.
  5. Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25  minutes, or until a toothpick inserted and removed is clean or any wet cake batter.
  6. Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.

For Buttercream Frosting:

For Buttercream Frosting:

  1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
  2. Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
  3. Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.

To Assemble the Cake:

  1. Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.
  2. Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.
  3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
  4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
  5. Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.
  6. Cake will keep 3-5 days in refrigerator.

Recipe Notes

  1. You can omit the coffee and substitute in 1/4 cup almond milk or water. Coffee helps bring out the chocolate flavor, but is not essential.
  2. We have a heavy hand when we frost our cakes. If you think you'll want less frosting, swap the recipe with  3 sticks of butter, 1 cup cocoa powder, 4 cups powdered sugar and follow the recipe as stated. If you do end up with leftover frosting, you can freeze it for later use.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

The BEST Gluten-Free Layer Birthday Cake

Lexi’s Clean Kitchen turns FIVE today and to celebrate, we made The BEST Gluten-Free Layer Birthday Cake. Seriously, it’s the best cake ever. It tastes like the real deal cake you’ve been wanting!!!

The BEST Gluten-Free Layer Birthday Cake

The BEST Gluten-Free Layer Birthday Cake

We took my nut-free cake and made it even more amazing. SO if you’re looking for a nut-free cake recipe, go for the two in my cookbook or this July 4th Classic Cake!

Aside from the health benefits of using gluten-free flours in this cake, the combination of almond and coconut flour is so moist and tender! While you do have to cream the butter and sweetener together, this is a relatively fool proof recipe as there is no concern about the cake being tough from over-beating the batter like there is with a gluten flour containing cake. We also use all natural/homemade food dyes, see here!

The BEST Gluten-Free Layer Birthday Cake

I can’t believe Lexi’s Clean Kitchen has been up and running for FIVE whole years.  I truly feel so blessed that this is my job and that all of you trust me with the recipes you feed your family and friends, and yourself! Thank you for trusting me, supporting me, continuing to follow along this journey, and for being a part of  the LCK family. I truly mean it with all of my heart. Thank you, thank you, thank you.

Let’s celebrate!

The BEST Gluten-Free Layer Birthday Cake

Tips Tools Needed to Frost a Cake Like a Pro

Now not everyone is going to frost this cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!

Use the video as a guide on how to build up the cake. Additionally here are some tips that make it easier to frost a cake:

  1. Temperature matters: Chill your cake layers before assembling, and chill the cake after you have built your layers as it helps keep your cake evenly stacked.
  2. Apply a crumb coat: Frost the cake with a thin layer of frosting that locks in any stray crumbs
  3. To achieve a smooth finish: Once you have finished frosting the cake, chill again for 10 minutes and then heat the bench scraper or off-set spatula with hot water (make sure to dry it off completely) and make one final swoop to smooth it all out.

Video:

Tips to Making Cake Ahead of Time:

  • Make the cake layers and the jam the day before. Once the layers are cooked completely wrap them up or put them in a large airtight container, otherwise they will dry out.
  • Make the frosting and assemble the day of.
  • Cakes keep wonderfully fully assembled in the frige for a few days.

Easy Gluten-Free Birthday Cake

Prep Time 00:45 Cook Time 00:20 Inactive Time 02:00 Total Time 03:05 Yields 6" 3 Layer Cake

Ingredients

For Cake

For Strawberry Filling

  • 2 cups strawberries, sliced
  • 2 tablespoons honey
  • 1 teaspoon lemon juice

For Buttercream Frosting

  • 1 cup (2 sticks) butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons almond milk
  • Natural food coloring (follow this guide)

Directions

  1. Pre-heat oven to 350ºF and prepare three 6" cake pans by cutting out a three parchment paper circles to fit exactly inside the cake pan. Butter sides and bottom of cake pan and place parchment paper circles inside.
  2. In a heavy duty stand mixer, or hand held mixer, add butter and honey/maple syrup to bowl and cream together until light and fluffy, about 3-5 minutes.
  3. Add eggs, one at a time, blending together after each one.
  4. Add almond flour, coconut flour, baking powder, baking soda and salt and beat on medium for 1-2 minutes until well blended.
  5. Add almond milk, vanilla extract and almond extract and beat on medium for 2 minutes until light and fluffy.
  6. Divide batter into cake pans, about 1 cup of batter each, and bake for 20 minutes, or until toothpick inserted in center comes out clean.
  7. Let cake cool in pan for 5-10 minutes, and then remove from pan to a cooling rack to cool completely before frosting.

For Strawberry filling:

  1. In a medium sauce pan place strawberries, honey and lemon juice and turn on heat to medium low.
  2. Cook, stirring frequently, until reduced, about 15 minutes.
  3. Let cool completely before using in cake.

For Buttercream Frosting:

  1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
  2. Add the sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
  3. Add the vanilla and 1 tablespoon of almond milk (or more if needed) and beat on medium speed until lightened in color. 
  4. Add natural food coloring if using and blend.

To Assemble Cake:

  1. Once cake and jam is cooled completely place first layer on serving plate and frost with a thin layer of buttercream. Create a 1/2" dam of buttercream on the perimeter of the cake layer by piping it, or using a offset spatula, to prevent the jam from leaking out of the cake. Top with 2 heaping tablespoons of jam and smooth over.
  2. Add next layer of cake and repeat with layer of buttercream, buttercream dam,  and jam.
  3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
  4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
  5. Decorate as desired with additional frosting.
  6. Cake will keep 3-5 days in refrigerator.

Recipe Notes

  1. We used a combination of maple syrup and honey equal to 1/3 cup together to prevent the cake from taking on the flavor too much of either one.
  2. The butter absolutely must be at room temperature or it will not cream together with the honey. It is always best when making a cake if all ingredients are as close to room temperature (especially eggs and milk) as the cake batter comes together more easily and you get a fluffier textured cake. If the eggs are not at room temperature you can place them in a bowl with warm (not hot) water for about 10 minutes. You can also gently heat up milk using your preferred method (stove top or microwave) to bring it up to room temperature (but make sure it is not hot).
  3. Follow this guide for our post on Natural Food Coloring!
  4. Sprinkles we use: We get them from Whole Foods  because they are artificial food dye free. These are also a decent option.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 5 years. I love you all!!

Naturally Colored Buttercream Frosting: 5 Ways

I’ve been wanting to take my classic buttercream frosting recipe from my cookbook and color them completely naturally for so long now! We’ve finally done it and created five gorgeous naturally colored frosting or icing flavors that are super easy to make using DIY natural food dyes!

Buttercream Frosting Recipe

Naturally Colored Buttercream Frosting

Unfortunately, artificial food coloring is in so many food products these days. This is especially true in birthday cakes! At best, artificial food coloring is not good for you, and at worst it could be harmful. But who doesn’t like a brightly colored birthday cake on their special day?

There are some naturally colored dyes on the market that use spices and concentrated foods to color, but they’re unpredictable in strength and they can be pricey for a small amount! As LCK’s birthday approached we knew it was time to find an easy DIY way to color your cakes, cupcakes, and cookies with these fun frosting colors that you can feel good about eating!

natural food coloring for icing

We use a variety of powders to get 5 fun colors! The best part is most of these will keep for a while so you can always have them on hand when you have a celebration or birthday coming up that you want to make fun without using any artificial dyes!

How do you make colored frosting?

It’s simple! Start with our base buttercream recipe and add in the variety of colors!

Natural Colored Frosting

Watch the video:

Use this naturally colored frosting on:

Natural Food Coloring for Frosting

Naturally Colored Buttercream 5 Ways

Prep Time 00:10 Total Time 00:10 Yields About 2 Cups

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups organic powdered sugar, sifted
  • 1 teaspoon vanilla extra
  • 1 to 2 tablespoons almond milk
  • natural dye powder (see instructions for approximate quantities)

Natural Dye Powder Options

  • Green: Matcha Green Tea Powder 
  • Turquoise: Blue Spirulina Powder
  • Yellow: Ground Turmeric
  • Purple: Dried Blueberry Powder (see note)
  • Pink: Dried Strawberry Powder  (see note)

Directions

  1. In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy, about 2 to 3 minutes.
  2. Add the powdered sugar and blend on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
  3. Add the vanilla and 1 tablespoon of almond milk. Continue to beat adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
  4. Add the natural dye powders to color. If coloring a small amount start with 1 teaspoon for the fruit powders or 1/4 teaspoon for the matcha, spirulina and turmeric and increase to get desired color. To color a whole batch start with 2 tablespoons for the fruit powders, 1 tablespoon for the matcha and spirulina, and turmeric and increase for desired color.

Recipe Notes

  1. To make your own strawberry or blueberry powder, ground up freeze dried strawberries or blueberries in a high speed blender or food processor with 1 tablespoon of powdered sugar until it is a fine powder.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!