By Lisa

Some days, you just need chocolate. I mean, you really need chocolate. I did a little research into chocolate cravings and this is what I found: there is scientific evidence that reveals some addictive qualities in the tasty treat. Well, duh?! The article I read compared chocolate addiction to that of alcohol or marijuana. Okay…..I don’t know about all of that, but I do know that this tasty treat certainly hit the spot for for me today.

2013-12-07 18.59.43This chocolate sauce cake was another kitchen accident. I sure seem to be having a lot of these lately, but I’m pretty happy with how this recipe created by South Beach Primal and PaleOMG came out, with one exception. (The Marshmallow topping was a complete “faileo” for me. I don’t know if it’s because I don’t have a candy thermometer or what, but I hated the taste of the melted honey and eggs (sorry). I like this recipe without the marshmallow topping, but you might like it so don’t completely not do it based on my experience).

The best part about this treat is that you can make the cake and chocolate sauce in advance, save it, and heat it up to eat as needed. You never know when you’re going to need a dose of chocolate sauce cake, right?



  • 1 cup almond flour
  • 1/2 cup tapioca starch (or flour)
  • 1/4 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup maple syrup – Grade B
  • 1/4 cup coconut oil
  • 4 eggs
  • 1/2 Tbs vanilla extract

Chocolate Sauce 

  • 1 cup Enjoy Life Chocolate Chips
  • 3/4 cup coconut mile (mine was canned and refrigerated)
  • 1 tsp vanilla extract


  1. Combine all dry cake ingredients together in a large mixing bowl. Mix will all liquid cake ingredients together in small bowl. Mix small bowl ingredients into large bowl and mix well. 
  2. Grease an 8×8 square baking dish with coconut oil and then pour the batter into the pan. Bake for 20-25 minutes.
  3. Dump chocolate chips and coconut milk into saucepan and heat on medium low setting, stirring constantly. In about 5 minutes it should be melted and silky. Add in vanilla extract just before removing from heat.
  4. Cut the warm chocolate cake into squares and layer into a coffee mug, mason jar or plate. Drizzle with warm chocolate sauce.
  5. Get chocolate wasted. Enjoy!



Showing 2 comments
  • Jen Crawford

    We took the paleo plunge…and I’m absolutely loving paleo cooking!! (and the eating part, too) Where do you get most ingredients–online or various markets? (Like, tapioca starch?!) We are stocked with coconut oil, almond meal, cashew flour, coconut flour, raw honey…to name a few. Shopping tips are appreciated! 🙂 Thanks in advance!

    • CrossFit Incendia

      Hi Jen,

      I get most of my ingredients from Sprouts. I did buy a very large bag of coconut flour on Amazon because it can be hard to find. I got Bob’s tapioca starch (flour) from Sprout’s, too. You use such a little amount, I think it will last forever. We get coconut oil and my cooking almond butter (Maranatha) from Costco and I try to buy raw honey from local markets because it’s much cheaper that way. If not, I’ll buy whatever brand is on sale at Sprouts. Good luck and welcome to this lifestyle:)