Paleo Chocolate Cake
Paleo Chocolate Cake is a rich, moist dessert made with almond flour, coconut flour, cocoa powder, and natural sweeteners like coconut sugar. It’s gluten-free, dairy-free, and grain-free, aligning with paleo dietary guidelines. This wholesome cake offers a healthier way to enjoy chocolate without sacrificing flavor, making it a delicious and nourishing treat for clean eating.
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.
Notes
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