Paleo Chocolate Cake Recipe

Prep: 30 mins

Cook: 30 mins

Cool Time: 65 mins

Total: 2 hrs 5 mins

Servings: 12 to 16 servings

Yield: 1 3-layer cake

In the mood for celebratory chocolate cake? This one does the trick and it’s even paleo. Those following a paleo lifestyle focus on foods our ancestors ate millions of years ago, so refined foods like sugar and grains are out of the equation.

We swapped out white sugar for coconut sugar, and then replaced regular flour with a blend of almond and coconut flours. All of the ingredients in this cake and frosting are paleo. Even though baking soda and powder are not technically paleo, we include them as they are consistently used in paleo baking recipes without issue—it isn’t possible for the cake to rise enough without them. Apple cider vinegar is our secret addition (don’t worry, you can’t taste it) to serve as the acid that activates the baking soda, creating lift and lightness. Additionally, you can use either natural or Dutch-processed cocoa powder in this recipe as it includes both baking soda and powder.

Our paleo chocolate cake has a chocolate frosting made simply from chocolate chips and coconut cream—just ensure you are using paleo-friendly, dairy-free chocolate. For the cake itself, we love how the almond and coconut flour combo balance the deep chocolate flavor without offsetting it.

Serve this paleo chocolate cake for any holiday or a special occasion where you want a beautifully presented dessert. It works equally well in 2 (9-inch) or 3 (8-inch) cake pans.

«This paleo chocolate cake turned out moist and delicious, with rich chocolate flavor. The frosting was somewhat soft, but it hardens after a few hours and makes just enough to fill the layers and cover the top and sides. Make sure the cake is thoroughly cooled and take care when moving and assembling the layers.» —Diana Rattray

A Note From Our Recipe Tester

Ingredients

For the Cake

• Baking spray or butter, for greasing

• 2 3/4 cups almond flour

• 1/2 cup coconut flour

• 1 1/2 cups coconut sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3/4 teaspoon fine salt

• 3/4 cup melted coconut oil

• 4 large eggs

• 1 cup unsweetened non-dairy milk

• 2 teaspoons pure vanilla extract

• 1 1/2 tablespoons apple cider vinegar

For the Frosting

• 1 cup (8 ounces) coconut cream

• 1 1/2 cups dairy-free, dark chocolate chips

• A pinch of fine salt

Steps to Make It

Make the Cake

1. Gather the ingredients for the cake.

   

2. Position a rack in the center of the oven and heat to 350 F. Spray 3 (8-inch) cake pans with cooking spray and line the bottoms with parchment.

   

3. In a large mixing bowl, add the almond flour, coconut flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined and there are no lumps.

   

4. In a separate medium bowl, whisk together the melted coconut oil, the eggs, non-dairy milk, and vanilla until combined.

   

5. Add the wet ingredients to the dry and whisk until fully incorporated—the batter will be thick. Add the vinegar and whisk to combine.

   

6. Divide the batter evenly between the prepared cake pans.

   

7. Bake until a toothpick inserted the center comes out with just a few moist crumbs, about 25 minutes. Let the cakes cool completely. While the cake is baking, you can make the frosting.

   

Make the Frosting

1. Gather the frosting ingredients.

   

2. Heat the coconut cream in a small saucepan over medium-low heat until very hot, about 5 minutes.

   

3. Remove from the heat, add the chocolate chips and let sit for 5 minutes to allow to melt. Add the salt and stir well to combine. Alternately, you can heat the coconut cream and chocolate chips together in the microwave in 30 second increments until melted.

   

4. Let the mixture cool completely, about 1 hour. Use an electric hand mixer or transfer to a stand mixer fitted with the whisk attachment and whisk until fluffy, about 3 minutes.

   

5. Once the cake is cool, you can trim the layers to be more level, eating any scraps, or keep as is.

   

6. Place one layer on a cake stand, then cover with a layer of the frosting.

   

7. Place the second layer, top side-down on the buttercream. Repeat with frosting and the last layer of cake.

   

8. Finish the cake with the remaining frosting, as desired. Serve.

   

Recipe Tips

• If the frosting is too thin after whipping, put it in the fridge for about 5 minutes to cool slightly and try whipping it again.
• To keep the batter smooth and lump-free, sift the coconut sugar and cocoa powder through a mesh sieve.
• We don’t recommend substituting almond meal for the flour—the texture will not be as light.
• Any cocoa powder can be used, but natural is ideal because it will add acidity to the baking soda and deliver a more concentrated chocolate flavor.
• Light coconut sugar is preferable to dark. We suggest using the lightest golden one available.
• Make sure that your baking powder and baking soda are no more than 6 months old. If they are older than that, you should replace them as they lose their potency quickly and the cake won’t rise properly.

Recipe Variations

• To make this as a 2-layer (9-inch) cake, line 2 pans instead of 3. Bake for 25 to 30 minutes.
• To make as cupcakes, place batter in 24 muffin tin spaces and bake for 20 to 25 minutes.

How to Store

• This cake will keep, well covered, at room temperature for up to 1 to 2 days, or stored in the refrigerator for up to 4 to 5 days. The frosting will harden to a fudge-like consistency in the refrigerator.
• To freeze frosted slices, arrange them on a baking sheet and freeze. When the slices are frozen solid, wrap them in plastic wrap and place them in a resealable freezer bag. Label the bag with the name and date and freeze for up to 2 to 3 months.
• If unfrosted, the cake layers can be wrapped in plastic wrap and frozen for up to 3 months.

Can you eat cake on a paleo diet?

You can't eat regular cakes on a paleo diet. That's because it can contain ingredients like white flour and sugar that aren't allowed. However, you can eat cake on a paleo diet if you use paleo ingredients instead. That's what we've done here. This cake is fully aligned with the paleo diet.

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	458
% Daily Value*
Total Fat 29g	38%
Saturated Fat 15g	76%
Cholesterol 48mg	16%
Sodium 296mg	13%
Total Carbohydrate 46g	17%
Dietary Fiber 6g	20%
Total Sugars 37g
Protein 8g
Vitamin C 0mg	1%
Calcium 133mg	10%
Iron 3mg	17%
Potassium 283mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.