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The BEST Paleo Chocolate Cake That Is Insanely Easy!

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Paleo Chocolate Cake

Chocolate cake and I have a long history, but as luck would have it, I’m on a grain-free diet.  How to find the best, easy, grain-free chocolate cake I wondered.  A Paleo chocolate birthday cake recipe that was amazing.

My baking career started at the age of four, where on my outdoor patio, at my family’s house on Long Island, I mixed up batter from store bought packages and then baked it in my cherished Easy Bake Oven.

Paleo Chocolate Cake with Ganache - 24 Carrot Kitchen

Soon after I was baking real cakes.   And, during these years I fulfilled my lifetime quota of marble bundt cakes.   

Just about every celebration or milestone has cake.

A Grain Free Diet And Paleo Chocolate Cake:

Three years ago, my doctor asked me to try a gluten and dairy free diet (then, eventually grain free).  I said yes, but not without tears.  So many changes.  So much to learn.

And the ultimate question?  Would it work?

The diet has been amazing for me and turned out to be the best thing to help heal my gut issues.

One reason?  This Paleo Chocolate Cake.  The everyday, not just for special occasions, decadent chocolate cake.

It has gotten much easier to love a gluten free diet now.

This easy paleo cake is intensely chocolate, fudgy, and moist.  Spread a little chocolate ganache icing on it.  This also makes the most amazing chocolate birthday cake.

 

Slice of Paleo Chocolate Cake On Plate-24 Carrot Kitchen

Making Your Paleo Chocolate Cake:

  1. Preheat oven to 350 degrees F.
  2. For an 8 inch round cast iron skillet, press some parchment paper inside.  If you place something like a few potatoes on the parchment paper, it will usually keep it down in the skillet until you are ready to add your batter.
  3. I have also made this in an 8″ round cake pan (see photos below), which I line with parchment paper for easy removal and clean-up.
  4. Add all of the ingredients (almond flour, almond butter, egg, pumpkin puree, organic raw cacao powder, maple syrup, baking soda, vanilla, and salt) into the bowl of an electric mixer and mix on medium for about 2 minutes. (Full printable instructions are at the bottom of this post).
  5. Pour batter into the cast iron skillet and bake for 25-27 minutes until a toothpick comes out clean and cake looks done.
  6. Let cool completely before frosting or icing the cake.
  7. You will love this easy dairy free chocolate icing that is shown in the photos.
Paleo chocolate cake batter in bowl with spoon - 24 Carrot Kitchen

The batter should be smooth as shown in this photo.

 

 

 

 

 

 

 

 

 

Paleo chocolate cake batter in 8" round pan - 24 Carrot Kitchen

Paleo chocolate cake batter in 8″ round pan that has been lined with parchment paper and sprayed very lightly with coconut oil spray.

 

Paleo Chocolate Cake in 8" round pan baked and cooling - 24 Carrot Kitchen

Baked Paleo chocolate cake out of the oven cooling on the baking sheet. Allow at least 30 minutes for cooling.

 

Baked Paleo chocolate cake cooled and out of pan - 24 Carrot Kitchen

Cooled Paleo chocolate cake ready for icing! Look at that amazing texture!

Paleo Chocolate Cake sliced in half, ready for frosting. - 24 Carrot Kitchen

Here is a photo of the Paleo chocolate cake sliced in half to show the interior texture. I have found that the cake is best-left whole with icing on top. If sliced in half, a thin coating of icing would work in the middle.

Related:

Paleo Double Chocolate Muffins

Paleo Chocolate Fudge Cookies

Paleo Fudge

Make Your Own Homemade Almond Butter

 

Paleo Chocolate Cake With Chocolate Ganache Icing - 24 Carrot Kitchen

What You Will Love About This Paleo Chocolate Cake:

  • No baking pan to clean – if you use the parchment paper and cast iron skillet method
  • Less sugar/sweetener than traditional chocolate cakes
  • Easy, two ingredients, dairy free chocolate ganache icing
  • Can all be mixed in one bowl
  • Make ahead, store in fridge
  • Grain, gluten, and dairy free, but everyone will love
  • Is fresh and homemade, make any time you choose

Storing Your Grain-Free Chocolate Cake:

I find storing in an airtight container (such as these) works the best for me.  For best results, consume within a day or two of baking.  But realize this cake has amazing disappearing powers.

So thankful to receive this message via Instagram from a reader recently!
“It’s getting late, but couldn’t end my birthday without sharing this amazing Paleo Chocolate cake recipe with you. I made it last week and IT…IS…SO…GOOD! My family tore it up! It even comes with a wonderful chocolate ganache frosting.”

Bonus:  This recipe also makes amazing cupcakes!

 

Paleo Chocolate Cupcakes with Chocolate Ganache Icing-24 Carrot Kitchen

Chocolate lovers will want to try these Coconut Flour Chocolate Donuts!

Coconut Flour Paleo Chocolate Donuts - 24 Carrot Kitchen

Tools For Making This Cake

Stand Mixer: I always find it much easier mixing ingredients with an electric mixer.

Beater Blade With Scraper: I love this!  No more scraping down the batter!

Almond Flour:  Blanched almond flour works best in this recipe.

Wire Cooling Racks:  Helps cakes and baked goods cool faster.

Cast Iron Skillet: Great for this and so many recipes.

Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site.   I look forward to creating and posting many more delicious recipes for you.

I hope this will become your favorite grain-free chocolate cake for birthdays, celebrations or just an everyday chocolate fix!

Please feel free to share this with anyone you think would love a delicious Paleo flourless chocolate cake!

Enjoy!

4.98 from 42 votes
Paleo Chocolate Cake with Ganache - 24 Carrot Kitchen
Print
The BEST Paleo Cake That Is Insanely Easy!
Prep Time
5 mins
Cook Time
27 mins
Total Time
32 mins
 

This is my go-to decadent paleo chocolate cake.  It is easy to make, grain, gluten and dairy free.  I love to make it on a parchment paper lined skillet for easy cleanup.  It's a winner all around!

Course: Dessert, Dessert Topping/Icing/Frosting, Snack
Cuisine: American, Dessert
Servings: 6
Calories: 289 kcal
Author: Christine
Ingredients
  • 1 cup blanched almond flour
  • 1/2 cup almond butter (try my recipe on the site or a creamy store bought brand)
  • 1 large egg
  • 3 tbsp maple syrup
  • 1/2 cup organic pumpkin puree
  • 1/4 cup organic raw cacao powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/8 tsp salt
Instructions

  1. Preheat oven to 350 degrees F.  Using parchment paper, line an 8" cast iron skillet.

  2. Add all ingredients to a mixing bowl, and using an electric mixer, mix for several minutes in well mixed.

    You can also mix in a bowl with a wooden spoon or spatula if desired.  If you go this route, you should probably whisk the almond flour to get out all the lumps and then add the remaining ingredients.

  3. Pour batter into prepared cast iron skillet and smooth batter.

  4. Bake for 25-27 minutes until a toothpick comes out clean.  Cool completely before icing/frosting. 

    Consider using the Paleo Chocolate Ganache Icing on the site for this cake. Yum!

Nutrition Facts
The BEST Paleo Cake That Is Insanely Easy!
Amount Per Serving
Calories 289 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 274mg 11%
Potassium 286mg 8%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 10g 20%
Vitamin A 64.4%
Vitamin C 1%
Calcium 13.7%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and expenses so we greatly appreciate your support.

 

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The BEST Paleo Chocolate Cake - 24 Carrot Kitchen

 

 

 

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Comments

  1. This cake looks super yummy! I’m a little jealous that you had an easy bake oven. I’d always wanted one as a child. Though my best friend had one so I used to get some fun with it. Great recipe. Especially as an alternative to using normal flour!

    Reply

  3. This cake looks absolutely amazing, so moist and full of chocolate flavour. And just look at that chocolate glaze on top!! Oh my… Can’t wait to try this. Super easy, you’re right 😉

    Reply

    • Hi Leanne! I have not tried any of those, so I am not sure. However, since I have made the recipe many times, my guess is that mashed sweet potato would work well.

      Reply

    • Hi Louise! I have not tried other flours in this recipe yet. Have you tried my Coconut Flour Chocolate Glazed Donuts recipe?

      Reply

  12. Ahh, the Easy Bake Oven! Great memories lol! This Paleo Chocolate Cake is calling my name! It looks so decadent and delicious! Great tip for lining the pan with parchment paper! Love easy cleanup so I can get to eating a slice of this cake faster! hehe

    Reply

  13. Hmmm, totally understand the difficulties of adapting to a new diet as I am currently going through a few (too many) changes myself. However, this Paleo Chocolate Cake looks scrumptious, and if we can make delicious food that’s better of us… why not right?? I am a couple ingredients short (probably just the pumpkin puree) but will make this soon, can’t wait!

    Reply

  23. That looks so moist and decadent! I just want to grab a piece and take a big bite! I am amazed to know that you started baking at the age of 4! Well, here I am still trying to bake a decent cake in my thirties 😅

    Reply

    • Thanks Sia! With baking, it sometimes takes awhile to get a recipe great, and once you do, it’s awesome!

      Reply

  25. What’s better than enjoying chocolate cake that’s also low carb. It certainly is easy to make. I can make this without my wifes help lol.

    Reply

  26. This tastes AMAZING!! I didn’t have any pumpkin on hand so I used banana. Also, I used raw cows milk. We do a primal/whole food diet so I know ours isn’t actually paleo with those changes but oh was it delicious! I used my own icing recipe as I didn’t have coconut milk on hand so I can’t say how delicious yours is (though I’m certain it is awesome!!). But I can say, this is a huge hit with my 3 kiddos and the hubby so it going to become our go to cake recipe!

    Reply

    • Sorry – forgot to specify. I added a small splash of milk to make up for the lost moisture with the pumpkin to banana switch.

      Reply

    • Thanks Nina! So glad to hear this! I always love to hear how substitutes work out with recipes and the banana sounds delicious!

      Reply

  28. Made this last night. So simple and so yummy. I subbed half a slightly, over-ripe banana and 3 Tbsp of applesauce for the pumpkin purée only because I did not have any on hand. Love the simplicity. I didn’t have time for the frosting but will try it next time or I might toss in a few chocolate chips on top before baking. Thank you for this simple and delicious recipe.

    Reply

    • Hi Angie – So glad you love this recipe! Your substitutions sound delicious and I will have to try them soon. 🙂

      Reply

  32. I am a sucker for almond flour lately and I love how you’ve added pumpkin puree and maple syrup. Thanks!

    Reply

  33. This recipe was AMAZING! I didn’t have pumpkin so I used bananas. And because I was afraid I might eat the ENTIRE cake I made them into cupcakes. Mini cupcakes for portion control. The ganache was THE. BEST. PERIOD. And ridiculously simple. I almost didn’t have enough to frost the cupcakes because I wanted to just eat that by itself! This will surely be a go to for those times when I’m hard core craving chocolate. But at least this time, my body won’t feel inflamed from all the sugar and flour. Mahalo!

    Reply

    • Thanks Mina! I am so glad you loved this recipe (and ganache as well)! I must try banana next time-sounds great!

      Reply

  34. Made the cupcakes version of these complete with the choc ganache frosting for my hubby (twice now actually). Super easy to make! He loved them. Best gluten free dessert he’s had 🙂 thanks for sharing!

    Reply

  35. I can’t figure out what I did wrong! I followed the instructions but the batter turned out the consistency of peanut butter so it was spreadable but not even close to pourable? So it looked really lumpy and weird. The batter needs to be wetter for sure. Also it was hardly sweet at all (my pumpkin puree was more bitter than usual so perhaps that is why) so maybe I should have added extra maple syrup and a bit of almond milk. I really do like it though! Especially with the ganache on top!

    Reply

    • Hi Tanya! Thank you for the feedback. Yikes – my cake has never had those issues so I am perplexed. So glad you liked the ganache!

      Reply

    • My batter also is thick & spreads like PB or brownie batter. Maybe I used a drier homemade almond butter. I added 1 T agave syrup and it’s in the oven; we’ll see! Thanks. 🙂

      Reply

  36. Can I sub xylitol for maple syrup as I am sugar free.

    Also, is this like a fudgey brownie? How would you describe the texture. I’d like to make it this weekend .

    Reply

    • Hi Kari – Lately, I have been using the Purple Sweet Potatoes (purple skin, white interior), which are drier. I have been baking them in a mini-pie dish for 35 minutes and they come out fudgy in the center with the edges a little crispy. Sorry, I do not know how the sugar substitute would work.

      Reply

  37. This looks fantastic! I’m a HUGE chocolate lover but also grain-free, and my family is not used to gluten or grain free baking so I always end up with a boxed cake mix cake for my birthday. This recipe is so simple though, I think they could easily make it for me!!

    Reply

    • HiJan! Yes it can and I’ve done this many times. I line the cake pan with parchment and it takes about the same time to bake. Enjoy!

      Reply

    • Hi Kathleen! So glad you enjoyed this cake! Yes, I usually store leftovers in the refrigerator and then take out 10 minutes prior to serving.

      Reply

  40. My mom made this cake for me yesterday for my birthday and it was amazing! My diet is currently very restricted due to some food sensitivities, so we used hazelnut flour, sunflower butter, and butternut squash purée instead. I wasn’t sure how it would turn out but it was absolutely delicious! Thank you for a wonderful recipe!

    Reply

  41. This is the best paleo chocolate cake I have found, with the icing too! I do double the maple syrup, though. You can’t even tell it’s paleo and my non-paleo family, that is very picky, likes this cake too!!

    Reply

    • Hi Tabatha! I have not tried replacing the pumpkin puree with sweet potato puree, but my guess is that it would be fine. 🙂

      Reply

  44. I made this yesterday and it was crazy good! My batter was thick as well, but I was able to spread it around the pan with an offset spatula. I also made the ganache using dark chocolate dairy free chips! Holy cow, it was great. The frosting needed some coconut milk to help thin it a bit, but was outstanding. It is admitting ensue cake, but so so good. Thanks for sharing.

    Reply

  45. This is my new favourite cake and that is coming from a serious foodie and chocoholic (I didn’t think I’d ever be able to have chocolate cake again since my new diet for sibo). My kids love it too! Delicious icing 🙂

    My only bad was I used Dutch process cocoa instead of raw and got a bit of a chemically under taste the first time I made it. I researched and learned that baking soda needs an acid to neutralize it or this may occur. Raw cocoa, as your recipe called for, is acidic but not Dutch process so I made again this week with my Dutch process and added in 1tsp of apple cider vinegar and it was perfect!!

    Thank you x a million for this! Would you recommend raw over Dutch process for any reason other than the one above? Healthier?

    Reply

    • Hi Alicia, Thank you so much for your comment! So glad you liked this cake. I was also diagnosed with Sibo several years ago and changing my diet made me feel so much better.

      I use the raw organic cacao powder because my research showed it is less processed and has more nutrients. I love it and use in many recipes. Love your variations with this recipe and how they turned out! 🙂

      Reply

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