Cake is one of my favorite desserts and if I couldn’t have cake on my birthday, I would be pretty upset. Thank goodness for lots of paleo recipes or I would be really tempted to eat “regular” cake. This decadent paleo chocolate cake is an absolute killer recipe. Every bite is full of moist, chocolate delight and leaves you wanting more!
Paleo Chocolate Cake Ingredients
Below are links for the ingredients I used to make this paleo chocolate cake. They are affiliate links, so I make a small commission if you choose to buy through the amazon links (there is no additional cost to you and it helps support this site).
- almond flour
- arrowroot powder
- coconut sugar
- cocoa powder
- coconut flour
- baking soda
- sea salt
- chocolate chips
- eggs
- choice of oil (butter, ghee, coconut oil)
- canned coconut milk
- vanilla extract
- maple syrup
- apple cider vinegar
- Frosting – You can choose to make your own frosting or buy it. I’ve had a few frosting fails and tend to buy it. We love Simple Mills frosting, Miss Jones frosting, and Date Lady Chocolate Spread!
This recipe is a true gem – my sister who eats gluten/dairy requests this for birthdays because it is that good. Other sweet treats you may like include my gluten free pineapple trifle, vegan paleo chocolate chip cupcakes, and the best paleo chocolate chip cookies.
| Prep Time | 10 minutes |
| Cook Time | 20-30 minutes |
| Servings |
people
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- 3 cups almond flour
- 1/4 cup arrowroot powder
- 1.5 cups coconut sugar
- 1.5 cups cocoa powder
- 1/4 cup coconut flour
- 2.5 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups chocolate chips optional
- 4 large eggs
- 3/4 cup oil *use your favorite oil - butter (paleoish), ghee, coconut oil
- 1 can coconut milk *14 oz
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1 tsp apple cider vinegar
Ingredients
Dry Ingredients
Wet Ingredients
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- Preheat the oven to 350° F
- Mix the dry ingredients together, except for the chocolate chips in a large mixing bowl
- In another bowl, mix the wet ingredients together
- Combine the wet and dry ingredients until well combined (using a hand blender is easiest). Add the chocolate chips if you choose (the cake is delicious and moist either way)
- Line two to three 8/9" pans with parchment paper, then evenly spread the batter between the pans
- Bake 20-30 minutes, or until a toothpick comes out clean
- Allow the cake layers to cool completely before frosting the cake
- For the frosting, you may choose to use store bought frosting or make your own - I don't have any go to homemade frosting recipes so go ahead and give it a google if you wish!
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