Amazing Paleo Chocolate Cake (gluten-free, dairy-free)

Name: Amazing Paleo Chocolate Cake (gluten-free, dairy-free)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings
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; 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; 1 recipe Vegan Chocolate Buttercream Frosting

User Reviews

5.0

1,158 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
16 servings
Calories
7499 kcal
Course
Dessert
Cuisine
American

Amazing Paleo Chocolate Cake (gluten-free, dairy-free)

Heather Dixon

Report

This paleo chocolate cake recipe is fluffy, light and airy. It's also unbelievably decadent, rich and moist. Once you make it, you'll see why it quickly became a reader favorite. Watch the video above!

Share:

I Made This!

868 people made this

Print

231 people printed this

Save this

694 people saved this

Ingredients

Servings

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

Add to Shopping List

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.

Notes

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 Information

Show Details

Calories 749.9kcal (37%) Carbohydrates 103g (34%) Protein 8.8g (18%) Fat 36.9g (57%) Saturated Fat 16.5g (83%) Cholesterol 46.5mg (16%) Sodium 335.2mg (14%) Fiber 5.2g (21%) Sugar 83.9g (168%)