Recipe: Paleo Chocolate Cake

Nothing says love quite like a freshly baked cake! Here's a recipe that you can enjoy without too much guilt. Designed for clean eating, it's gluten and dairy free. Bake it up as a special treat for your Valentine, or let it be a fun indulgence for any special occasion! Keep reading for the recipe and instructions.



  • 3/4 cup virgin coconut oil, melted and cooled
  • 1 3/4 cup coconut sugar
  • 4 large eggs, at room temperature
  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 3 cups packed blanched fine almond flour
  • 3/4 cup unsweetened cocoa powder (use a high quality version)
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt

For the paleo chocolate frosting:

  • 1 (14 ounce) can coconut cream
  • 1 ½ cups dairy free chocolate chips
  • Pinch of salt



  1. First begin by making your frosting: Add the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6 hours or until hard. Overnight is best!
  2. Next, prepare the cake. Preheat oven to 350 degrees F. Line the bottom of three 9-inch round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick.
  3. In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well mixed.
  4. In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
  5. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes until a tester comes out clean or with just a few crumbs attached; rotating the pans halfway through baking. Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. (Cake can be made a day ahead if you’d like.)
  6. Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand or stand mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!
  7. Layer cake, using about 1/3 -½ cup frosting between each layer, then frost the top and sides with remaining frosting. Serves 12-16! Cake can be stored at room temp for a day or two, then should be transferred to the fridge.



Want to take the flavor to the next level? Sprinkle the top of the cake with fancy sea salt or Himalayan pink salt for a sweet and salty taste.

This cake would be delicious with raspberries or strawberries between each layer or decorating the top.  Other fun toppers:  finely chopped almonds or hazelnuts, cherries, or chocolate shavings.


This recipe is from Ambitious Kitchen.