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, gluten-free chocolate cake?
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.
There are countless ways to make this cake, but in the post, there are four: double layer frosted, single layer frosted, square and in a skillet pan. Tip: You’ll want to read through this post and the directions.
The Ultimate Easy Paleo Cake:
- Double Layer Frosted
- Single Layer Frosted
- In a Skillet
- In a Square Pan
Please note: The recipe card is for one layer. Perfect for the single-layer cake frosted and skillet cake. The cake made in the square pan is made by doubling the recipe and double layer frosted require two single layers (or doubling the recipe).
Ingredients Needed For Your Paleo Cake:
How To Make This Paleo Chocolate Cake:
One layer 6″ cake pan or 8″ skillet pan:
Note: For a double layer, make the recipe twice or double it.
- 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 a 6″ 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.
- Perfect with this easy dairy-free chocolate icing that is shown in the photos.
Paleo chocolate cake batter in 6″ round pan that has been lined with parchment paper and sprayed very lightly with coconut oil spray.
Paleo Birthday Cake:
Double layer cake frosted.
Easy Chocolate Cake Recipe:
- In a square pan:
- Double the recipe in the recipe card below.
- Line an 8×8 baking pan with parchment and lightly spray with oil. I like coconut oil.
- Bake for 25-27 minutes. The cake will be ready when a toothpick comes out clean.
- Let cool in pan before frosting.
- Store in the refrigerator for up to a few days.
Paleo Chocolate Skillet Cake:
- Same directions as above for a single layer cake. Here I have used my dairy-free chocolate ganache icing.
What You Will Love About This Paleo Cake Recipe:
- No baking pan to clean – if you use the parchment paper and cast iron skillet method
- Makes the perfect Paleo Birthday Cake.
- 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
Tips For Making Your Gluten-Free Chocolate Cake:
- Wait until the cake has cooled before removing from pan.
- Wait until the cake has cooled to frost or add icing.
- When measuring almond flour and ingredients, do not press down in measuring cups.
- Add a bit more maple syrup if the batter is too sticky and thick.
Vegan Chocolate Frosting:
- 1 1/2 cups dairy-free mini chocolate chips (or your favorite chocolate).
- 3/4 cup coconut cream – from a can. They now sell coconut cream in the grocery stores. You’ll have some left over, save this for when whisking frosting later.
- Using a double boiler system, melt the chocolate and coconut cream together.
- Stir and until very well combined.
- Let cool and place in the refrigerator for at least several hours (4 or more good).
- Take out of the fridge, place in mixing bowl with the whisk attachment and whisk for several minutes until it becomes a creamy frosting texture.
- Use the extra coconut cream to thin out if needed.
- Frost cake – there’s enough for a two-layer cake.
- I used the same recipe without refrigerating to spread over the square chocolate cake.
How To Frost Your Grain-Free Chocolate Cake:
- Make the vegan chocolate frosting in an electric mixer.
- For a double layer cake, place a cake on your plate and place about a large spoonful of frosting.
- Using a knife smooth out and add the next layer.
- Add a scoop of frosting on top of the cake and smooth out.
- If frosting sides, carefully smear the frosting all over the cake.
Tip: If the frosting starts to thicken up, add some coconut cream and whip in a mixer to desired consistency.
Storing Your Paleo 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.
Products For Making This Recipe:
Please feel free to share this with anyone you think would love a delicious Paleo flourless chocolate cake!
Paleo Cake Recipes:
- Paleo Mug Cake
- Paleo Chocolate Mug Cake
- Paleo Chocolate Cupcakes
- Paleo Double Chocolate Muffins
- Meyer Lemon Pudding Cakes
Paleo Dessert Recipes:
- Coconut Flour Chocolate Chip Cookies
- Chocolate Chip Paleo Balls
- Paleo Pumpkin Bars
- Paleo Vegan Chocolate Truffles
- Paleo Brownies
Find more Paleo Desserts here.
★Did you make this recipe? Please give it a star rating below!★
The Ultimate Paleo Chocolate Cake guide! Several Ways to make this grain-free & flourless chocolate cake! Paleo birthday cake! Paleo chocolate frosting recipe! This recipe is for a single layer in either the 6" cake pan or 8" skillet.
- 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
- 1 tsp freshly squeezed lemon juice
Preheat oven to 350 degrees F. Using parchment paper-lined an 8" cast iron skillet or a 6" cake pan.
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.
Pour batter into prepared cast iron skillet and smooth batter.
Bake for 25-27 minutes until a toothpick comes out clean. Cool completely before icing/frosting.
Two frosting options: dairy-free ganache and vegan chocolate frosting.
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