Amazing Paleo Chocolate Cake (gluten-free, dairy-free)
This paleo chocolate cake recipe is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. It’s the perfect dessert or birthday cake and has quickly become a reader favorite.
I’m not one to use superfluous words in my recipe titles unless something is truly extraordinary. Case in point: this amazing paleo chocolate cake. And yes, it really is amazing.
So much so, that I even debated leaving off the word “paleo.” Because I think you could offer up this chocolate cake recipe to someone who eats gluten and grains and they’d have no idea that it was gluten-free, grain-free and dairy-free. You guys, it’s incredibly delicious!
Unlike most paleo cake recipes, this version is light and airy while still moist and spongy. I mean, just look at those crumbs. There’s the perfect amount of air pockets in the cake yet it holds together like a real deal chocolate cake. But it’s a paleo chocolate cake.
Watch this Video of my Paleo Chocolate Cake Recipe
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It’s also the perfect way to kick-off my birthday month – with a deliciously decadent chocolate birthday cake.
Now, it’s a birthday tradition of mine to always have a mint chocolate something on my actual birthday. Last year I made these Mini Skillet Brownies with Fresh Mint Chocolate Chip Ice Cream. But it’s quite involved. So I’m thinking something slightly easier this year. My birthday is the last day of the month, so I’ve still got a few weeks.
Until then, you’ve got this paleo chocolate cake to enjoy. And trust me, you will. I even whipped up a video (above), so make sure to watch that.
It’s taken me several years to perfect my paleo baking and I think I’ve finally got it nailed. But I’m sure many of you will have questions regarding the ingredients, so let’s dive into those.
- Are all three flours (almond, tapioca and coconut) necessary? Yes. For some reason, most paleo cake recipes only use almond flour or coconut flour. But I find those results less than stellar (i.e. dense and dry). If you think about it, gluten-free flour blends are always a combination of flours to achieve the right texture. Paleo baking should be no different. And this triumvirate of flours (my signature blend) is what I use on many of my recipes, including my reader favorite Paleo Pancakes.
- Why is each flour important? Almond flour is the main nut flour providing most of the bulk. Tapioca flour provides the light, airy, fluffiness. And the coconut flour provides structure to the cake.
- Can I swap honey or maple for the coconut sugar? Unfortunately no. The coconut sugar crystals are what helps to provide all those mini air pockets that make this cake so delicious. Honey or maple syrup would create a much more dense cake.
- Why do you add espresso powder? To make this cake unbelievably rich and decadent. The espresso powder doesn’t make the cake taste like coffee or even mocha. In fact, you don’t taste it at all. But what you do taste is a depth of chocolate flavor that makes you go, “wow!” To give you an analogy, vanilla extract is added to most baked goods to enhance the flavor. Well, that’s what espresso powder does here. It takes this paleo chocolate cake recipe to the next level.
- Can I use almond milk instead of coconut milk? You can, but it likely won’t be as moist. Full-fat coconut milk is thick and adds necessary fat, on par with dairy milk or buttermilk.
- Why do you add vinegar? Well, speaking of buttermilk (which is frequently used in traditional cake recipes), my version of buttermilk is coconut milk plus vinegar. Voila! The vinegar also creates a chemical reaction with the baking soda, a la baking powder-style, to create fluffiness in the cake.
Hopefully that answers some of your questions, but if you have more, please feel free to ask them below in the comments.
Now, I’d be remiss if I didn’t mention that the chocolate buttercream frosting is equally impressive. Like lick the bowl impressive. It’s also vegan, dairy-free and paleo, depending on how you make it.
I’ve separated that recipe into it’s own post, so that you can easily search for it and use on other cake or cupcake recipes in the future.
But together, I’m not kidding when I say that this is by far the best paleo chocolate cake recipe out there. It may even be the best chocolate cake recipe. Period. Serve it up with a cold glass of my Homemade Cashew Milk and you’ll be in heaven. Or serve leftovers up for breakfast (umm, I did) along with a glass of Chemex Coffee or Cold Brew Coffee.
Other gluten-free and paleo chocolate recipes you might like are my Flourless Chocolate Cake (also nut-free!), Chocolate Mug Cake, Paleo Chocolate Waffles, Chocolate Truffle Tart, Chocolate Avocado Pudding, Molten Chocolate Cake and Paleo Brownies. And if you’re looking for a non-chocolate cake recipe, I highly recommend my Gluten-Free Carrot Cake (that’s also paleo-ish).
Amazing Paleo Chocolate Cake (gluten-free, dairy-free)
cake dry ingredients
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 2 cups coconut sugar
- 1 1/2 cups raw cacao powder
- 2 tsp baking soda
- 1 tsp espresso powder
- 1 tsp salt
cake wet ingredients
- 4 large eggs
- 1 1/2 cup full-fat coconut milk
- 1 cup water
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 recipe Vegan Chocolate Buttercream Frosting
- Preheat your oven to 350 degrees fahrenheit.
- Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
- Add all of the dry ingredients to a very large mixing bowl and whisk together.
- Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
- Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
- Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.
- My baking time of 28-30 minutes is based on a standard oven. I'd recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you're using a convection oven.
- You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
- Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
- This is the brand of espresso powder that I use.