I’ll be honest: chocolate cake and I go way back. It’s the dessert that showed up at every birthday, every celebration, and sometimes just because life needed a little sweetness.
When I switched to Paleo, I missed that familiar slice of comfort—but not for long. I rolled up my sleeves, swapped out a few ingredients, and ended up with this masterpiece.
It’s rich, fudgy, and so good, even my non-Paleo friends ask for seconds. Let’s bring chocolate cake back to your table, the healthy way!
Tips & Tricks:
- Almond Flour Tips: Use finely ground almond flour for the best texture. Skip almond meal; it’s too coarse.
- Substitutions: No coconut sugar? Use raw honey or monk fruit sweetener. Almond milk can be swapped for any plant milk you prefer.
- Chocolate Chips: Dark chocolate chips are optional, but they add gooey pockets of joy. Who doesn’t need that?
Serving Suggestions:
Slice and serve with a dollop of whipped coconut cream or fresh raspberries. A dusting of cacao powder over the top gives it that fancy bakery look.
Go ahead—make it, eat it, and share your creation with someone you love. This isn’t just a cake; it’s proof that eating clean doesn’t mean giving up the good stuff!
Paleo Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A rich and moist Paleo-friendly chocolate cake that’s gluten-free, dairy-free, and made with fresh, wholesome ingredients.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder (not cocoa powder)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 large eggs (pasture-raised if you can)
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup almond milk (unsweetened)
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- Optional: 1/3 cup dark chocolate chips (dairy-free)
Instructions
- Preheat & Prep: Heat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, and sea salt. Set aside.
- Mix Wet Ingredients: In another large bowl, beat the eggs, coconut sugar, maple syrup, coconut oil, almond milk, vanilla extract, and apple cider vinegar until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients. Stir until you get a thick, smooth batter. If you’re feeling fancy, fold in the chocolate chips now.
- Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes or until a toothpick comes out clean. Don’t overbake—this cake is best a little fudgy in the center.
- Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack. Resist the urge to dig in right away—let it cool completely.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
