The Best Paleo Chocolate Cake. Ever.

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.

Why?

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
eggs
almond milk
coconut flour
arrowroot flour
salt
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.

Recommended products + tools

To make things easier for you, here are the products I’ve used and recommend for this recipe! So often, I get asked about what kind of gluten free flour I use or which kind of baking pans are best – and I know that the baking/cooking world can be overwhelming, what with the bazillion different products available out there. Well, no more.

The links below are affiliate links, which means I make a small commission for every purchase you make, at no additional cost to you. This allows me to fuel my – and your 😉 – chocolate addiction, so thank you for supporting The Loopy Whisk! (For more information, check out the Disclosure Policy.)

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

Ingredients

  • 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)

Instructions

  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. 

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.

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