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 paleo chocolate cake 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. Or just for yourself.
What’s awesome about my partnership with Almond Breeze is that I get to bring you my favorite type of healthier, family friendly recipes that I know you’re going to love — like this gorgeous, rich paleo chocolate cake, blueberry muffins, carrot cake muffins, enchilada casseroles, goat cheese quiche, overnight oats and sooo much more. #allthealmondmilkrecipes
Now it’s time to chat about ingredients because I WANT you to make this perfectly and ensure success!
The base of this cake is made up of almond flour, coconut flour and cocoa powder. It’s important to use a finely ground blanched almond flour in this recipe for the right consistency. There are no substitutions for these flours either.
The cake should be made as it’s written to ensure the BEST CAKE EVER! It’s also important to use a high-quality cocoa powder; it helps to enhance the flavor and get the proper consistency.
For the wet ingredients you’ll use virgin coconut oil (it adds such a lovely subtle flavor), Unsweetened Vanilla Almond Breeze almondmilk, coconut sugar, eggs, vanilla and apple cider vinegar. The apple cider vinegar will help to activate the baking soda in the recipe so please don’t forget it!
You can make the cake in two layers or three. It just depends on your preference but I’ve included baking instructions in the notes section of the recipe.
Another one of my favorite things about the cake is the ridiculously easy frosting made with only two simple ingredients (and a pinch of salt). Just know that you’ll need to make the frosting ahead of time. Also know that it’s INCREDIBLE so you’ll probably lick it straight out of the bowl.
Okay, that’s all I’ve got for you. I can’t wait for you all to try this cake. xo!
If you make this paleo chocolate cake, please rate the recipe below and then be sure to snap a pic and tag #ambitiouskitchen on Instagram! Xo.
More paleo dessert recipes to try:
The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
- 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
- For the paleo chocolate frosting:
- 1 (14 ounce) can coconut cream
- 1 ½ cups dairy free chocolate chips
- Pinch of salt
First begin by making your frosting: Add the can of coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6 hours or until hard. You can also place in the freezer and freezer for 1-2 hours or until completely cold and SOLID.
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.
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!
This recipe is in partnership with Almond Breeze almondmilk. Thanks for supporting AK and the brands that help make this site possible!