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.
Just made this for my boyfriend’s birthday. I’m paleo because of insulin resistance/ PCOS/lactose intolerance. This cake was so tasty and I could eat it! My boyfriend didn’t even notice the difference. I did the two 9” cake pans and the bake time was perfect. THANKS!
Yay, I’m happy you both loved the recipe! :)
Thank you so much for providing such an amazing recipe. I was set the challenge to bake a cake for my friend’s daughter who is a allergic to gluten, soy, dairy, and egg. This recipe was super easy to follow. I substituted the egg with egg replacement and it worked absolutely fine. I also used a coconut cream, icing sugar, and vanilla filling inbetween the layers. The cake was extremely moist and everyone at the party raved about it. It will definitely be something I make again, even for people without allergies.
Wonderful! I’m so happy you loved the recipe Jade! I agree that all love this recipe whether they’re allergen-free or not. That makes it just a great all-around cake recipe. :)
My stomach does not like almonds or cashews. Do you recommend anything to replace the almond flour. Paleo baking has been difficult for me because so many recipes require almonds or cashews. Wish i could eat them because they are delish! Thanks for any tips and love your recipes so far!
Hazelnut flour has a very similar texture to almond flour. You could try that as a swap. :)
My go to cake recipe! Not even taking Paleo into consideration this is just an all around solid recipe loved by even no Paleo eaters.
Thanks so much Tia! I’m happy you love the recipe!
Any suggestions on the baking time for cupcakes?
Hi Emily – I did the cupcakes for 22-24 minutes.
Would beet sugar work in this recipe?
Hi Katy – I haven’t tried that so not sure how it would turn out.
I have made this recipe twice now as a birthday cake and has gone down an absolute treat each time! I would love to make a non-chocolate version for a 1st birthday boy. Do you think subbing the cacao powder for shredded coconut could work out? (and omitting the espresso powder)
Unfortunately, I’ve tried that and it’s not that easy. It still come out very dark brown. But I’ve got a white cake in the works that I’m testing. ;)
Thank you!!! Made this for my birthday. I didn’t need Paleo, just a delicious GF cake. This was perfect!! My gluten loving husband and kids loved it too, no one could tell it was GF. The cake wasn’t sweet at all, but the icing we made was, so it was a perfect balance. I did find it quite heavy, filling and moist, but that was just fine! I made it as 2×9 inch pans, it took about 31 minutes to bake. I love weighing ingredients, so I followed those measurements and I wouldn’t change a thing. Thank you so much!
Thanks so much Tanis! I’m happy you and your family loved the recipe. And it’s always great when no one can tell the cake is GF. ;)
Hi! :) Thanks for this recipe, I haven’t made a cake for myself in the longest time because I’ve found GF baking too complicated or expensive.
I did have an issue with my cake though, it didn’t seem to bake all the way through? In the end it as in the oven for an hour, and when I cut into it it was cooked on the outside but like pudding in the middle. Very delicious, but not very cake like. Is there anything obvious I could be doing wrong here?
I’m located in Australia where 1 cup is equivalent to 250ml. Could there be a conversion issue maybe?
Perhaps there was a conversion issue. Did you bake it in three pans as well?
WOW!!! My niece made this for my wife’s Birthday, and it was a hit with everyone!!! I personally NOT a big fan of very DENSE, and sickly SWEET cakes, and this was PERFECT!!! I just wish there was a version of it with a substitute for the sugar without compromising the flavor. Thank You, and Well Done!!!
Thanks so much Darlene! I’m happy you all enjoyed the cake! :)
This is an incredibly delicious cake! I served it at a party with 12 people and no one could believe it was gluten and dairy free. My Mom, who is an incredible baker, said it was the best chocolate cake she had ever eaten. Wow! She makes incredible stuff. I made it in a bundt pan and it took about 5O minutes to cook. I only made half of the icing and it was plenty for the bundt cake which I only sliced in the middle. So just two layers. I have just made it for the second time today. The icing is a titch sweet so I am going to put a layer of raspberry jam in the middle. Hopefully that works well. The only change that I made was I substituted two tbsp of Kahlua for two tbsp of the water. This recipe is superb and I will make again and again!
I’m happy you love the recipe Linda! And thanks so much for sharing that you made it in a bundt pan. I know many others have asked that. Enjoy!
Hi
I want to try make this today. Is the coconut milk the one you buy in a can in the Asian section or the carton coconut milk which is usually me to to all the other milks?
Thank you
Hi Rachel – It’s the full-fat coconut milk that you get in a can and yes its usually in the Asian section of most major super markets.
Hi! This looks amazing. Can this be made into a 1 bundt pan cake?
Thanks so much!
Hala
Hi Hala – This recipe would work for a bundt cake but you may need to adjust the temperature and cook time. Also, you may have more batter left over but you can also use the extra batter to make a couple cupcakes. :)
This looks amazing! I am making a Bundt Cake for my birthday this weekend- would this recipe work? I probably will do a coconut whipped cream and berries instead of buttercream. Is the cake moist enough on its own? Do I need a smaller recipe to fit in the Bundt pan?
Hi Amanda – It depends on the size of your bundt cake. I’ve never made this into a bundt cake but I can’t imagine why it wouldn’t turn out. If you have some batter left over, you can always make a couple cupcakes as well. :)
It works well in a bundt pan with no batter left over in my pan. It takes about 50 minutes to cook.
Awesome! Thanks for sharing Linda!
Lisa congratulations !!!!
you are saving my life because every day I choose a recipe of yours to make and share with my family and everyone simply love but this cake especially I have done for more than five times but I was wondering if those nutritional values for which you in shape are how many grams are 100 grams of cake because I wanted to present this cake in my diet but for this I need to know how much is it managed of carbohydrate and calories thank you very much for you being a person enlightened by God through your work you have opportunity to transform lives around the world I’m Brazilian and I live in the United States
Hi Elaine – Thank you so much for being a supporter of my site! I really appreciate your kind comments and that you’re enjoying my healthy recipes! Despite a lot of my recipes being healthy, I wouldn’t say this cake is healthy! At the end of the day 2 cups of sugar is 2 cups of sugar! :) The nutritional information of the cake is based off of 16 servings (or 16 slices), so 1/16th of the cake is about 750 calories as noted below in the recipe card.
Have you tried it with using egg replacer? Like flax/chickpea? And by full fat coconut milk are you meaning the kind in the can? Can’t wait to try this!
Thanks
Hi Cari – I haven’t tried making this cake with an egg replacement, but if you look through the comments, you may be able to find others who have. And yes, the full-fat coconut milk comes in a can. Enjoy! :)
Hi there, your cake looks delicious!
I can’t have almond flour unfortunately. Do you have an alternative suggestion? I also can’t have rice flour. It’s so difficult to find recipes I can have ?. Your advice welcome.
Many thanks in advance.
Hi Simone – you could use hazelnut flour in this recipe. But if it’s all nuts you have a problem with, it would be difficult to sub and still maintain the same texture. You could always try my flourless chocolate cake though that’s also delicious!
Hi! Can I substitute tapioca flour with arrowroot flour? What do you think?
Yes, that should be fine. :)
It’s truly the best chocolate cake ever!
Thank you, Emily! I appreciate the kind comment! :)
Very good! Good instructions too.
Thank you for the kind comment, Melissa! Glad you loved the chocolate cake! :)
Hi!
I’ve made this cake a gazillion times but have altered it over time to suit those who cant have coconut milk (or almond milk) so i just use filtered water (and a dash of extra oil for the missing fat content), and I use olive or avocado oil instead of coconut oil and it’s so amazing!! I actually much prefer it, the coconut milk and oil leaves a funny aftertaste and myself and others have always commented on it.
Even whole wheat and dairy eaters love it, so thank you for developing such a brilliant recipe!!
My question is, have you ever tried making it egg free?? I wonder if doing gelatin/collagen eggs would work?
Hi Rebecca – Thank you for the kind comment! I’m so glad you and others are enjoying the chocolate cake recipe! I’ve never tried making this recipe without eggs. But you may be able to find someone in the comments if they’ve tried it without eggs or used an egg replacement.
This cake is freaking amazing!!!! I’d like to make a vanilla version. Would you just omit the cocoa and espresso? Maybe scrape 2 vanilla beans into the mix? What would be your suggestion?
Hi Trish – unfortunately no, as I’ve tried that and it’s not that easy. But I’ve been working on a white cake version behind the scenes and hope to post it soon. Stay tuned!
I made this cake for my sister’s birthday and everybody loved it! She’s not even a chocolate eater. I ended up making a frosting out of sweet potato since we didn’t have enough coconut sugar for the regular frosting recipe. It was delicious :)
Thanks for sharing.
You’re so welcome, Stephanie! I’m so glad everyone loved the cake! I loved that you made the frosting with sweet potato, sounds delicious! :)
I rarely take the time to post comments on the recipes I try, but I just had to let you know how phenomenal this was! Made this for Easter, and it turned out amazing! I made a paleo coconut filling, frosted with a paleo whipped buttercream, then covered the entire cake in a paleo shiny chocolate glaze. I wish I could share a photo! My very gluten-sensitive sister-in-law was able to eat cake for the first time in ages, and my mom didn’t even realize this was paleo! This is by far the best paleo/primal dessert I have ever tried.
Thank you so much, Kelly! I’m so happy you and your family enjoyed the cake and I’m sure your sister-in-law appreciated you making the effort in baking it! :)
Oh my gosh, I just made this cake! I found out about a year ago that I’m allergic to a number of things, including wheat, dairy, and potatoes. It’s been SO hard to find any gluten-free foods that don’t have potato starch in it. I love this recipe! It’s so yummy and I can actually eat all of the ingredients. Thank you so much!
Wow, I’m so happy you loved the chocolate cake, Louise! I know what it’s like finding out one day that you all of a sudden can’t eat certain foods, which is part of the reason I started this blog. :)
Can I use Arrowroot Flour instead of Tapioca?
Hi Tracy – I believe someone in the comments said they subbed the tapioca flour for arrowroot flour. I would definitely double check the comments for any specifics.
Lol. Can you tell I am not a baker? I re watched the video. Disregard my question about the shortening!
No worries Denise! I hope you enjoy the recipe. :)
Help! How much palm shortening and is there a substitute? I am not finding it in the printed recipe, but I see you’re using it in video.
This recipe is delicious! I have an egg allergy and used chia “eggs” instead which worked very well. 1 tbsp mulled chia seeds to 3 tbsp of water per each egg. (so 4 tbsp chia and 12 tbsp of water which needs to sit a few minutes before being added to wet ingredients) I did need to add an extra 15 mins to baking time.
Oh wonderful! Thanks so much for sharing your egg-free variation. I know many people have enquired about that, so it’s great to know that it worked for you. I’m thrilled you loved the recipe!
I haven’t done much egg substituting, but I’d like to make this cake to have with friends of ours who are vegan. Did you grind the chia seeds yourself? Does the water temp matter? I want to do it well so it turns out!
I made this yesterday for a birthday, and wow, I stan a gluten free baked goods queen! This recipe is definitely going in to my rotation. Thank you so much for taking the time to develop a recipe for such an amazing chocolate cake!
Wow! You are totally welcome! :) Thank you so much for the kind comments and I’m so glad you enjoyed the paleo chocolate cake!
Hi Lisa!
I made this cake back in Feb and commented then, but I just have to tell you that I’ve made bit (again), this time for my son’s school auction…”Broadway” themed this year. :) Anyway, I made cupcakes they could sell individually in our bake shop, but then made the regular 3-layer for the silent auction bit (hoping that anyone who’d tried the cupcake would know what they’d get in the large cake). There was a bidding war going on!! :D
I had another woman come up to me and tell me how amazed she was that the cake tasted SO good – and like CAKE (she was skeptical after reading my label of GF, DF, SF, EF – she figured it must be taste free, too, lol). Another friend messaged me after it was all over, asking if I were the one to make “those” cupcakes. I said yes and she said they are HANDS DOWN the best cupcake she’s ever had. Another friend (this one has some food allergies) told me just a little while ago that she’d had one and it was on point. They both want the recipe. Needless to say, your cake is an absolute hit everywhere I take it! Thank you, thank you for creating and testing (and testing again) this fantastic and delicious recipe! You’ve certainly made a lot of people happy… and it’s such a nice feeling knowing I can bring a dessert that (almost) everyone can eat and thoroughly enjoy! xx
WOW! That’s AMAZING, Susannah! Thank you so much for sharing your story and being a fan of my chocolate cake! I love hearing this so much and you’ve totally made me day! :)
You’re very welcome! My next trial run will be your Paleo carrot cake!! I know, I know, it’s not chocolate. Lol. But I do love me a good carrot cake! I can’t wait to try it out. ?
Will it dry out if I store it in the fridge? Or do you recommend storing it in the fridge?
If it’s frosted, it should be fine in the fridge, though you can also store it covered on the counter as long as the weather’s not too hot. :)
This is the BEST gluten free (and dairy free) chocolate cake a group of us ever tasted! (And I have tried a few.)
My best friend needed gluten free and dairy free with her dietary restrictions. I gave her a surprise birthday party and made this cake hoping for the best.
10 OF US CLAIMED THIS THE VERY BEST CAKE EVER! For our next get-together, I have been requested to make this again. I’m looking forward to it.
Thank you for creating such wonderful recipes. It is always challenging to make good tasting gluten-free and dairy-free desserts. And thank you for your explanations as two why certain ingredients are used. That is very helpful.
(Note: I made this in 2 9″ pans and it turned out perfect!)
Hahaha Nancy, I’m so happy everyone loved the cake! You are so welcome! All the work figuring out these baking recipes is so worth it for comments like these. Thank you so much, I really do appreciate my Downshiftology community! :)
I would really like to try this recipe, it looks amazing! I just wanted to know if it would be possible to swap out the coconut sugar for something like xylitol?
Hi Sihle – I have not tried subbing the coconut sugar for xylitol but I think some others have. You may want to look through some of the comments on this post.
turns out i forgot to add coconut milk to the wet ingredients.. batter looked awesome, tasted awesome and cake turned out awesome! everyone loved it, even my BIL (7yo) who said ‘i don’t want dark chocolate cake! mom, can you get me a dairy queen cake?’ when he saw it ? i used frosting made of creamy coconut milk and chocolate. crazy that it worked! i’ll try again next week and will remember the coconut milk! ?
what kind of coconut milk do you use? canned? both liquid and solid part?
I’m glad the recipe still turned out well for you Sonja! I use canned coconut milk that’s fulled blended before pouring. :)
Omg, this was delish! Made it for Easter brunch, I’m gluten free and my friend is dairy free so this was a perfect dessert for all of us. All my non gf friends loved the cake, can’t believe how moist it was. I baked it in a bunt pan for longer and it turned out great!!
Oh wonderful! I’m happy you all could enjoy it, no matter the dietary sensitivity. Yay! :)
Made this cake today as a Bundt cake just came out of the oven and hope it tastes as good as it looks.
Will serve tonight with coconut milk salted caramel.
I did replace the 2 cups of coconut sugar with 1 cup Swerve.
Wonderful! I’m thrilled you loved the recipe Irene. And thanks for sharing your substitutions as well. I’m sure that will be helpful for others. :)
I should say I did bake for 55 minutes at 350 for a bundt. I did make half the recipe last week and it was fantastic.
I made your carrot cake also ( subbed the sugar for Swerve) and it was amazing.
Thanks for the details! And I’m happy you loved the carrot cake as well. That’s my personal favorite for this time of year. :)
Best paleo chocolate cake ever!!!
Thanks so much! I’m happy you loved the recipe. :)
This cake is amazing… I baked two 8″ layers and one 6″ layer. The 6″ (for testing) was eaten before it had a chance to cool off! no frosting, no nothing…YUM ;o)
Haha. Yeah, this cake always seems to magically disappear quite quickly! ;) I’m happy you loved the recipe Patti!
Can I make the cake part 2 days in advance? How many days do you think it would still taste fresh?
Yes, no problem. I’d just recommend wrapping it in plastic wrap and freezing it, then thawing before you need it.
Hi, I was looking at making this and I was wondering if the flour ratios have to be exact? I use a store bought GF flour with success on most of my other GF recipes but I don’t know the proportions of the flours in it. Also it uses cornstarch instead of almond, would that make much of a difference?
My kiddo turns 8 in a week and we have both Celiac and lactose intolerant guests coming so this seems like it’d be the best solution. Do you have a pipable plain buttercream icing or could the chocolate one handle colourings/substituting essences for the cocoa?
Hi Chris – I did tweak the ratios on several attempts to get the cake to turn out, so not sure how a GF flour blend may work. But it’s worth giving it a try! I don’t have a plain buttercream recipe but you can find many online. Just make sure to use vegetable shortening instead of butter to keep it dairy-free. And the buttercream should be fine with any colorings and essences. :)
Hello – do you have a coconut cake version of this? (I will still use the vegan chocolate frosting) Looks so delicious!!
Hi Gemma – We don’t currently have a coconut version of this cake, unfortunately. We are working on a vanilla or white version of this cake, but this may still make some time to develop, so stand by. :)
Hi there – can the measurements be halved to make a smaller cake? Trying to taste test a few cakes for my dad’s getting cake but don’t want to make a full cake. Thanks!
Hi Katelyn – Yes, the paleo chocolate cake is pretty versatile and can be cut in half or also baked as cupcakes. :)
This recipe is amazing! I’ve tried a few other paleo cake recipes but the three different flours really make the texture of this cake stand out. The only adjustment I make is to use cold coffee in place of the water called for in the recipe. I’m planning to make this cake again tomorrow for my partner’s 40th birthday – it will be our second (maybe third?) year in a row celebrating his birthday with this cake and I love our new tasty tradition!
Hi Kate – Thank you for the kind words and I’m so happy you and your partner love this cake! Also, adding the coffee in place of the water is a great idea. I’ll have to try it sometime! :)
Thank you for all your hard work. This looks amazing. Tapioca starch could sub for Tapioca Flour right?
Thanks for your find words! Yes, tapicoa starch and tapioca flour are actually the same thing. :)
I often look for gluten and dairy free healthy recipes. I’ve opened many links that are listed as such to be dismayed. Since this contains dairy, can a substitute of either flaxseed or chia be used instead of eggs?
Hi Tea – This paleo chocolate cake is dairy-free. Dairy comes from the mammary glands of animals like cows, sheep, goats etc. Eggs wouldn’t fall into this category. However, if you have an egg sensitivity, you could try a flaxseed or chia seed substitute but I’ve personally never tried it for this recipe.
I love your insight on the different gluten-free flours to use, However I would like to make the cake completely dairy free. What can I use to replace the four eggs, if possible?
Hi Amy – the cake is dairy-free as eggs are not dairy. Dairy is from the mammary glands of cows, goats and sheep and produces milk, cheese, yogurt, etc. Eggs are from chickens, which don’t have mammary glands.
Very appetizing cake. I would like to repeat it. Tell me, how does a cup differ from a glass?
Hi Irina – I’m glad you enjoyed the cake! One U.S. cup is equivalent to 8 oz.
My comment didn’t show up so, I’m sorry if this is a duplicate.
Can you do this as a 3 layer cake using 6 inch pans? If so, any idea on baking time? Also, have you been able to figure the recipe using weight vs. cups etc.?
Hi! Can this be done as 3 layers using 6 inch pans? If so, any idea on baking time? Also, have you been able to figure the recipe using weight vs. cups, etc.? I’m doing this as cute rainbow cake for a 4 year old’s birthday:)
HiChristina – That will probably work, they’ll just be thicker and need a little more time to bake. And I haven’t converted this to grams, but you could use an online calculator to do the conversion. :) Hope your rainbow cake turns out fab!