THE BEST PALEO CHOCOLATE CAKE. EVER. {gluten, dairy, nut, soy & ref. sugar free, paleo}

Prepare to be blown away by this healthy paleo chocolate cake. It’s decadent, it’s chocolatey and I bet you can’t tell it’s also gluten, dairy and refined sugar free! Super easy and quick to make, it’s the perfect mid-week chocolatey treat. And even better – no nuts, for all those who are fed up with all the healthy sweet treats being nut-based (or have a nut allergy)!

The healthy paleo chocolate cake sits on a decorative black and white plate, in a bright setting.

The best. That’s a bit presumptuous, isn’t it?

It’s assuming that you’ve tasted all the paleo chocolate cakes out there and that THIS ONE comes out on top. Unfortunately, I haven’t sampled all the paleo chocolate cake recipes in existence – but I’m still confident in my claim.


Because people not following the paleo diet (or any sort of diet) couldn’t tell whether this cake is healthy/paleo/gluten/dairy/refined sugar free on not.

It’s decadent.
It’s chocolatey.
It’s moist.
It’s super easy to make.
And, yes, it’s HEALTHY, paleo and allergy friendly (and that includes any nut allergies).

A delicious piece of the healthy paleo chocolate cake on a white plate. A bite has been taken out of the piece. Another piece and the rest of the cake are in the background.

Basically, you could eat if for breakfast, and it would be a really balanced choice. Plus, that’s one hell of a reason to get up on a dreary Monday morning! Or any morning, really.

Here’s what we’ll need for the paleo chocolate cake sponge:

melted coconut oil
honey or maple syrup
cocoa powder
almond milk
coconut flour
arrowroot flour
baking soda
baking powder

Simple ingredients, that you most probably already have in your pantry.

The healthy paleo chocolate cake ingredients set out in a circle on a grey-blue background. Bird's eye view. Clockwise: melted coconut oil, honey, cocoa powder, eggs, almond milk, coconut flour, arrowroot flour, salt, baking soda and baking powder. An empty bowl with a whisk is in the middle.

The coconut oil, the liquid sweetener of choice and the cocoa powder come together to make what is essentially (slightly thick) melted chocolate. It’s just as luscious, just as shiny and just as dangerous.

Next, eggs are mixed in and the lusciousness factor increases. Exponentially.

Making the healthy paleo chocolate cake. Mixing together melted coconut oil, honey and cocoa powder gives a shiny, luscious melted chocolate-like mixture that is quite dense. The addition of eggs loosens it up and makes it even more luscious.

After we’ve added the almond milk, we basically get a bowl of what looks like hot chocolate. Life is good, my friends. Life is good.

The dry ingredients are chucked in (<— totally professional vocabulary, don’t you know) and we’ll mix everything together until we get a really dense mixture that just seems… wrong. Because – it’s chocolate cake. The batter should be runny and smooth and not at all like this strange concoction. Right?! Well, not quite. It’s paleo chocolate cake, so things will be a bit different.

(Also, it’s THE BEST paleo chocolate cake EVER, so everything will be just fine. Pinky promise.)

The healthy paleo chocolate cake batter after the addition of almond milk, looking like decadent hot chocolate. The final chocolate cake batter in a bowl with a spatula.

The strange concoction is then put into some cake pans, and into the oven it goes.

After anxiously sitting in front of the oven for about half an hour (no sense trying to deny it), we’ll allow the paleo chocolate cake sponges to cool and whip up a batch of the AMAZING paleo & vegan chocolate frosting. Another easy and healthy recipe that will leave you craving more. So. Good.

The two main paleo chocolate cake components: healthy chocolate cake sponge and the vegan avocado chocolate frosting.

And then… we’ll stack this beauty.

There’ll be no fancy decorating here. I mean, you can go crazy and decorate to your heart’s content… but, honestly, we all just want to get to the eating stage. Yeah? Yeah.

Sponge. Frosting. Sponge. Frosting. Sponge. An attempt to make the final layer of frosting look “pretty”. We’ll kinda succeed… but only kinda, because there’s an empty frosting bowl waiting to be licked clean… and, well, priorities.


A close-up of the top layer of the healthy vegan avocado frosting. Super shiny, super luscious and super tempting.

(I mean… come on. Just look at that perfection. It’s giving me goosebumps. Seriously.)

By now, people have probably noticed that there’s CHOCOLATE going on. Enjoy basking in the gratitude of people because you’ve made chocolate cake and that makes you the best kind of person.

Also, when you inform everyone that that slice of decadent, moist, delicious chocolate cake they’re oohing and aahing over is actually healthy? It’s totally okay to feel a bit smug.

A delicious piece of the healthy paleo chocolate cake on a white plate with a sliver fork by its side. Another piece and the rest of the cake are in the background.

The healthy paleo chocolate cake sits on a decorative black and white plate, in a bright setting.
5 from 4 votes

The Best Paleo Chocolate Cake. Ever. (Gluten & Dairy Free)

Prepare to be blown away – by this healthy paleo chocolate cake. It’s decadent, it’s chocolatey and I bet you can’t tell it’s also gluten, dairy and refined sugar free! Super easy and quick to make, it’s the perfect mid-week chocolatey treat. And even better – no nuts, for all those who are fed up with all the healthy sweet treats being nut-based (or have a nut allergy)!

Course Dessert
Cuisine Dairy Free, Gluten Free, Paleo
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10
Author Kat | The Loopy Whisk


  • 3/8 cup (75 g) melted coconut oil
  • 3/4 cup (225 g) honey or maple syrup
  • 5/8 cup (60 g) cocoa powder
  • 3 eggs
  • 3/4 cup non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
  • 3/4 cup (96 g) coconut flour
  • 3/4 cup (96 g) arrowroot flour
  • pinch of salt
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder (gluten free)
  • 1 1/2 - 2 cups paleo & vegan chocolate frosting (Note 1)


  1. Pre-heat the oven to 355 ºF (180 ºC) and grease three ~6 inch round cake pans (at least 1 1/2 inch deep) with a bit of melted coconut oil. You can line the bottom of each baking tin with a bit of greaseproof/baking paper.

    (If you don't have three such baking tins, or they don't fit into your oven at the same time, make the cake batter in batches and bake them one/two at a time).

  2. In a bowl, whisk together melted coconut oil, liquid sweetener of choice and cocoa powder until you get a mixture resembling thick melted chocolate.

  3. Add the eggs, one at a time, and mix well after each addition.

  4. Add the almond milk and whisk until you get a mixture that resembles hot chocolate.

  5. Sift together the dry ingredients and add them to the wet mixture. Mix everything together until you get a homogeneous mixture with no clumps. The final batter will be quite dense, but that's OK. (See pictures above in text.)

  6. Divide the cake batter evenly between the three cake tins and smooth out the tops with a spoon or spatula.

  7. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 minutes, or until the cakes have risen and an inserted toothpick comes out clean.

  8. Remove the baked cakes from the oven and allow to cool. In the mean time, whip up a batch of the paleo & vegan chocolate frosting.

  9. Assemble the cake by placing the first sponge on a plate of choice. Spread out about 1/3 of the chocolate frosting on top in an even layer. Place the next sponge on top and repeat until you have used all the sponges and all of the frosting.

  10. Enjoy!

  11. The paleo chocolate cake keeps well in a closed container (or wrapped in cling film) in a cool, dry place for about 3 - 4 days. 

Looking for more healthy dessert inspiration? You’ve come to the right place!

Easy & Healthy Flourless Chocolate Cake

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Caramel Chocolate Chip Cookie Brownies {gluten, dairy, soy & refined sugar free, paleo} - These caramel chocolate chip cookie brownies will blow your mind. This flourless dessert is gluten, dairy and refined sugar free, and yet it is so incredibly decadent. The brownie layer is a fudgy chocolate taste explosion, the chocolate chip cookie layer is buttery and crumbly, and the caramel sauce… pure luscious naughtiness.

Healthy Salted Caramel Cookie Dough Ice Cream Sundae

Healthy Salted Caramel Cookie Dough Ice Cream Sundae {gluten, dairy, egg, soy, nut & refined sugar free, vegan, paleo} - This healthy cookie dough ice cream sundae is everything you’d want a sundae to be, plus more. There’s the amazing vegan refined sugar free salted caramel sauce, the gluten free cookie dough, and the dairy free ice cream – which are all individually amazing, but together… they will blow your mind.

The Best Paleo Chocolate Cake. Ever. {gluten, dairy, nut, soy & refined sugar free, paleo} - Prepare to be blown away – by this healthy paleo chocolate cake. It’s decadent, it’s chocolatey and I bet you can’t tell it’s also gluten, dairy and refined sugar free! Super easy and quick to make, it’s the perfect mid-week chocolatey dessert. With a healthy vegan avocado chocolate ganache.



  1. Hey!
    I am wondering if I can make the same recipe replacing almond milk with regular milk and arrowroot powder with tapioca starch ? You might not be able to answer me, are you using arrowroot powder to bind?

    1. Hi Dolphia!
      You can substitute milk with no problems, and I’m 99.99% certain that tapioca starch will work. Most of the binding comes from the eggs, so there shouldn’t be any problems. I would first try on a smaller quantity (for instance, make just one sponge cake rather than three) to be certain. Let me know how it goes!

  2. Wow, I am impressed. I found your recipe featured on thefeedfeed.glutenfree Instagram. It looked delicious, but after reading the ingredients (in particular, coconut flour), I was afraid I’d be disappointed like all the other paleo recipes claiming to be “so good, even gluten eaters wouldn’t be able to tell the difference!”. Since I had some coconut flour I needed to use, and a craving for chocolate cake, I decided, “Oh what the hell, I’ll just give it a shot!”. I am so happy I did! I could not tell this was made with coconut flour (the cake had a nice texture!). I love that this is refined-sugar free and made with all natural and healthy ingredients, especially the avocado frosting! I did switch out the almond milk for whole organic cow milk. I am thinking of making this for a friend’s birthday who has a love for dark chocolate but has a hormone imbalance.
    Thanks so much for sharing! This recipe will be my go to chocolate cake recipe from now on! 🙂

    1. Hi Sarai! Your comment totally made my day! I can’t express how incredibly glad I am you’ve liked the recipe. 😀 My aim was to develop a chocolate cake that is healthy… without tasting healthy, and I can see from your comment that it was indeed a success. Thank you for your kind words!

    1. Hi Alis! I haven’t experimented with egg substitutes yet, so I really couldn’t say. I’m more inclined to say ‘no’, as eggs are rather crucial in this recipe. If you do decide to give it a try without the eggs, let me know how it goes! 🙂

  3. O. M. G.!!!!!!
    Tried this for the first time tonight and seriously the best chocolate cake I’ve had. This will literally be the ONLY chocolate I will eat going forward. Absolutely fantastically delicious.

    Couldn’t find arrowroot flour so used corn starch instead (ordered arrowroot flower online immediately already because this awesomeness is happening over the weekend again) and still turned out amazing.
    Thank you. Thank you. Thank you.

    1. Hi Clement!
      Thank you SO MUCH for your kind words, you comment absolutely made my day! And just think about it – you could have this cake even for breakfast, it’s so healthy 😉 And who wouldn’t love THAT, right?

  4. Outstanding ! This is the best paleo chocolate cake I’ve ever made or tasted. Kat your recipe is beyond awesome. I made the cake for a few friends and they were all amazed at how delicious it was. This is now my go to cake. Thank you Kat ! Laura, Health Coach

    1. Thank you SO MUCH Laura! That’s incredibly lovely to hear, your comment has seriously made my day! This cake is definitely one of my all-time favourite desserts – it’s crazy how delicious it is, there’s no way anyone can guess it’s also healthy 😉

  5. Hi,
    I want to do this cake but don’t have coconut flour-and its expensive. Can I use other flours? I usually use almond, oats, rice. You think if I make a mixture like this with starch it could work???

    1. Hi Hilla! I’ve never tried this recipe with almond or oat flour, but my feeling is it should work (although I can’t guarantee it with 100% certainty). If you do give it a try, let me know!

  6. Hands down, best coconut flour based choc cake texture and taste I’ve encountered (over 5 yrs) to date! I did try to lower the sugar content with applesauce and stevia replacing most the liquid honey content. Do not do that. Disappointment follows.
    Thank you so much for the recipe! ❤️

    1. Hi Michelle, I’m so incredibly happy you liked the cake! 😀 I haven’t experimented with artificial sweeteners and applesauce, but I’m hesitant to ever recommend the applesauce substitution when baking with grain-free “flours”… the results are usually not great.

  7. Hello,
    This cake recipe has gotten so many great reviews that I’d like to try it! I was wondering however, if I’d get the same results if I were to use coconut milk instead of almond milk? I see that coconut milk is listed as a substitute but would the flavour change much? My son has a severe nut allergy so I don’t keep, let alone bake with any nut products at home.
    Thank you!

    1. Hi Michela! Coconut milk (or soy milk, or rice milk) is perfectly fine – just note that in the case of coconut milk, I mean the one out of a carton, not the one in a can. The canned coconut milk is much too fatty and closer to coconut cream – you need the drinkable one for this recipe! The flavour may change slightly, giving the cake a slight “coconutty” taste… but then again, coconut + chocolate is one of the best flavour combos out there! 😉

  8. Hello!

    Could this cake be made in two 8” pans instead of 3 – 6” pans? Would you know how long they would need in the oven?

    1. Hi Michela, I’m sure two 8″ pans should work. The cakes will probably need a bit longer in the oven, but you can use the “toothpick test” to see when they’re done: if you insert a toothpick or a skewer into the cake, leave it in for ~2 seconds and take it out, the cake is done if there are only a few/no crumbs on the toothpick/skewer. Also, if you press onto the cake with your finger, it should bounce back. Hope this helps! 🙂

  9. Hi, I am gonna try to make this looks-so-amazing cake for my dad’s birthday which is coming close.
    When I checked this recipe, I realised that I don’t have arrowroot and I can’t find it near my home. Also I can’t order online due to shortage of time. Can you please tell me the PERFECT substitute for it?
    Thanks a Lot

    1. Hi Aaravee! Either tapioca flour or cornstarch are good substitutes for arrowroot. Have fun baking, and happy birthday to your dad! 🙂

  10. I made this cake for my assistant manager for her birthday. It turned out fantastic!!! Instead of having three six inch cakes, I made two eight inch cakes, baking it a little longer. I also added a bit more honey in the frosting to make it a little sweeter. Overall, the recipe for both the cake and frosting is so incredible!!! I have already shared it with two people!

  11. Good recipe, thank you! Though can we all acknowledge the measurements given are weird? I think most recipies would say something like 1/4c plus 1tbs.

    1. Glad you like the recipe! And I understand that my conversions can be awkward at times 😀 I’m originally from Slovenia, so I’ve grown up with grams, millilitres and using scales… cups just seem odd so I’m still getting my head round them 🙂

  12. Hi Kat,

    The cake looks yummy! Certainly plan to try this recipe right away! Can you please advise on the ingredient proportions for just one layer of this cake?

    Thank you!

    1. Hi Amreet! Depending on what size and thickness of sponge cake you want, you’ll have to scale the recipe differently. I’ve used 6 inch round baking pans, so you’d use 1/3 of the recipe for just one 6 inch layer… but if you want to make an 8 inch layer, you’ll need more batter.

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