If you had told me two years ago that I would develop my own recipes one day, I’d look at you like bish waaaat?!

But for real, I used to SUCK at cooking. I could bake, but I had to follow a recipe to the freaking T.

Storytime: My college has this mid-semester month-long term called January term where you have the opportunity to take one class that would usually span across an entire semester, but they smash it into four weeks (so it’s like really intense, but also not totally awful because you only have to focus on that one course). Between this speedy term and Spring semester we have a weeklong break where some kids go home, but I decided to stay behind freshman year because I didn’t want to pack up and drive 5 hours (fun fact: I hate long car rides).


It was all fun and games until I realized “SH*T I have to cook for myself for an entire week!!!!” because the dining hall was closed. I remember wandering the grocery store with my roommate in a daze. We were like lost puppies. I literally had NO clue how to grocery shop for myself. I ended up eating my fair share of veggie sandwiches, celery with peanut butter and cheap Mexican food (oh freshman year…). All I’m saying is thank goodness my mom decided to come down and visit halfway through that week because I’m not 100% confident in saying I would’ve kept myself alive.

Fast forward to today, going into my senior year (AHHHH HOW?!?!!!), where I’m constantly baking, cooking, recipe testing, meal prepping and grocery shopping for myself and even my whole family this summer. Honestly the kitchen has become my happy place (only second to the gym).


My first reaction now when I’m bored, antsy, feeling a bit down, stressed or in need of a work-break (read the post on my last recipe for paleo trail mix cookies about how I’m trying to be less of a workaholic) or even super happy (channeling happiness into my cooking has very tasty results ya’ll), I turn to baking or cooking. Whether that simply means throwing in some more veggies to roast and keep on hand or whipping up a completely new recipe that I created (most likely when I couldn’t fall asleep at night or in the middle of a long run), getting in the kitchen is my jam.


There’s something so satisfying about creating a recipe from scratch, testing it and having it come out perfectly. It doesn’t always go down that way (I’ve had my fair share of failed recipe attempts), but when it does, it’s almost as exciting as finishing a 16-mile run… almost. 

The idea for this cake popped into my brain one day in Luxembourg, so I quickly wrote down some ideas and almost forgot about it until last week. Post long run I was craving chocolate like mad so I decided it was time to test this bad boy out. TBH I was super nervous about this one because I had tested a paleo cake one other time in my life and let’s just say it didn’t turn out so well.


BUT DANG!!! I was worried for no reason because this cake is drop dead drool-worthy (that’s a thing right???). It’s thick, decadent and oh-so-healthy. Because who wouldn’t want to eat cake for breakfast?!

With this recipe, you can have your cake and eat it too!

XO nat

Refined: Paleo Salted Chocolate Tahini Cookies, Paleo.+ Vegan Pumpkin Tahini Brownies, Paleo Double Chocolate Coffee Cookies

Paleo Double-Layered "Blondie + Brownie" Cake (Grain Free + Dairy Free + Refined Sugar Free)

Because you should be able to have your cake and eat it too! This grain free and refined-sugar free cake packs two delicious layers of goodness into one drool-worthy cake.


"Blondie" Layer

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking soda

  • 1/8 tsp salt

  • 1 egg

  • 1 ripe banana

  • 1/2 cup cashew butter (you can easily sub with almond butter!)

  • 2 Tbsp coconut oil

  • 1 tsp pure vanilla extract

  • 3 Tbsp maple syrup (can easily sub honey)

  • 1/3 cup almond milk

  • 1/2 cup unsweetened coconut flakes

"Brownie" Layer

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 cup raw cacao powder

  • 1/2 tsp baking soda

  • 1/8 tsp salt

  • 1 egg

  • 1/2 cup almond butter

  • 2 Tbsp coconut oil

  • 4 Tbsp maple syrup (can easily sub honey)

  • 1 tsp pure vanilla extract

  • 3/4 cup almond milk

  • 100% cacao chocolate bar (baker's chocolate)


  1. Preheat your oven to 375 degrees Fahrenheit.

  2. Prepare an 8-inch circular diameter cake pan by "greasing" it with coconut oil.

  3. You will start by making the blondie layer of the cake.

  4. In a large bowl, mix together the almond flour, coconut flour, salt and baking soda and mix well.

  5. In a different bowl mix the egg, ripe banana (smash it first with a fork), cashew butter and maple syrup.

  6. Make sure your coconut oil is melted and add that to the wet mixture. Also add the vanilla extract and almond milk.

  7. Slowly add the dry ingredients to the wet ingredients, mixing as you add.

  8. Mix in the coconut flakes.

  9. Pour into the prepared pan, but DO NOT bake yet.

  10. Next, prepare the "brownie" layer.

  11. In a large bowl mix the almond flour, coconut flour, cacao powder, baking soda and salt.

  12. In a separate bowl, mix together the egg, maple syrup, almond butter, vanilla extract and almond milk.

  13. Once again, make sure your coconut oil is melted and add that to the wet mixture.

  14. Slowly add the dry ingredients to the wet ingredients, mixing as you go.


  16. Place the "blondie" layer in the oven for 5 minutes.

  17. Take out and pour the "brownie" layer on top, smoothing so it reaches the edges of the pan.

  18. Break apart the chocolate into chunks on top.

  19. Bake for 30-35 minutes.

  20. Once it is done, let cool for at least 10 minutes and then ENJOY!