Paleo Chocolate Cake is a grain-free, dairy-free dessert made using wholesome ingredients like almond flour, coconut flour, cocoa powder, and natural sweeteners such as coconut sugar.
It follows the principles of the paleo diet, focusing on clean, unprocessed foods. Paleo Chocolate Cake is often prepared at home, where you can control the ingredients for a healthier treat.
I felt inspired to make Paleo Chocolate Cake after exploring nutritious alternatives to traditional baking and wanting a rich chocolate dessert without refined ingredients.
Now, I will guide you step by step to make this delicious and nourishing Paleo Chocolate Cake from scratch.
Why We Love This Recipe
We love this Paleo Chocolate Cake because it’s rich, moist, and deeply chocolatey without any refined sugar, dairy, or gluten.
It’s made with wholesome ingredients like almond flour, coconut flour, and coconut sugar, making it a healthier dessert that still feels indulgent.
Perfect for those following a paleo or clean-eating lifestyle, it’s a treat everyone can enjoy, whether or not they follow a special diet.
How To Prepare Paleo Chocolate Cake?
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Course: Dessert
- Cuisine: Paleo, Gluten-Free
- Difficulty: Easy to Moderate
- Calories: Approx. 350 calories per serving (with frosting)
- Yield: Serves 10-12
Kitchen Utensils Needed
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- 8-inch or 9-inch round cake pans (2 pans)
- Cooling rack
- Oven
Ingredients
- 1 cup coconut flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs
- ¼ cup melted coconut oil
- 1 teaspoon unsweetened almond milk
- 1¾ cups coconut sugar
- 1 tablespoon apple cider vinegar
- 3 cups blanched finely ground almond flour
- 1 recipe vegan chocolate buttercream frosting
How To Make Paleo Chocolate Cake
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans with a little coconut oil and line the bottoms with parchment paper.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the coconut flour, almond flour, cocoa powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, coconut sugar, and apple cider vinegar until smooth and well blended.
4. Combine Wet and Dry Ingredients:
Gradually add the wet mixture to the dry ingredients, stirring until a thick, smooth batter forms. Use a rubber spatula or hand mixer to ensure everything is evenly incorporated.
5. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Frost the Cake:
Once completely cooled, frost with your prepared vegan chocolate buttercream frosting. You can layer the cakes with frosting in between or keep it simple with a single-layer cake.
8. Serve and Enjoy:
Slice and serve! Store any leftovers in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days.
Special Note
For a richer flavor, use Dutch-processed cocoa powder. You can also experiment with different sweeteners like honey or date syrup.
To make this cake dairy-free and refined sugar-free, be sure to use dairy-free chocolate chips for the frosting.
Nutrition Facts Paleo Chocolate Cake
Calories: 250
Protein: 6 grams
Carbohydrates: 18 grams
Fat: 19 grams
Sugar: 10 grams
Fiber: 3 grams
Tips For Best Results
For the best results with your Paleo Chocolate Cake, follow these helpful tips:
➢ Sifting your coconut flour, almond flour, and cocoa powder helps prevent clumps, ensuring a smooth batter and even texture.
➢ Fresh baking soda gives the best rise and texture, helping the cake rise beautifully and stay light.
➢ Let the cake cool completely before frosting to avoid the frosting melting or the cake breaking apart.
➢ This ingredient is key to activating the baking soda, giving the cake a fluffy texture. Make sure to include it!
➢ Since oven temperatures vary, use a toothpick to check if the cake is done. Insert it in the center, and if it comes out clean, the cake is ready.
Health Benefits of Paleo Chocolate Cake
Paleo Chocolate Cake offers several health benefits due to its wholesome, nutrient-dense ingredients. Made with almond flour and coconut flour, it’s rich in healthy fats, protein, and fiber, which help support stable blood sugar levels and improve digestion.
The use of coconut sugar provides a natural sweetener with a lower glycemic index compared to refined sugars.
This cake is also gluten-free, dairy-free, and grain-free, making it a great option for those following a paleo, gluten-free, or dairy-free diet.
It’s packed with antioxidants from cocoa powder, which can help fight inflammation and improve heart health.
How Do I Store This Cake?
To store your Paleo Chocolate Cake, place it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week.
Before serving, let the cake sit at room temperature for 20–30 minutes to bring back its soft, moist texture. For even longer storage, wrap slices tightly and freeze for up to 1 month.
Frequently Asked Questions (FAQs)
Can I use a different flour instead of coconut or almond flour?
No, coconut and almond flour have unique properties that work specifically in paleo baking. Substituting them may change the texture and result.
Is this cake gluten-free?
Yes, this Paleo Chocolate Cake is completely gluten-free since it uses almond flour and coconut flour instead of wheat-based flours.
Can I make this cake egg-free?
Eggs are important for structure in this recipe, but you can try flax eggs or egg substitutes. However, the texture may be denser.
Do I need to refrigerate the cake?
If not eaten within 1–2 days, it’s best to store the cake in the refrigerator to keep it fresh for up to 5 days.
Can I freeze this cake?
Yes, you can freeze it. Wrap individual slices or the whole cake tightly and store in the freezer for up to 3 months. Thaw before serving.
Conclusion
Paleo Chocolate Cake is a wholesome, rich, and satisfying dessert made from natural, nourishing ingredients. It’s a great way to enjoy a sweet treat while staying true to a healthy lifestyle.
I hope you will try this recipe soon and enjoy the process of making and sharing it just as much as the final bite.
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Paleo Chocolate Cake
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- 8-inch or 9-inch round cake pans (2 pans)
- Cooling rack
- Oven
Ingredients
- 1 cup coconut flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs
- ¼ cup melted coconut oil
- 1 teaspoon unsweetened almond milk
- 1¾ cups coconut sugar
- 1 tablespoon apple cider vinegar
- 3 cups blanched finely ground almond flour
- 1 recipe vegan chocolate buttercream frosting
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans with a little coconut oil and line the bottoms with parchment paper.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the coconut flour, almond flour, cocoa powder, baking soda, and salt until well combined.
Mix Wet Ingredients:
- In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, coconut sugar, and apple cider vinegar until smooth and well blended.
Combine Wet and Dry Ingredients:
- Gradually add the wet mixture to the dry ingredients, stirring until a thick, smooth batter forms. Use a rubber spatula or hand mixer to ensure everything is evenly incorporated.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frost the Cake:
- Once completely cooled, frost with your prepared vegan chocolate buttercream frosting. You can layer the cakes with frosting in between or keep it simple with a single-layer cake.
Serve and Enjoy:
- Slice and serve! Store any leftovers in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days.