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.
Does the cake taste like coconut because of the milk and oil?
Thanks :)
No, not at all. :)
I have a question :) does the cake taste like coconut bc of the milk and oil?
Thanks :)
Nope, not at all. Just tastes like an amazing chocolate cake. ;) x
This looks awesome. Any idea if the coconut sugar could be swapped for erythritol?
Thanks Keri! I haven’t tried it, but I believe others have tried it with success. :)
OMG this cake is fabulous! It was my son’s birthday recently and instead of spending money at a bakery to make a paleo type cake due to his special diet, I found your recipe. Man oh man not only did I save myself money, but I now have a “keeper” chocolate cake recipe. The decadent and moist cake met with your creamy delicious chocolate frosting was a hit!! I made a special little 8 year old boy very happy!! My only variation was making it a two layer cake instead of three. Thank you so much for sharing Lisa!!!
Yay – so happy to hear you and your son loved the recipe Francine! It’s decadent and moist for sure. :) x
I rarely comment, but this recipe- made these as cupcakes for a friend’s son who is dairy and gluten free- is perfect. A wonderful, moist, chocolatey cake- have tried other recipes and this one is heads above the rest. Highly recommend.
So happy to hear that Yasmine! Thanks so much! :) x
Made this cake yesterday. I will be making it many more times! NO substitutions – it’s perfect as is!
Yay! Thanks so much Donna. Happy to hear that!
Hey! Can I swipe coconut sugar for xylitol to make it sugar free?
I have not tried that, but I believe others may have. You might want to scroll through the comments below. :)
I made this (Vegan) but used everything else and it came out Super raw, flat, and denser than a brownie. From your memory do you remember what other people have tried and found success with making this vegan? I have gone through over 100 comments and I only see you say to read other comments when other people ask for vegan option but I can’t find those other comments. S.O.S also since there are a lot of vegan requests would you consider making a vegan cake for us faithful subbies? <3
Hi Brittany – that’s such a bummer to hear. I did just scroll through ALL of the comments and found a few at the very beginning that said they used an egg replacer with success, but unfortunately they never did state which egg replacer they used. I definitely plan on converting this cake recipe to a vegan version in the near future. And I’m thinking of topping it with a vegan salted caramel buttercream. Stay tuned! I definitely look out for my faithful subbies. ;) x
Hi! So I just finished making this recipe, but made cupcakes instead of a layered cake. I followed the recipe exactly (with the exception of making my own espresso powder) and portioned the batter out with a 1/4c measuring cup. It yielded exactly 32 gorgeous cupcakes!I also iced them using the vegan chocolate buttercream recipe and filled them with raspberry filling. I used Emeril’s raspberry filling recipe but substituted the cornstarch with organic tapioca flour. They are beautiful. I’m so excited to serve these at my baby shower tomorrow and am sure they will be a huge hit! Thank you so much for this amazing recipe :-D
Wonderful! So happy to hear that Tammy and that raspberry filling sounds amazing!! Best wishes to you and have a lovely (and delicious) baby shower. :) x
Is the coconut oil in this recipe the more refined coconut oil that remains liquid? Or is melted unrefined coconut oil?
Geez. Please disregard this question. I’m see someone has already asked this question and I found the answer I was looking for!
No worries! :)
I am making some of these cupcakes for my baby shower this weekend and have all the ingredients except for espresso powder…I do have ground espresso..and cold brew coffee. I would like to still have that flavor component, do you have any suggestions?
I found this online for a DIY version of espresso powder: http://brighteyedbaker.com/confessions101/diy-espresso-grounds/ You can give that a try!
I was goin to make this for a children’s birthday party, can I leave out espresso powder?
Yes, absolutely.
The most amazing, best paleo cake out there!!!
Yay – love to hear that! Thanks so much!
Can someone help me with the measurements? I would love to make this for Mother’s Day but I want to cut the recipe in half but I have no clue how to.
Yes, you can easily cut this recipe in half. Just divide all of the ingredients in half and then use either one 9″ pan or two 6″ pans. :)
Could I use Bob’s Red Mill Paleo Baking Flour? It is Almond flour, tapioca flour, coconut flour and arrowroot starch. If so, would I just use 4 1/4 cups, or would I need to use some other measurement?
I haven’t tried that blend in this recipe and each blend has slightly different ratios. But I think it should come out pretty darn close if you use the 4 1/4 cups. Just make sure the batter consistency looks similar to the video. Let me know how it turns out!
I used the Bobs Paleo flour with good results – used 4-1/4 cups. It passed the test with my teenage son – he felt the recipe as written was a bit “bitter” – I left the espresso powder out the second time and got rave reviews. I felt the cake tasted better on day 2 as well. This was my first foray into gluten free or paleo (this recipe was a request from my gym) and although it was not as light and fluffy as a “gluten” cake, I was still able to carve/shape and decorate into a gym themed design.
Glad you enjoyed the recipe Amy Jo and thanks for letting me know about the substitution on the flour. I’m sure that will help others! :)
Hello! I’m making this cake for my boyfriend, but sadly my step mother is not much of a baker and only has one cake pan. Would this recipe work in a pan meant for bundt cakes? If so, would I change the temperature at which the oven is preheated? Thanks!
Hi Rachael – yes, it should. But unfortunately because I haven’t tried it yet, I’m not sure exactly of the temperature change. I’d probably lower the temperature a little but cook longer. If you try it, let me know how it turns out for you! :)
I made this chocolate cake at Easter and it was AMAZING! I also used orgran egg replacer. So much nicer than ‘ordinary’ chocolate cake. It was lovely and moist. I couldn’t stop eating it!
Wonderful! So happy to hear that Yvonne!
Hello
Can we remove the white powdered sugar from the frosting recipe ?
And replace it with what?
Hi, am I able to substitute all the flours and meals for a gluten free flour ?
Hi Rachel – you could certainly try. But as I haven’t done that I’m not sure exactly how it would turn out and all GF flour blends are slightly different. Best of luck!
Hi,
Do you think this cake could be made in a 9×13 cake pan? I can’t wait to try this!
Yes, definitely!
Can this cake be made as a sheet cake?
Yes, absolutely!
My husband who eats grains and dairy said this is his favorite Chocolate Cake he has ever tasted! It’s a winner and since our boys don’t do dairy or gluten it’s a great Birthday Cake base. I love that it dosen’t have that dense coconut flour texture like most paleo cakes.
Appreciate the blog and sharing great recipes.
Thanks so much for your comment and I’m happy to hear you all loved it! When I set out to make this chocolate cake my number one goal was to keep it light and fluffy. Glad you agree! :) x
Have you ever added any flavoring extracts to the frosting? My dietary-restricted son has requested a mint chocolate cake for his birthday. Do you think the addition of mint extract would work with this cake or might it clash with any undertones of coconut? Haven’t made it yet but looking forward to it. Thanks for any info!
Sorry, just saw your frosting page! It answers my question regarding extracts there. Thank you.
Has anyone tried freezing this cake?
Yes! I’ve frozen both the individual layers and as a fully frosted cake (both times wrapped up). It thaws beautifully!
I wonder if I could use real buttermilk for this, instead of coconut milk + vinegar, keeping everything else the same?
I think that should work. If you try it, let me know how it turns out! :)
Do you know if I could substitute eggs for flax eggs to make it fully vegan? Just wanted to be sure the amount of “egg” wouldn’t change using flax vs real egg. I can’t wait to make this for my little boy’s birthday. He specifically asked for a chocolate cake this year and Momma wants to deliver on that request. :)
I believe a few readers have made this recipe using flax eggs. Make sure to read down in the comments below. And if you make it, let me know how it turns out for you! :)
Reading the reviews, I am SOOO excited to make this cake for myself for my birthday LOL!! If I use regular, granulated sugar, will it change the texture or outcome of the cake at all? Keep rockin’ with good, and not just good-for-being-GF recipes!
It may change it a bit as it’s not quite as granular, but I think the difference would be negligible. Hope you enjoy it!
This cake is almost too good to be true!! I made it for a dinner party for 14 and the cake was more than enough – especially with a dollop of whipped coconut cream on the side to cut the richness. I was worried that it would dry out (as so much gluten free baking does), but two days later this cake is even better. Properly stored, you can feel comfortable making it a day in advance; in fact, on day 2 it lost all of that salty/powdery after-taste that so much g-free baking has (I think it’s the tapioca flour that does it). I also put brewed coffee into the icing and while you couldn’t taste it, it added a lot of depth to the flavor. A huge hit – each and every person at our party said they liked it more than “regular” cake!
Glad you enjoyed the recipe and love that you added the dollop of coconut cream – yum! And yes, it can definitely be made in advance. And (bonus) it freezes well too! That means you can always have chocolate cake on the ready. ;) x
Hiya
This cake looks amazing! I’ve been searching high and low for a GF cake with a nice texture! I was just wondering if:
1. it’s possible to sub out the coconut milk for regular buttermilk, and if so, would it require the same amount?
2. can you use butter/other oil instead of coconut and if so, would it be 1/2 cup too?
One family member is not a massive fan of coconut, so I’m trying to reduce it in the cake.
Thanks!
Yes, you could definitely sub on both of those items. When you sub the coconut milk, I’d remove the vinegar as well. Enjoy!
Beautiful. Please consider publishing a video without the “talking” as the written text does the explaining and it would be nice to have a more fluid piece focusing on the beauty of the food coming together.
Glad you like the recipe! And the “talking” is also for my YouTube audience who enjoys watching the videos over there (and may not click to the website). :)
Excellent! Made it this past weekend and it was delicious!
Tasted it while it was still warm and decided it was perfect enough to serve without frosting. The combination of flours yields the perfect texture. Thank you for doing all the legwork and experimenting for us!
I’d put this up against any other chocolate cake, Paleo or not. Thanks for a great recipe!
Thanks so much for your comment and I’m happy you loved the recipe! And it’s my pleasure to do all the experimenting. Especially as I get to eat all the “fails” along the way. ;)
Would unsweetened cocoa powder be the same as raw cacao powder?
It’s similar, but different in how it’s processed. But you could definitely use it in this recipe. :)
I didn’t have three cake tins, so used two square and adjusted the time in the oven. It’s absolutely decandent and it lasted a week in an air tight container. Very light, tasty and didn’t leave anyone feeling bloated. The ages of our family are 10, 13, 15, 44 and 46. The cake was enjoyed by every single one of us. Have thrown out other cake recipes as this one will now be the only one we make.
So glad the entire family loved it. And happy to hear this recipe is now your “go to” for chocolate cake. Yay! :) x
I made this cake yesterday and it is fantastic! My whole family loved it – those with dietary restrictions and those without! It just a totally delicious chocolate cake. It’s even really good the next day / which can be a problem with some gluten free recipes. Thank you for the recipe!!
Happy to hear your entire family loved it Emily! And I agree – it’s just as good the next day. Super moist and delicious! :) x
Hi! First of all, I’d like to say that your website is amazing; not just the content, but the build as well!
Secondly, I was wondering if this recipe is Soy-free as well?
My better half is coeliac, and her sons are dairy and soy intolerant. I was really hoping to surprise her for her birthday by baking her a cake that they can all share (something they’ve never done before!!)
Thanks so much James, I really appreciate that! And this recipe (and all my recipes) are soy-free and gluten-free. Most are also dairy-free or can be altered to be dairy-free. Enjoy this chocolate cake! :)
I became gluten and dairy free a few months ago due to health reasons, and I was super devistated to find out since my birthday was coming up and cake is by far my favorite food group! I love to bake and knowing gluten free baking would be different and possibly a challenge, I searched long and hard to find a recipe that would hopefully resemble the ‘normal’ cake that I love so dear. When I stumbled upon this recipe and read all of the amazing reviews and details as to why certain ingredients were used, I knew I had to try it! I was so nervous not knowing what to expect but HOLY COW this cake blew every ‘normal’ cake I have ever eaten out of the water! It was so good several of my gluten/ dairy eating friends were sent home with the recipe. I found myself days later, after it got devoured, thinking about how I needed another slice. This will now forever be my birthday cake and most likely my normal “I could really go for some cake right now”, cake!
Oh, I’m so happy to hear that Alex! And thanks for sharing the recipe with your friends. I hope you enjoy it again and again! :)
Hi,
just wondering if canned coconut milk is same as the one you used?
Yes, I used canned as well. Just make sure you give it a good shake to make sure it’s well blended. :)
I bought canned coconut milk. Is that the same as the coconut milk you describe?
does coconut milk need to be room temp when mixing cake wet and dry ingredients?
It’s fine if it’s cold. :)
Hi, can I substitute the almond flour for something nut-free? My son has a peanut/tree nut allergy and I’m looking for a cake recipe for his birthday! Thanks.
The only sub for almond flour that I know works is hazelnut flour, but unfortunately that doesn’t help you. :( I haven’t yet tried this with other flours, so not sure which would work out. Sorry!
I just baked this cake in mini cake pans for my baby’s 1 year old cake smash. It tastes AMAZING! I subbed carob powder for the coco powder and didn’t use any espresso powder… made it more suitable for a one year old. I am now wanting to make it for everyone at the party! I am a blogger over at Our Idaho Roots. I am planning on sharing my cake smash photoshoot on my blog. Are you okay with me linking this recipe to my blog post for my followers?
Awesome! Glad you were able to adapt it. And yes, feel free to link away!
Hi, I made your cake this weekend and it is by far the most amazing chocolate cake. I was really impressed … so was everyone else (they are all non paleo, non gluten-free, etc.). thanks for the recipe.
Yay! Love to hear that Valree! So glad you and your friends enjoyed the recipe. :) x
Hi Lisa, Thanks for posting this delicious looking recipe. Do you think I can use arrowroot powder in place of the tapioca flour? Please forgive if this is a repeat question. Thanks! Kim
Hi Kim – I haven’t tried that, but I think it should work. If you try it, let me know how it turns out! :)
Hello! This is my fav chocolate cake recipe for when I entertain! It’s always a hit. This weekend, I have to make them into cupcakes for a wedding, also need to make them vegan. Any tips? I plan on using flax eggs. Will the cupcakes cook quicker? and aprox. how many will they make? Thanks.
Hi Michael – I’ve made this recipe into cupcakes before and you’ll end up with approximately 28. I haven’t made it yet with an egg replacer, but there are several comments below with folks who have. So I’d recommend scrolling through those. Best of luck on this and glad you love the recipe! :)
Awesome! Thanks so much! Will the cupcakes cook the same amount of time as the cakes?
To be honest, I don’t remember how long they took to cook. I’d start with a little less time and keep an eye on them.
I made this cake three times… I love it!!!!!!
Yay! So happy to hear that!!
Oh my wow. Ah-maaazing cake!! So moist and fluffy. Wonderful texture. Made with the chocolate frosting recipe attached and then added raspberry pie filling in between the layers. Helped cut some of the rich chocolate and added a little tart zip. Couldn’t tell that it was GF/DF. People that do not have allergy issues were asking for the recipe. Definitely a keeper!!
Ooh, that sounds amazing with the raspberry pie filling – yum!! So happy you loved the recipe Jennifer! :) x
Hi, how can I make this cake with no coconut? I have a coconut allergy and would really like to make this cake.
Unfortunately, there’s quite a bit of coconut in this recipe so it would be difficult to replace/remove. I’d recommend searching my desserts for another tasty dessert recipe!
Are you sure ??????? 1 slice of cake 103 gris of carbs?
Imposible . And 83 gris of sugar? 1 slice? No you kidding!
Yep, I’ve double-checked multiple times with several online nutrition calculators. Keep in mind that it does include the frosting. And it’s actually on-par with the calorie amount of most restaurant style triple-layer chocolate cakes. That’s why most people don’t post the nutrition on triple layer chocolate cakes – ha! But if it makes you feel better, it’s still half the calories and sugar for one slice of Cheesecake Factory’s Chocolate Tower Truffle Cake. ;) https://www.fatsecret.com/calories-nutrition/cheesecake-factory/chocolate-tower-truffle-cake
Hello! I have a question. When substituting for buttermilk in a cake recipe, do you use the same amount of coconut milk as you would buttermilk, plus a little vinegar? Not sure how it works. I’m new to being dairy free! Thank you in advance.
Hi Jess – it would probably depend on the recipe. But most of the time yes! :)
This cake is amazing! Just what I was looking for. After making it according to your recipe (except I did cut the frosting sugar down by half – 4 c rather than 8) the first time, my sister and I played with the recipe just a little – not trying to improve because it’s awesome as it is, but to try something out because we like to play with recipes. ;) So we halved the cake recipe (I omitted the espresso powder in mine because my husband said he could taste the coffee and he doesn’t like coffee) and baked it as a sheet cake. Then we halved the frosting recipe and cooked it instead of whipping it. We poured the warm frosting over the warm cake and let it set. The cooked frosting cools & sets to a delicious fudgy icing. Perfect Texas Sheet Cake! Amazing!!
So happy you love the cake recipe Jennifer – and wow, I’m loving your alterations!! That melted frosting on a sheet cake sounds FAB! I’ll have to give that one a try myself. ;) x
It’s divine! I’m currently eating a piece right now. lol My sister made the Texas Sheet Cake version for her co-workers who do not eat paleo, and they could not believe it wasn’t “regular” cake. They were in love! I’m making it for our family Easter gathering this weekend. Thank you for a fantabulous recipe!!
It’s always such fun when you can “trick” other with this cake. Ha! So happy you guys love this recipe and have adapted to make it your own. :) x