Guest Post: Hot Cocoa Mason Jar Cakes
Prep time
Cook time
Total time
Serves: 4
  • 1 cup almond flour
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½-¾ cup Grade B maple syrup
  • ¼ cup coconut oil (plus extra for greasing pan)
  • 4 pastured eggs
  • ½ tbsp vanilla extract
Marshmallow topping:
  • ¼ cup raw honey
  • 2 egg whites from pastured eggs (at room temp)
  • ½ tsp lemon juice
  • ¼ tsp vanilla extract
Chocolate sauce:
  • 1 cup Enjoy Life Chocolate Chips
  • ¾ cup coconut milk
  • 1 tsp vanilla extract
  1. For the cake: Combine all dry ingredients together in a large mixing bowl. Then mix together all the liquid ingredients in a small bowl, and then combine with the dry ingredients. Mix well.
  2. Grease an 8X8” square baking dish with coconut oil and then pour the batter into the pan. Bake for 25-30 minutes at 350 degrees Fahrenheit until a toothpick comes out clean when inserted in the middle.
  3. While the cake is baking make the marshmallow topping.
  4. Place the egg whites, lemon juice, and vanilla extract in a medium mixing bowl.
  5. Heat the honey in a small saucepan over medium low heat. The bubbling honey should reach 220 degrees Fahrenheit (use a candy thermometer to determine the temperature, or if you don’t have one just wait 1 minute while it’s bubbling).
  6. At the same time start mixing the egg whites with a hand mixer or stand mixer-I’m not cool enough yet to own a stand mixer but it makes this part much easier I’m sure- and whip the egg whites into stiff peaks.
  7. SLOWLY add the boiling honey in a light drizzle into the egg whites while still whipping. This cooks the egg whites slowly instead of dumping it in too fast and scrambling them. The whole process should take about 30 seconds. Continue to whip the egg whites until they reach room temperature. The mixture should be glossy and dense.
  8. Using the same saucepan that had the honey in it, dump the chocolate chips and coconut milk in. Stir the mixture over medium heat continuously for about 5 minutes or until fully melted and silky. Add in the vanilla extract before removing from the heat.
  9. Assemble the jar cakes: Cut the warm chocolate cake into small squares and layer in mason jars. Drizzle with hot chocolate sauce and top with the marshmallow meringue. If you wanna get fancy use a kitchen torch to kiss the meringue- just don’t burn down your kitchen.
  10. Serve warm while wearing your favorite PJ’s and sitting by the fire. OR pretend like me that it’s 30 degrees outside and you’re sitting by the fire. Whatev.
  11. Notes: Marshmallow cream can be stored in the fridge for up to two weeks in an airtight container. If you don’t have mason jars then just assemble the cakes in cute coffee mugs.
Serves: 4 pint-sized mason jars (very large portions)
Recipe by PaleOMG - Paleo Recipes at