Paleo Chocolate Cake (gluten-free, dairy-free)

Name: Paleo Chocolate Cake (Gluten-Free, Dairy-Free)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings
Cuisine: American
Ingredients: 3 cups almond flour; 1 cup tapioca flour; 1/4 cup coconut flour; 2 cups coconut sugar; 1 1/2 cups raw cacao powder; 2 tsp baking soda; 1 tsp espresso powder; 1 tsp salt; 4 large eggs; 1 1/2 cup full-fat coconut milk; 1 cup water; 1/2 cup coconut oil; 1 tbsp apple cider vinegar; 2 tsp vanilla extract; 1 recipe Vegan Chocolate Buttercream Frosting

This paleo chocolate cake uses almond flour, tapioca starch, and raw cacao to deliver a fluffy, moist crumb without gluten or dairy. It's naturally sweetened with coconut sugar and rich enough to satisfy serious chocolate cravings.

🌍American 🥗Vegan 🥗Paleo 🥗Gluten-Free 🥗Dairy-Free Gluten Free Chocolate Cake

🏷️

🏷️Paleo Cake

🏷️Paleo Chocolate Cake

Total

1h

Servings

16

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Downshiftology · by Lisa Bryan

Ingredients

3 cups almond flour
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut sugar
1 1/2 cups raw cacao powder
2 tsp baking soda
1 tsp espresso powder
1 tsp salt
4 large eggs
1 1/2 cup full-fat coconut milk
1 cup water
1/2 cup coconut oil
1 tbsp apple cider vinegar
2 tsp vanilla extract
1 recipe Vegan Chocolate Buttercream Frosting

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Instructions

1
Preheat your oven to 350 degrees fahrenheit.
2
Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
3
Add all of the dry ingredients to a very large mixing bowl and whisk together.
4
Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
5
Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
6
Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

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Tips & Notes

Pro tips

Sift almond flour, tapioca flour, and cacao powder together before mixing to prevent lumps and ensure an even, fluffy crumb.
Don't overmix the batter after adding eggs—stir just until combined to keep the cake light and airy.
Let the cake cool completely in the pan before turning out; paleo cakes are more delicate and benefit from this step.

Substitutions

Coconut sugar → maple syrup or honey (reduce liquid slightly, cake will be denser)
Raw cacao powder → unsweetened cocoa powder (use same amount, flavor will be slightly less intense)

Storage & make-ahead

Store covered in an airtight container in the refrigerator for up to 4 days, or wrap and freeze for up to 2 months. Reheat gently in a 325°F oven.

Common Questions

Can I substitute all-purpose flour for almond flour in this paleo cake?

No. Almond flour is essential to the paleo diet and creates the cake's specific texture. You can use additional tapioca flour, but the result will be denser and less moist.

What can I use instead of coconut milk?

Full-fat canned coconut milk adds richness and moisture. You can substitute full-fat dairy milk or unsweetened oat milk, though the cake will be less decadent.

How do I know when the cake is done baking?

Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. Bake 30–35 minutes at the recipe temperature.

Is this recipe suitable for a keto diet?

No. Coconut sugar and tapioca flour are not keto-approved. A keto version would require monk fruit or erythritol and allulose or coconut flour as the primary flour.