Paleo Chocolate Cake

   

 

This Paleo Chocolate Cake is so simple to make yet tastes just as good as traditional chocolate cake. I am a cake SNOB. It’s one of my top 3 favorite desserts of all time and I am super picky when it comes to my cake texture. Trust me – this one is spot on!

Why You Will Love This Paleo Chocolate Cake

First, it’s simple to make. Many gluten-free and Paleo desserts are complicated and have lengthy or intricate steps to make them happen. Not with this cake! It’s as simple as mixing basic Paleo ingredients in a bowl and then baking. 

Second, this chocolate cake is Paleo. That means it’s gluten-free, dairy-free, and grain-free. Plus, there are keto and nut-free options. A delicious option for a variety of dietary needs!

Third, you can make this recipe into cake rounds or cupcakes. Double batch it to make a two-layer cake (pictured) or use a single batch to make a 9×9 cake or 12 cupcakes. 

Paleo Chocolate Cake - Gluten-free, dairy-free, grain-free, with nut-free and Keto options. EASY, moist and delicious!

Fourth, it is MOIST. I know, some people don’t like that word, but it had to be said. If a cake is not moist, I am not interested. This one is rich and moist – just a way a cake should be!

Finally, it freezes well. This means you can make ahead of time or make and save some for a future event. 

Ingredients

  • Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. (See recipe notes for a nut-free version!)
  • Tapioca flour – Tapioca is gives this cake a nice stretch. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
  • Coconut milk  – I love and prefer unsweetened, canned coconut milk for this recipe, as it is the richest, thickest and creamiest dairy-free milk. If you cannot do coconut, you can replace it with a dairy-free milk of your choice, it will just yield a slightly less rich result. 
  • Lemon juice – This added to the milk creates a faux “buttermilk” effect that adds to the flavor and texture of this cake. If you don’t have lemon juice, you can substitute vinegar to create the sour milk instead. But, don’t omit it altogether – the acidity of lemon juice or vinegar is needed to activate the baking soda. 
  • Coconut sugar – Coconut sugar is the most accessible Paleo granulated sugar for me. But, you can use another granulated sugar of choice like monk fruit sugar (for Keto) or maple sugar, in equal amounts. 

  • Cocoa powder – Just basic cocoa powder from most grocery store baking aisle here. 
  • Baking powder  
  • Baking soda
  • Eggs – I do not have an egg substitute for this recipe. If you find one that works well, please be sure to share it in the comments!
  • Oil  – You want a light tasting oil like extra light tasting olive oil or avocado oil here. 
  • Vanilla  – Pure vanilla extract is always ideal for taste and high-quality ingredients. However, due to cost, we often use imitation vanilla and that works just as well.
  • Frosting of choice  – I use my Dairy-free Frosting recipe here. We love this cake with the vanilla, peanut butter, or chocolate variations on that easy Dairy-free Frosting recipe! Or, you can find a dairy-free store bought frosting like Miss Jones Bakes that I can find at Walmart. 

How to Make My Paleo Chocolate Cake

  • CAKE: Preheat oven to 350 degrees. Line the bottom of a 8″ or 9″ inch round roughly with parchment paper (I press the parchment paper into the round to get the size and then cut out the circle shape) and then spray generously with cooking oil, or line a 9×9″ square pan with parchment paper.
  • CUPCAKES: Preheat oven to 375 degrees. Line a cupcake pan with cupcake wrappers.
  • In a small bowl or glass liquid measuring cup, combine the milk and lemon juice. Set aside. 
  • In a large bowl, combine all the dry ingredients (flour through baking soda).
  • Add the wet ingredients to the dry ingredients and whisk well to combine or use a hand mixer on low for 1 minute.
  • CAKE: Pour the batter into pan and bake for about 35 minutes, until a toothpick inserted does not come out wet with batter (should just have crumbs on it) and the top of the cake bounces back when touched. Let cool on the counter for 5 minutes. Optional but recommended: After cooling 5 minutes, flip out of pan onto plastic wrap, wrap completely, and freeze in freezer on a flat surface (I use a cooling rack) for at least 1 hour. Wrapping the cake will hold in the moisture and make it super moist – I do this with every cake! And, freezing it will make it much easier to frost. Frost as desired.
  • CUPCAKES: Divide the batter among the prepared muffin cups. Pour about 1/3 cup batter into each muffin cup, until muffin cup is 3/4 of the way full. Bake at 375 for about15 minutes, or until top bounces back when touched. Remove from oven and cool in pans for 5 minutes before moving to a cooling rack. Let cool completely before frosting. 
  • FROSTING: We love these with my Easy Dairy-free Frosting! See recipe notes for chocolate and peanut butter frosting variations.

Paleo Chocolate Cake - Gluten-free, dairy-free, grain-free, with nut-free and Keto options. EASY, moist and delicious!

Peanut Butter Cup Cake

Hands down the favorite cake in our house is my gluten-free, dairy-free Peanut Butter Cup Cake! We have 5 kids and 3 of the 5 requested it for their birthday. Here’s how you make it (pictured above):

  • Make a double batch of this Paleo Chocolate Cake, to create two round cake layers.
  • Make a batch of my Easy Dairy-free Frosting, using the peanut butter variation in the notes. Use this to frost the middle and outside of the cake layers.
  • Optional: Make a batch of my 4-Ingredient Peanut Butter Fudge in individual cups or just a loaf pan. Once solid, chop up and use to sprinkle on top. Or, you can buy a bag of Justin’s Dairy-free Peanut Butter Cups and chop those up to put on top.
  • Optional: Melt some dairy-free chocolate chips and drizzle on top to make it extra fancy!

Paleo Chocolate Cake - Gluten-free, dairy-free, grain-free, with nut-free and Keto options. EASY, moist and delicious!

Print

Paleo Chocolate Cake

A rich, delicious, and EASY way to make grain-free, gluten-free, and dairy-free cake or cupcakes.

Course DessertCuisine AmericanKeyword dairy-free, dessert, easy, gluten-free, keto, kid-friendly, nut-free, paleo

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes

Servings 12 slices or cupcakes
Calories 237kcal
Author Autumn @wholefoodfor7

Ingredients

  • 1 cup full-fat unsweetened coconut milk*
  • 1 tablespoon lemon juice*
  • 1 1/2 cups almond flour*
  • 3/4 cups tapioca flour
  • 1 cup coconut sugar
  • 1/3 cup cocoa powder
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 large egg + 1 egg yolk
  • 1/4 cup extra light tasting olive oil or avocado oil
  • 1 teaspoon vanilla
  • Frosting of choice (see recipe)

Instructions

  • CAKE: Preheat oven to 350 degrees. Line the bottom of a 8" or 9" inch round roughly with parchment paper (I press the parchment paper into the round to get the size and then cut out the circle shape) and then spray generously with cooking oil, or line a 9×9" square pan with parchment paper.
  • CUPCAKES: Preheat oven to 375 degrees. Line a cupcake pan with cupcake wrappers.
  • In a small bowl or glass liquid measuring cup, combine the milk and lemon juice. Set aside. 
  • In a large bowl, combine all the dry ingredients (flour through baking soda).
  • Add the wet ingredients to the dry ingredients, including milk mixture, and whisk well to combine or use a hand mixer on low for 1 minute.
  • CAKE: Pour the batter into pan and bake for about 35 minutes, until a toothpick inserted does not come out wet with batter (should just have crumbs on it) and the top of the cake bounces back when touched. Let cool on the counter for 5 minutes. Optional but recommended: After cooling 5 minutes, flip out of pan onto plastic wrap, wrap completely, and freeze in freezer on a flat surface (I use a cooling rack) for at least 1 hour. Wrapping the cake will hold in the moisture and make it super moist – I do this with every cake! And, freezing it will make it much easier to frost. Frost as desired.
  • CUPCAKES: Divide the batter among the prepared muffin cups. Pour about 1/3 cup batter into each muffin cup, until muffin cup is 3/4 of the way full. Bake at 375 for about15 minutes, or until top bounces back when touched. Remove from oven and cool in pans for 5 minutes before moving to a cooling rack. Let cool completely before frosting. 
  • FROSTING: We love these with my Easy Dairy-free Frosting! See recipe notes for chocolate and peanut butter frosting variations.

Notes

NOTE: Recipe makes 1 8-9″ circle round or 12 cupcakes. Double recipe to make 2 layered cake (pictured).
Nutritional information includes cake only, add frosting of choice. 
SUBSTITUTIONS:

  • COCONUT-FREE: Can sub other dairy-free milk of choice instead of coconut milk. But note coconut milk will give richest results and is recommended. Can sub any other granulated sugar of choice for the coconut sugar. 
  • Can sub white vinegar for lemon juice.
  • NUT-FREE: Can sub 2 1/4 cups cassava flour instead of almond flour+tapioca flour. Be sure to fluff cassava flour before using with a fork and then spoon into measuring cup to prevent using too much cassava flour (it get’s packed down). Watch closely when baking, as these will not be as rich as the almond flour variation and overbaking will really dry them out. For example, cupcakes will only need to be baked for 13-14 minutes instead of 15. 
  • KETO: Use granulated monk fruit sugar instead of coconut sugar and the almond flour+tapioca flour variation. 

Nutrition

Calories: 237kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 162mg | Potassium: 87mg | Fiber: 2g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

The post Paleo Chocolate Cake appeared first on WholeFoodFor7.

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