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Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!
Ever since going gluten free, I didn’t eat cake for a LONG time. When I first found out about my intolerance years ago, there weren’t many gluten free bakery options available, and I wasn’t skilled enough for baking one myself back then.
These days, there are SO MANY options and it’s amazing, but now I love getting creative in the kitchen so I can whip up a healthier version at home.
Paleo Chocolate Cake with Chocolate Ganache Recipe
This Paleo Chocolate Cake is coming to you after several attempts in my kitchen. If you’ve been following my blog for a long time, you probably know that I’m not the most skilled baker and it always takes several tries before my dessert recipes are yummy enough to post.
However, all the failed attempts were 100% worth it after I took a bite out of this cake because it turned out of so moist and fluffy, unlike many paleo chocolate cakes I’ve tried before.
Chocolate Ganache
Of course, if you are going to make this paleo chocolate cake, you can’t forget the ganache! You can use any frosting you want, but I love this ganache. It’s SO easy to make, spreads well, and makes the cake extra decadent and delicious.
Just make sure that the cake is completely cooked before frosting so the ganache doesn’t melt on you during the process!
Substitutions?
Just because I get asked about substitutions often in baking recipes, I want to address it now. Almond flour and cassava flour work quite differently than other grain free flours, so I don’t recommend you make any substitutions.
Full fat coconut milk (from the can) is necessary to give the paleo chocolate cake that rich and decadent texture and flavor.
Also, I have not tried this recipe with flax eggs or gelatin eggs, so I cannot guarantee results. Please leave me a comment if you try these out and they turn out well for you!
It’s honestly best to follow the directions as is. Baking can be a tricky and each ingredient has a specific purpose so I hope you try the recipe and love it as much as I do!
Paleo Chocolate Cake with Chocolate Ganache
Ingredients
Cake
- 2 cups blanched almond flour
- 1 cup cassava flour
- 1 1/4 cup coconut sugar
- 1 cup cocoa powder, or cacao powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3 large eggs
- 1 1/2 cup full fat coconut milk
- 1/2 cup water
- 1/3 cup ghee, or coconut oil, melted and cooled
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Chocolate Ganache
- 3/4 cup full fat coconut milk
- 8 oz semisweet chocolate chips
- 2 tbsp coconut oil
Instructions
Chocolate Cake
- Preheat oven to 350 degrees F.
- Grease a 9-inch spring foam cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together almond flour, cassava flour, coconut sugar, cocoa powder, baking soda, and sea salt.
- In a separate bowl, whisk together eggs, coconut milk, water, ghee, apple cider vinegar, and vanilla extract.
- Pour wet ingredients to dry ingredients and stir together until a batter forms.
- Pour the batter into the prepared cake pan and flatten out the top with a spatula.
- Bake for 45-48 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
Chocolate Ganache
- While the cake is a cooling, place the coconut milk in a small saucepan and heat on medium low until hot, just before it starts to simmer. You can also heat it up in the microwave.
- Add in chocolate chips and coconut oil, and stir together until smooth and silky.
- Remove from heat and place in the refrigerator for 30 minutes to cool and thicken. Don’t forget to remove it from the fridge as it’ll harden once it chills too long.
- Once the cake is cooled completely, spoon the ganache on the top of the cake and smooth it across the top.
- Slice to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This cake turned out perfectly. I easily sliced it in half so I could make 2 layers and frost in between the two. I also melted lily’s chocolate chips into the coconut milk to make the batter more choclatey.
Yay!! Thanks so much! I’m so glad you enjoyed it.
My kids and I made this tonight and it was amazing!!! We used Ghiradelli 60% Cacao Chips for the Ganache and it was incredible! My hubby said this is definitely a keeper! ❤️👏🏻
This is so good! I used maple syrup instead of the type of sugar listed on the recipe. Just a bit less maple syrup than what the recipe called for with the sugar. I think this also made it pretty moist too!
Yay, glad you enjoyed! Thank you for leaving a review.
I have been so hungry for a really good chocolate cake, and this was over-the-top delicious. In fact, it was so good and I ran out of time that I didn’t have a chance to make the ganache, but it was still excellent as a stand alone. I did not have cassava flour, so I used tiger nut flour along with the almond flour and I have no notable complaints. One question I do have is how to store this magnificent creation.