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
- Eggs
- Baking powder
- Vanilla extract
- Salt
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.
Alicia says
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?
Christine says
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! 🙂
Carol says
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.
Carol says
**it is a very dense cake, is what I meant to say in The part that doesn’t make sense! ?
Christine says
Yes, I completely understand! It is dense and fudgy. 🙂
Christine says
Thanks, Carol! So glad you liked it! 🙂
Tabatha says
hi, have you tried replacing pumpkin puree with sweet potatoes puree?
Christine says
Hi Tabatha! I have not tried replacing the pumpkin puree with sweet potato puree, but my guess is that it would be fine. 🙂
Kathy says
I’m new to paleo and whole30. So two questions-what type of maple syrup and pumpkin purée
Christine says
Hi Kathy,
I use pure maple syrup and canned organic pumpkin puree (not pumpkin pie mix).
Monica says
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!!
Christine says
Hi Monica! I am so glad you loved the cake and icing! I like the suggestion about doubling the maple syrup!