The Best Paleo Chocolate Cake with Paleo Chocolate Frosting

This is the best chocolate cake in the entire world. This isn’t a joke, it’s real.

The real freakin’ deal.

It doesn’t matter that it’s not made with traditional flour, or butter, or regular sugar. What matters is that the taste is AMAZING.

I wanted to make a gluten free and paleo chocolate cake recipe for you to use to celebrate those special moments in your life. For a friend, brother, dad, mom or sister who happens to be gluten free. Or perhaps for your child who is allergic to dairy. For anyone in your life that you want to impress. For holidays. For birthdays. Or just for yourself.

Ingredients in the best gluten free chocolate cake

You truly won’t believe this chocolate cake is gluten free, grain free AND dairy free. Is it magic? I think so. Here’s what you’ll need to make it:

• Flour: we’re using a mix of almonds flour and coconut flour to keep the cake gluten free and grain free.
• Cocoa powder: be sure to use a high-quality cocoa powder to give the cake that rich, chocolate flavor.
• Coconut oil: the chocolate cake gets plenty of moisture from melted coconut oil.
• Sugar: we’re keeping the cake paleo-friendly by using coconut sugar, a great unrefined sugar.
• Eggs: you’ll need 4 eggs to help the cake bake up properly.
• Milk: for additional moisture, we’re adding unsweetened almond milk.
• Baking staples: you’ll also need vanilla extract (learn how to make your own here!), apple cider vinegar, baking soda, and salt. The apple cider vinegar helps activate the baking soda, so don’t leave it out!

Can I make this cake vegan?

I haven’t tried making this gluten-free chocolate cake recipe vegan, but if you want to try you can use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water). Let me know in the comments how it works out!

Can I use a different flour?

Unfortunately, no, I cannot recommend flour substitutions for the almond flour and coconut flour. I chose to use a gluten-free flour blend to give you the best gluten-free cake ever!

Two layers or three: you decide

If you want to make two round cakes instead of three, you can. Just divide the batter between two round cake pans and bake for 30-40 minutes or until a toothpick comes out clean. I’m also guessing that you could easily turn this cake into a sheet cake!

Jazz up your paleo chocolate cake

There are a couple of ways I like to take this beautiful grain free chocolate cake to the next level:

• For sweet & salty lovers: top the cake with a sprinkle of fancy sea salt.
• For fruit lovers: add raspberries or sliced strawberries between the layers and on top of the cake.

Let’s talk frosting

Another one of my favorite things about the cake is the ridiculously easy, paleo and dairy free chocolate frosting made with only two simple ingredients (and a pinch of salt). No powdered sugar or butter required, but it tastes just like a traditional chocolate buttercream frosting! Just know that you’ll need to make the frosting ahead of time, and I recommend using a stand mixer. Also, know that it’s INCREDIBLE so you’ll probably lick it straight out of the bowl.

Looking for a unique flavor combo? Try adding this gorgeous Strawberry Buttercream Frosting to the cake instead of the chocolate frosting!

Tricks for perfect frosting

Frosting a whole cake can seem daunting, but with these couple of tips you’ll have a beautifully frosted gluten free chocolate cake in no time:

1. Cool before frosting. Make sure you wait until the chocolate cakes are completely cool before frosting them. I recommend letting them cool in the pans first, then transferring them to the refrigerator for at least an hour to finish cooling before frosting.
2. Do a crumb coat. Do a crumb coat for the frosting first by frosting the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting then place in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.

Don’t forget these cake baking tips

1. Use room temp ingredients. Remember to use eggs that are at room temperature and that your coconut oil has cooled after melting it. This will prevent the eggs from coagulating in the batter.
2. Pack the almond flour. Pack your almond flour but DO NOT pack your coconut flour.
3. Follow the recipe. All in all, be sure to follow the recipe as written for optimal results! Changing the ingredients or ingredient amounts will give you a different recipe.

Storing & freezing tips

One of the best parts about this gluten free chocolate cake recipe is that you can make it 1-2 days ahead of time. I like to make the cakes ahead of time and keep them in the fridge for easy assembly, but you can also store the full cake in the fridge after you’ve frosted it, too!

• To store: feel free to store the cake on the counter at room temp for 1-2 days, then I recommend transferring it to the refrigerator.
• To freeze: feel free to freeze this chocolate cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted in individual layers for the best results. First, wrap each individual layer in plastic wrap, then aluminum foil and then place the cakes in a zip-top freezer bag or airtight container. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.

More cake recipes you’ll love

• Inside Out Chocolate Covered Strawberry Cake
• Damn Good Peanut Butter Banana Cake (gluten free, grain free)
• The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
• Almond Lemon Raspberry Poppy Seed Cake
• Healthy Birthday Cake

Get all of my cake recipes here!

I hope you love this wonderful paleo and gluten free chocolate cake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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The Best Paleo Chocolate Cake with Paleo Chocolate Frosting

4.97 from 100 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

ServesServes 16 servings

Absolutely incredible paleo chocolate cake made with almond flour and coconut flour and topped with a whipped paleo chocolate frosting. This luscious grain free and gluten free chocolate cake is deliciously fudgy and perfect for celebrating! Once you make this, you’ll never need another chocolate cake recipe again.

Ingredients

• 3/4 cup virgin coconut oil, melted and cooled
• 1 3/4 cup coconut sugar
• 4 large eggs, at room temperature
• 1 cup unsweetened almond milk
• 1 tablespoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 3 cups packed blanched fine almond flour
• 3/4 cup unsweetened cocoa powder (use a high quality version)
• 1/4 cup coconut flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 batch Paleo chocolate frosting

Instructions

• First begin by making your frosting using this recipe.
• Preheat oven to 350 degrees F. Line the bottom of three 8-inch round cake pans or three 6-inch round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
• In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well incorporated.
• In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
• Divide batter evenly between pans and spread out with a spatula or shake the pans gently back and forth to smooth the top of the batter. Bake for 20-30 minutes for 8-inch pans and 25-35 minutes for 6-inch pans or until a tester comes out clean with just a few crumbs attached. Make sure you rotate the pans halfway through baking. 
• Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!
• Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!
• Layer cake, using about 1/3 -½ cup frosting between each layer, then frost the top and sides with remaining frosting. Serves 12-16! Cake can be stored at room temp for a day or two, then should be transferred to the fridge.

Recipe Notes

You can top the cake with a sprinkle of fancy sea salt if you like sweet and salty.

This cake would be delicious with raspberries or strawberries between each layer.

If you want to make two round cakes instead of three, you can. Just divide batter between two round cake pans and bake for 30-40 minutes or until tester comes out clean. I'm also guessing that you could easily turn this cake into a sheet cake!