Brownie Cake with Dark Chocolate Buttercream Frosting and Cacao Nibs (Primal, Grain free, Gluten free)
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • ½ cup almond flour
  • ½ cup cacao powder
  • ¼ cup coconut flour
  • ¼ cup coconut oil melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ½ teaspoon liquid stevia with ⅓ cup almond milk or ⅓ cup honey
Chocolate Buttercream Frosting:
  • ⅓ cup butter softened slightly (I used kerrygolds salted butter)
  • 2 oz dark chocolate or unsweetened baking chocolate depending on how dark you want it (I used unsweetened baking chocolate)
  • ½ teaspoon liquid stevia or ½ cup honey
  • 2 tablespoons heavy cream or almond milk (eliminate if using honey)
  • 3 tablespoons cacao powder
  • 3-4 tablespoons cacao nibs
  1. Preheat oven to 350 degrees and grease a 8x6x2 inch baking dish with coconut oil.
  1. In a medium bowl add almond flour, cacao powder, coconut flour, and baking soda and incorporate into each other.
  2. In a separate bowl add eggs, vanilla extract, melted coconut oil, and stevia and almond milk or honey and whisk together until well mixed.
  3. Pour egg mixture into dry ingredients and mix until fully incorporated and well mixed.
  4. Scrape brownie batter into baking dish and evenly distribute across the dish and place in the oven for 15-25 minutes or until a clean toothpick inserted comes out clean. (at this time you can start making the frosting)
  5. Pull out of the oven and let it cool for at least 20 minutes.
Chocolate Buttercream Frosting
  1. Chop chocolate and melt either in the microwave or over a double boiler stirring on occasion to prevent boiling.
  2. In a medium bowl place softened butter and begin whipping it with an electrical mixer with the wire whisk attachment at medium speed for a bit and slowly pour in the melted dark chocolate while mixing.
  3. Once all of the chocolate is added carefully add heavy cream or almond milk, cacao powder and honey or stevia.
  4. Continue whipping until fully incorporated and nicely whipped.
  5. Once the brownie cake part is done cooling scrape and evenly spread over the top of the brownie cake leaving the cake in the baking dish then sprinkle it with the cacao nibs and place in the fridge to chill (at least 20 minutes)
  6. Slice into 8 squares and serve chilled.
The only thing from keeping this cake from being totally paleo is the buttercream frosting. I would say that you could substitute something for the butter, but it would totally change it. But hey the butter I used was grass fed, so if your okay with a little bit of dairy then you should try this with no fear.
Recipe by Slim Palate at