My favorite homemade paleo chocolate cake recipe. It's the richest, the fudgiest and a crowd pleaser!
I never imagined loving a cake this much. But look at this beauty. ↑
This recipe is weeks in the making– to say I'm excited is an understatement. Like we're talking birthday excited, omg I get to lick the cake batter from the bowl excited, cookie dough excited, never ending chips, guac and salsa excited, tacos for dinner excited, uhhh you get the point.
Today is about to get awesome.
Let's discuss how this cake came to be: Last month I had the itch to make a gluten-free/dairy-free chocolate cake. You see, chocolate cake is not something you mess around with. It should be extra moist (I said it), rich, and decadent– most assuming that it's not possible when gluten-free/dairy-free. But today's recipe is all of that and then some.
And as if the cake isn't good enough, there's chocolate ganache.
I made this cake the other day to re-shoot and share with friends to get their final opinion. The responses were, "omg this is amazing", "I'm eating this FOR dinner", "what just happened in my mouth?", "THIS IS SO GOOD" and one of my friends sat on their floor at ate it (similar to cheesecake episode on Friends.)
But the best part about this cake? It's towering magnificence. Just look at it. And your tastebuds will dance after that first bite.
One last thing: Straying from the recipe below will yield in different results. There's a reason why this cake took me so long to perfect... it's all in the ratio of specific ingredients. I've included plenty of notes for you in case you have questions.
Enjoy this beauty!♥
The Best Paleo Chocolate Cake.
- 4 cups almond flour
- 3/4 cup coconut flour
- 1 and 1/4 cups cocoa powder
- 1 Tablespoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 large eggs, room temperature*
- 1 cup coconut sugar
- 1/3 cup honey
- 3 teaspoons vanilla extract
- 1 and 1/4 cup unrefined coconut oil, melted
- 2 cups coconut milk, full fat
Chocolate Ganache Glaze
- 16 ounces dairy-free chocolate, chopped in like-size pieces or chocolate morsels*
- 1 and 1/2 cups unsweetened almond milk
- 2 Tablespoons unrefined coconut oil
- Preheat the oven to 350°F and spray two round 9-inch cake pans with non-stick spray. Set aside.
- Make the cake: Whisk the flours, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. In a large bowl, whisk together the eggs, coconut sugar, honey, and vanilla. While whisking, slowly add the coconut oil. Pour the wet ingredients into the dry ingredients, add the coconut milk, and whisk or fold until the batter is completely combined. Do not overmix. The batter will be thick and slightly gritty looking - that's OK.
- Divide the batter evenly between the two cake pans. Bake for 48-50 minutes. Baking times may vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the glaze: Heat the almond milk and coconut oil in a medium saucepan over medium heat until simmering. Allow to simmer for 30 seconds. While it heats up, place the chocolate in a heat-proof glass bowl. Once simmering, remove the milk from heat and pour over chocolate. Let sit for 3 minutes. Gently whisk until smooth. Allow to cool for a few minutes.
- Assemble the cake: Once the cakes are cool, run a thin knife around the edges to release them from the pans. Place bottom cake layer on your cake stand or serving plate. Pour half the glaze into the center of cake. Spread glaze just to the edges of cake allowing it to gently drip down the sides. Place second cake layer on top and gently press down to adhere to the glaze. Repeat with the remaining glaze. Top with shaved chocolate, if desired.
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