Video/Recipe: Cocoa Butter Layer Cake (SCD, GAPS, Paleo)


Nov 13
Cocoa Butter Layer Cake, cacao butter, cocoa butter

Chocolate cake without chocolate? This Cocoa Butter Layer Cake uses pure cacao butter for flavor!

It is a common legend that the cocoa bean was a sacred gift from the Mayan and Aztec Gods. The Mayans were the first civilization to cultivate the cocoa tree called Xocoatl.

Cocoa beans were so important in Mayan civilization, they were also used as  currency. I can understand why. When you stop eating chocolate and replace it with cocoa (cacao) butter you really begin to appreciate the purity of this substance.

Cocoa Butter is Pure Fat

Cocoa (cacao) butter has a high content of saturated fats mainly derived from stearic and palmitic acids as well as monunsatuated fats from oleic acids.

Cocoa butter is obtained from whole cacao beans, which are fermented, roasted, and then separated from their hulls. About 54 – 58% of the residue is cocoa butter. The Broma process is a process by which the cocoa fat is dripped out of the solid mass leaving the cocoa powder separated out.

Cocoa solids are the low-fat component of chocolate. They may also be called cocoa powder, cocoa, and cacao.

In contrast, the fatty component of chocolate is cocoa butter. Cocoa liquor is the melted combination of cocoa butter and cocoa solids.

Cocoa solids are what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point. Also, cocoa solids contain most of the antioxidants associated with chocolate.

Cocoa solids also contain the greatest concentration of the psychoactive chemicals caffeine and theobromine, which are mostly absent in the cocoa butter.

For those who wish to avoid sugars and starches, pure, food grade cocoa butter (preferably organic) is the way to go.

It is a treat from the gods.


Video/Recipe: Cocoa Butter Layer Cake

Cocoa Layer Cake, chocolate cake
  • Author: Dr. Jill
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 3 small loaves 1x




  1. Preheat oven to 325º F
  2. Prepare the 3 small 4 x 7 baking pans with greased parchment paper
  3. In a small pan gently melt the cocoa butter (cocoa butter has a low melting point so be careful not to burn it)
  4. In a food processor grind the pecans until they become a nut butter
  5. Add the eggs, honey, vanilla, apple sauce and cocoa butter to the processor and mix
  6. Add the salt, baking soda and coconut flour and mix until smooth
  7. Pour into the three small 4 x 7 baking pans
  8. Bake for 18 – 20 minutes or until a toothpick comes out clean
  9. Remove from baking pan and let cool on a rack
  10. When cooled, slice in half horizontally
  11. Create an inside layer with the coconut whipped cream filling (see below for link)
  12. Place the top half on top
  13. Ice the entire cake if you have enough cream
  14. Refrigerate to harden the cream for a few hours
  15. Place on serving plate, slice and enjoy!

Did you make this recipe?

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Recipe and video for making Whipped Cream Filling and Icing found here.





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