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paleo chocolate cake
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3.95 from 20 votes

Paleo Chocolate Cake

This paleo chocolate cake recipe is the absolute best recipe you'll find. It's made with coconut flour, almond flour and covered in a paleo chocolate buttercream. It's and easy recipe that's perfect for special occasions like birthdays and anniversaries.
Prep Time25 minutes
Cook Time26 minutes
Total Time51 minutes
Course: Dessert
Cuisine: Healthy
Keyword: buttercream, cake, chocolate, dairy free, frosting, paleo
Servings: 12 large pieces

Ingredients

dry ingredients

  • 3 cups almond flour packed
  • 3/4 cup tapioca flour (starch)
  • 1/4 cup coconut flour
  • 1 3/4 cups coconut sugar
  • 1 1/4 cups raw cacao powder high quality
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt

wet ingredients

  • 4 large eggs room temperature
  • 1 1/4 cups full-fat canned coconut milk shaken so the liquid and the cream combine
  • 3/4 cup warm water
  • 1/2 cup coconut oil melted and cooled
  • 1 tablespoon apple cider vinegar
  • 3 teaspoons pure vanilla extract

Chocolate buttercream frosting:

  • 4 cups organic coconut sugar
  • 4 tablespoons tapioca flour
  • 1/2 cup cacao powder
  • 3/4 cup organic palm shortening
  • 1/2 cup almond milk plus more if needed
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350°F. Grease three 8-inch round cake pans with palm shortening or coconut oil spray then line th ebottom with parchemnt paper. I like to place my cake pan on top of the parchment paper and stencil the bottom with a pen then cut it out to get the bottom of the pan shape. 
  • In a large bowl, whisk together all of the dry ingredients. Set aside.
  • In a separate medium bowl, whisk together all of the wet ingredients until well combined. Gradually pour the wet ingredients in the dry ingredients and beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-low speed until combined, being careful not to overmix. 
  • Divide the batter evenly between three baking pans and bake for 26-28 minutes or until a toothpick inserted in the center comes out clean. It wont seem like a lot of batter in each cake pan but they will rise.
  • Cool cakes in the pans for 10-15 minutes then flip over and cool on a wire completely before frosting. You can place the cakes in the fridge to speed up the process.
  • While the cake is cooling, make the frosting. Place the coconut sugar in the bowl of your food processor with the tapioca flour and blend on high until you get a powdery consistency and the coconut sugar isn't grainy, about 1-2 minutes. Add the powdered coconut sugar to a large bowl then add the cocoa powder, palm shortening, ½ cup of dairy free milk, vanilla and salt and blend on high until completely combined and fluffy. Add more milk by the tablespoon if the frosting is too thick.
  • Once the cake is completely cooled, assemble it by placing the bottom layer on the cake pan and spread 1/4 inch of frosting on top, spreading it to the sides. Repeat with the other two layers and frost a thing coat around the outside of the cake. Leave as a naked cake or place in the refrigerator to cool to create a crumb layer. Frost the rest of the cake with a thick layer then pipe frosting on the top if desired. Decorate with fresh berries, chocolate chips or dusted cocoa powder. 

Nutrition

Serving: 1slices | Calories: 644kcal | Carbohydrates: 84.6g | Protein: 7.1g | Fat: 27g | Cholesterol: 46.5mg | Sodium: 384mg | Fiber: 4.2g | Sugar: 72g