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This rich, decadent, moist and tender paleo chocolate cake is made healthier with a blend of grain free flours, organic coconut oil and unrefined coconut sugar. The dairy-free “buttercream” frosting is out of this world delicious and NONE of it tastes paleo, even though it totally is!
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Guess what?! My birthday is tomorrow! Each year for my birthday, I make sure to post an extra-special recipe on the blog.
So, last year it was my maple pecan banana bread breakfast bake (not a cake, but special, trust me!). The year before that it was my beloved chocolate chip skillet cookies! That recipe remains one of my favorites on the blog, in truth.
In fact, I love it so much that I can’t help but make it for basically every gathering that requires a dessert!
But this year? We’re going all out with a paleo chocolate cake! Complete with an incredible dairy-free chocolate buttercream. A buttercream that will probably make you utter that famous phrase (I can’t believe it’s not…buttercream).
There it is – perfection! Rich and sweet, creamy, easy to spread and doesn’t melt. Score! I used a combination of palm oil shortening, coconut oil, raw cacao powder and homemade paleo powdered sugar.
If you haven’t made paleo powdered sugar yet, no worries. You simply blend coconut sugar with a bit of tapioca until it reaches a powdery consistency – done!
However, if you’re okay with cane sugar in this recipe, you can also use organic powdered sugar to make the frosting.
As for the cake itself, it’s very easy to make – nothing intimidating here! The batter is a combination of blanched almond flour, tapioca, and raw cacao, with dairy-free milk, eggs, coconut oil, and coconut sugar.
The size/shape of the cake you make is up to you. I chose to make this as an 8″ 3 layer cake, but you can also make it a 9″ 2 layer cake with no issue.
Additionally, you can make this recipe into a sheet pan cake or cupcakes for that matter – just make sure to check for doneness and adjust the baking times depending on what you’re making.
My family was completely obsessed with this paleo chocolate cake with the first bite – no joke here. Furthermore, even my picky chocolate-hating son (crazy, I know) somehow liked this cake!
The texture is moist and dense but not overly so, and it’s rich yet not too sweet. It’s obviously perfect for birthdays but also an awesome cake to serve for just about any gathering!
People won’t know this one is paleo – it’s just a good classic homemade chocolate cake in every way.
Back to my birthday! How do we feel about birthdays? I’ve always been torn about the whole30 “celebration” part of birthdays for myself.
I think after the age of 10 it started to feel strange for me to make a big deal about my birthday, even though a part of me wants to. Maybe it’s that nagging feeling about being the center of attention, or rather, asking to be the center of attention, and receiving rather than giving.
The whole attention/receiving thing definitely feels uncomfortable for me, I believe that’s the problem. It’s something I’m working on – and getting better at, I think! Because why shouldn’t each of us have one day out of the year to be the center of attention and receive, instead of give?
Let’s consider this Paleo chocolate cake a present for BOTH me and you. Let’s face it – I like to give and share, even on my birthday. If you make this chocolate cake, make sure to leave a comment or tag me on social media to let me know 🙂
I hope you’re ready for something delicious – grab an apron (chocolate is messy!) and let’s celebrate with the best (healthier) paleo chocolate cake!
Paleo Chocolate Cake with Chocolate “Buttercream” Frosting {GF, DF}
Paleo Chocolate Cake with Chocolate Buttercream Frosting {GF, DF}
This rich, decadent paleo chocolate cake is made healthier with a blend of grain free flours, organic coconut oil and unrefined coconut sugar. The dairy-free “buttercream” frosting is out of this world delicious and NONE of it tastes paleo, even though it totally is! Prep Time: 20 minutesCook Time: 20 minutesCooling Time: 30 minsTotal Time: 40 minutesCourse:Baking/DessertCuisine:PaleoServings: 12 servings
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Ingredients
Chocolate buttercream frosting:
1/2cuppalm oil shortening1/2cupcoconut oilsolid but softened slightly**1cuporganic powdered sugaror paleo powdered sugar*1/2cupraw cacao powderor unsweetened cocoa powder3Tbspunsweetened almond milkor coconut milk1tsppure vanilla extract1/8tspsea salt
Cake:
4large eggsroom temp1/2cupunsweetened almond milk or other non-dairy milkor other non-dairy milk, room temp1cuporganic coconut sugar1/2cuporganic coconut oilmelted and cooled2tsppure vanilla extract1 1/2cupsblanched almond flour1/3cuptapioca flour1/3cup + 1 Tbspraw cacao powder or unsweetened cocoa powder1tspbaking soda1/4tspsalt
Instructions
Cake:
Prepare the cake first. You can make this cake in 3 8” layers (what I did) or 2 9” layers. Baking times will vary slightly, so watch for doneness.Preheat your oven to 350 degrees and line your cake pans with parchment OR grease lightly with coconut oil.In one mixing bowl, combine the almond flour, tapioca, cacao or cocoa powder, baking soda and salt, then set aside.In a separate large bowl, whisk together the eggs, almond milk, coconut sugar, and coconut oil until very smooth. Immediately stir in the dry mixture and stir well (you can also use an electric beater) until a smooth batter forms.Divide batter evenly between the prepared cake pans and place on middle racks of your oven (nearer to the top is preferred)Bake 15-25 minutes depending on your cake pans – cake is done once the center is set and a toothpick inserted near the center of one layer comes out clean.Cool cake layers on wired racks while you prepare the frosting.
Frosting:
Use an electric hand mixer or stand mixer to beat together the shortening and coconut oil until mostly smooth and fluffy. Add in the powdered sugar of choice and cacao or cocoa powder and continue to beat, then add 2 Tbsp of the milk and continue beating. Add in the vanilla and the last Tbsp milk slowly to reach the desired consistency.
Assemble Cake:
To make the cake easier to frost, chill the layers first, OR use this “crumb layer” method. Frosting will be creamy at room temp and harden quickly when chilled, however, you can easily re-beat it to a creamy consistency if you’d like to store it in the fridge.Place the first layer carefully on a cake stand, turntable, or plate. Using an offset spatula or butter knife, frost the top of the first layer, then place second layer on top and repeat. Repeat with the third layer and frost around the outside of the cake as desired.
Recipe Notes
*To make powdered sugar with coconut sugar, place 2 cups coconut sugar with 2 Tbsp tapioca or arrowroot flour in a food processor and blend/pulse until you get a powdery consistency. Use 1 cup of this mixture for the frosting recipe. **I like the texture using both coconut oil and palm shortening, but if you’d rather not use both, palm oil shortening alone will work. Do not use coconut oil alone.
Nutrition
Calories: 460kcalCarbohydrates: 34gProtein: 7gFat: 37gSaturated Fat: 22gCholesterol: 54mgSodium: 245mgPotassium: 193mgFiber: 5gSugar: 19gVitamin A: 80IUCalcium: 69mgIron: 2.4mg
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Want More Paleo Cake and Cupcake Recipes? Try One of These!
Vanilla Cupcakes with Vanilla “Buttercream” Frosting
Spice Cake with Cinnamon “Cream Cheese” Frosting
Carrot Cake with Coconut “Cream Cheese” Frosting
Pumpkin Cupcakes with Maple “Cream Cheese” Frosting
Vanilla Cupcakes with Chocolate Ganache
Lemon Curd Crumb Cake
Classic Cinnamon Crumb Coffee Cake
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