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.
Hi Lisa,
I was wondering how I could make this a vanilla cake? Looks so delicious making the chocolate one for my sons bday but want a vanilla version for my daughters bday that is soon after.
Thanks,
Kathleen
Hi Kathleen – unfortunately, it’s not an easy conversion to a vanilla cake (I’ve tried and failed). But I’m still working on it! I hope to have a white version sometime soon! :)
Do you think that could have something to do with the ommission of the cocoa powder?
Instead of vanilla, do you think that if you replace the cocoa powder with something like freeze dried fruit powder it could turn out? ?
Hmmm that’s not something I’ve tried. If it does work though, because the recipe has coconut sugar which is darker in color than refined white sugar, the cake will come out brown even if you’re trying to go for that true vanilla white cake look.
This is my first time baking and the cake didn’t rise. I noticed I made the mistake of using baking powder instead of baking soda, would that be the reason?
Hmmm, the baking powder would have actually made it rise more than the baking soda. You may want to double check the ingredients, ratios, and oven temperature.
Did you mix the vinegar and other wet ingredients first before adding to dry? This step is important.
Hi! I accidentally just doubled the amount of coconut flour in the recipe! Any suggestions?
Ahhh, bummer! You would likely need to add more liquid to counter balance as coconut flour is highly absorbent. Hopefully you were able to salvage it, Mandy!
I want to make this cake so badly for my nephew but he has a nut allergy. Do you have any suggestions on which flour to substitute ?
Thank you.
Unfortunately, this cake would be hard to replicate without any nut flours. I’d recommend looking at some of my nut-free recipes (you can search on the recipe index) instead. :)
Hi! I just mixed all of the dry ingredients so that I can mix in the wet ingredients tomorrow to bake this beautiful cake. Then I just realized that I accidentally added 2 tsp of BAKING POWDER instead of baking soda. Yikes! Do you think it would still come out the same consistency or would you recommend that I start over with the dry ingredients? Thanks in adavance:)
I’m sure it will still be fine. If anything, it might just be a little fluffier! ;)
Can I just cut the recipe by 1/3 to make a two layer cake? And can I substitute granulated sugar for coconut sugar?
Thank you!!
Hi Erin – yes, you can divide the cake by half or a third. And no problem on the substitution as well. Just keep in mind that granulated sugar tastes quite a bit sweeter than coconut sugar, so you might want to reduce the amount a smidge. :)
Thank you so much. I ended up finding coconut sugar so I’m going to try half and half. :)
Ok I made it!! I will say, I won’t cut the recipe by 1/3 again (trying to calculate 2/3 of 4 eggs was a little goofy) only because it took so much time to try and be precise. But it came out AMAZING!!!! My father in law is gluten and dairy free and this was for his birthday. The whole family raved over it. This is our new go-to. So grateful I found this! Thank you!
Yay! I’m so happy you loved the recipe. And yes, I’m sure its much easier to make the whole cake! :)
Hi Lisa,
It was my first time baking a whole real cake and I attempted it for my sister’s birthday. It was amazing and everyone compliment the cake, even with the non paleo/GF dieters. I ll be confident in making this again and again for future parties. Thank you Lisa, and btw loveee all your other recipes.
Wonderful! I’m so happy everyone loved the recipe and congrats on baking your first cake! :) x
Hi Lisa,
Can I replace the coconut and tapioca flours with cassava flour? Thanks.
I wouldn’t recommend it in this recipe. I think it would change the texture too much.
Silly question but do you melt the coconut oil or leave it room temperature? Thanks!
Hi Justine – it’s melted. :)
What brand of powdered coconut sugar do you use? Can’t seem to find it online?
You can’t buy powdered coconut sugar in the store. I powder it at home in my Vitamix. :) You can see how I do it on this video: https://downshiftology.com/how-to-make-powdered-sugar/ If you don’t want to powder your own coconut sugar, you can use regular powdered sugar as well.
Hello Lisa,
I need to bake a (requested) rectangular cake for an event this Saturday.( I just found your recipe.)
I know that the size of the cake pan can make a difference. Would a doubled recipe in an 11’x15″ cake pan have too much density in the middle, in your estimation? In other words, would the edges get done before the middle? If so, would a single recipe in a 9X12 pan be too small, so the batter would be too deep to bake and raise properly? ( If okay, I would then bake 2 and put them together. ) Obviously this is a fairly costly cake to make, so I don’t want to fail. Thanks so much!
Hi Meg – It’s hard to say as I’ve not tried either of those sizes. Here’s a pan conversion chart that can help you figure out the estimated quantity of batter and what might be equivalent. https://www.joyofbaking.com/PanSizes.html
Can you please confirm the oven temperature as I am in Australia and have a normal oven that is not fan forced? Thank-you :)
Yes, that’s for a conventional oven (not fan-forced convection oven). All of my oven temperatures are based on conventional ovens. :)
This was the best chocolate cake I’ve ever had. All my dinner guests couldn’t believe it was a paleo cake. It was super moist, very chocolately and had great texture (not crumbly or oily and dense like other gluten free versions I’ve tried). I’d like to make a marble cake with this batter but don’t see a recipe for vanilla cake on your website. Do you have one or a suggestion on how to make it? This chocolate cake is a game-changer for those of us embracing a grain-free lifestyle but still want delicious cake on our birthday!! Thank you so much for this recipe.
I’m still working on a vanilla/white cake version. Hopefully I’ll have a version up soon!
These are the best cupcakes I’ve ever had, let alone made. I’m not even gluten free nor do I have dietary restrictions. Hands down just delicious as the recipe calls for. Highly recommend.
Yay! I’m happy you loved them Heather!
Can you please tell me how long u baked as a cupcake…thanks
Looks amazing!
Thanks Lorri!
Hello Lisa, we share a birthday, but I’m much older. My two daughters and one grandson and son in law are all gluten-free people and they are soooo much better off for that. So I need to jack myself up and have gluten free recipes in my repertoire. The gluten free box cakes don’t do the trick. Too much sugar!!!! I am going to try your beautiful cake and surprise the family. I love the idea of celebrating all of the month of August. And another snap, I love chocolate mint anything!!!!!!! ❤️?❤️
Wonderful! It’s always fun to find a birthday twin! And yes, celebrating for the entire month is highly recommended. Haha. I hope you and your family enjoy this chocolate cake recipe Clarice. :)
Hi, I just wanted to say a huge thank you for this recipe. I have an illness that makes me more and more sensitive to many different foods, to the point where I no longer get enjoyment from eating and it can in fact strike fear in me. Cake used to be one of my life essentials, I was the one that was asked to bake everyone’s birthday cakes. That changed when I developed a sensitivity to grains. Such a simple thing as finding a cake recipe that allows me to enjoy something I had given up on is such a simple joy. And what a cake this is. Even my Dad who isn’t a cake fan likes this. I think even if I could eat grains this would still be my favourite cake recipe. So thank you for giving me back one of life’s pleasures!!
You’re more than welcome Helena! I’m thrilled you love the recipe and happy that you have a little pleasure to enjoy again with this cake. :) x
Hi, I made this cake for the first time 2 weeks ago and we all loved it, it’s so moisture and tasty! Thank you very much!
Thank you Tani! I’m happy you loved it. :)
I have made this cake many times as written. It comes out delish, but it does have a light coconut taste, which is not everyone’s cup of tea.
I just tried a version of this, which basically “de-paleoizes” the recipe but it came out amazing: I replaced the coconut milk with regular milk, the coconut sugar with regular sugar, and the coconut oil with butter. OH MY GOD. Best cake I have ever made!
Thanks for sharing your tweaks Sylvie! And I’m happy you love it!
Hi- can you share the substitutions you made? Was it 1:1 for everything you listed or did you reduce/increase with your subs? Thanks!
I have not baked this so I can’t comment on the actual cake. But I really would love to bake it. I am curious though as to how much it would cost to make. The ingredients seem fairly expensive so I am afraid of making it and having an epic fail.
The price of ingredients will vary depending on where you live. But with more than 600 positive reviews on this recipe I don’t think you have to worry about it not turning out. ;)
The flavor of this cake is amazing! I made it for my daughter’s 28th bday and everyone wanted the recipe especially when they knew it was gluten free. I didn’t make the frosting but topped each piece with fresh whipped cream. I used a 9 x 13 inch baking dish. I did make 2 mistakes but the cake came out perfectly, regardless. I used coconut cream instead of the milk and I completely forgot to add the coconut oil. But since the cream is richer than the milk, I think it compensated. It was rich and so moist! Thank you for a great recipe! It’s a keeper! :-)
Thanks Jacqueline! I’m so happy you loved the recipe. And I think fresh whipped cream sounds amazing with the cake. :)
Can you use xylitol instead of coconut sugar?
I have not personally tried it, but you could certainly give it a go.
This is truly an incredible cake! I had been struggling with finding something delicious to bake for special occasions for my family who are a mixture of dairy and gluten intolerant and the rest of us. ?. I had been making two different desserts but no more! Without exception all 11 of us loved the cake and no one believed it had no gluten nor dairy. My 90 year old Mom who is an incredible baker said it was the best chocolate cake she has ever had! It’s moist and fluffy and just about perfect. I made it in a bundt pan which I had sprayed with olive oil and baked for about 35 minutes. I checked every two minutes from 30 mins on. I cut it in half so had two layers and made half the icing which was plenty to ice the middle, the top and the sides. Definitely a keeper. Good job!
Thanks so much Linda! I’m happy your entire family loved the cake! And thank you for sharing how you cooked it in the bundt pan as well. I know a few folks have asked the cook time for a bundt pan in the comments. :)
How long can I keep the unfrosted cake in the fridge? Then I will frost it 1 day before, is it ok? Thanks
Yes, you can refrigerate it for a day. I’d keep the cake in their pans and place plastic wrap across the top (after they’ve fully cooled), to keep them from drying out.
Hi Lisa,
Thanks for this beautiful cake recipe. Just a question if you wouldn’t mind- I made it for dads birthday and it tasted beautiful but the layers were quite flat with no air or crumb texture as it shows in your photos. Do you know what I could do?
Also if I was to use normal white sugar in the cake how much would you recommend?
Thank you!
Hi Emilia – unfortunately I don’t know what might have contributed to your flater layers, without watching you make it. :) Perhaps watch the video again above and see if you can pinpoint something that you did differently. For the sugar, I’d recommend a bit less white sugar as it’s sweeter than coconut sugar.
This isn’t close to paleo. It is loaded with sugar and starch (tapioca flour). It is certainly healthier and allergy friendly but the title is very misleading!!!!
The term paleo indicates that the recipe is free of gluten, grains, dairy, legumes and refined sugar, which this is. Paleo does not mean without sugar or starch. I think you’re confusing it with a low carb or keto diet.
You really should know what your talking about before you comment. Research paleo. Maple syrup, agave, honey, and coconut palm sugar are all paleo. Keto and paleo are not the same thing.
I made this unbelievably delicious decadent rich tasting 3 layer chocolate cake for my pre birthday dinner dessert last night. My actual birthday is February 19th.
You certainly did perfect it,!
WOW!
I used 2 8 inch and I 9 inch heart shape pans (I didn’t have 3 8 inch pans) .
I took the 9 inch pan out of the oven aout 5 minutes earlier.
For the layers I made a chocalate filling from avocados, cocoa, honey, maple syrup, vanilla, titch of salt and full fat coconut milk.
It was thick which I wanted and I spread it between the layers. The 9 inch cake was just a tad bigger but it was fine. I could have trimmed it but opted out!
I decided on a drizzle sort of chocolate ganache type frosting for the entire cake.
I used your icing sugar combo of coconut and organic cane sugars, cocoa, coconut milk, a bit of avocado oil, ( I didn’t want too much of a coconut flavour) a titch of salt and vanilla.
I put all those ingredients (eyeballed them) in my Vitamix and voila a very glossy yummy concoction resulted.
I litterly poured right from the Vitamix Vessel over the cake letting it do its thing!
A thing it certainly did!
I called the cake “Chocolate Explosion”!
My entire family (too bad our baby granddaughter is too young to indulge lol) said OMG and then some when placing the first few forkfuls into their mouths! I did too!
I love your site (videos)!
Thanks!
Deena
Omg – that’s sounds amazing!! A chocolate explosion for sure! So happy you loved it Deena and what amazing creativity you have. :) x
Delicious! I made the cake and the buttercream frosting. The cake is delicious. The buttercream frosting was good, but has flaws. It’s soft and runs off the cake if left at room temperature, but it tastes pretty good and was very pretty. I took it to a Valentines dinner party and everyone who would eat chocolate loved it. I’m on a food program with almost no sugar so had to scrape the frosting off my serving, which was ok because the cake is moist and flavorful.
I’m glad you enjoyed the cake recipe Kathryn! And as the frosting is a traditional buttercream (with shortening as the fat) any temps that would melt shortening would definitely soften the frosting. In warmer climates I’d definitely recommend refrigerating it until needed. :)
Hi
This looks to be amazing recipe. Please suggest alternative tot try this cake without eggs.
Also can we half the ingredients I am trying for first time.
Can almond be powdered at home and used in place of almond meal?
You can scroll through the comments to see others have tried with chia or flax eggs with success. And yes, you can halve the ingredients.
Hi can I replace almond Fluor with any other flour.. I just found out I can’t eat dairy or gluten and my husband is allergic to nuts.. this is so hard to get used to cooking like this as I am very new to this so any advice helps thnx
Unfortunately, it’s hard to replace the almond flour in this recipe and maintain the texture of the cake. I’d recommend my nut-free paleo brownies as a delicious alternative. :)
One of THE best cakes. EVER! I just made it again, this time for our teachers at my son’s school, for Valentine’s Day….halved the recipe (successfully with 2 flax eggs!) and made as cupcakes. I beat some raspberry preserves in with the frosting. SO delicious!!
I’m so happy you love the recipe Susannah and thanks so much what you used for an egg replacer. I know many want to know that! And wow – raspberry preserves in the frosting sounds amazing! I’ll have to do that myself next time. ;) x
Hello-
Thank you for creating such a wonderful recipe. I’d like to use this recipe for a sheet cake. Do you know what dimension of a pan is best? How tall should the batter be before it bakes?
Thank you
I was wondering if it would be possible to give me ingredient measurements in weight please?
I’m hoping to make a change to my website in the near future, to include metric measurements. :)
Could I substitute the coconut sugar for maple syrup or honey? Or do you feel that would make the cake too liquidy?
I would not recommend it in this recipe for the tips I mention above. :)
Have you used this recipe to make cupcakes?
Yes! And many have below as well. It’s great as cupcakes. Just halve the recipe. :)
This chocolate cake is truly decadent and scrumptious! Can’t believe it’s paleo. I have baked it quite a number of times now. Every time I bring it somewhere, it just disappears. People hear that it’s paleo and they ask me what’s in it…….So funny how fast they run for a piece (or two). Thanks for sharing this recipe with us all !
Thanks so much Suzy! I’m happy you love the recipe and it certainly does have a tendency to disappear fast. Haha! ;) x
Oh. My. Gosh. This is probably the best chocolate cupcake I’ve ever eaten! I halved the recipe and made cupcakes, and I wish I could attach a picture here (not in IG) so everyone could see how MOIST this was. Literally, in just a cupcake you could see the layers of…perfect wetness? (I really don’t know another word to describe it!) and density of this recipe! Bravo to Lisa for coming up with this-it was the perfect reward to celebrate the end of my whole30!
For anyone in the high altitude parts of the country- I did 375 for 19-20 minutes for 12 cupcakes and they were perfection. I didn’t have espresso powder so I did 1 tbsp of cold brewed coffee I had leftover (I halved the entire recipe above)
Haha! I agree they’re perfectly moist inside! ;) I’m so happy you enjoyed the recipe Paula and thanks for sharing your high altitude tips as well! x
Would this recipe work if I substituted monk fruit for the sugar? I’m trying to limit sugar/honey/maple syrup. In baking, I prefer monk fruit over stevia as stevia has a bit of an after taste.
Thanks
I haven’t personally tried it, but I think it should still work fine. If you try it, let me know how it turns out! :)
Hi Rochelle, I made this recently and subbed 2/3 the total sugar for plain full fat yogurt and it was absolutely amazing! Not sure how it would work if you needed to take all sugar out, but this made it at least pretty low sugar (except that it was so good that I didn’t stop at one piece… :) ). I also made a buttercream with 1 c butter to 1/3 c powdered sugar (which is equivalent to 1/6 c regular sugar) and it tasted great to me (I’m used to eating lower sugar but my husband also likes it at least pretty well)!
HI there! Is the coconut milk unsweetened or sweetened?
Hi Paula – I use unsweetened. The brand I use is linked on the Shop page on my website. :)
Will the cake hold for 2 days? I’m baking it on Friday night but won’t be serving it until Sunday night :(
Yes, that should be fine. Just keep it covered if possible. :)
My husband and I are paleo and his birthday is coming up. I’d like to try this but he has an almond allergy. Do you have an substitution recommendations?
Definitely going to be trying the icing recipe.
Hi Lizzie – you could swap the almond flour for hazelnut flour in this recipe. :)
I didn’t look back at all the questions but has anyone tried this cake in a bundt pan?? Does it do ok as a bundt?
WOW! This cake exceeded my expectations and was delicious. I halved the recipe and just made one layer. It was moist and light. I will definitely make it again. My husband and I enjoyed it very much for his birthday.
Wonderful! I’m happy you gave it a try and loved it Jami! x
Have made this recipe successfully twice. I halved the quantities and just made a single layer round cake.
For the sake of other readers, I used Orgran Egg Replacer both times and it was fine. The cake was fudgey in texture like a flourless cake, not light and airy, probably due to not using real eggs. But it held together just fine, and was delicious, which is the main thing!
Also, the second time I made it I used half the required amount of baking soda and half baking powder as I could taste the baking soda aftertaste the first time.
Thanks for a great recipe!!
Thanks for sharing your substitutions Sarah! I’m glad you love the recipe. :)
I’ve made this cake more times than I can count now! It’s requested at every birthday and although I’m not a huge chocolate lover (I know, gasp) I always have a slice. I’d love a white/vanilla cake. Do you have one or is there a way to make this one white?
That’s awesome to hear Amy! And unfortunately a white cake hasn’t been so easy (I’ve tried)….but I’m gonna keep working at it! :)
I am going to try this for my boyfriend birthday
Awesome! I hope you both enjoy it!
Very moist! Was going to do the frosting but as soon as it cooled the family couldn’t wait. So instead, I just sprinkled powdered sugar on the top and it was great! Thank you
Sometimes you just gotta dig in! ;) Happy you all enjoyed it!
This is the best cake I’ve ever eaten, and is definitely the best dessert I’ve ever made. I’ve been all over the food allergy map: dairy free and gluten free to paleo then keto, and now I’m back to just gluten free. This cake still wins best cake ever in my book! And I’m not all that into cake! This, however, I could eat every day. Thank you for this!
I could eat it every day as well, though that would be a very dangerous thing to do. Haha! I’m glad you loved the recipe Eileen!
Amazing cake! Had it made for my birthday and it tastes like my childhood dream cakes, thankyou so much for the recipe and the explanation!
You’re more than welcome Maria! I’m glad you enjoyed it! :)
This cake is amazing!
I’ve made it numerous times now, and I sub out ingredients to suit us and it’s perfect every single time!
I’ve subbed tapioca for arrowroot and it makes no difference.
The coconut oil I sub for extra virgin olive oil, because I can’t be bothered melting coconut oil *shrug*
Instead of coconut milk, I use water.
And sometimes, I use cocoa instead of cacao depending on whether or not I can find the cacao in that mess which is my pantry!
I do the three layers and spread St Dalfours raspberry jam in between the layers.
Ermahgerddd it’s such a great cake. Everyone always loves it, so much so I’m making it again today for a New Years get together
I’ve loved all your recipes thus far, thanks so much!
I’m so thrilled you love it Rebecca! And thanks for sharing your subs as I know that will help others. I think next time I’m gonna have to make it with raspberry jam in between the layers as well – yum!! x