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 ½.
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.
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!
Recipe
The Very Best Ever Paleo Chocolate Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Paleo
- Diet: Gluten Free
Description
This 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 ½.
Ingredients
For the Cake:
- ¾ Cup Coconut Flour *
- ¼ Cup Arrowroot Starch *
- ⅔ Cup Cocoa Powder *
- 1 tsp Baking Powder
- ¾ tsp Real Salt *
- 7 Eggs (room temperature)
- 10 Tbl Butter (melted)
- 2 tsp Vanilla Extract
- ¾ Cup + 2 Tbl Pure Maple Syrup *
- ¼ Cup Canned Coconut Milk *
For the Ganache:
- 12 oz dark Chocolate Chips * (or chopped chocolate)
- ⅔ Cup Canned Coconut Milk *
- 4 Tbl Butter
Instructions
- Preheat the oven to 350 degrees. Line the bottoms of two 6" round baking pans with parchment circles. Grease and flour (use arrowroot starch or tapioca flour *) the sides of the pan.
- In a mixing bowl, mix together the coconut flour, arrowroot flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs together . Mix in the butter, vanilla, and maple syrup until smooth and well combined.
- 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.
- Add the coconut milk and mix until smooth.
- Divide the batter between the two prepared pans, smoothing the tops out, making the sides of the batter higher than the center (this will help it to level out while cooking).
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and cool pans on a wire rack for 10 minutes.
- Remove the cakes from the pans and allow to finish cooling on the racks.
- Store any leftovers in the refrigerator.
To make the ganache:
- 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.
- When the ganache has thickened a bit and is ready for frosting, level the tops of your cakes with a serrated knife.
- Place one cake layer on a serving plate and top it with about ½ 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.
- 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.
Linda
Your chocolate cake recipe calls for arrowroot starch in the ingredients and arrowroot flour in the directions. Is there a difference? If so, which should I use? Thanks.
Rebecca Baron
Sorry about that. They are the same thing.
Katelyn
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!
Rebecca
Such a nice comment! I'm so glad you like it so much and it turned out so good.
K
Just made this cake for mother's day. My whole family loved it!
Rebecca
Thanks for trusting my recipe for such an important occasion!
Natasha Wright
Could agave nectar be used instead of maple syrup?
Rebecca
Probably. I haven't tried it, but I would love it know if it works for you.
Lisa
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??
Rebecca
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. 🙂
Lisa Roland
Can I use tapioca flour instead of arrowroot flour?
Rebecca
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.
Noodle
Used corn starch instead of arrowroot.
Jackie
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!
Rebecca
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.
Nikki
Hello this looks wonderful!! Can I leave it over night in refrigerator?
Lynne
This makes 1 6" cake. So I need to
Double to fit into 2 cake pans?
Rebecca
No. This makes 2 6" cakes.
Tricia H
Hi Rebecca, can I substitute arrowroot flout with sago or tapioca or rice four as I can't find it in my country?
Rebecca
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.
Jessica
when using the coconut milk, do you use only the thick cream at the top, the liquid, or both?
Rebecca
Shake the can so that the milk is well combined and use everything. =)
Bonnie
What about ghee instead of butter? Would the flavour muddle this recipe up?
Rebecca
You could try but the flavor of ghee is strong. I would think that coconut butter (not oil) would be a better substitute.
Mindi
This cake looks amazing! Can't wait to try it out. Thanks for all of the delicious, healthy recipes.
Alex
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
Rebecca
A capital is always a Tablespoon.
Jessica
I don't have grass fed butter. I know its not the best quality but will the cake turn out with just regular butter?
Rebecca
For sure.
Laura
What about coconut oil in place of butter since we can't have butter?
Rebecca
I would try coconut butter. It's closer than butter when baking. Please let me know how it turns out. . .
dina
what a great healthy cake!