Paleo Chocolate Cake Recipe

4.7 from 32 reviews

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!



For the cake:

For the frosting: 

  • 2 cups chopped dark chocolate or
  • baking chocolate squares, chopped
  • 1/2 cup coconut milk
  • 1/2 cup coconut oil


  1. Preheat oven to 350F (175C) and place the top rack in the middle of the oven or the shelf right above.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the chocolate cake batter evenly into the lined pans.
  7. 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.
  8. Remove from oven and allow it to cool in the pan for 10 minutes before taking them out of the pan. 
  9. While the cake bakes, in a double boiler, melt the frosting ingredients over medium heat. Whisk until smooth and completely combined.
  10. Transfer the frosting bowl to the freezer for 15 to 30 minutes to chill.
  11. 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.
  12. 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.
  13. 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. 
  14. Keep the cake on the counter until serving or refrigerate it until ready to serve.



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


Keywords: paleo cake recipe, paleo chocolate cake, coconut flour cake, almond flour cake, coconut flour chocolate cake