Decadent Paleo No Bake Layer Cake

Paleo No Bake Decadent Layer CakeI did not invent this recipe – and I am not advocating the Paleo diet (though I think it has some good points).

So why am posting this recipe?

First of all, it is amazing. Second, I made some significant changes to the recipe, which in my opinion enhance it greatly. And finally, I did not like the name by which it was originally called.

As I was making this layer cake for a Paleo friend, I was afraid that it would not be sweet enough for my sugar loving self.

I was wrong.

It is perfect. P.E.R.F.E.C.T.

For my gluten free friends: this recipe works also.

Gather these ingredients then follow the directions for each layer:

  • 1  1/2 cups organic pecans (layer one)
  • 3/4 cup organic dates (layer one)
  • 1 cup + 5 Tbsp organic extra virgin coconut oil (layers one, four,  five)
  • 1/3 cup organic coconut oil – not virgin (layer two
  • 2/3 cup organic cashew butter (layer two)
  • 2 tsp Bragg’s Apple Cider Vinegar (layer two)
  • 1/2 tsp fresh squeezed organic lemon juice (layer two)
  • Himalayan or other sea salt (layer two)
  • 2/3 cup arrowroot powder (layer three)
  • 1/2 organic coconut flour (layer three)
  • 1 can organic coconut milk – room temperature (layers three, four)
  • 1 can organic coconut milk –  refrigerated for 8 hours (layer five)
  • 6 Tbsp honey (layers three, four)
  • 1 tsp organic vanilla extract (layer three)
  • 1/2 cup organic cacao powder (layer four)
  • 1 Tbsp maple syrup (layer five)
  • 1-3 Tbsp grated organic dark baking chocolate (layer six)

Layer One:

  1. Process 1 1/2 cups pecans and 3/4 cup dates in food processor until the consistency of crushed cookies.
  2. Mix in 4 Tbsp extra virgin coconut oil.
  3. Press into glass 8″ X 8″ pan with potato masher.
  4. Refrigerate while preparing layer two.

Layer Two:

  1. In a medium size bowl combine 2/3 cup cashew butter, 1/3 cup non virgin coconut oil, 2 tsp apple cider vinegar, 1/2 tsp lemon juice, and pinch of salt.
  2. Mix until smooth. I used an electric mixer.
  3. Spoon onto chilled crust – making layer as uniform as possible.
  4. Refrigerate until hardened.

Layer Three:

  1. Combine 2/3 cup arrowroot flour, 1/2 cup coconut flour, 1 cup room temperature coconut milk, 3 tbsp honey, and 1 tsp vanilla extract.
  2. Mix until smooth. I used an electric mixer.
  3. Spoon onto previous layer – making it as uniform as possible. You may be able to smooth further after it hardens some in the refrigerator.
  4. Refrigerate.

Layer Four:

  1. Combine 1/2 cup room temperature coconut milk, 1/2 cup extra virgin coconut oil, 1/2 cacao powder, and 3 Tbsp honey.
  2. Mix until smooth. I used an electric mixer.
  3. Pour or spoon onto chilled previous layer.
  4. Refrigerate.

Layer Five:

  1. Separate and drain liquid from coconut milk.
  2. Spoon solids into a chilled mixing bowl.
  3. Whip with beaters until desired consistency (3-5 minutes).
  4. Read this for tips to whip your coconut milk.
  5. Incorporate 1 Tbsp maple syrup.
  6. Spread over chilled previous layer.

Layer Six:

  1. Sprinkle grated chocolate on top as thick as you desire.
  2. Cover and refrigerate an hour before serving.

This recipe is delicious the next day, just be sure to keep it refrigerated as the coconut oil has a low melting point.

Here is a link to the original recipe. 


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© 2017 Mischelle Sandowich
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