Whether it’s for a birthday or you just really want an epic paleo chocolate cake, this recipe made with both almond flour and coconut flour knocks it out of the park.
The incredible cake-like texture and a homemade frosting that meets all paleo and grain-free requirements are exactly what you’ll get with this recipe!

It’s true that most paleo cake recipes have more eggs than traditional cakes, that’s both to bind the almond and coconut flours together and to give the cake texture. I’ve had a lot of recipe flops since starting this whole grain free thing and almond flour isn’t cheap. Surely I could come up with something that resembled a cake, right?
It only took two tries to nail the recipe as you see it plus 14 more “just one more time” and “just making sure it’s right”. I’m serious. I’ve sent cake to my neighbors, to my husband’s office, and my freezer is full of chocolate cake squares for EE or “emotional emergencies”. When you are a mom of 3 I say a lot of things qualify for EE.
This is one of those cakes you don’t even know it’s grain free. Ok, it’s not as sweet as the “boxed kind” but I stopped buying those a long time ago.
After I created this paleo cake recipe back in 2010, I asked my husband what he thought of it. He said it was really good and my daughter had a big piece topped with ice-cream (they both have no dietary restrictions). My son Alex is the one who has really benefitted from this recipe. He’s been able to celebrate his birthday with a cake that he can enjoy, and everyone in the family loves it too.
It is recipes just like this that enable me to stick to eating Paleo while also helping my family eat healthier (who says “no” to chocolate cake, right?).
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Coconut Flour Cake
Coconut flour is a terrific addition to this recipe because it absorbs the liquid from the eggs and provides a spongy, cake-like texture.
Recipes that include coconut flour need to be sifted so it incorporates into the other ingredients without any clumps forming.
In this recipe, the coconut flour balances out the density of the almond flour; unlike cakes made with only almond flour or coconut flour. This combination will fool anyone that this cake is free of grains.
The final benefit is that coconut flour is more affordable than almond flour, making this cake more affordable.
Frosting Your Paleo Chocolate Cake
What would a cake made for a celebration be without frosting? While optional, this homemade paleo frosting is lick-your-fingers good!
Frosting your cake is best done once the cake has fully cooled down. This ensures that the cake is at its most solid state, and the frosting won’t break it as you spread it because it’s more delicate when warm.
Frosting tip: bake the cake the day before, refrigerate it overnight once cooled, and frost it the next day.
It whips and spreads like traditional frosting with ingredients you can enjoy in a paleo and grain-free diet.
Of course, you can also omit the frosting and top it with shredded coconut or a light dusting of powdered sugar if you can enjoy that.
My non-paleo-restricted kids and friends enjoy this cake with some vanilla ice cream on the side too!
In the recipe card below, you’ll find the creamy dairy-free chocolate frosting ingredients, which you can use on this cake and many healthy dessert recipes.

Paleo Cake Batter Texture
Don’t be alarmed when the batter will look and feel like chocolate mousse in the mixing bowl. This mousse-like wet texture bakes into a delightful airy cake.
Make sure to watch the YouTube video below for a full visual.
What is the Texture of Paleo Cake
Once baked, the texture of this paleo cake is moist, airy and spongy; and it’s pretty darn close to that traditional chocolate cake everyone is used to. This is achieved by mixing the right amount of almond and coconut flour in the same recipe, as well as the right combination of wet to dry ingredients in the batter.
Making this recipe is easy, and this video, although I halved the recipe, will be very helpful in showing you the cake batter texture and the end results.
“Say goodbye to expensive grain-free/paleo cake recipes from specialty bakeries. This cake is “da-bomb-dot-com” –Sue, mom to 4 and a paleo family.
Baking Tips & Ingredient Swaps for Fluffy Paleo Cake
After many tests and having made this paleo cake recipe dozens of times, here are my tips and ingredient notes. For best results, read this before going rogue and making your own substitutions.
- Paleo Baking Powder
If your baking powder isn’t grain-free (made without cornstarch), make sure to use my paleo baking powder recipe. It’s essential to give your cake lift and allow it to rise.
Don’t want to make your own? Here is one baking powder made with potato starch and here is another paleo baking powder you can purchase. - Baking soda + vinegar, can I use it?
I have not had success in achieving a good cake texture with the baking soda and vinegar combination to substitute the baking powder. If you want to purchase - Can I omit the eggs in this recipe and use a substitute?
No. Replacing more than 2 eggs in any baked recipe is not recommended. If you can’t tolerate eggs, this is not the recipe to make. - Does egg size matter in this cake recipe?
Using standard, large eggs is what’s recommended in the recipe. This ensures that the liquid amount is consistent and you achieve a good texture. You can use any brand of eggs. - Can I make this cake with coconut flour only?
No. Coconut flour absorbs 10x more liquid than traditional flour or almond flour. You can’t simply swap out the almond flour without making huge adjustments to this recipe. - Can I omit coconut flour and only use almond flour?
Not for this recipe. - I can’t have almonds. Is there any other flour I can use?
Although not a nut-free option, I have substituted almond flour for chestnut flour successfully with this recipe. - Maple syrup or honey for this recipe?
Both work great for this recipe. Make sure not to use any type of granulated sweetener because this counts as the liquid for this recipe in volume. - Substituting coconut milk
Coconut milk adds liquid and fat to the recipe, both essential for this to have optimal texture. If you can have dairy, use whole milk or half and half and measure out 800ml or 3 ⅓ cups. - High Altitude Baking
The only feedback I’ve received from high-altitude baking readers is that their cakes needed a little more baking time. If your cake feels wet in the middle but the tops look dry, cover them with foil and bake for an additional 5 to 10 minutes, making sure to check. - Cracked cake domes, is that normal?
The cake will crack on the top as it expands during baking; do not worry! The tops are usually cut before layering the cake. - Can I half the recipe and make it one layer?
Absolutely! I originally developed this recipe as a single layer and over the years I tweaked it to be able to stack and frost it as shown in the post. You can straight out half the ingredients for the cake and the frosting if you want to make a single, layered cake. - Where do I position the oven rack?
Before preheating the oven, position the top rack in the middle of the shelf right above it but no higher as listed in the recipe card.
Storing Leftovers
Wrap any paleo chocolate cake leftovers with plastic wrap or transfer them inside an airtight container and keep in the refrigerator for up to 4 days. I do not recommend freezing this cake.
PrintPaleo Chocolate Cake Recipe
This recipe is grain free, paleo, and dairy free -but full of the chocolatey flavor it deserves! Made with a mix of coconut and almond flours this is the best grain free cake ever!
- Prep Time: 10
- Cook Time: 50 mins
- Total Time: 50 mins
- Yield: 12
- Category: desserts
Ingredients
For the cake:
- 1 cup (115g) coconut flour
- ½ cup (50g) almond flour
- 4 teaspoons (14g) corn-free paleo baking powder
- 1 cup (120g) unsweetened cocoa powder
- 1 teaspoon espresso (instant coffee) powder, optional
- 2 13.5-ounce cans (800ml) of full-fat coconut milk
- 1 cup (250g) honey
- 8 large eggs
- 4 teaspoons (20ml) vanilla extract
For the frosting:
- 2 cups chopped dark chocolate or
- baking chocolate squares, chopped
- ½ cup coconut milk
- ½ cup coconut oil
Instructions
- Preheat oven to 350F (175C) and place the top rack in the middle of the oven or the shelf right above.
- Line 2 9-inch round cake pans or 3 6-inch cake pans with parchment paper by placing the pan on top of the parchment paper, tracing it with a pencil, and cutting it with scissors to fit the base of the pan -this is done so you can easily “lift” the cake out.
- In a large bowl or the bowl of your stand mixer, sift the coconut flour, almond flour, baking powder, and cocoa powder. Mix your dry ingredients until they are all combined.
- Place coconut milk, honey, eggs, and vanilla extract inside a blender. Blend on low speed for 10-15 seconds until all ingredients are thoroughly combined.
- With your stand mixer on low speed, slowly pour wet ingredients into dry. Mix just enough for everything to combine. Stop the mixer once or so to make sure there are no dry ingredients left at the bottom and to scrap the sides of the bowl. Do not over-mix the batter. It should look like a chocolate mouse.
- Divide the chocolate cake batter evenly into the lined pans.
- Place the cake pans on the same rack and bake in the preheated for 50 minutes for the 9-inch pans and 40 minutes for the 6-inch pans. Until the middle is not wet and a toothpick comes out clean.
- Remove from oven and allow it to cool in the pan for 10 minutes before taking them out of the pan.
- While the cake bakes, in a double boiler, melt the frosting ingredients over medium heat. Whisk until smooth and completely combined.
- Transfer the frosting bowl to the freezer for 15 to 30 minutes to chill.
- Remove it from the freezer and use a hand mixer or the whisk attachment of your stand mixer to whip the frosting until stiff peaks form.
- Once the cake is fully cooled, with a long serrated bread knife, cut the top of the base layer to achieve a flat base for the second layer.
- Then, place that bottom layer of cake on your cake stand, spread some frosting for the middle, top with the other cake layer, and frost the top and the sides.
- Keep the cake on the counter until serving or refrigerate it until ready to serve.
Notes
Make sure to read all the tips and substitutions notes in the post before making any substitutes to the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 444
- Sugar: 26.4 g
- Sodium: 51.5 mg
- Fat: 30.7 g
- Saturated Fat: 22.1 g
- Trans Fat: 0 g
- Carbohydrates: 37.6 g
- Fiber: 4.8 g
- Protein: 7.8 g
- Cholesterol: 94.3 mg
Keywords: paleo cake recipe, paleo chocolate cake, coconut flour cake, almond flour cake, coconut flour chocolate cake
Brenda
Don’t do this on a baking sheet. That’s ridiculous. It’s all over my oven!
Laura Fuentes
I am sorry Brenda that there was a confusion in the 8×8 baking sheet and sheet pan. If you look at the post and photos, it’s in a square baking dish/baking pan not a flat sheet.
Irene
I replaced the almond meal with tapioca flour so that my girls can take them to school. I used cacao powder instead of cocoa powder. Tried with coconut milk. Sometimes use milk instead of coconut milk. Still taste delicious
★★★★★
Sunshine
Absolutely delicious! I was wondering if I can leave out cocoa powder? I’d like to try a blonde type of cake. What do you recommend?
Laura Fuentes
Hi Sunshine, while I haven’t made this cake without cocoa powder, I don’t recommend leaving it out. Since the cake is chocolate, the rest of the ingredients are based on the amount of cocoa powder and chocolate milk. Excluding this ingredient will change the flavor and not for the best.
Vidya
Hi,
I would love to try this recipe, I don’t have any dietary restrictions so will I be able to sub the coconut milk for heavy cream and the honey for sugar?
Many thanks
Laura Fuentes
You can substitute the coconut milk for heavy cream of half & half. The honey should be substituted with another liquid sweetener, like maple syrup.
Vidya
Hi, I made this recipe and it came out great I think. I did substitute the coconut milk for heavy cream and light brown sugar instead of honey but I did add about 1/4 cup of agave syrup as didn’t have enough maple to make up the liquid as you advised. Plus it needed a bit more sweetness (and I’m not a sweet tooth). Thanks very much for your recipe, my aunt was able to enjoy a gluten free desert!
Sasha
Hi,
I want to thank you for the awesome cake, seriously it’s the best “healthy” one I’ve ever cooked. I just wanted to share some substitutes I made:
1) no almond flour at all
2) twice less coconut milk
3) twice less honey
4) 2 eggs instead of 4 plus 2 flax eggs
5) added a bit of cinnamon, nutmeg and handful of lingonberries
And it all worked! 🙂 Super delicious
Laura Fuentes
whew! I am glad it worked for you with so many substitutes. A keeper!!
JC
BIG ERROR – Coconut Milk should read 13 oz can, NOT 27 oz can.
I just ruined my recipe by using 27 ounces.
Laura Fuentes
The recipe calls for one, 13.5 ounce can. Did you have the 2x tool (to double the recipe) selected?
Nikita Mohta
Hi,
Can eggs be substituted for flax egg?
Laura Fuentes
Not with this recipe. The egg substitute swap I recommend is a maximum of 2 eggs. Sorry!
Daniela de Leon
I am allergic to eggs. can I add in something else besides eggs?
Laura Fuentes
This recipe will not work without the eggs. I have a gluten, dairy, and egg-free chocolate cake recipe here.
Leo
I’m baking the recipe now. It smells amazing, and is perfect for my strict paleo-esque diet. I’m just curious; why didn’t you add salt? I made the adjustment on my end.
Laura Fuentes
I didn’t feel like the recipe needed it. Also, you’ll find salt to help boost paleo recipes with baking soda but with baking powder it’s not always needed. I hope you enjoy the cake.
Vanessa
Thanks for sharing! Do you have any frosting recipes to go with it?
Laura Fuentes
Hi Vanessa, I have a paleo frosting recipe inside my cookbook The Best Grain-Free Family Meals on the Planet. It’s amazing. Due to contractual obligations, I’m unable to publish it on the web!
Suzanne
This looks so good! Do you use this batter for any other recipes?
Laura Fuentes
Hi Suzanne, you can also use the batter to make about 8 cupcakes. The recipe and frosting for those cupcakes are inside my cookbook, The Best Grain-Free Family Meals on the Planet.
Julia
I have been struggling with several chronic illness issues for over two years and have MANY food sensitivities. It has been really hard to find sweet treats that taste good and don’t upset my stomach. My 18th birthday is coming up and my mom and I decided this will DEFINITELY be my birthday cake. Thank you so much for this delicious recipe!
Laura Fuentes
I am thrilled this recipe works for you Julia! Happy Birthday!!
Liv
Is there any substitute for coconut milk?
Laura Fuentes
Plain yogurt, but it would not make this cake paleo.
Liba
thank you for your excellent recipe
Andrea
Can I substitute the coconut flour for tapioca flour
Laura Fuentes
Unfortunately, the coconut flour in this recipe is essential since it absorbs the liquid. Tapioca flour is a starch and will not work. Sorry!
C.Clarke
This was delicious, and moist. Thank you
Katrina
You mention the eggs are critical so it would be helpful to know how much these four eggs weigh. Thanks
Laura Fuentes
the recipe calls for large eggs. Each large egg is about 3.25 tablespoons of liquid. I hope this helps.
Vienna Manns
I am really excited to bake this recipe but my only problem is my children are allergic to honey and where I am it’s impossible to get maple syrup in the supermarket. Can I use normal sugar instead? And how much should I use.
Laura Fuentes
Hi Vienna, I haven’t tried this recipe with anything other than honey or maple syrup, so I can’t say for sure. If you do want to try it, I recommend using brown sugar since it has a little more moisture compared to white sugar. Let me know how it turns out.
Laura Harvey
Hi Laura,
I made your cake and it was wonderfully delicious. Thank you for sharing. My daughter starts back at school next week and would love to take these squares in her lunchbox. However, her school is a nut free environment for allergies reasons. If I wanted to take the almond flour out, would you recommend just putting more coconut (classed as a fruit, not nut, so OK at school) flour in? Or is there something else you would recommend?
Thanks so much again for sharing your fantastic recipe.
Kind regards,
Laura
Laura Fuentes
Hi Laura! unfortunately, you cannot take out the almond flour and add coconut flour. While I haven’t tested it, some people have emailed that they have substituted the almond flour with oat flour. Here is how to make your own oat flour using rolled oats. Enjoy!
Mandy
I’m on keto and tried this recipe before I noticed how many carbs are in a square (far too many for keto). It was none the less delicious. I did substituted the honey for a keto sweetener (xylitol) and a little extra coconut oil, so that would have reduced the net carbs. It would be great if you could formulate a keto version. It is so very close.
Laura Fuentes
something to add to my to-do list! the issue is the liquid vs. the powdered xylitol but I’ll give it a test soon. It also works with a keto honey substitute.