Amazing Paleo Chocolate Cake (gluten-free, dairy-free)
User Reviews
5
Amazing Paleo Chocolate Cake (gluten-free, dairy-free)
Description
This paleo chocolate cake blends a mix of nut and starch flours with coconut sugar and raw cacao powder to achieve a dense yet moist texture suitable for gluten- and dairy-free diets. Baking soda and espresso powder provide leavening and a subtle flavor boost. The wet ingredients include eggs, full-fat coconut milk, water, coconut oil, apple cider vinegar, and vanilla extract, coming together to form a smooth batter.
The batter is divided evenly across three 8-inch greased and parchment-lined pans and baked for approximately 28-30 minutes until a toothpick inserted comes out clean. After cooling completely, the layers are assembled with vegan chocolate buttercream frosting applied between and on the outside, creating a finished cake that balances rich chocolate flavors and a moist crumb.
The recipe notes address baking time adjustments for different ovens, frosting application after complete cooling to avoid melting, and baking alternatives like two 9-inch pans for thicker layers. Espresso powder brand and substitution tips help refine the results further.
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 egg large
- 1 1/2 cup coconut milk full-fat
- 1 cup water
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
chocolate frosting
- 1 vegan chocolate buttercream frosting recipe
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
- Check cake doneness earlier (23-24 minutes) if using a fast or convection oven to avoid overbaking.
- The cake can be baked as two 9-inch layers instead of three 8-inch pans; expect a longer baking time (~35 minutes).
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- The recipe uses a specific espresso powder brand, which can influence flavor; see notes for substitutions.
- Refer to the original post for detailed tips on substitutions and storing this paleo cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 7499 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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