Description
This Amazing Paleo Chocolate Cake is a rich, moist, and decadent gluten-free and dairy-free dessert perfect for those following a paleo lifestyle. Made with wholesome almond, tapioca, and coconut flours along with natural sweeteners like coconut sugar, this cake combines deep chocolate flavor with a fluffy, airy texture. Topped with a vegan chocolate buttercream frosting, it’s an indulgent treat that’s also free from gluten and dairy, suitable for those with dietary restrictions.
Ingredients
Scale
Dry Ingredients
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 2 cups coconut sugar
- 1 1/2 cups raw cacao powder
- 2 tsp baking soda
- 1 tsp espresso powder
- 1 tsp salt
Wet Ingredients
- 4 large eggs
- 1 1/2 cup full-fat coconut milk
- 1 cup water
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Frosting
- 1 recipe Vegan Chocolate Buttercream Frosting
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking your cake layers evenly and consistently.
- Prepare Cake Pans: Grease three 8-inch cake pans lightly using ghee or organic palm shortening to avoid imparting a coconut flavor, and line the bottoms with parchment paper. Set aside.
- Mix Dry Ingredients: Combine all the dry ingredients – almond flour, tapioca flour, coconut flour, coconut sugar, raw cacao powder, baking soda, espresso powder, and salt – in a very large mixing bowl. Whisk thoroughly to evenly distribute.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, coconut milk, water, melted coconut oil, apple cider vinegar, and vanilla extract until smooth and combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and whisk vigorously for 1-2 minutes until the batter is smooth and homogenous.
- Fill & Bake: Divide the batter evenly among the three prepared cake pans and bake in the preheated oven for 28-30 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing to avoid breakage.
- Assemble and Frost: Once cooled, layer the cakes with the vegan chocolate buttercream frosting between each layer and then frost the exterior of the assembled cake for a decadent finish.
Notes
- This paleo chocolate cake is fluffy, light, and airy while being rich and moist—a perfect balance that makes it incredibly indulgent despite being grain-free.
- Using ghee or palm shortening instead of coconut oil for greasing helps prevent a coconut aftertaste in the cake layers.
- The espresso powder enhances the chocolate flavor without adding a coffee taste.
- Ensure the cakes are completely cool before frosting to prevent melting.
- The recipe yields about 16 servings, perfect for gatherings or celebrations.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 84 g
- Sodium: 335 mg
- Fat: 37 g
- Saturated Fat: 16.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 103 g
- Fiber: 5.2 g
- Protein: 8.8 g
- Cholesterol: 46.5 mg
