The Best Paleo Chocolate Cake.
My favorite homemade paleo chocolate cake recipe. It's the fudgiest and a crowd pleaser!
Ingredients
Chocolate Cake
- 4 cups almond flour
- ¾ cup coconut flour
- 1 and ¼ cups cocoa powder
- 1 Tablespoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 large eggs, room temperature*
- 1 cup coconut sugar
- ⅓ cup honey
- 3 teaspoons vanilla extract
- 1 and ¼ 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 ½ cups unsweetened almond milk
- 2 Tablespoons unrefined coconut oil
Instructions
- 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.
Notes
*For the chocolate, I prefer to use Enjoy Life Milk Chocolate Morsels or Enjoy Life Dark Chocolate Morsels.
*Cake will not set up properly if using cold eggs.
Make ahead tip: Baked and cooled cakes can be prepared 1 day in advance. Cover and store at room temperature, and continue with step 5. Cake stays fresh and moist at room temperature (covered) for up to 4 days. Cake can be refrigerated (covered) for up to 5 days.
Tried this recipe?Let us know how it was!