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.
Happy birthday month Lisa!
Thanks so much Raj!
Does it have a coconut taste at all? I’m not a big fan of coconut.
Hi Rachel – Not at all! This is definitely a chocolate dessert so don’t be put off with the coconut ingredients :)
I made this cake a few months ago for husbands gf df birthday and we all loved it! Finally another opportunity has arisen. But one of our guests is allergic to apples- can I replace the apple cider vinegar with another vingar? Which would be closest, a wine vinegar if so?
Hi Heather – you can feel free to use any vinegar, such as a white wine vinegar :)
Made these into cupcakes and am in LOVE!
Do you have a white cake recipe too?!
Hi Robin – You’re ahead of the game! Would love these in a cupcake form :) At the moment, I do not have a white cake recipe, but I will keep that in mind!
Made this recipe for a birthday, the person I made it for was not gluten free; but I am and I wanted to partake!! Delicious and moist cake. I found that mine was perfectly done at 20-21 minutes!
Hi Whitney – So excited to hear that your paleo chocolate cake came out great! This dessert is such a great option for people that are and aren’t gluten free, because you couldn’t even taste the difference :)
I live in the U.K. and I’m not sure if the coconut milk you use is the thick coconut milk in cans which is the same consistency as cream or the thinner coconut milk drinks which are more like actual milk?!
Hi Jennifer – I normally use the coconut milk that is in the cans that way it creates a thicker consistency, especially for a dessert!
I made this for my baby’s first birthday and topped it with lots of berries ?? I did have to make some changes in the cake batter and frosting to suit our taste and I ended up mixing the cake batter a bit much which I think made the cake slightly dense. Nevertheless, everyone loved it!
I love that I made a refined sugar free & guilt free cake!!
Thank you for this
Hi Sneha – I am so glad you and your guests at the birthday party loved this cake!
I made this cake for my sisters 40th birthday party! It was a success for the ones dieting! We loved how good it tastes and that it doesn’t run my sugar up as I’m diabetic! Gonna try freezing the rest to pull out when I want something sweet! Thanks so much for sharing!
Hi Letha – I’m so happy to hear you and everyone at your sister’s party loved this cake recipe! This is one of my most loved cakes, especially for those on a paleo sort of diet. I will be sure to post more like this soon :)
I can’t say enough about this cake! It is the most superbly, dense, chocolatey, heavenly cake I’ve had! As someone who is mostly Paleo, I’m doing a little dance right now over it! Superb recipe!!!
Hi Daniela – So excited to hear that you love this cake! It’s also one of my personal favorites and a great paleo dessert option :)
Hi Lisa,
Your cake recipe looks wonderful and I’m excited to make it. Forgive me if these questions have already been asked but is it alright to use regular cacao powder instead of raw? Additionally, would I be able to replace coconut sugar with regular sugar?
Thanks!
Tristen
Hi Tristen – yes, no problem on the cacao powder. And you can swap the sugar, though it may change the flavor/texture slightly.
Hi Lisa, I want to try this recipe out, but I wondered if you had a smaller version?
Hi Jess – you can easily cut this recipe in half. :)
Coconut oil ? Solid or liquid, please :)
Hi Gayla – I would recommend liquid, but either is okay to use :)
Lisa,
Have you made this cake in a 9 x 13 pan? I am making this cake for my soon to be 3 year olds birthday party and I need a longer cake for the party.
Thanks,
Jamie
Hi Jamie – I haven’t tried making it in a 9×13 pan, but everything should still be the same :)
Thnx for this amazing recipe!!Can we make it without egg pure vegan?
Some have made it with chia eggs or vegan egg replacers with no problem. :)
This looks amazing! Can I cook it in one batch and put raspberries in the middle? Thank you!
Hi Catherine – Yes, you can cook this in an extra large pan and put raspberries in the middle. I think that sounds delicious :)
we have a coconut allergy, Any substitute?
Hi Danielle – due to the various different coconut ingredients, it would be hard to substitute
with what can you replace tapioca flour??
Hi Coby – you can swap the tapioca for arrowroot powder in this recipe. Hope you enjoy!
Is tapioca flour the same as those found in Chinese grocery stores?
Hi Jenny – If it says tapioca flour on the outside, I’m sure it’s the same. Just make sure it’s not cassava flour, as that’s different.
Hi Lisa,
Forgive my ignorance but on the coconut milk you say “full fat”; is that mean coconut cream? The only canned coconut milk , every brand, is “lite” and “unsweet”. (Thai is the main brand I see)
Thanks so much!
Laura
Hi Laura – No, it’s not coconut cream. It’s full-fat coconut milk (not light). I link to the brand I use on the Shop page on my website. :)
Okay, I saw it on your site and it’s also unsweet; is this how all brands seem to be, in your opinion?
Yes, most are unsweetened.
Hello!
Do you recommend using homemade flour?
What type of flour?
I have made this cake three times now for birthday celebrations and no one can tell it’s Paleo friendly…how wonderfully deceptive. We found it tastes even better after it’s been in the fridge overnight marinating in its chocolatey flavors of decadence. If you don’t like this recipe then it’s probably because you hate chocolate…or desserts…or just good food in general.
Haha, thanks so much! I’m happy you love the recipe and I agree, it does get better after a day. Though we rarely have any leftovers the next day. ;)
Hi Lisa, would you have an alternative for the espresso powder ? Difficult to find it in France. Thanks.
Hi Andre – you could use instant coffee granules as well. :)
Can I make this two days in advance? And is so can it stay covered in the fridge or freezer? Or can it stay out?
I’ve made this cake and it’s my favorite that I’ve ever made! However, I recently developed an egg allergy ? any substitution ideas? I’m 10 weeks pregnant and this cake is the ONLY thing I want!!!!
Hi Whitney – I’ve seen comments from others that they used egg replacers (store-bought or chia eggs) with no problems. :)
Flax seed eggs.
I’ve made this recipe with “gelatin eggs”. You can find the recipes on google but if you have gelatin powder and water you’re good to go. It’s the closest I have found to the real egg feel
I’m going to make this cake and your gluten free carrot cake for my wedding. I love both cakes so much I’m thinking of doing a combination cake by alternating layers of the two cakes with a cream cheese frosting skim coat. Any idea if this will work?
I don’t see why not. :)
Where can I buy the espresso powder? I’ve looked at several of my local grocery stores.
Can’t wait to make this!
Thanks,
Laura
Hi Laura – I buy my espresso powder on Amazon. :)
Question: is the nutrition information per slice (1/16 of the cake) or total? My dad is a diabetic and my mom is paleo for health reasons but I’d like to make it for them for their anniversary. Thanks!
Hi Beatrice – yes, that’s per slice. While the cake is gluten-free and paleo-friendly, there’s still quite a bit of sugar so I wouldn’t consider this diabetic friendly. Another great chocolate dessert option would be my chocolate chia pudding (and you can always reduce the maple syrup). :)
I made this cake for our wedding. It truly was a perfect addition to everything else. Now it’s a family favorite.
Wonderful! I’m so happy you and your family love it! :) x
Hello! I’d love to try this but have a guest with a vinegar allergy, is it necessary to use vinegar or can I substitute something else?
You can use cream of tartar as a sub. :)
Since going Paleo nearly two years ago, this has become one of my go-to cake recipes, and the whole family loves it! I was planning to make it for my daughter’s birthday party this weekend: however, I just learned that one of her friends has a tree nut allergy. I have seen the recommendation for hazelnut substitution for the almond flour, but I can’t use that either…. Have you tried, or heard of anyone trying, this recipe successfully with grain & nut free flour alternatives (singularly or blended) like cassava or tigernut?
Unfortunately, I haven’t tried it with a nut-free flour. Sorry!
Holy buckets! Chocolate craving satisfied. I made ours a German chocolate cake with a vegan frosting recipe. The whole family loved it! Tell me you have a vanilla version of this cake…
Hi Ashley
Sorry, I just read your question a few weeks after your daughter’s birthday party. If only I’d read it sooner! In our family we very often substitute SUNFLOWER SEEDS for almond flour. We grind them in a little coffee grinder we keep especially for grinding non-coffee ingredients. We find the ground sunflower seeds produce slightly more flour cup for cup than the almonds, so we grind then measure.
The sunflower taste is neutral in a chocolate cake. The taste works quite well for us in an almond based pastry recipe for savoury recipes like sausage rolls, although might make the pastry look a little darker than almonds.
The seeds are a much lower price than almonds in New Zealand., $6-$10 compared to $25-$40 a kilogram. The ONE thing to watch for when using sunflower seeds is they contain Chlorogenic Acid, which simply means that if a recipe contains more than 1/4 tsp baking soda (in my experience), there is an amazing reaction between the soda and the seeds and your cake, pancake, scone, pastry will turn a lovely shade of deep GREEN! Of course, you don’t see this in a chocolate cake, because of the already dark colour of the cacao or cocoa.
A great experiment to try! And sometimes the green is okay for the eaters in my house, but mostly not appreciated. Except by me, but then I’m like that.
Hope the birthday party was a great success.
I made this cake for a friend’s birthday and it was delicious! Even my skeptical husband loves it! The only thing I did differently was put fruit preserves in between the layers and used only half of the recommended frosting.
I’m happy you loved the recipe Barbara! I’m sure it was delicious with the fruit preserves. :)
Hello :) I’m planning to make this recipe but can I use oat milk instead of full fat coconut milk?
It might change the texture just a smidge, but it probably won’t be noticeable. I say go ahead and try it. :)
I have an almond allergy, what can I switch the almond flour for? This chocolate cake looks scrumptious.
You could swap it for hazelnut flour.
Can I use monk fruit sugar? How would be the proportion? Same?
Unfortunately, I haven’t tried this recipe with monk fruit so don’t know what the proportions would be.
Will this turn out the same if I make it into cupcakes, would I need to alter baking time? I have made this cake twice and it’s DELICIOUS!
Yes! I actually halved the recipe and made it into cupcakes a few weeks ago (it made about 15 cupcakes). I believe I baked it for about 22-25 minutes, but I’d keep an eye on it. Enjoy!
I’ve only used this recipe for cupcakes. I also just halve it. It’s always a big hit!
What type of Salt do you typically use? I have lots of Sea Salt in various forms; Coarse, Fine, etc. Looking forward to making this scrumptious looking recipe!
For this recipe I use Kosher salt. :)
can i use gluten free flour instead of almond flour for someone with almond allergy
I personally haven’t tried it with gluten-free flour but you’re always welcome to give it a try! If you do, let us know how it turns out. :)
Hi, I’m planning to make this recipe but was curious if I could get away with doing less sugar? I’ve never worked with coconut sugar before so I’m not sure how sweet it is. I really just don’t like overly sweet desserts. Thanks!
Hi Cassie – coconut sugar isn’t as sweet as traditional cane sugar, but you could certainly try reducing it by a little as well. :)
Incredible cake! Made it for my father in law’s birthday and everyone loved it. Added about 3/4 cup whisky to the frosting and it turned out beautifully.
Oooh, now that sounds like some delicious frosting! ;)
I absolutely love this cake! I was wondering if the nutrition facts included the frosting or not?
Thanks so much Lina! And yes, the nutrition info does include the frosting. :)
Hi Lisa!
Cake sounds delicious!!! I can’t wait to make it for my husband’s birthday on the 4th! Where is that white tall cake stand from? I’m trying to look for one similar to that? Thanks!
Hi Cheryl – I bought the cake stand locally in a store, but this one on Amazon look pretty similar: https://amzn.to/2LBSQ4o Enjoy!
I would like to use something in place of the almond flour b/c of allergies what could I use?
You could use hazelnut flour as an alternative to the almond flour.
I have to say this may be the best chocolate cake I’ve had in a while. My young son has been asking for chocolate cake so I made this one on a whim. Halved the recipe and made a small portion of the icing. It worked out great as a single layer cake. So moist. Thank you!!
You’re more than welcome Carissa! I’m so happy you both loved the recipe. :)
Also, is tapioca flour the same as tapioca starch or cassava flour?
Thanks
Yes, tapioca flour is the same as tapioca starch. But cassava flour is different. I have another post all about cassava flour that explains this in more detail. :) https://downshiftology.com/5-things-you-need-to-know-about-cassava-flour/
Can the eggs be replaced by a vegan version (flax or chia or aquafaba) ?
If really like to try it but I need a vegan version.
Thanks
Hi Daniela – yes, several readers have said in the comments below that they used an egg substitute for this recipe and it still turned out wonderful. :)
This cake is INCREDIBLE! My family couldn’t even tell that it was grain free. It has such an amazing texture. Definitely think it’s because of the full fat coconut milk.
Also, for fun… I added 2 teaspoons of Chinese five spice bc yummmm :]
Oh yum! I imagine those extra spices really kicked up the flavor. What a great addition! I’m glad you and your family loved the recipe Ellie!
I have just made this for our Bookclubs 10th year anniversary and even though no one else is Paleo, they all loved it. Even my very fussy brother-in-law said he could eat this every day of the week. Thank you, Lisa, for an amazing, tasty cake. This cake has outdone any cake I have bought in a store so far. No more store bought cakes just this one recipe will be my one and only go to from now on.
That’s wonderful to hear! I’m happy you and your brother-in-law loved it. Homemade is definitely the way to go. Thanks Sylvia! :)
This cake was a real show stopper! We made it for my mom’s birthday (she’s gluten & lactose intolerant) and EVERYONE loved it!
Thanks for sharing!
Yay! That’s so wonderful to hear. I’m glad you all enjoyed it!
Hello!
I would like to make this cake for my husband. HIs birthday is on Thursday. :)
Can I replace the coconut sugar with Lakanto?
Thank you in advance!
Hi Mila – I haven’t tried that so not exactly sure how it would turn out. You could certainly give it a go, but as Lakanto can be sweeter you may need to alter the amount/ratios of the ingredients.
Hi I have made this recipe and it was great. I made it on Thursday night and leave it to cool and Frost it on Friday UT I didn’t put it in the fridge to use on Saturday but it started to taste a little spoiled do I have to put the cake in the fridge until ready to serve? Can you tell me how to store it can it stay out for a while or you have to refrigerator it. I live in a hot country would the cake spoil if it leave out?
Hi Niki – the cake shouldn’t spoil out on the counter if you kept it covered. But if you do plan to keep it for a day or two, I do recommend placing in the refrigerator. You can freeze it as well and then thaw when you’d like to eat it.
This is the best recipe I have made yet. I made the entire batter in a 10″ springform pan. It took and extra 20 minutes for baking time. It’s moist and delicious and freezes well. I also halved the ingredients and made cupcakes another time. A winner for sure.
I’m so happy you love the recipe Suzanne! And that’s great it works well in a 10″ springform pan. Thanks for sharing!
Hello Lisa, I am very excited to make this cake. I am taking it on a camping trip for my daughter’s birthday. Have you ever date this in a 9 x 13 pan? Do you think it is doable?
Hi Jen – I haven’t done it but I’m sure it’s doable, you’ll just have to adjust the bake time. :)
Did it in this size! Just needed 20 minutes more in the oven.
Thanks for sharing Brienna!