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With this recipe you can enjoy a paleo chocolate cake that knocks it out of the park -the almond and coconut flour is the secret here!
Paleo Chocolate Birthday Cake
Back in 2012, I had to eat strictly paleo, and my middle son was also on a limited diet. In those days, there were no ready mixes or an internet full of recipes which meant it was up to me to create a paleo chocolate birthday cake that didn’t let anyone feel left out.
I tested many versions of this cake and brought many slices to willing neighbors who gave me their feedback. In the sections below, you’ll learn what can be swapped (and not) and the time-tested tips that have made this paleo chocolate cake a success over the years.
Ingredients
This paleo chocolate cake has the ultimate cake-like texture by using both coconut flour and almond flour. You’ll find the amounts below but I explain why each ingredient is used here.
- Coconut flour: it’s absorbent of the liquid in the batter and gives baked goods a spongy-like texture.
- Almond flour: fills the nooks and crannies in a way that gives this cake its crumbly texture.
- Baking powder: most baking powders have cornmeal so I use my paleo baking powder recipe which uses arrowroot or potato starch (you can also buy it).
- Unsweetened Cocoa: regular unsweetened cocoa, dutch process, or even dark cocoa powder can be used. Don’t use cacao powder; it’s not as rich in flavor.
- Espresso powder: or instant coffee powder is used to enhance the chocolate flavor of this cake.
- Coconut milk: full-fat canned coconut milk will provide the batter with the moisture it needs.
- Honey: or maple syrup is the sweetener for this recipe. A granulated alternative will not work here.
- Eggs: a staple ingredient in recipes with coconut flour used to bind the batter and add liquid volume. This recipe won’t work without it.
- Vanilla extract: to enhance the flavor of the cake batter.
- Paleo frosting: you’ll find the amounts and ingredients below.
How to Make Paleo Chocolate Cake
Some tips that ensure the success of making a paleo chocolate cake at home beyond what’s in the recipe card in each step include:
- Prep
Always position the oven racks and preheat the oven before you start so it’s ready to go once the batter is ready. I’ve also found that lining the pans with parchment makes it easier to release later. - Sift the dry ingredients
In a large bowl, sift and mix the dry ingredients to ensure that there are no clumps in the batter. - Blend the wet ingredients
With so many eggs in this recipe, the blender is the best way to ensure the yolks and egg whites mix well into a liquid with the other wet ingredients. - Make the batter
Slowly pour the wet liquid ingredients into the dry ingredients bowl and mix them on low speed until they’re combined. Once it looks like a chocolate mousse, stop mixing and divide it into the lined pans. - Bake
Bake all the pans on the same oven rack and bake them for 40 to 50 minutes, depending on the size of the pan. The tops will dome up and a toothpick will come out clean. This is the perfect time to make the frosting. - Cool
The cakes need to cool in the pan before you remove them and the frosting needs to chill. - Frost
Stack and frost the chocolate cake on your serving platter or cake stand. It can sit on the counter all day or refrigerate for up to 3 days. Remove it from the fridge an hour before slicing.
Paleo Cake Batter Texture
The texture of this paleo chocolate cake batter is thick and airy, resembling chocolate mousse in the mixing bowl. It’s a bit wet in the bowl but the flour will absorb all the liquid during baking.
First time making this cake? Watch this video:
What is the Texture of Paleo Cake
After baking, this paleo cake made with both almond and coconut flour is moist, spongy, and crumbly. It’s nearly identical to the traditional cake everyone is used to.
“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.
Frosting the Paleo Cake
Frosting your cake is best done once it’s fully cooled so it doesn’t break as you spread the frosting. You can use any chocolate frosting or the recipe I’ve included in the recipe card, which is also paleo-approved.
Ingredient Substitutions
This section consolidates more than a decade of questions and comments about this recipe from emails on YouTube below the recipe and from emails. Before you make any ingredient substitutions that might alter the outcome, check these out:
- Baking soda + vinegar instead of paleo baking powder: this combo is used in many recipes to help the batter rise, but it won’t be as airy or light as using paleo baking powder. That’s why I linked it for you to make or buy.
- Can I use an egg substitute? No. If you can’t tolerate eggs, this is not the recipe to make.
- Can I make this cake with coconut flour only? No. Omitting or swapping the almond flour with more coconut flour without making big adjustments won’t work with this recipe.
- Can use almond flour only? Not with this recipe. I recommend you specifically search for an almond flour chocolate cake.
- Can this cake be nut-free? Not as written. Check out my gluten-free, egg-free, and dairy-free chocolate cake recipe.
- Omit honey and use coconut palm sugar: Not recommended since the honey or maple syrup accounts for the liquid volume in the recipe.
- High-Altitude Baking: readers have noted that this cake took 5 to 10 minutes longer at high altitudes. If that’s the case, cover with foil to prevent the tops from burning.
- Cracked cake tops are normal and happen as the cake batter expands during baking. You’ll likely cut it before frosting.
- Single-layer cake: Absolutely! bake this in a 9×13 cake pan.
Storing Leftovers
Wrap any paleo chocolate cake leftovers with plastic wrap or transfer them inside an airtight container and keep them in the refrigerator for up to 4 days. I do not recommend freezing this cake.
Paleo Chocolate Cake Recipe (+Video)
Ingredients
For the cake:
- 1 cup coconut flour, 115g
- ½ cup almond flour, 50g
- 4 teaspoons paleo baking powder
- 1 cup unsweetened cocoa powder, 120g
- 1 teaspoon espresso or instant coffee powder
- 2 cans of full-fat coconut milk, 13.5oz each 800ml
- 1 cup honey, 250g
- 8 large eggs
- 4 teaspoons vanilla extract
For the frosting:
- 2 cups chopped dark chocolate or baking chocolate squares
- ½ cup coconut milk
- ½ cup coconut oil
Instructions
Prep:
- 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 (for easier lifting after baking) by placing a pan on top of the parchment paper, tracing it with a pencil, and cutting it with scissors.
Make the cake batter:
- In a large bowl or the bowl of your stand mixer, sift and mix the coconut flour, almond flour, baking powder, and cocoa powder.
- Blend the coconut milk, honey, eggs, and vanilla extract on low speed for 10-15 seconds until all ingredients are thoroughly combined.
- Slowly pour wet ingredients into the dry ingredient bowl while mixing on low speed. Mix just enough for everything to combine, stopping once to scrape the sides and the bottom. The batter will look like a thick chocolate mousse.
- Divide the batter into the prepared baking pans.
Bake:
- 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 them from the oven and let them cool down completely before taking the cakes out of the pan.
Frost:
- 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 20 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.
- Use a long serrated bread knife to cut the top of the first cake layer to achieve a flat base for the second layer. Place it on a serving plate or cake stand.
- Spread some frosting on top of the first layer, place another cake layer on top, and finish by frosting the top and sides of the cake. Keep the cake on the counter until serving, or refrigerate it and take it out an hour before slicing.
Jessica says
Fantastic paleo chocolate cake recipe.
Lizle says
Hi…thank you for recipie. I’m no baker and need help. In recipe in say 1 cup coconut flour (115g), for honey it also say 1 cup (but with 250g). How can 1 cup be both 115 g and 250g? if I add 4 teaspoons vanilla extract, will this not be to much vanilla? And the 8 eggs are correct as per recipe? Really want this to work. Appreciate the help
Laura Fuentes says
Hi Lizle, honey and coconut flour don’t weigh the same. While 1 cup in volume is the same (you use the same measuring cup), should you weigh the ingredients honey is denser and therefore weighs more. Some people prefer to weigh their ingredients by using a scale when baking others use measuring cups. For both, you’ll fill a 1 cup measurer. The 8 eggs is exactly what the recipe needs and so are the 4 teaspoons of vanilla. those are accurate.
Sylvie says
Can I double the ingredients?I need to send it to school as a treat for my son’s birthday..Do I have to adjust baking time?
Laura Fuentes says
You can double the ingredients and make more batter. However, I don’t know what size/shape pan you’ll be using so I would keep an eye out on the baking time.
Antonia Sattler says
How would you make this vanilla?
Laura Fuentes says
By using a totally different recipe. I unfortunately, don’t have one (yet).
Brenda says
Don’t do this on a baking sheet. That’s ridiculous. It’s all over my oven!
Laura Fuentes says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
whew! I am glad it worked for you with so many substitutes. A keeper!!
JC says
BIG ERROR – Coconut Milk should read 13 oz can, NOT 27 oz can.
I just ruined my recipe by using 27 ounces.
Laura Fuentes says
The recipe calls for one, 13.5 ounce can. Did you have the 2x tool (to double the recipe) selected?
Nikita Mohta says
Hi,
Can eggs be substituted for flax egg?
Laura Fuentes says
Not with this recipe. The egg substitute swap I recommend is a maximum of 2 eggs. Sorry!
Daniela de Leon says
I am allergic to eggs. can I add in something else besides eggs?
Laura Fuentes says
This recipe will not work without the eggs. I have a gluten, dairy, and egg-free chocolate cake recipe here.
Lauren says
When I’m looking at the recipe it says 2 13.5 oz cans of coconut milk? Is it only
Supposed to be 1?
Laura Fuentes says
The recipe needs 2 cans, 13.5oz each.
Leo says
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 says
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 says
Thanks for sharing! Do you have any frosting recipes to go with it?
Laura Fuentes says
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 says
This looks so good! Do you use this batter for any other recipes?
Laura Fuentes says
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 says
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 says
I am thrilled this recipe works for you Julia! Happy Birthday!!
Liv says
Is there any substitute for coconut milk?
Laura Fuentes says
Plain yogurt, but it would not make this cake paleo.
Liba says
thank you for your excellent recipe
Andrea says
Can I substitute the coconut flour for tapioca flour
Laura Fuentes says
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 says
This was delicious, and moist. Thank you
Katrina says
You mention the eggs are critical so it would be helpful to know how much these four eggs weigh. Thanks
Laura Fuentes says
the recipe calls for large eggs. Each large egg is about 3.25 tablespoons of liquid. I hope this helps.
Vienna Manns says
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 says
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 says
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 says
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 says
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 says
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.
Joyce says
I love this recipe especially being sugar free. I do have a question – I’m on a low fat plan h was wondering if can I substitute almond milk in place of the full fat coconut milk? Thanks so much !
Laura Fuentes says
The short answer is that you can, but the texture is very different.
Neelab Fazli says
And sugar in place of honey? Thank you
Laura Fuentes says
I haven’t tried it with sugar instead of honey since the honey serves the purpose of being a liquid to this recipe, I don’t recommend it.
Neelab Fazli says
Hiya Laura! Fab recipe. Can I use all coconut and leave out the almond flour? Thank you x
Laura Fuentes says
Neelab, this recipe ONLY works as written. Please do not leave out the almond flour.
Bridy says
Wow. What can I say. This cake is amazing. Probably the best Paleo cake I have had. And bonus, it turned out the first time I made it! Thank you.
marybeth says
Is there a keto/sugar free substitute I can use for the honey?
Laura Fuentes says
Marybeth, a lot of people have used this xilitol substitute with success.
Tracey Cahill says
Divine! My family wants me to make this for Easter!
Valeriya says
Hi! Thanks for the recipe! This cake looks delicious! I would like to try it but I live in France and here I have troubles finding the cream of tartar. Do you think I could use just backing powder or backing soda or both? And could it be possible to substitute almond flour with flax meal? Thank you!
Laura Fuentes says
The recipe calls for baking powder (NOT baking soda). Some people are sensitive and need to make their own, that’s why the recipe for it was included which has cream of tartar. You do not need it for the cake recipe. Please do not substitute almond flour with flax. The recipe will not come out.
Valeriya says
OK! Now I see! Thank you for your reply!
Valeriya says
Hi, is it possible to use a corn starch to make a grain free baking powder? Thank you!
Laura Fuentes says
Corn is a grain. In that case, use store-bought baking powder, it has corn starch in it. Enjoy!
Valeriya says
wonderful! thank you very much!
Emily says
If I use “regular” baking powder will the recipe still turn out the same?
Laura Fuentes says
yes.
Meg Berthold says
To me this is the best grain-free recipe I have seen. Can it be adapted to a non-chocolate flavor for allergy reasons? What could be used to replace the dry ingredient vale of the cocoa? Many thanks for your consideration.
Laura Fuentes says
Hi Meg, I’ve been testing a “vanilla” version for a couple of years but I haven’t been able to “nail” it like with this cake. Still working on it though…
sarah says
can this be turned into cupcakes?
Laura Fuentes says
Hi Sarah, in my cookbook, the Best Grain Free Meals on the Planet the recipe for cupcakes is included. The short answer, yes. With adjusted baking time to 18-20min depending on the oven.
Amy says
Laura, in case you can find it in your area, Fain Featherweight baking powder uses potato starch instead of cornstarch so it is safe for a Paleo diet. I get it at my local health food store. (Although I really ought to make some homemade baking powder to use up all the cream of tartar I have lying around!)
Laura Fuentes says
Great suggestion, Amy! I use one with Arrowroot myself but great find!
Shauna says
I just made this and it was good. Was wondering if I was supposed to use the entire can of coconut milk or just the cream at the top of the can?
Laura Fuentes says
If the coconut cream has separated, give it all a very good mix in a blender or shake until it’s combined into a milk. Separation is normal.
Aimee says
I would like to make this for my daughters birthday…do you know how much I’d need for two 10″ and two 6″ round cakes? 3 or 4 batches maybe? Thanks.
Laura Fuentes says
Each batch is for approx 1, 10″ cake. you can probably make 3 batches and save a bit from each of the first two 10″ to fill a 6″ cake.
Melissa says
This cake is delicious and super easy. I made it last night. Great chocolate flavor, just sweet enough with good crumb.
Tate F. says
This recipe looks really good. I’ve been looking for a gluten free chocolate cake recipe for my housemate with Celiac, not necessarily paleo. However, I also live with someone who is deathly allergic to all tree nuts, especially almonds. Do you think rice or tapioca flour could be an okay substitute for the almond flour?
Laura Fuentes says
Unfortunately, rice or tapioca flour are not good substitutes here. Use oats instead (they are naturally gluten-free, check the brand label). Grind the oats in the blender really fine into a flour first, measure to the same ratio as almond flour in the recipe, then add the other ingredients. Enjoy!
Beth says
This cake is delicious! I keep meaning to freeze some of it for later, but we end up eating it all before I can freeze it! It is by far the best paleo cake we have tried! I will say that I think your weight measurements are key here. I typically just go by volume, but decided to try an experiment with your recipe. I measured everything by volume and then weighed each ingredient to see how they matched up. Some were right on, but some were very different! I adjusted everything so the weights matched yours in the recipe and it came out perfect! I’m guessing with so many different brands of ingredients and different cooking/measuring methods (some may pack the flour more into their measuring cup, etc.), things can change a lot if just going by volume. This can create problems, especially when using coconut flour. So long story short, for those who have had issues with this recipe, give it another try, but use the weight (gram) measurements and hopefully it will work out! Thank you for an amazing recipe, Laura!
Laura Fuentes says
I’m so glad!!! Yes, definitely weighing your ingredients is most accurate and when only using the recipe by volume there can be some discrepancies -especially with coconut flour like you said! It’s a favorite of mine as well.
Sarah K says
Hi!
Do you have certain brands of coconut flour you recommend? I made a half recipe in a 6″ pan as a test before I make this for my daughter’s birthday. Mine came out with an eggy bottom. I remember reading on a different recipe that this will happen with certain coconut flours. I used Bob’s Red Mill. Of course I also used whole cows milk, so the batter was runnier and maybe this contributed as well? I’m going to buy coconut milk for my next test, but I’m wondering if need a different coconut flour as well?
Laura Fuentes says
Hi Sarah, using cow’s milk was (unfortunately) the culprit for the recipe fail. You can use yogurt or canned coconut milk next time. Also, the recipe is not meant to be halved either. I hope this helps
Richard Adlem says
This cake is AWESOME I’m a uk Paleo and had to buy some U.S. cups, I can’t believe how easy it is to bake without all the weighing!it’s U.S. recipes all the way for me now.
Just going to whip another of these cakes up for work tomorrow, a tasty treat will go down well with work friends, thanks for posting!!!
Laura Fuentes says
I’m so glad this worked out for you! Enjoy!
Michelle says
Hello…this looks fabulous! Do you recommend the same temp for making cupcakes? And how long of a baking time do you think? Going to make some cupcakes in addition to regular cake for my sons birthday so I can stay on track how does it freeze? Thanks in advance!
Laura Fuentes says
definitely the same temperature about 12-14 minutes although I’d check. Enjoy!
Laura says
I definitely LOVE this cake. Great crumb, barely sweet so it’s a treat but not a crazy one. I accidentally had to quadruple the recipe (trying to double & misread…) but the good news is now I have a bunch in the freezer. I made it for my bday, but I crumbled it up, mixed it with coc milk ganache, cream cheese, and chopped strawberries (kinda like a chocolate truffle cheesecake) then covered it in more ganache. It was so over the top amazing that I went out on my bday still and gave most of the leftovers away. Lol! Anyway, I love this cake by itself, made into craziness, however. Thank you for a wonderful recipe!!!!
Laura Fuentes says
Awesome! Glad you love it. And your birthday cake sounds delicious!
Zoe and Mia says
Thank You for this recipe! My sister and I made it and it turned out to be deliciously moist and fluffy, exactly how you promised it would be. This cake was super easy to throw together and super healthy!!!! THANK YOU a billion times! Here is our gorgeous rendition of your cake on our blog!! We served ours with coconut cream and berries and more melted chocolate!!!
https://sprinkleofvanillasugar.wordpress.com/2017/02/02/8-ingredient-flourless-chocolate-cake-gf-paleo-df-refined-sugar-free/
Stephanie says
WOW! Thank you for sharing!
Nelly says
Great recipe, thank you Laura!!
I do not have any diet restrictions and everybody in my family loved the cake. Looking forward to trying out more of your recipes.
Laura Fuentes says
thanks so much for trying this recipe Nelly! I hope to inspire you to make other fresh recipes from my website.
Waunda says
Is arrowroot powder the same as arrowroot starch?
Laura Fuentes says
It sure is!
Aleidria says
Hi,
I read through ALL the comments hoping I would find an answer. I am wanting to use this as a component of a homemade dairy free ice cream cake. Do you think it will hold up okay with coconut ice cream in the middle? I thought maybe freezing it and then applying soft ice cream and freezing again?
Also, I have someone with a nut allergy and so I want to try the sunflower seed flour. I will grind it myself, but if I just grind the raw seeds will it be too moist? Should I soak and dehydrate first?
Thank you very much. It is for my son’s 5th birthday party.
Laura Fuentes says
Hi Aleidria, the cake will hold up to become the sandwich of the ice cream cake just fine. Once it cools, cut it in half, freeze it, then stuff it with ice cream. The texture of the cake will be different with sunflower seed flour but it will be ok. I recommend that you give this cake a “go” before your event to make sure you are happy with it. Just raw sunflowers, milled to a flour-like consistency.Enjoy!
plasterers bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Joely says
For some reason, I chose to attempt your amazing looking chocolate cake between a long day on my feet and rustling up spaghetti bolognese for dinner. But wow, fantastically moist and moarish cake for dessert straight out of the gate! My first couple of experiments with coconut flour were less than successful, so I was expecting a rushed flop; considering I left my fp in the cupboard and whipped it up with elbow grease. But the coconut/almond flour combo was on the money. Swapped in organic cacao powder and agave, but consistency seemed about right. Baking time/temp for my oven needs tinkering because the top was a teensy bit scorched. But judicious application of a sharp knife and a melty scoop of vanilla ice-cream, perfection.
Thank you Laura, for a keeper of a cake and a suitably impressed husband!
Laura Fuentes says
I am so glad it came out great for you! I was a bit worried when I started reading your comment! LOL. A meal of blolognese and this cake sounds heavenly!
Kathleen says
For those saying it was too runny and crumble/falling apart.
Try adding 1/6 cup of buckwheat flour (it’s completely gluten and dairy free) and add in an extra 1/4 cup of coconut flour and mix well. The consistency will be more mousse like and less runny. (Coconut flour absorbs moisture and liquid extremely well).
I’ve done my 3rd batch now with those extra flours and it turned out moist and doesn’t crumble.
Laura Fuentes says
I’m so glad that you found buckwheat to be a good solution. Unfortunately, buckwheat is not grain-free, and those who follow a paleo lifestyle and need a grain free recipe cannot use it. I am so glad it turned out well for you since you are able to have it.
Paula says
I just put mine in the oven but the batter seems way too liquid. Hope this turns out ok…
Zoe says
Just wanted to let you know that I made your cake using *all* banana flour instead of the coconut flour/almond meal. I increased the flour to 1 cup in total as the batter looked too wet. The resulting cake didn’t rise very much, but it was a lovely even texture and consistency, and the kids and husband loved it! To make it into a proper birthday cake proposition, I would cook two next time and layer them together with some whipped coconut cream. A complete success in my mind, and fabulous to make a paleo/GF cake with no nuts! A treat that can go in their lunch box and off to the nut free school! Yay! 😀
Laura Fuentes says
I’m so glad it worked with banana flour! I haven’ experimented too much with it since I don’t have it easily available in my area but this is great to know. Thanks for letting me and others know!
Petra says
Since I made this cake in March for my father’s birthday, the whole family keeps requesting that I make it again and again. It’s incredibly easy to make and I am amazed at how delicious it is – honestly this is the first dessert from the “healthy category” that I feel is not lacking in flavour or texture. Thank you so much for such an amazing recipe! I also wrote a blog post about it in hopes that my fellow Slovene bakers will try it out, too. 🙂
Laura Fuentes says
I’m so glad it has been such a hit! Thank you for baking up my recipe!
Rita says
Made this cake over the weekend since I am celiac, allegic to dairy and processed sugars. I brought the cake to a barbecue where other people with allergies also enjoyed it. I will definitely be using this recipe again!
Karuna says
Heyy, can i use coconut cream instead of coconut milk?
Laura Fuentes says
Karuna, you can dilute coconut cream with water but you need additional liquid to 14oz in this recipe.
Jenni says
Hi Laura,
I would like to try this recipe and wondered what temperature you bake at.
thanks
Jenni
Laura Fuentes says
Hi Jenni, all the details are in the recipe. Enjoy!
M. stiles says
How can I replace the maple syrup or honey?
Can I use a homemade sugar syrup?
My baby cannot have honey and I’m concerned about trying maple syrup the same day (1st birthday) that we are trying other foods 🙁
Laura Fuentes says
Homemade sugar syrup will work. As long as you substitute with an equal liquid, the cake should turn out ok!
Kim says
This was great- I substituted date paste for some of the honey and it was delicious, not too sweet. Definitely refrigerate leftovers- I forgot and it got moldy before we could finish it all! I might try to freeze half of it next time.
Karla Sati says
Looking forward to doing this recipe for my son’s birthday!
Any tips for doing this instead of square in a round tin cake pan (28cm) ? (Will try to do half more than what’s on the recipe)
Also, does replacing vanilla extract with (pure) vanilla powder make much of a difference with the liquid difference?
Karla Sati says
Hello ! I live in Germany but want to try this recipe for my son’s birthday. We don’t find vanilla extract here as easily so I was wondering if it works with granulated vanilla (dry) instead? Or does the liquid factor make a difference here ? Also would like to do it in a round shape, and raise ingredients by half. Any experience with this ? Thanks
Laura Fuentes says
granulated vanilla should work as well. You can use a round baking pan. Just check for doneness around the same time. Enjoy!
Nicola says
Hi just wondering will this recipe work if I substituted the almond meal with a gluten free flour? what would you recommend instead of the almond meal flour
Ava says
Hi, can you substitute oil for the milk, or some of it? I.noticed there was no butter/oil?
Laura Fuentes says
No. the fats come in play in the cooconut milk in this recipe. No oil is necessary.
Kim says
Amazing recipe. Thank you so much for taking the time to come up with this. I made cupcakes of this. My mix came up more runny than I think it should. I had to make a couple adjustments. I didn’t have coconut milk so I used full fat dairy milk. I was also a little short on cocoa powder and honey. I mean just barely short. I added about a tablespoon of sugar to make up for lack of honey. The taste was amazing. In love. The only problem was they came out a bit soggy on the bottom. I cooked them 20 mins at 350, tried a toothpick and still not done. Then gave 5 more mins, not cooked. 5 more mins.. Not done. So I upped the temp to 375 and 10 mins later my toothpick came out clean. It may be the oven or the slightly altered ingredients but perhaps next time I will start them off at 375 for 20 mins. This is my favorite Coconut/Almond flour mix I’ve yet had. More coconut and less almond flour. Thank you thank you! You nailed it.
Laura Fuentes says
Kim, I’m so glad that it turned out for you! I think you guessed it right that the culprit was the milk. The consistency isn’t the same as coconut milk from a can. Since it seems you can tolerate dairy, next time, use yogurt if you do not have coconut milk or reduce the milk by 1/4cup. I’m glad you liked it!
Cindy says
I cannot wait to try this. My question is do you use the whole can do coconut milk. Liquid and fat? That always confuses me in recipes on how to know. Thanks so much for the recipe.
Laura Fuentes says
Yes, I use the whole can. Milk + Fat. 🙂
Cindy says
Thank you. I can’t wait to try it.
Yim Wa Paul says
Hi, your recipe said 1/2 cup or 75g coconut flour, when I measure 1/2 cup which is 2oz is only 56g, which measurement to use? cause 75g is more than 1/2 cup. I’m baking it now but my batter came out runny not mousse like. I didn’t substitute anything.
Laura Fuentes says
It’s 1/2 cup measured by volume, 56g by weight.
Emma says
Hi Laura, these is our FAVOURITE cake ever! We make them weekly and actually make them into cupcakes so it’s easier for the kids. My daughter has been wanting to do a YouTube video and she decided that for her very first one she would make your cupcakes! I hope that is ok. I included a link to the recipe. If you would like to have a watch you can see it here… https://www.youtube.com/watch?v=W5FetaRp84g
Thanks for the amazing recipe!
Cheers, Emma
Laura Fuentes says
Emma, I Just watched Lenny and she’s amazing!!!! Thank you for sharing this video with me! I hope to continue to share recipes that will inspire her to cook more!!
Pam says
This is an awesome recipe! Made it today and it was a hit!! Thanx!!
Rémo says
Hello. First, thanks for your recipe.
I have a question, can i replace the honey with xylitol or the honey has a precise role in the recipe?
This is for a birthday cake i want to make tomorrow.
Thank you.
Laura Fuentes says
I have not tried to replace it with xylitol since I do not use it. Sorry!
Annie says
Laura – thanks so much for this recipe – it’s so moist there were no complaints about no icing – i used it for my 3 year old’s birthday party (see link to blog post) and actually my daughters had it in the week before because I had to do a practice run! I worked out the sugar content using maple syrup and it’s about 11g per 100g compared to 29-34g in shop bought iced cakes. Oh and I swapped vanilla extract for orange oil. Great recipe, will be using again, and again!
Laura Fuentes says
I’m so glad this cake recipe worked great for your family!
Aire says
Hi Laura.
That looks absolutely delicious!! I am looking for a chocolate sponge for my wedding cake and wondering if this cake is strong enough to hold the fondant icing and how well does it last from one day to the other?
Laura Fuentes says
Aire, I am not sure that this will be considered sponge cake but it is strong enough as a cake. I’ve never used fondant on it but it’s not a soft cake. I hope this helps and Congrats!
Paula says
I made this yesterday and my extended family loved it! It was lovely and moist- a real winner.
Thank you for sharing this receipe. x
Kylie says
I haven’t tried the recipe yet but I am already excited and so very, very thankful…more than anything for the fact that you put weights as well as cup measure for all ingredients! Makes it so much easier to work out the carbs for my Type 1 Diabetic. 🙂 I’ll get back to you when we’ve taste tested. 🙂
vivarais jene says
I made this recipe for tomorrow and it was fantastic! !! It’s a keeper:)
Jessica says
My grandson has a bunch of allergies and egg is one of them so I use egg replacer in the recipes – has anyone tried this yet? It looks like a good recipe.
Laura Fuentes says
I have not tried this with an egg replacer Jessica.
Rhian says
This cake is amazing! I have had a few coconut flour failures, (I only kept going because I had the bag to use up) but this is a really lovely cake. Texture is as good as it’s grain filled counterparts.
The biggest plus is my extremely fussy two year old ate it and asked immediately for more.
Thank you!
Laura Fuentes says
So glad this was a success!
Bianca says
I made this in two shallow round 7″ tins in order to make a paleo Black Forest cake for a birthday. I lowered the temperature slightly and only baked them for 35mins. They came out perfectly, flat tops exactly right for layering, and the texture almost like a chocolate sponge! Awesome recipe! 🙂
Laura Fuentes says
so glad it came out great! thank you for sharing your modifications too!
Diane says
Can you substitute agave nectar for honey?
Laura Fuentes says
You sure can! Enjoy.
Jennifer says
I also enjoy a really great chocolate Guinness (which is not grain free) cake! I have a few paleo chocolate cake recipes that I have made Guinness cake with, but this one is by far the best. Just substitute the coconut milk with Guinness and… AMAZING!! I have been using Rickoli Black Irish Dry Stout in place of Guinness, it is made from malted sorghum not traditional grains, and is gluten free, but it is no longer available and I am nearly out. There are tons of great beers that are considered grain free being brewed in small batches. I make my own root beer, and I plan on trying that in place of the coconut milk today, I expect it will be equally amazing. Thank you so much for this recipe.
Laura Fuentes says
wow! definitely not grain free but I am sure it was amazing!
Nelya says
I made it today – it tasted good but not perfect.
I’ve used Xylitol instead of honey, this way it wasn’t sweet enough.
Thank you for the recipe!
Nelya says
I forgot: the texture was really perfect!
Laura Fuentes says
awesome!!
Renee says
I made this cake (using raw cacao & maple syrup) for my birthday cake.
Being Paleo, it was so good to have a “cake” that had the texture of cake & was chocolatey too. I used avocado, raw cacao & maple syrup to make a Paleo friendly frosting. I topped it with fresh raspberries. Thank you so much; this will now be my Go-To Chocolate cake!
Laura Fuentes says
Awesome!!
Yoli says
That’s okay, I’ll try it again soon.
Thanks so much,
ngan says
Hi, I was wondering if I could use organic stevia powdered extract instead of honey?
Laura Fuentes says
I have tried this recipe with stevia and other sugar substitutes and the taste isn’t good. The honey also serves as a liquid measurement, so substitutions are not recommended.
Yoli says
Hi there, I can’t believe I tried making this before for my birthday. I just saw my post, LOL. I tried making it again and the batter tasted bitter and I could not get rid of that taste. I used coconut flour and chestnut flour. I did drop the temp by 25 degrees. I hope these cupcakes don’t taste like the batter. Any ideas?
Laura Fuentes says
Once cooked, they don’t taste like the batter. Also, the type of cocoa matters. It is not a “sweet” cake like out of the box.
Yoli says
Thanks so much for getting back to me. I used Raw Cacao powder and my own mix of Lo-han, Erythritol and Xylitol, all powdered together. It did come out better than the batter. I am going to try it today because it always seems to taste better the next day. How long will these last in the fridge?
Thanks again,
Yoli
Laura Fuentes says
The bitterness is from the Lo-han, Erythritol and Xylitol powdered together. The orignial recipe does not call for those ingredients and those will definitely bitter up the taste. The cake will last 4 days in the refrigerator.
Yoli says
I make all my baked goods with my sweetener combination and have never had a bitter taste at all. So I am quite sure it is not my sweetener.
Juliana says
Thank you for this recipe. This cake is great! I made a batch last week and it only lasted for a couple of hours. My toddler was crazy about it, my husband loved it and my 1yo tried a tiny piece and begged for more more more! I took half to a friend I was visiting and her high schooler thought it was divine. Today I woke up in the crack of dawn just to make a batch to take some to a workshop I will be attending. So yes, this is a very vey good cake. Because it’s not only delicious but also very easy to make.
Laura, I thought you would like to know that I used hazelnut flour for tbat first batch and worked perfectly. I had some around and wanted to use and try to get a “Nutella” flavor, but the cocoa was too overpowering so it didn’t quite work. So best stay with the coconut/almond flour combo because is less expensive.
Thanks a lot!
Laura Fuentes says
Hi Juliana! I am so glad it was such a hit with the family! This is definitely a cake that satisfies if you are trying to stay away from grains. Great thinking on the hazelnut flour! But you are right, the chocolate is very overpowering 😉 (good thing, right?). I hope you enjoy it for years to come.
Tanya says
What brand of coconut and almond flour do you use? I don’t have much luck with the brands I use. thanks.
Amy says
This was fabulous! I made it for a birthday. So, I took it a little further. My children have a favorite Oreo cake that I make them every year for their birthdays. Some of us have become GF over the last several years. So, this year I made one regular cake and then I took your recipe and used it as the base for a GF Oreo cake. Could not have turned out better!!! I put Enjoy Life mega chunks in the batter and added a cream cheese (sweetened with maple syrup) frosting. Then crushed GF Oreos sprinkled on top. It was better than the original. I did us maple syrup instead of honey in the cake batter. Thank you for such a great treat!!!
Barb says
Hi I am making this cake now and the mixture is incredibly runny!!! Is this how its meant to be ?? Thanks
Laura Fuentes says
It will be “thin” mouse like. Did you make any substitutions?
Yoli says
Hello, I just tried making this cake for my Birthday that is tomorrow Feb 13th. I baked it in an 8×8 glass pan. Well, I kept checking it after 50,55,60,70 and 75 minutes and the it was still very wet in the middle. I don’t know if it will turn out dry on the outside and wet in the middle. It is out of the oven now. I am nervous since it is for my birthday otherwise it would be okay. Any ideas?
Thanks so much,
Yoli
Laura Fuentes says
Yoli, happy birthday! I am not sure what occurred. Did you make any substitutions? Did you oven fully preheat? Is your oven running cold?
Yoli says
Hi Laura, Thank you!! My cake was okay but flaky, it was kind of dry but moist at the same time. I used Maple syrup and chestnut flour instead of Almond flour. I did pre heat the oven. I also have a thermometer in the oven. This happens to me when I try to make brownies, the middle is always wet but when I use other pans like a bunt pant it comes out great.
Laura Fuentes says
Ok. this makes sense. Chestnut flour has a different % of fat content so the texture will be a little different. One thing I suggest is placing your oven rack in the top 1/3 of the oven, not in the middle (if you don’t have it placed there already). Some ovens will have cold air pockets (it’s just how it is, mine does). Another way to remedy this is to add 25 degrees F to the recipe and cook it at a higher temperature for the first 1/4 of the time of the recipe. if it’s a 20min recipe cook at a higher temperature for the first 5min. Then, reduce the cooking temperature back 25 degrees.
Although… as long as it tasted great… it was a happy birthday indeed!
Christina says
This same thing happened to me. All ingredients are exactly per the recipe. Followed the directions exactly and have a thermometer in the oven. Used a glass pan, it just wouldn’t get done in the middle. Eventually flipped it out of the pan and put it on a cookie sheet to try and get it cooked, but of course it kind of fell apart in doing that. When I did eventually take it out of the oven it was pretty crumbly but still most. I can see how this would be a winner, if only it would cook properly.
Laura Fuentes says
Christina, all I can offer is the same answer as I told Yoli. The cake has been tested hundreds of times by people successfully. This is a classic oven issue -please google it or call your oven’s customer service. I am sorry I can’t offer any additional suggestions but dropping the temperature by 25F and topping the cake with foil to cook for an additional 10minutes is all I can offer. Not opening the oven door is key as well.
Christina says
I made this cake for my dad’s birthday as he prefers low-carb and I can’t eat grains. We all enjoyed it, thank you!
Tasha says
As soon as I read this post I ran to the kitchen and started baking. Thank you for this recipe! So delicious! I was so happy with the results and will make this again and again!
Laura Fuentes says
I’m glad it was a success for you Tasha!
Zlatka says
I would absolutely love to make this cake!
Do you think I could use coconut sugar or ‘swerve’ instead of the honey? In your opinion, how could I change the propotions dry to wet ingredients? I saw in the reviews 1/2c sugar to 1/2c honey but wanted to hear your thought..?
14 trials?!! I would be throwing pots and pans out the window :). Thanks for being so ‘stubborn’!
Laura Fuentes says
I found that when I used coconut sugar my batter was too thick and it completely changed the consistency of the cake. the liquid sweetener accounts to liquid volume needed to make the cake right.
Robyn says
Is there a good alternative for eggs in this recipe? My son has an egg allergy and I also think gluten intolerance so I am omitting from his diet; hopefully this improves a lot of his current health issues.
Laura Fuentes says
I have not made this cake successfully without eggs. If you find a substitute that works, please let me know.
Amy says
Robyn, my son can’t have eggs either. Although I sometimes successfully use flax or chia eggs or a commercial egg replacer in recipes calling for 3 or fewer eggs, the result is not always satisfactory. (The fewer the eggs a recipe calls for, the more likely it is to work well with an egg substitute.) However, I did discover that I could get duck eggs where I live. Duck eggs have a slightly different texture and flavor from chicken eggs, but it isn’t noticeable at all in baked goods.
Priyanka says
Hi Laura,
Thank you for a lovely recipe.
This was my first attempt at making a gluten free cake and it turned out really well. I took your advice and baked the cakes in two round pans. I layered it with some chocolate ganache (made with coconut oil, cocoa powder, maple syrup , vanilla extract and little salt).
I served it to my guests as a yummy gluten free version of the devil’s chocolate cake and they absolutely loved it.
Laura Fuentes says
wow! I am going to have to try it with your ganache next! thanks for letting me know your guests loved it.
Samantha says
Stumbled on this recipe through Pinterest today, and had to try it out! I’m an on-again, off-again Paleo-ish person, and am trying to get ‘back on the wagon’. This is a great cake recipe! Most I’ve used recently were too dry, too gritty, too mealy, or just plain blah. I love how light the texture is – like a cloud of pudding fluff 😉 I already had a sink of dishes that were giving me the evil eye this morning, and didn’t want to generate any extra. I decided to bust out the trusty food processor and give it a go. All the wet stuff went in first (blended it up), then sifted in all the dry stuff (blended it again). Poured the whole mess into the pan, and POOF. Fabu-cake! I made it before heading out to run errands, so I got to enjoy it with a cup of coffee when I got home. Scrumptious 🙂 Hoping to try it with home-made coconut milk next time (that’s a project for another day), as I am not a fan of the additives found even in organic CM.
Laura Fuentes says
I had to smile at your Fabu-cake! Thrilled you enjoyed it. 🙂
Micaela says
I made this today and followed the directions as written, however my batter was super runny not mousse like at all….I hope it turns out ok.
E says
Same here. Did yours work out??? I’m quite worried
Helena Logan says
This recipe is truly lovely, I made this cake last night and it’s delicious, will be making it again……soon
sherry says
Thank you so much!!
I used cacao powder, and made 12 chocolate cup cakes, while those were baking I threw in a bunch of shredded coconut into remaining batter and had 8 more.
Very happy, thank you again for sharing
Laura Fuentes says
FANTASTIC!
Johanna says
This cake is perfect if you like very dark chocolate, 70% cocoa or more, and not too sweet. I made this for my husband’s birthday dessert. It was delicious and everyone liked it (including children aged 1 to 11). I substituted dark muscovado sugar for honey and it worked fine.
Thanks for a great recipe! I plan to make it again very soon.
Laura Fuentes says
thank you Johanna! I am glad you were able to enjoy a birthday cake for everyone!
Joanne says
Hi! I love this cake. New to paleo diet. This takes care of my sweet craving. I also cut it up into squares and froze the rest. It freezes perfectly! No change in taste or texture when thawed.
Thank you!
Laura Fuentes says
Awesome Joanne! Enjoy!
Karene Bell says
Hi, this is the best Chocolate Cake I have ever tried. Thanks so much for the recipe. I used rice milk instead of coconut milk, also only had three eggs so used 1 tblspn chia seeds and 1 tablespoon water.
Cheers
Laura Fuentes says
thanks so much Karene!
Nicole says
Hi,
This recipe looks so good, and I want to try it for my birthday cake… EXCEPT , I’d like to make it a white/yellow cake.I can’t find any good paleo white cake recipes using these 2 flours. Will this work if I omit the cocoa powder? I’m not sure how much more flour I would need to add if I did…any suggestions for this?
thanks
N
Laura Fuentes says
Nicole, It won’t and it tastes pretty awful. I haven’t found a grain free yellow cake yet! sorry..
Liz Rodriguez says
I didn’t have coconut flour so I thought if I grinded up my own coconut flakes it would work. It was all watery instead. Is coconut milk the only way to make coconut flour? Why can’t I use flakes?
Laura Fuentes says
Liz, coconut flakes when ground still have moisture. One makes coconut cream with the flakes. Coconut flour is ground coconut flakes then dehydrated. unfortunately, it’s not an equal substitution. sorry!
suzana says
Hi, the recipe looks easy! I’m just wondering if I can substitute the almond flour for something else. I have nut allergies. Thanks!
Laura Fuentes says
Suzana, I have not tested it with anything other than almond flour. You could try sunflower seed flour but I’m not sure.
Michelle says
Hi Laura,
This recipe look great, looking to make it this weekend, I do not have any almond flour and quite difficult to get in shops, would Ground almond (almond meal) be ok to replace the almond flour for this recipe.
Thanks Michelle
Laura Fuentes says
Almond meal will work!
E. says
Thanks for this recipe! I made it last night and it worked out perfectly. I didn’t wanted to get my blender dirty so I just mixed the wet ingredients with my hand mixer first, then added the sifted dry ingredients and continued mixing briefly. Even the baking time was dead-on! Will definitely be making this again. Cheers!
Eve Marres says
Hi Laura,
first let me thank you for this lovely recipe 🙂
second I have a question!
You said in your test notes that you cannot use every coconut flour?
Can you tell me which I can use and which I can not?
Best regards
Eve
Evita Simekova says
Finally a paleo receipe with grams!!! Great help for us Europeans 🙂 thank you!!
Grover Rockwood says
I’m interested in the nutrition on this. It says it’s keto safe but I have to make sure. So far it’s making me drool but I can’t risk going through induction again. XD
Laura Fuentes says
Like any recipe, please plug it into a nutritional calculator. I hope it’s safe for you!
Jan Vaughn says
I did make this chocolate cake and followed the directions to a T. I must say it made a very pretty little cake but there is a taste that just is not appealing. My hubby is the taste tester and it was definitely not a hit with him. I won’t be making this again.
Laura Fuentes says
I’m sorry it wasn’t a hit at your house. It’s not sweet like traditional cakes for sure.
stacy says
First off, wow I knew you were awesome but I had no idea you were THIS awesome! Thank you, thank you, thank you. I have been gf/df for almost a year now and haven’t seen any recipe that even comes close to this anywhere. i can’t believe you tested it 14 times. WIsh I was your neighbor! We could share those EEs since we’d have 6 kids between us.
Thanks so much for this my daughters birthday is coming up and I can’t wait to try this!
Laura Fuentes says
I can’t wait to hear what you think Stacy! It is super simple to make and of course, you can frost it or whatever. I’m making them tonight as cupcakes so I’ll let you know how may they yield in case you are interested. I wish you were my neighbor too!!!!
Molly says
Did you ever make these as cupcakes… what was the verdict?
Laura Fuentes says
I did! I got 18 cupcakes out of it (I filled them a lot!). Baking time is around 22-25minutes but I would keep an eye out. Definitely line the cupcake pan with liners. Enjoy!
Adrienne says
Hi!! This is an amazing cake!!!!! Do you by chance have a nutrient breakdown? Calories, fats, etc. ❤️
Laura Fuentes says
Hi Adrienne! I’m so glad you liked it. The recipe has been updated to show the nutritional information. Enjoy!
Maria thompson says
Hi Laura, thank you for sharing the recipe. I just made the cake and unfortunately came out still wet and dense. I baked for 10 more minutes and still looked the same. Total baking time: 60 minutes.
I followed your directions – I didn’t change anything. Do you know what could have caused this issue? So sad.
Laura Fuentes says
did you use full-fat canned coconut milk?
Janet says
Mine didn’t look like Mouse after it was all combines will this matter it’s in the oven right now so I have to wait and see how turns out
Stephanie says
I hope it came out great for you!
jenny @ hello great health says
i made this cake on friday and we have been enjoying all weekend. was very impressed with how easy it was to make this. tastes great. i’m more than happy to feed this to my kids when i know that it’s full of wholefoods.
when i usually make chocolate cakes that are flourless they are flat, this wasn’t, turned out brilliantly!
will be making this on a regular basis, i have a feeling that it will freeze very well.
Carin says
I brought these to a potluck today, and everyone asked for the recipe. Yum!!
Audrey says
Also I forgot to ask, can you make this into cupcakes too? Or have you tried that? 🙂 thanks!
Audrey says
Can you use chocolate almond milk instead of coconut milk? I can’t wait to try this recipe. It sounds great!
Laura Fuentes says
Yes you can, but you can’t leave out the cocoa. perhaps reduce by a tablespoon. I have not made cupcakes yet, but it’s on my to-do list (see notes)
Meg says
Hi. This sounds great. What can I use instead of eggs?
Laura Fuentes says
Meg, I’m afraid eggs is the only thing that will work for this recipe. Please check the comment above with the other allergy friendly recipe.
Tracey says
Is there a substitute for the coconut flour and coconut milk? Thanks.
Laura Fuentes says
Tracey, the coconut flour cannot be substituted in this recipe. the milk you can use full fat dairy milk. If you need a gluten free chocolate cake recipe, check this one out.
Angela @ The Spice Rack says
I’m working on reducing wheat in my diet, and I LOVE brownies and chocolate cake, so this recipe looks perfect for me! One question, I love using Hershey’s Special Dark Baking Cocoa in my recipes. Do you know if this will work in your cake recipe?
Laura Fuentes says
yes it will work. I’ve used it numerous times. it will be a tad extra rich.
TIffany C says
Yum! That’s all I have to say, yum!!
Mollie says
This sounds great. We’re on SCD here and not able to use baking powder. Any clue what the swap with baking soda might look like??? I’d love to try this….
Laura Fuentes says
I used 1/2 teaspoon baking soda + 1 teaspoon vinegar. Baking soda gets mixed with dry ingredients, vinegar with wet. you must mix the wet and dry ingredients quickly and pour into pan to bake immediately. BUT, it’s like I said on the post, it did not look this “fluffy”. it was still good… but not “cake” like this. if you make it and it rises well for you, will you please let me know? thanks!
Steve says
Zantham gum
Monica Bravo says
I will vouch and say that this cake is the BEST Paleo Chocolate Cake!! SO yum and moist