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Three layers of pure chocolate bliss! This Paleo Chocolate Cake is spongy, moist, and filled with a rich dairy-free chocolate ganache that makes every bite heavenly. Perfect for birthdays, holidays, or any celebration, this cake proves that healthy desserts can taste absolutely decadent. Gluten-free, Paleo, and dairy-free, yet no one will ever know!!!
This is officially my first true cake recipe on Wholesomelicious, and I could not be more excited to share it! Out of the 500+ recipes on the site, this is the one I am most proud of. Chocolate Cake has always been my ultimate dessert obsession, right up there with my Chocolate Brownie Cheesecake Bars and Paleo Chocolate Chip Cookie Dough Truffles.
As a nutritionist, I’ve long dreamed of creating a healthier version of my favorite dessert. The classic chocolate cake I made before was delicious but not gluten-free, Paleo, or dairy-free. This version is everything you want in a chocolate cake: perfectly sweet, luxuriously moist, and topped with the most indulgent chocolate ganache. Your family will devour it, and no one has to know it’s Paleo and gluten-free!
Why You’ll Love This Paleo Chocolate Cake
- Moist and Spongy Texture: Three layers that are light yet rich.
- Dairy-Free Chocolate Ganache: Decadent, creamy, and perfectly smooth.
- Diet-Friendly: Gluten-free, Paleo, and dairy-free without compromising flavor.
- Perfect for Celebrations: Elegant enough for holidays, birthdays, or any special occasion.
- Kid-Approved: Even those who don’t follow a special diet will love it!
How to Make the BEST Paleo Chocolate Cake
Bake the Cake
- Preheat your oven to 350°F. Lightly grease three 8-inch cake pans and line with parchment paper.
- Mix your dry ingredients together in a large bowl.
- In a small bowl, combine apple cider vinegar and canned coconut milk to create a buttermilk-like mixture.
- Brew coffee and heat it with coconut oil, unsweetened chocolate, and coconut sugar until smooth. Stir in vanilla or peppermint extract and let cool.
- Add the coconut milk mixture and eggs to the chocolate mixture, whisking to combine.
- Pour wet ingredients into the dry mixture and stir until just combined. The batter will be slightly runny.
- Divide the batter evenly among the three pans and bake for 22–26 minutes, until slightly firm and spongy. Let cool completely.
Make the Ganache
- Chop dairy-free dark chocolate or use chocolate chips.
- Heat canned coconut milk until just boiling and pour over the chocolate. Whisk until smooth.
- Chill in the fridge for about an hour until slightly firm. Whip for a fluffy ganache or leave smooth and spreadable.
Assemble the Cake
- Smooth with a spatula or frosting spreader, rinsed in hot water if needed. Decorate with peppermint candy or candy canes for a festive touch..
- Place the first cake layer rounded side down for a flat surface. Spread one cup of ganache.
- Repeat with the second layer, followed by another cup of ganache.
- Top with the final layer, spread remaining ganache all over the cake, filling the gaps.
Tips for the Best Paleo Chocolate Cake
- Flours: Using almond, tapioca, and coconut flour together creates the perfect texture.
- Coffee: Enhances chocolate flavor but can be replaced with hot water for kids.
- Peppermint Extract: Optional, swap with vanilla for a classic chocolate cake.
- Coconut Milk: Adds richness. Can replace with other dairy-free milk or buttermilk.
- Apple Cider Vinegar: Creates a buttermilk-like texture and helps the cake rise. Optional but recommended.
- Storage: Keeps at room temperature or in the fridge for up to 4 days. Freeze unfrosted rounds up to 3 months or wrap a chilled, frosted cake for freezing.
This Paleo chocolate cake recipe is a showstopper for any occasion and proves that healthy desserts can be absolutely indulgent. Celebrate life with chocolate that everyone will love!!!!
The BEST Paleo Chocolate Cake
Ingredients
Dry Ingredients:
- 3 cups blanched almond flour
- 1 cup tapioca flour
- 3 tbsp coconut flour
- 1 cup cocoa powder or cacao powder
- 2 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients:
- 1 13.5oz can of full fat coconut milk
- 1 tbsp apple cider vinegar
- 1/2 cup coconut oil*
- 2 oz unsweetened chocolate
- 1 cup brewed coffee
- 2 cups coconut sugar or palm sugar
- 1 tsp vanilla extract or peppermint extract
- 4 large eggs, (at room temperature)
Chocolate Ganache
- 1 lb dark chocolate**
- 2 13.5 oz cans of full fat coconut milk
- pinch of sea salt
Instructions
- Preheat the oven to 350 degrees. Line three 8 inch cake pans with parchment paper, and lightly grease. Set aside.
- In a large bowl, stir together the dry ingredients.
- In a small bowl, combine 1 can of coconut milk with the apple cider vinegar. Let sit.
- Heat a small saucepan to medium high heat. Add the coconut oil, sugar, chocolate, and brewed coffee. Whisk while the mixture heats and continue to stir until smooth. Remove from heat and add the vanilla or peppermint extract. Let the mixture cool completely in a medium sized bowl. Once at room temperature, whisk in the coconut milk/vinegar mixture, and eggs. Whisk until smooth.
- Pour the wet ingredients into the dry. Using a stand mixer or hand mixer, gently mix until smooth and well incorporated.
- Pour into prepared pans evenly splitting between the 3 pans. Transfer to the oven and bake for 22-26 minutes (depending on oven). Cakes are ready when it is gently firm to the touch, and does not jiggle in the middle. Remove and let cool for 20 minutes in the pan. Remove from the pan and let cool completely.
- Meanwhile, make the ganache. Prepare the chocolate by finely chopping the chocolate and placing into a large bowl. You can also use chocolate chips. Heat the coconut milk in a saucepan to a gentle boil, or heat in the microwave until very hot. Pour over the chocolate. Sit until smooth and the chocolate is melted. Place inside the fridge.
- Let the frosting cool for about an hour until a bit firmed up. You can spread over the cake at this point, or use a stand mixer or hand mixer and beat until fluffy.
- To assemble the cake, begin with the bottom layer placing the rounded side down. Spread about 1 cup of the ganache over the first layer. Repeat with the second layer, and finish off with placing the rounded side up on the third layer of the cake. Frost using a spatula spreading enough over the sides to fill in the gaps.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used the 4 cups of chocolate chips like you suggested and my ganached did not harden at all I even added an extra cup still very runny. I don’t think that ratio is correct.
I assume the calories are by the slice and not for the whole cake…?
Yes, per slice.
For religious reasons we don’t drink coffee. Have you ever omitted the coffee or used a substitute for this recipe?
Oh, I just read a previous comment with a coffee substitute. Thanks so much for answering that question. Can’t wait to give it a try!
Hope you enjoy it!
Hi,
I would prefer not to have coffee. What can I use instead? Or can I leave it out entirely? Ya, it’s not something that agrees with me. Thanks.
You can replace the coffee with hot water.
I don’t have 3 8in. cake pans. I have one 9 in, or a bunt cake pan. I’m assuming it wouldn’t cook in the same amount of time. Any tips?
My suggestion is to use the one 9 inch. Bake only 2 layers, and bake one layer at a time. The bake time should be around 25 minutes. Hope that helps!
It’s true. It’s the BEST chocolate cake we’ve ever made! No one would ever know it’s free of gluten and refined sugars. Amazing.
So happy to hear, Sarah!!
This recipe looks amazing! However, I have a nut allergy. Any suggestions for using something other than almond flour? Thanks!
Hi Emily! I am so sorry, when I tested it without almond flour it just didn’t taste right. I do have a traditional cake recipe I can give you if you are okay with white flour! Send me an email Amy@wholesomelicious.com