If you've been on the hunt for THE perfect paleo chocolate cake, look no further. This cake has double the chocolate with a rich and moist cake and layers of decadent chocolate ganache-style icing. It's perfect for any gathering, birthday, or even just because!
What Makes this Cake Life Changing
This is the most deliciously fluffy, moist, creamy paleo chocolate cake. I know I’m biased here, but you’re just going to have to trust me. I’m a self-proclaimed chocoholic. When it comes to chocolate anything, I consider myself a pro.
Chocolate can be a little weird because everyone likes a different style. Some like a creamy, milky, light chocolate. Some may prefer a semi-sweet, bitter chocolate. Me though, I like a rich, bold, handsome chocolate. Yes, I just used the word ‘handsome’ to describe chocolate because if chocolate were a man, it’d be the 90-99% cacao, super dark, delicate chocolate. At least that’s how I imagine it.
We have the perfect combination of both in this life changing cake. The cake itself is rich and bold. While the icing is a little lighter and creamier. It’s the ultimate chocolate pairing that all parties will enjoy!
Chocolate Cake Ingredients
- Eggs - Use large room temperature eggs for this recipe for the best result
- Coconut sugar - Granulated coconut sugar is used in this recipe. You can also substitute plain granulated sugar if not making this paleo
- Coconut oil - Make sure your coconut oil is melted and cooled down to room temperature before mixing it in to the batter
- Vanilla - Yes, vanilla extract goes in chocolate cake. The vanilla will elevate the rich chocolate flavors so don't skip this!
- Coconut milk + Apple cider vinegar - We use a "vegan buttermilk" in this recipe which is comprised of full-fat coconut milk and apple cider vinegar. Don't worry though, you wont' taste the vinegar at all. It is simply used so that the baking soda and powder have a acid to react with and therefore make your cake super fluffy
- Almond flour + Tapioca flour - This paleo chocolate cake has an almond flour base but we add a but of tapioca flour to help reduce the density as almond flour can sometimes be heavy. Arrowroot starch will also work here
- Cacao powder - Cacao powder is what provides that deep chocolate-y flavor we know and love. You can replace this with cocoa powder if desired
- Baking soda + Baking powder - A combination of baking powder and soda is used here to ensure this chocolate cake rises perfectly
- Hot Coffee - No, your cake will not taste like coffee. Hot coffee will "poof" the cacao powder. I have found this to be the key in any chocolate cake so I wouldn't leave this out! You can substitute hot water here with a tsp of instant coffee if needed
The Irresistible Vegan Chocolate Ganache Icing
I don't know about you but when it comes to cake, I'm a 'heavy on the icing' kinda gal. I like my cake to be part cake and mostly icing if you catch my drift. The icing here is an incredible chocolate ganache that is SO simple to make it should be illegal. Not to mention it's vegan, paleo-friendly, and dairy-free.
2 Ingredient Chocolate Icing
- 1 can coconut cream
- 1 ½ cup dark chocolate
Yes, that is literally all you need to make the icing for this chocolate paleo cake. Simply melt the two ingredients together until smooth, transfer to an air-tight container, and place in the fridge to set for a couple hours.
Tips For the Blackout Chocolate Paleo Cake
This cake is the perfect cake for any crowd. It's simple and easy to make and who doesn't love chocolate?! Here are a few quick tips to ensure your chocolate paleo cake is the best cake ever!
- Don't skip the coffee. This is really great way to deepen the chocolate flavor of your cake. No the hot coffee will not cook the eggs, we are using hot coffee not boiling. If needed, swap it out for hot water with instant coffee to achieve the same effect
- Make sure not to overcook your cake. To get the perfect fluffy and moist texture, keep a close eye on the timer and do a toothpick check in the center of your cake to make sure it's done
- Prep your icing ahead of time. The icing, although incredibly easy and delicious, does take a couple hours to set in the fridge (at least 3 hours). Go ahead and make the icing at the beginning before you get into making your cake. By the time your cake is baked and cooled, your icing should be ready
- Mix the icing one more time before frosting the cake. Once the icing has set in the fridge, you'll want to mix it one last time with a beater to get a spreadable consistency
- Lastly, I highly recommend doing a 'crumb coat' on your cake before icing the whole thing. This just means adding a very thin coat of icing over the entire cake (this is not the layers of icing), placing it in the fridge/freezer for a couple minutes to set, and then going forward with applying a thick coat of icing. This ensures a very sleek and beautiful finish to your cake!
Paleo Chocolate Cake Frequently Asked Questions
This cake is best stored in the fridge for up to 5 days to keep the icing nice and creamy. It can be stored in an air-tight container on the counter for 2 -3 days just keep in mind that the icing will soften.
Yes! You can make this cake two-tiered with 2 8 or 9 inch circular cake pans. This cake can also be made in a 9 x 13 baking pan for a sheet pan-style cake. Just remember the baking time may vary so be sure to check it with a tooth pick.
Get creative! I used little pieces of chopped dark chocolate here. Some alternatives I recommend are slivered almonds, strawberries, or coconut flakes.
Check out these other chocolate-filled desserts we have on the blog!
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Life Changing Blackout Chocolate Paleo Cake
- Total Time: 1 hour
- Diet: Gluten Free
Description
If you've been on the hunt for THE perfect paleo chocolate cake, look no further. This cake has double the chocolate with a rich and moist cake and layers of decadent chocolate ganache-style icing. It's perfect for any gathering, birthday, or even just because!
Ingredients
*For the Icing
- 1 13-oz can coconut cream
- 1 ½ cup dark chocolate
For the Cake
- 1 13-oz can full-fat coconut milk
- 2 Tbsp apple cider vinegar
- 4 eggs, room temperature
- 1 ½ cup coconut sugar
- ⅓ cup coconut oil, melted and cooled
- ½ Tbsp vanilla extract
- 3 cups almond flour
- 1 cup tapioca flour
- 1 cup cacao powder
- 3 tsp baking powder
- 1 ½ tsp baking soda
- 1 cup hot coffee**
Instructions
For the Icing
*Make the icing first as it requires a little bit of time to set in the fridge.
- Heat the coconut cream and chocolate in a skillet over low heat. Stir occasionally until the chocolate is melted and the consistency is smooth
- Pour into a mixing bowl, wrap with cling wrap, and place in fridge to set for at least 3 hours. By the time you bake the cake and it cools, the icing will be ready!
- When ready to ice, mix the icing with a hand mixer to achieve a spreadable consistency
For the Cake
- Preheat oven to 350F. In a bowl, add the coconut milk and apple cider vinegar and set aside
- In a large mixing bowl or in the bowl of a stand mixer, beat the eggs and coconut sugar until the sugar is well mixed (about 2 - 3 minutes on medium-high speed). Add the coconut oil, vanilla, coconut milk and apple cider mixture and continue to beat well
- Slowly fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda until no flour clumps remain. Lastly, pour in the hot coffee and mix well
- Pour the batter into 3 6-inch cake pans lined with parchment paper or greased with oil. Bake for 25 - 30 minutes until a tooth pick can be inserted in the middle and come out clean. Let cool before icing
To Assemble
- To assemble, place one of your cake layers down on a cake stand and top with a a large scoop of icing (remember to beat the icing with a hand mixer after you take it out of the fridge). Spread the icing across the cake evenly. Repeat with the other 2 layers.
- Do a "crumb coat" around the sides and top of the cake. This is simply a really thin layer of icing that is used to set the crumbs in place. Place the cake in the fridge or freezer for about 20 minutes to set the crumb coat.
- After the crumb coat is set, ice the cake with the remaining icing, top with desired toppings, and enjoy!
- To store, place in an air-tight container in the fridge. You can leave this cake out on the counter but the icing will soften so I recommend the fridge to ensure the best texture
Notes
*Note : I recommend preparing the icing before the cake as the icing needs to set in the fridge for a little while.
**Note : The hot coffee with not make the cake taste like coffee. It is used to deepen the chocolate flavor. You can swap this out for 1 cup hot water + 1 tsp instant coffee if desired
- Prep Time: 30
- Cook Time: 30
- Category: Cake
- Method: Bake
- Cuisine: American
Keywords: Paleo Chocolate Cake, Gluten-free Cake, Healthy Cake, Paleo, Gluten-free
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What can I Substitute for tapioca flour ?
Arrowroot flour or corn starch will work as well.
Hi! Please advise.. can I omit baking powder and baking soda? I cant consume both of them 🙁
Hi Shinta! You should be able to omit it. I would add another tablespoon of tapioca flour to the batter though. Hope that helps!
I don't drink, or even have coffee in my house. Can I just use either hot water or hot chocolate instead? Thanks.
Yes! Hot water will work as well.
A quick question about the chocolate for the ganache. Are you using a bar of chocolate or cacao powder?
Hi Janine, I'm using chocolate chips. A chocolate bar will work too. I would chop it up and then measure it.
This looks amazing. Unfortunately, I don’t see the eggs in your ingredients for the cake. How many eggs??
Thank you! It's the third ingredient in the list. There should be 4 eggs!
This is AMAZING!!!! Just made it for my sister in law, who is egg, gluten and dairy free (replaced the egg with flax eggs) and we are all in shock. This cake is fluffy and decadent and delicious, you wouldn’t know it’s a healthier alternative and allergy friendly!
Thanks a bunch. 👍🏾
Hi Candice!
Oh my gosh you just made my day! I'm so happy to hear you enjoyed it. Good to know this works with flax eggs too!