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 a cake.
Ingredients Needed For Your Paleo Cake:
- Almond flour
- Almond butter
- Sweet potato
- Cocoa powder
- Maple syrup
- Baking powder
- Vanilla extract
How To Make This Paleo Chocolate Cake:
One layer 7″ cake pan (will also work in 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 7″ 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 cake pan and bake for 35-40 minutes until a toothpick comes out clean and the cake looks done. Baking time will vary depending on the size pan you use and your oven.
- Let cool completely before frosting or icing the cake.
- Perfect with this easy dairy-free chocolate ganache that is shown in the photos.
Paleo chocolate cake batter in a 7″ round pan that has been lined with parchment paper and sprayed very lightly with coconut oil spray.
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:
- 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 it any time you choose
Tips For Making Your Gluten-Free Chocolate Cake:
- Wait until the cake has cooled before removing it from the 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.
Dairy-free chocolate ganache:
Storing Your Paleo Chocolate Cake:
I find storing in an airtight container works the best for me. For best results, consume within a day or two of baking. But realize this cake has amazing disappearing powers.
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.
- 2 cups blanched almond flour
- 1 cup almond butter (try my recipe on the site or a creamy store-bought brand)
- 2 large egg
- 6 tbsp maple syrup
- 1 cup organic pumpkin puree
- 1/2 cup organic raw cacao powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1/4 tsp salt
- 2 teaspoons freshly squeezed lemon juice
Preheat oven to 350 degrees F. Using parchment paper-lined a 7-inch cake pa ( a 6-inch cake pan or 8-inch cast-iron skillet will also work).
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 35-40 minutes until a toothpick comes out clean. Baking time will depend on the size cake pan you use and your oven.
Cool completely before icing/frosting.
This recipe was originally published on June 4, 2017, and was updated with new photos, descriptions, and recipes in July 2021.
Does everything feel that the cake is sweet enough with just the 3 TB of maple syrup??
Hi Kathy, It has always been sweet enough for me, but I guess it depends on your tastes. Christine
Excellent recipe. I baked it in a small bunt pan. I had to let it cook 8 minutes longer, but it came out beautifully. I greased the pan with a mixture of olive oil and sunflower lecithin. Thank you for the recipe. My husband originally requested just mint ice cream for his birthday (I use kefir or yogurt made with raw milk and honey) Then he added either a pumpkin pie or chocolate cake to go with it. I was trying to find a good recipe for paleo chocolate cake, but all the recipes had lots of coconut products. One of our guests does not like coconut. I came across your recipe, and it filled all the requirements. It is also the perfect size for our family now that all but one of our children have grown and moved on. Thank you!
Hi Debbie! So glad to hear this!! You are most welcome!!
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!!
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! 🙂
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!