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The Very Best Ever Paleo Chocolate Cake Recipe

January 4, 2018 //  by Rebecca Baron 30 Comments

Desserts
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Kids
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Paleo Recipes
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I am not sure if Paleo chocolate cake recipe can get any better than this, folks! This recipe is fantastic! It is so delicious and light at the same time! You don’t have to feel super conscious when eating this cake. This layer cake with chocolate frosting would be a great recipe to use for a birthday party or any kind of gathering. People will be begging for more and more.

This Paleo chocolate cake is super moist and tender and full of rich, chocolate flavor. It is frosted with a decadent, silky smooth dark chocolate ganache. This recipe makes one 6″ cake, but if you’d like a 9″ cake instead then just times the ingredients by 1 and a 1/2.

Whenever I see a chocolate cake one of my all-time favorite movies comes to mind! …. wait for it! Matilda! I have always wanted to do a reenactment of the chocolate cake scene; however, I know this is not realistic and would pretty much put me in a sugar coma.

The Very Best Ever Paleo Chocolate Cake Recipe {Gluten-Free, Clean Eating}

If you haven’t seen it – the principal makes one of Matilda’s classmates, Bruce, eat an entire cake in front of all the students in the school during an assembly. It is pretty intense and epic! I highly recommend the 90’s movie or the play!

Is this chocolate cake completely Paleo? Well, that depends on who you ask.  Some people say that dessert isn’t allowed on the paleo diet at all. But let’s get real!  Most people need to be able to feel like there is something sweet they can eat and this is sure a whole lot healthier than a cake with all-purpose flour and white sugar. You can read more about chocolate in a post I have about that here – Is Dark Chocolate Paleo?

Tips and Tricks

  • If you don’t do butter on your version of Paleo then coconut butter * is the next best substitute.
  • When using coconut milk *, shake the can until it is well combined and use everything.
  • If you prefer, you can make cupcakes instead of a cake like, reader Jackie did. You just may end up with some leftover frosting and you should take off about 5-10 minutes from the cooking time.
  • For this to truly be Paleo, you need to use a Paleo baking powder. I don’t know of a commercially available one so there is a link in the recipe to a simple one to make yourself. It is best to make just what you need because it doesn’t stay fresh for very long.

Do you have any fond memories of chocolate cake? Special times you bonded over chocolate cake? I think chocolate cake brings people together! Our hope is that this cake will do just that for everybody and not just those that live a Paleo lifestyle. Share your thoughts below and pictures – I would love to hear from you!

Paleo Chocolate Cake

You may also like these recipes:

Paleo Desserts Index

Double Chocolate Paleo Brownies Recipe

5-Ingredient Paleo Chocolate Pie Recipe with Coconut Crust

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The Very Best Ever Paleo Chocolate Cake Recipe

Paleo Chocolate Cake

★★★★★

5 from 3 reviews

This paleo chocolate cake is super moist and tender and full of rich, chocolate flavor. It is frosted with a decadent, silky smooth dark chocolate ganache. This recipe makes one 6″ two layer cake. For a 9″ cake, times the ingredients by 1/2.

  • Author: Rebecca Baron
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Paleo
Scale

Ingredients

For the Cake:

  • 3/4 Cup Coconut Flour *
  • 1/4 Cup Arrowroot Starch *
  • 2/3 Cup Cocoa Powder *
  • 1 tsp Baking Powder
  • 3/4 tsp Real Salt *
  • 7 Eggs (room temperature)
  • 10 Tbl Butter (melted)
  • 2 tsp Vanilla Extract
  • 3/4 Cup + 2 Tbl Pure Maple Syrup *
  • 1/4 Cup Canned Coconut Milk *

For the Ganache:

  • 12 oz dark Chocolate Chips * (or chopped chocolate)
  • 2/3 Cup Canned Coconut Milk *
  • 4 Tbl Butter

Instructions

  1. Preheat the oven to 350 degrees. Line the bottoms of two 6″ round baking pans with parchment circles. Grease and flour(use arrowroot or tapioca flour) the sides of the pan.
  2. In a mixing bowl, mix together the coconut flour, arrowroot flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs together . Mix in the butter, vanilla, and maple syrup until smooth and well combined.
  4. Add half of the egg mixture to the dry ingredients and mix together well, until no lumps remain. Pour the rest of the egg mixture in and mix until smooth.
  5. Add the coconut milk and mix until smooth.
  6. Divide the batter between the two prepared pans, smoothing the tops out, making the sides of the batter higher then the center(this will help it to level out while cooking).
  7. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  8. Remove from oven and cool pans on a wire rack for 10 minutes.
  9. Remove the cakes from the pans and allow to finish cooling on the racks.
  10. Store any leftovers in the refrigerator.

To make the ganache:

  1. Place the chocolate chips, coconut milk, and butter in a microwave safe bowl and heat in the microwave for 1 minute. Stir and microwave again for 30 seconds. Whisk the melted ingredients together until smooth, microwaving for another 30 seconds, if needed. Let the ganache sit for about 45 minutes to set up a bit.
  2. When the ganache has thickened a bit and is ready for frosting, level the tops of your cakes with a serrated knife.
  3. Place one cake layer on a serving plate and top it with about 1/2 C. of the ganache. Smooth the ganache over the top of the cake and top with the second cake layer. Frost the tops and sides of the cake with the remaining ganache.
  4. Serve at room temperature or chilled.

Notes

  • The cake is easiest to frost when cold. After filling the cake with ganache and topping with the second layer, refrigerate it for 30 minutes before frosting the outside.
  • The ganache can also be chilled to help it set up faster. Just don’t leave it in the fridge for too long, and stir it at 5 minute intervals to keep the outside from solidifying. You want it to be thick, but spreadable.

Keywords: grain-free, moist, tender, rich

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Reader Interactions

Comments

  1. Katelyn

    September 30, 2018 at 11:36 pm

    The cake to end all cakes!!! I had made this for a romantic date night with the man and I think this will be the only cake I make from now on! It follows my strick diet and is absolutely delicious. It’s moist, dense(in the best way), and choco-heaven!!! and that ganache?!?! Oh man that ganache! I will be making that to top all the berries I buy haha Thank you so much for sharing this amazing recipe!

    ★★★★★

    Reply
    • Rebecca

      October 1, 2018 at 5:59 pm

      Such a nice comment! I’m so glad you like it so much and it turned out so good.

      Reply
  2. K

    May 12, 2018 at 6:30 pm

    Just made this cake for mother’s day. My whole family loved it!

    ★★★★★

    Reply
    • Rebecca

      May 17, 2018 at 5:13 pm

      Thanks for trusting my recipe for such an important occasion!

      Reply
  3. Natasha Wright

    July 3, 2017 at 12:50 pm

    Could agave nectar be used instead of maple syrup?

    Reply
    • Rebecca

      July 10, 2017 at 4:57 pm

      Probably. I haven’t tried it, but I would love it know if it works for you.

      Reply
  4. Lisa

    February 12, 2017 at 10:15 pm

    Ok, must’ve messed up somewhere along the way. Any reason why they wouldn’t of risen very much? Just used my new kitchenaid mixer for the first time. Maybe didn’t beat for long enough??

    Reply
    • Rebecca

      February 27, 2017 at 9:49 pm

      What kind of baking powdering did you use? Did you make your own or use store bought? I would check the date on your baking powder – usually expired baking powder is the most likely culprit for a flat cake. šŸ™‚

      Reply
  5. Lisa Roland

    March 28, 2016 at 5:11 pm

    Can I use tapioca flour instead of arrowroot flour?

    Reply
    • Rebecca

      April 11, 2016 at 2:57 pm

      Probably. I’m not going to guarantee the results, but if you try it, please comment so you can help others with the same question.

      Reply
    • Noodle

      April 16, 2018 at 11:38 am

      Used corn starch instead of arrowroot.

      Reply
  6. Jackie

    March 12, 2016 at 8:05 pm

    Amazing! Made cupcakes, instead. Recipe made 18 cupcakes. About 1c of ganche was left over… but with 4 teenagers, it didn’t last long.
    Thank you so much for sharing!
    Not sure how to post a picture…. but I did take one of the cupcakes, as they were so darn pretty!

    ★★★★★

    Reply
    • Rebecca

      March 14, 2016 at 1:43 pm

      So good to hear! I got your email with the picture and they look awesome! I’ll have to post it on here for others to see.

      Reply
  7. Nikki

    November 22, 2015 at 5:20 pm

    Hello this looks wonderful!! Can I leave it over night in refrigerator?

    Reply
  8. Lynne

    October 21, 2015 at 5:56 pm

    This makes 1 6″ cake. So I need to
    Double to fit into 2 cake pans?

    Reply
    • Rebecca

      October 24, 2015 at 2:16 pm

      No. This makes 2 6″ cakes.

      Reply
  9. Tricia H

    August 20, 2015 at 12:27 pm

    Hi Rebecca, can I substitute arrowroot flout with sago or tapioca or rice four as I can’t find it in my country?

    Reply
    • Rebecca

      August 29, 2015 at 4:04 pm

      You can try it. It might have a odd texture but I am never tried those with this recipe. So if you want to give it a try you can and let me know how it goes.

      Reply
  10. Jessica

    May 10, 2015 at 12:37 pm

    when using the coconut milk, do you use only the thick cream at the top, the liquid, or both?

    Reply
    • Rebecca

      May 14, 2015 at 2:49 pm

      Shake the can so that the milk is well combined and use everything. =)

      Reply
  11. Bonnie

    April 26, 2015 at 8:58 pm

    What about ghee instead of butter? Would the flavour muddle this recipe up?

    Reply
    • Rebecca

      April 28, 2015 at 6:24 pm

      You could try but the flavor of ghee is strong. I would think that coconut butter (not oil) would be a better substitute.

      Reply
  12. Mindi

    October 14, 2014 at 6:46 pm

    This cake looks amazing! Can’t wait to try it out. Thanks for all of the delicious, healthy recipes.

    Reply
  13. Alex

    August 18, 2014 at 2:15 am

    Hi,

    With your measurements what does the abreveation T mean? Am guessing t is a teaspoon? I’m English so am getting used to American measurements :p

    Reply
    • Rebecca

      August 18, 2014 at 9:19 am

      A capital is always a Tablespoon.

      Reply
  14. Jessica

    August 3, 2014 at 8:17 pm

    I don’t have grass fed butter. I know its not the best quality but will the cake turn out with just regular butter?

    Reply
    • Rebecca

      August 4, 2014 at 10:19 am

      For sure.

      Reply
      • Laura

        October 5, 2014 at 12:54 pm

        What about coconut oil in place of butter since we can’t have butter?

        Reply
        • Rebecca

          October 6, 2014 at 9:29 pm

          I would try coconut butter. It’s closer than butter when baking. Please let me know how it turns out. . .

          Reply
  15. dina

    June 27, 2014 at 8:41 am

    what a great healthy cake!

    Reply

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Rebecca Baron of My Natural FamilyHi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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