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.
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.
Making Your Paleo Chocolate Cake:
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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).
- Pour batter into the cast iron skillet and bake for 25-27 minutes until a toothpick comes out clean and cake looks done.
- Let cool completely before frosting or icing the cake.
- You will love this easy dairy free chocolate icing that is shown in the photos.
The batter should be smooth as shown in this photo.
Paleo chocolate cake batter in 8″ round pan that has been lined with parchment paper and sprayed very lightly with coconut oil spray.
Baked Paleo chocolate cake out of the oven cooling on the baking sheet. Allow at least 30 minutes for cooling.
Cooled Paleo chocolate cake ready for icing! Look at that amazing texture!
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
Make Your Own Homemade Almond Butter
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 the 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!
Chocolate lovers will want to try these Coconut Flour Chocolate Donuts!
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!
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!
- 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
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Preheat oven to 350 degrees F. Using parchment paper, line an 8" cast iron skillet.
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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.
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Pour batter into prepared cast iron skillet and smooth batter.
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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!
★ Did you make this recipe? Please give it a star rating below!
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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!
Thanks Elaine! Yes, the easy bake oven was fun!
A chocolate lovers dream!
Thanks Suzy!
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 😉
Thanks Natalie!
I’m on a gluten free diet too and this is a must try for me. It looks incredibly moist and full of flavor!
Thanks Karen!
This recipe worked well and the cake was delicious
Thanks – so glad to hear that!!
Would banana or applesauce or mashed sweet potato work instead of the pumpkin?
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.
This looks yummy. Have you tried other flours for this recipe my grandson is allergic to nuts
Hi Louise! I have not tried other flours in this recipe yet. Have you tried my Coconut Flour Chocolate Glazed Donuts recipe?
Can you post a link to the frosting please!
Hi Karen – yes, just added the link! Enjoy!
This looks wonderful! You would never know that it is paleo and not “standard” by looking at it. Yum!
Hi Kim! I hope you love it if you try it!
Thank you for explaining paleo, I never really knew what it was. This looks so delicious!
Thanks Angela!
GF or not, this cake looks and sounds super! Love the creaminess!
Thanks so much! 🙂
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
Thanks Lindsay!
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!
Hi Silvia – I can’t wait to hear how you like it! 🙂
Can you use a different pan for this?
Hey Sarah – Yes you can, but you will need to adjust the baking time depending on the pan size. 🙂
I love chocolate cake!!!!! This looks sooooooooo yummy!
Yes, Deanna – Isn’t chocolate cake the best thing ever? Thank you for your kind comment!
I love how you can’t even tell anything is different about this chocolate cake? Paleo, sure – but still looks like a delicious, scrumptious chocolate dessert to me!
Yes, so true Kelly!
Wow! It looks so delicious I wouldn’t expect it to be so easy! I’ll definitely have to try this!
That’s awesome Liz! Hope you love it!
Paleo cooking has come so far! That cake looks like it has the perfect texture. Amazing!
Thanks Linda! It is very rich and delicious!
Besides being easy this cake looks insanely delicious. It’s beautiful and I love the fact that it’s paleo.
I have been trying to eat less grains but I love my chocolate. This recipe is up my alley. Thanks for sharing
I can’t even believe that this is Paleo! This is certainly the most delicious looking paleo cake I’ve ever seen. Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Thanks Luci – you are so sweet!
This looks so insanely gooey and delicious! It’s making me crave some chocolate cake RIGHT NOW!
Thanks Mary! Yes!!
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 😅
Thanks Sia! With baking, it sometimes takes awhile to get a recipe great, and once you do, it’s awesome!
This looks so luscious and chocolatey! And I absolutely love that you made it in a skillet 🙂
Thanks Dawn! Yes, so good!
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.
Yes, Leo, I so agree. Enjoy!
What is the nutrition facts? Great cake for my low carb son & my gluten intolerant husband!
Hi Brenda! I do not currently list the nutrition facts, but there are on line tools that will assist you with this. So glad this recipe works for your son and husband!
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!
Sorry – forgot to specify. I added a small splash of milk to make up for the lost moisture with the pumpkin to banana switch.
Thanks Nina! So glad to hear this! I always love to hear how substitutes work out with recipes and the banana sounds delicious!
Made this and it was delicious! It was moist and brownie-like. Really happy to have found this recipe!
Thank you Maggie! So glad you liked it and I appreciate you letting me know!
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.
Hi Angie – So glad you love this recipe! Your substitutions sound delicious and I will have to try them soon. 🙂
OMG I really must try this cake! I’ve been wanting to bake something in my skillet and this chocolate-madness has my name all over it!
Hi Tina – ha! Skillet baking is awesome!
I’ve not tried a cake made this way but I am rather excited to try it.
Oh great Jacqueline – hope you love it!
OMG! I don’t care if you’re looking for paleo or not! This cake is a must-try!
Thanks so much!
I am a sucker for almond flour lately and I love how you’ve added pumpkin puree and maple syrup. Thanks!
Thanks so much!
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!
Thanks Mina! I am so glad you loved this recipe (and ganache as well)! I must try banana next time-sounds great!
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!
Hi Sarah! Thanks so much for your comment and so glad the cupcakes worked so well! 🙂
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!
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!
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. 🙂
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 .
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.
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!!
Thanks Emily! This recipe is easy and delicious! Hope you love it! 🙂
Hi- could this be made in a 8” cake pan?
Thanks !!
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!
Do leftovers of this cake need to be refrigerated? Cake is delicious by the way!
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.
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!
Hi Carol! Wow – that’s great! Thank you for sharing some substitutes that work in this recipe! Happy Holidays!
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!!
Hi Monica! I am so glad you loved the cake and icing! I like the suggestion about doubling the maple syrup!
I’m new to paleo and whole30. So two questions-what type of maple syrup and pumpkin purée
Hi Kathy,
I use pure maple syrup and canned organic pumpkin puree (not pumpkin pie mix).
hi, have you tried replacing pumpkin puree with sweet potatoes puree?
Hi Tabatha! I have not tried replacing the pumpkin puree with sweet potato puree, but my guess is that it would be fine. 🙂
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.
**it is a very dense cake, is what I meant to say in The part that doesn’t make sense! 😂
Yes, I completely understand! It is dense and fudgy. 🙂
Thanks, Carol! So glad you liked it! 🙂
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?
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! 🙂
I made this cake and it was excellent! I couldn’t believe how simple it was to make and tasted good day 2. This will be my go-to dessert from now on as I usually have all the ingredients. I made a vanilla frosting and it tasted great.
Hi Mary! That’s awesome, so glad to hear! The vanilla frosting sounds amazing!
I’m planning to follow a weight loss meal plan which is reminiscent of the paleo diet–I need convenient food for any plan to eat healthy to stick. Anyway, I was very happy to find this recipe! On the meal plan, I’m going to be going through sugar withdrawal at first, but after I kick the sugar habit I will add some smart cheats, such as this cake for occasions which call for cake. To my knowledge, I don’t need to cut out grains or dairy, but who knows. A diet without dessert is unsustainable for me, so I’m trying to set myself up for success with the “smart cheats” idea.
I also had an easy bake oven as a little girl! And I have loved to bake (using a real oven) since I was mayne 8 or 9.
Hi Sarah! So glad you’ll be trying this cake! 🙂
Delicious! Made this for my husband for when he got home from deployment and he loved it! I was surprised how good it tasted since it used almond flour!
Hi Lauren! That’s awesome – so glad you loved the recipe! Welcome home to your husband!!