Paleo Chocolate Cake

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:

1. 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.
2. Sift the dry ingredients
   In a large bowl, sift and mix the dry ingredients to ensure that there are no clumps in the batter.
3. 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.
4. 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.
5. 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.
6. Cool
   The cakes need to cool in the pan before you remove them and the frosting needs to chill.
7. 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.

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)

Servings: 12

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Get ready to make the ultimate paleo chocolate cake recipe with an airy and crumbly texture that's full of chocolate flavor.

4.94 from 140 votes

Print Pin

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.

Notes

Make sure to read all the tips and substitutions notes in the post before making any substitutes to the recipe.

Equipment

Potato Starch Baking Powder

Clean Treats Cookbook

Nutrition

Serving: 1 slice | Calories: 491kcal | Carbohydrates: 49g | Protein: 10g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 214mg | Potassium: 405mg | Fiber: 10g | Sugar: 32g | Vitamin A: 170IU | Vitamin C: 0.4mg | Calcium: 139mg | Iron: 6mg