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.
Paleo Chocolate Cake Recipe Video
While this recipe is easy to make, I do recommend you watch my step-by-step tutorial video. Give it a watch below!
The Perfect Birthday Cake
This recipe is 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. Previously, 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.
Ingredients, Questions, and Tips
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.
- Is there an alternative for the almond flour? If you only have a problem with almonds, you could substitute the almond flour with hazelnut flour. But if you need a nut-free cake I’d recommend my flourless chocolate cake instead.
- Can I make this without eggs? I personally haven’t tried it, but many commenters below have said they’ve used chia eggs, flax eggs, and store-bought egg replacers with good results.
- 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.
The Creamy Buttercream Frosting
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 its 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.
Serving and Storing
Serve it up with a cold glass of my homemade cashew milk, almond milk or oat 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.
To Store Unfrosted: You can make the unfrosted cake layers several days in advance. Once they’ve completely cooled, tightly wrap them in plastic wrap (I double wrap them) and store on your counter at room temperature (if it’s not hot) or in the fridge for 2-3 days. If you’d like to store them longer than that, you can also freeze them for 3-4 months. Then, when you’re ready to serve the cake, just defrost the layers and add your buttercream frosting.
To Store Frosted: You can also store the entire frosted cake. It will last for 4-5 days at room temperature. I do recommend covering the cake to protect it from dust and any kitchen splashes. Yes, you can freeze it frosted too! If the cake is whole, just place it in the freezer uncovered to allow the frosting to harden. Then, tightly wrap it in plastic wrap as mentioned before. If you’d like to freeze leftovers in individual slices, just place them in glass storage containers – no need to wrap! Again, they’ll last for several months. Then, just bring the cake to room temperature to enjoy!
More Gluten-Free and Paleo Chocolate Recipes
- Chocolate Mug Cake (or this Mint Chocolate Mug Cake)
- Paleo Chocolate Waffles
- Chocolate Truffle Tart
- Chocolate Avocado Pudding
- Paleo Chocolate Zucchini Bread
- Molten Chocolate Cake
- Paleo Brownies
Want this recipe in cupcake form? Check out my Paleo Chocolate Cupcakes.
And if you’re looking for a non-chocolate cake recipe, I highly recommend my Gluten-Free Carrot Cake (that’s also paleo-ish). Enjoy!
Description
Video
Ingredients
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
chocolate frosting
- 1 recipe Vegan Chocolate Buttercream Frosting
Instructions
- 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.
Lisa’s Tips
- 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.
- For substitutions and storing, make sure to read the tips in the post above.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2017, but updated to include new information and tips.
I was wondering if I could make this with all purpose flour instead because I am not gluten free and don’t have the special flours on hand but I am dairy free and would love to try this. If you could let me know how much flour would replace the 3, that would be greatly appreciated. Thanks!
Unfortunately, wheat flour is not a 1:1 substitution for gluten-free flours. And having not made this cake with regular flour, I wouldn’t know what those ratios would be. You’d have to play around with it. :)
Made it and loved it! How could we tweak this to make a Paleo yellow or white cake?
Thanks so much
Awesome – so happy you loved it Tarah! Unfortunately, I’ve been playing around with a white/yellow version and it’s not as easy as I’d hoped. I still need to play with it some more. But as soon as I have it perfected, I’ll post the recipe! :) x
Ive given up coffee! So is it possible to replace the espresso powder with something else??
It looks absolutely amazing!
Hi Jane – good for you! In that case, I’d just leave it off all together. :)
Have you ever tried this recipe as cupcakes? I’m interested in making this for a friend’s party, but would love to have an option other than a large cake. Thank you!
Yes, absolutely! It makes about 28 cupcakes, so you could easily halve the recipe. :)
Looking forward to trying out this recipe. The pics look amazing! Just the texture I’m looking for. Out of curiosity, though, is there a way to adapt this recipe to make a white/yellow cake instead of chocolate? I would assume there would be more to it than just leaving out the cacao & espresso powder. ?
That’s a great question and one I’ve been playing with. At first, I thought it might as simple as removing those ingredients (wishful thinking), but of course nothing is ever that easy. ;) It didn’t come out close to white/yellow (due to the coconut sugar) and didn’t have the same texture as this cake. So instead of tweaking this recipe, I think I’ll have to create an entirely new recipe. Fingers crossed I can have it done soon though! :)
I’m fairly new to using coconut oils. Which coconut oil does this call for? Is it the liquid form or the solid melted down?
In this case it’s the liquid form. :)
Dairy free? It has eggs!
Hi Bree – unfortunately, you mistake the meaning of “dairy-free.” Dairy refers to animal-based milk products (i.e. – from the mammary glands of animals, like cows, goats, etc). More specifically, it includes items that contain whey, lactose and casein. Eggs are not from the mammary glands of cows and goats and do not contain whey, lactose and casein. Eggs are from chickens. Therefore, eggs are suitable for people who are dairy-free, unless of course they have a separate egg allergy.
Wow! I baked this cake the other day for a work event and it was AMAZING. Everyone loved it. It is super moist, so chocolatey, and rich. I haven’t had good luck baking allergen recipes before so I was so happy when this turned out. I would give it 6 stars if I could. Thank you so much for sharing this awesome recipe!
Yay – and I’ll take your 6th star Alana! ;) So happy you enjoyed the recipe!
We will be busy all day on my daughters birthday and was wondering if I can bake the cake a few days in advance and ice it the day of. Would it hold up if I did so?
Absolutely! Just bake the layers as per the recipe, then once they’ve fully cooled wrap them in plastic wrap and place them in the freezer. You can then thaw and ice them on your daughter’s birthday. :) x
I have now made this recipe twice (thought the first time might have been beginners luck)… It is pretty much “fool proof” and garners rave reviews. I don’t consider myself a “great cook” but I know a good recipe when I see one, and this is a good recipe. The Nutiva shortening (available at Whole Foods) works very well in the frosting, which you can mix with a hand mixer if that’s what you have. Baking time is right on, and the three pans make three perfect layers. Thanks!
So happy you’ve made this a second time Joan! And really appreciate your kind words on the recipe. :) x
HI there
I am unable to obtain palm shortening for the frosting. Please can you advise what I can use as an alternative? Thank you. SAndar
You can use butter as well. :)
Thanks but making this for flute, dairy free vegan so butter would not be suitable.
Oops that should read gluten, dairy free vegan. KR Sandra
Thanks Lisa. I am making this for a gluten dairy free vegan so won’t be able to use butte on this occasion. Any other alternatives please as so looking forward to this cake reading the reviews sounds and looks awesome? Thanks..
Then I would opt for some type of store-bought vegan butter.
This is seriously one of the best cakes I’ve ever had. I made it today for a friend’s birthday (she’s gluten and dairy free) and about 10 people asked me for the recipe. As others have said, it’s incredibly moist and decadent. If you don’t like the taste of coconut this is probably not the cake for you, as the flavor is definitely there underneath all that chocolate. But to me that made it even better! I will be making this again for sure.
So glad you and your friends loved the cake Tawnya! :) x
Lisa,
I am excited to make this for a friends 40th birthday. I do plan on making a few cupcakes out of the third tier to freezer for Easter. Just wondering if the cooked product will easily peel away from the paper. Or do I need to spray the inside of the papers?
Thanks in advance.
Hi Amanda – yes, it will release easily on cupcakes. No need to spray the papers. :)
Has anyone tried this recipe with an egg substitute? My son is gluten and egg free. I normally use the Ener-G egg replacer but it doesn’t always turn out that great.
Yes, there have been several comments (you might have to scroll through) of others saying they used an egg replacer with success! :)
Can I use tapioca powder instead of tapioca flour? My friend highly recommended this… said it was the best cake she has ever tried… and that is saying a LOT!! So excited to try it!
Yes, those are the same thing. :) Hope you enjoy it!
I love to bake but recently switched to a Paleo lifestyle and was worried I wouldn’t be able to find a Paleo cake recipe that my family would enjoy. I made this cake for my son’s birthday and everyone loved it! I didn’t tell them it was dairy-free/gluten-free until afterwards and they were all in disbelief. I couldn’t find cacao so I substituted organic cocoa powder & it was still delicious. I used a little more cocoa powder than what the recipe called for in the frosting and only about 6 cups of powdered sugar. It came out beautifully! Thanks for sharing!
Awesome! That’s wonderful to hear Monique! And I too love to tell people afterwards that the cake is gluten-free and dairy-free and chuckle at the disbelief in their voices. That’s a win in my books. ;) x
This cake is SO FREAKING GOOD. I bake a lot and switched over to a paleo diet 6 months ago because of my health and I’ve baked a bunch of stuff that has turned out very well but have yet to try a chocolate cake. I made just the cake and not the frosting from this recipe because my friends and I made a space mirror glaze cake. This recipe is divine. Probably even one of the best chocolate cakes I’ve had in general.
Yay! Love that response! That makes me so happy to hear Hima. Hope you enjoy it again and again. :) x
I made this cake and brought it to a birthday party! THe adults all loved it while the kids ate the store bought one. I found the espresso powder at Market Basket after searching a few stores. I am now getting calls for the recipe. So yummy. For the powered sugar I used your idea about making m own coconut powered sugar which worked out great.
I think the adults definitely got the better cake. Haha. ;) And that’s awesome you made your own coconut powdered sugar. I definitely think it tastes better with that as it cuts some of the sweetness (from regular powdered sugar). So happy you enjoyed it Eileen! :) x
Hi there, I want to make this cake for a friends birthday but I have ordered an edible photo cake topper and only just realised it’s A4 in size and rectangular!!! How would you recommend I make this cake to that size? Maybe just one layer?
Yes, I think one layer would probably be best. Let me know how it turns out! :)
This was the first time i ever made a chocolate cake, let alone a paleo one, and i must say i was very impressed by the texture amd and the flavor. I used tofutti cream cheese and coconut sugar for my icing which turned out well also. I used it bcuz I accidentally got cream cheese instead on butter cream from the grocery store.?
Thanx for the recipe bcuz I live the paleo lifestyle and have a sweet tooth which this cake satisfies. Oh , and I also used cashew milk not almond milk instead.
1LUV ?
Awesome! So happy to hear you enjoyed it. And thanks for sharing your substitutions. :)
Looks amazing! Need to make this for a friend that’s diabetic. Would a whipped ganache hold on top of this cake?
Thanks Melinda! And I don’t see why not. :)
I made this recipe for my mother’s birthday party because my sister is wheat and dairy free. We discussed a few different recipes but this one looked the most straightforward and it was quick (which turned out to be important!!). It turned out beautifully and we were so excited to have my mother blow out the candles so we could eat it that we forgot to take a photo. It really is moist and delicious and easy. It cooked thoroughly without overcooking or getting dried out or tough. The buttercream frosting too, turned out well and a very good consistency, though a bit sweet (with 8 cups of confectioners sugar…) I added (at my sister’s suggestion) a packet of the Starbuck’s decaf italian roast instant coffee, which is what we added to the cake batter in lieu of espresso powder. That cut the sweetness well. The Nutiva palm oil shortening did the trick in the frosting as you mentioned. Looking forward to making (and eating) it again!!
So thrilled you loved the recipe Joan! And I’m sure your sister was grateful for your efforts in making a gluten-free/dairy-free chocolate cake that she could enjoy. :) x
Can you freeze this?
Yes! I’ve frozen it several times, then thawed and it was delicious!
THANK YOU!!! Recently my chocolate loving, 20yo son had to change his diet to eliminate gluten and dairy. What a difficult thing for all of us. This chocolate cake Hits the spot and is a regularly requested dessert.
You’re welcome Jen! So happy your son (and entire family) love this cake recipe. It hits the spot for sure. ;) x
Best chocolate cake yet!
Yay! So glad you loved it Faith!
Can you replace the coconut sugar with monk fruit or Swerve?
Unfortunately, I haven’t tried that, so can’t say how it would turn out.
This recipe looks amazing but I think the nutritional information is off. It looks like the numbers are for the full cake, not per serving. Can you please confirm?
Carb count is importa for our family w type 1 diabetes.
Also, you are right on w the flower blend—makes all the difference. I like your tested & scientific approach :)
Hi Kate – I wish it were wrong, but it’s not. There’s 3 cups of almond flour, 1 cup of tapioca flour and 2 full cups of coconut sugar. That’s all carbs and sugar. The nutritional info also includes the frosting, which has 8 cups of powdered sugar as well. The cake is gluten-free, grain-free and dairy-free, but it’s most definitely not sugar free. A splurge for sure! :) x
I absolutely LOVE this recipe. I made it for my daughter’s 1 year birthday and she really enjoyed it. I also have a nephew who doesn’t eat sugar and they stay away from grains often as well. I told my sister-in-law about it and that this was a cupcake he could have. Once she bit into it, she was convinced it was a regular cupcake and wanted to double check. All of the people who were also at the party to eat a SAD loved it as well. I made 48 cupcakes (can’t remembered if I doubled or not) and stuck half in the freezer for later. Pulled them out for guests later and 12 of them were gone almost instantaneously. THANK YOU for making this recipe so that I can feel much better about eating a treat now and then that actually tastes good!
Glad you enjoyed the recipe Natalie! I’m actually going to convert this cake recipe into a cupcake recipe (a 12-cupcake recipe) on the website here shortly. I do want to clarify though that while this cake is gluten-free, grain-free and dairy-free, it does still have quite a bit of sugar (in regards to your nephew). It’s definitely a sweet treat. :)
Hi Lisa,
I am going to bake this cake for my triplets birthday this weekend. I know it’s cake and its ok to indulge every once in a while. Just looking at the nutritional info, are there really 749.9 calories in one slice? I’m hoping maybe its the whole cake but reading the reviews I will still be making and eating it :-)
Hi Kristi – I wish I could say different, but there are 750 calories in one slice. Which is similar to most restaurant chocolate cakes that average 800-1000 calories a slice. Because it’s a triple layer cake there’s quite a bit of sugar, so it’s definitely a splurge. But I’d say it’s a splurge worth having for special occasions! ;) x
I don’t usually post anything but I needed to tell you that this is by far the best chocolate cake I’ve ever tried. Super moist and so balanced. Thank you so much for your video and recipe.
Yay! I’m so thrilled to hear that Victoria. And I greatly appreciate you taking the time to write a comment. :) x
Hands down the best cake I’ve ever had. Paleo or not!!
Woot! Love to hear that. Thanks so much Amie!
Made this cake for dessert last night. Our guests were so impressed with this cake that when I told them it was gluten and dairy free they said I must have baked with magic if I baked something that good without gluten or dairy! Ha!! This one is a keeper for sure! Thank you for sharing your recipe!
Yay! Love to hear that! It’s always fun to surprise people. ;) x
I have a daughter who needs gluten free and a son who is allergic to almonds and coconut. What can I substitute for the coconut products – flour, sugar and milk? Also an almond flour substitute? Thanks
Hi Susan – unfortunately, it sounds like this may not be the recipe for you. Replacing all of those ingredients would result in an entirely different recipe. And as I’m sure you read on the post, they are all critical to the success of this chocolate cake recipe. But I have lots more dessert recipes on my website, so give those a look! :)
Hello! This could be a silly question, but wondering if the coconut oil is melted??
I would assume yet but not sure.
Thanks so much!
Not a silly question at all (especially as it can go both ways in recipes). But for this chocolate cake, yes, the coconut oil is melted. :)
Hi, can I use cassava flour instead of the tapioca starch in this recipe? I know that the two are same but different. I’m looking forward to trying this recipe. It looks amazing!
Cassava flour and tapioca starch behave differently in baking, so they’re not an exact replacement. As I haven’t tried this recipe with cassava flour, I’m not sure how the results would be. But if you try it, make sure to let us all know how it turns out! :)
Hi – sorecently learned I’m allergic to tree nuts – anything u can suggest to replace the almond flour – my s1 son is gluten and fairy sensitive and I am a chocoholic and dairy sensitive – this cake sounds great I hope I do it justice as I am an baker myself – thank u – jen
Hi Jennifer, unfortunately I haven’t tried this recipe with any other flours. If it’s just almond flour you’re sensitive to, I’d recommend hazelnut flour. But if it’s all tree nuts, you’ll likely have to use a GF flour blend and play around with some of the ratios. Hope you can find success with it! :) x
We have an almond allergy in my home. What can I substitute the almond flour with? In some baked goods I use strictly coconut flour and add more liquid as it is quick absorbent. Can I do the same with your recipe. Fingers crossed it looks absolutely delicious and my 9 year old would be over the moon. Thank you in advance!
Hi Diana – could you use hazelnut flour? That would likely give it a similar texture to the almond flour. Using only coconut flour would definitely change the density/texture of the cake. As a second alternative, I’d suggest a GF flour blend that’s almond free. :)
THE BEST CHOCOLATE CAKE I HAVE HAD IN MY LIFE. I ate six pieces in one day because it was so good. 168/10 would reccomend.
Haha. Now that’s a glowing response! I’ll happily take that score of 168! ;) Thanks so much Chloe and I’m glad you enjoyed the recipe! x
Just made this and it’s cooling now. It looks and smells just like normal chocolate cake, and the batter was delicious! Instead of coconut sugar I subbed Erythritol, and I didn’t have tapioca starch so used buckwheat flour. Can’t wait to eat the finished product!
Hi Danielle – Thanks for letting me (and everyone else) know your subs. It’s always great to know how people have altered the recipe. Hope you enjoy the cake! :) x
Can I use 3, 9 inch pans? How much time would I cook then for? Thank you
You are a culinary genius! This was absolutely decadent and I am a picky one! My four children even loved it and said it is the best cake they have ever had. Thank you! I had resigned myself to not ever eating cake again for nutritional reasons, because all of the other Paleo type cakes I have had were awful! I’m sharing your website and recipe with friends now. Again, thank you Lisa:)
I’m thrilled to hear you and your kids loved the cake Wendy! Yay! And I hear you on most paleo cakes. I always found them to be super dense and not at all fluffy. So of course, I had to change that. ;) And thanks so much for sharing my website. I greatly appreciate that! :) x
I know making substitutions may drastically change a recipe, but using what I had in the house I substituted potato starch for the tapioca starch and avocado oil for the coconut oil using the same measurements. I also baked these as cupcakes for 18 minutes. Seriously beautiful. Thank you for the inspiration. This is my new go-to recipe for a gluten free cake. I love that it uses no xantham or guar gum, and is totally grain free. Thank you!
So awesome to hear it turned out with those substitutions, Dee! And yes, none of my recipes have any gums. Enjoy all those cupcakes! :) x
I’m allergic to nuts. Is there any other flour I can substitute that will give the same results?
I’m sure there might be (like a GF flour blend), but unfortunately I haven’t tested it so don’t know what might need to be tweaked on the liquids side. You might just have to play around with the recipe. :)
Oh my, oh my. Ive been making birthday cakes for 15 years, many birthday cakes a year. This beats every single cake ive made. Even the normal cakes. This cake is better than the ones at the allergy free bakers as well. Im in love!!! The buttercream frosting was a little to sweet for me, but the sponge is so good, you dont need frosting. I am making these into cupcakes for my sons Valentine party at school. I would love to know how many cupcakes this makes.
Woot! I’m so happy to hear you love the recipe Samantha! The buttercream frosting is definitely sweet, though I find it’s a little less sweet if you use powdered coconut sugar. But you’re right, the cake itself is delicious enough on it’s own. As luck would have it, I actually tested this as a cupcake recipe this weekend and it made 28! Haha. I’ll have to repost it as a proper cupcake recipe that makes 12 in the future. ;) x
Oh that helps me so much!!! I have to make 24 cupcakes, so you imagine my joy knowing there will be 4 left over. Hahahaha happy valentines day to mommy. ;-)
Oh awesome! A well-deserved splurge I’m sure. Haha. ;) x
I’d love to make this but around our house and my sons home we can’t have anything nutty. Nothing. So I would love to know if the Bobs Red Mill gluten free All Purpose flour might work in place of your flour mixture.
Hi Kary – Unfortunately, all flour blends behave a bit differently (ie – some absorb liquid more than others). So I’m not quite sure how it would turn out with this blend. You could give it a try, but you may have to tweak some of the liquids as well. :)
Ive just tried this receipt, Im vegan so i made it with Egg replacer and it turn out amazing! fluffy, tall and super rich in flavor.
I also use rice vinegar, it doesn’t matter which vinegar u use.
Thanks Lisa for answer me and sharing all this recipes!! I wanna try every recipe now as this one turned out soon goooooood haha
Aloha
@galagreca_
I’m so thrilled you loved the recipe Gabby! And happy to hear it turned out perfectly with an egg replacer. I know all my vegan readers will be thrilled to hear that. Happy birthday wishes to you again! :) x
Which egg replacer did you use?? My sons have egg allergies and I’ve been looking for a staple cake recipe for YEARS. I’m SO excited!!
Plus, chocolate. Right?!
I would be happy to know which one you used.
Aquafaba maybe?
Please tell us ;-)
Following to know which egg replacer you used! ^_^ Thanks!
No one ever answers what egg replacer they use! Please share!
Loved this recipe!!!! My husband says it is the best chocolate cake he has ever had and that includes non- paleo!!!!! Sooo good, thanks for sharing
And that is seriously the best compliment ever! I love it when folks can’t tell the difference. It’s like an extra bonus win. Haha. Thanks Amy! :) x
Hi what expresso powder do you use and what coconut sugar do you use. I’ve been looking for a good cocoa powder also. Have any suggestions?
Hi Hope – I’m using this espresso powder in the recipe: http://amzn.to/2mQXGgk and this brand of coconut sugar: http://amzn.to/2DlfSFQ It’s also the same brand I use for cocoa powder: http://amzn.to/2DhMxMt. Hope that helps! :) x
Hello Lisa,
I made this chocolate cake two days ago and OMG!!!! THIS IS THE VERY BEST CHOCOLATE CAKE IN THE ENTIRE WORLD! This is NOT an exaggeration. I have tried many recipes and nothing beats this one. It’s moist, tender, and soooo DELICIOUS. It barely lasted 2 days with three people. My husband and son couldn’t stop raving about it. My son actually had a dream about it!! He told me to print a few copies of this recipe and keep one copy in safe keeping in the event I ever lose it! LOL! I omitted the frosting because it was just for us, but will make the frosting when friends and family come over. You are a genius. Thank you very much and I am glad I discovered your blog.
Hi Lina – That makes me SO happy to hear that! Woot! And that’s so funny about your son. He’s one smart boy. ;) But don’t worry, this recipe isn’t going anywhere. In fact, I’ll be modifying it into cupcakes and a white/yellow cake recipe very soon. So glad you and your family enjoyed the cake! :) x
Yes, please! I’m a white/yellow cake fan. Would love that
Awesome! Thanks for letting me know! :)
Huge success! My sister is gluten- and dairy-intolerant and I’m always skeptical about recipes described as such. Thankfully, this recipe kicked butt. The cake was so moist, the buttercream sweet and tasty. My cakes were ready to be removed at the 24-25 minute mark, so do be mindful of that.
Pinning this cake for the future. Thanks!
Yay! Love to hear that!! And yes, some ovens (especially if you’re cooking on convection) can bake the cake faster. Perhaps I’ll add a note to check the cake at 25 minutes. Thanks so much Mia! :) x
This sounds so good! Can’t wait to try!
Hope you enjoy it!