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.
Our family loves this recipe! I made it for the first time a couple years ago for my 20-year-old son for his birthday, and this is the cake he asks for every time! So easy and so yummy, and healthy! I opted for a dairy-free ganache made by melting 2:1 semi-sweet chocolate chips and water, allowing the mixture to cool, then pouring over the cake! Thanks for sharing the recipe!
Hi Sue! This is so great to hear! So glad you love the cake!
Just venturing into gluten free and stumbled upon this recipe. I miss cake! This is absolutely delicious. I made a dairy free ganache. Perfect!! Thank you!!!
Hi Jessica – so glad you loved this cake and ganache!
Thanks for sharing! Does it keep long?
Hi Vanessa, The cake can be kept in the refrigerator for a few days. Enjoy!
Oh my gosh, I’m so excited to comment on this cake recipe! I feel like a real person again!! Chocolate cake all over again after being on Paleo the past almost years. THIS CAKE is amazing!!!!! My guests raved and begged for the recipe!!! Truth be told, I did add one additional TB of maple syrup and just a little coconut sugar because, you know, I like it just a tad bit sweeter. But that icing – OH. MY. GOSH. Pure decadence!!! It has a great texture thanks to the pumpkin and almond butter and the taste is like something wonderful from my past – you know, the days when chocolate cake was a regular indulgence. This is my favorite recipe of all. I’m keeping it in a safe place!!!! Give it a try! You’ll love it!!
Hi Kathy! Thank you so much for your wonderful comment! I like your addition of a little more maple syrup and coconut sugar – it’s good to know what works. So glad you loved it!!