This Paleo Chocolate Cake is made from simple, healthy ingredients, is completely gluten free, and is packed with nutrients! Who knew you could have both a rich and healthy chocolate cake?
Chocolate, this is an ode to you. I love you. I have always loved you. Never would I ever choose vanilla over you. Even to the point where I would choose NONE before I chose your more plain counterpart.
Call me crazy but I was born a chocolate lover. Every birthday party I ever went to growing up I would request a slice from the chocolate side of the cake, and only chocolate ice cream to top it. When my mom would buy Neapolitan ice cream I would scoop just the chocolate part out.
I love chocolate everything. I’ve been wanting to make my own version of a paleo chocolate cake for a long time but always thought the task would be too daunting. Well last weekend, I did a very dangerous thing and I paired it with this vegan frosting to make the most epic duo ever.
A very GOOD dangerously thing and I seriously could not wait to share this with you guys. I have created one of the best chocolate cakes I have ever laid my hands on. Seriously, you wouldn’t even know it was made with healthy ingredients, is completely grain-free, and has only natural sugar in it because it tastes like the richest, most decadent chocolate cake ever.
Trust me when I say you’re going to want to make this.
I’ve also included a secret ingredient that helps add to the sweetness and fluffiness, but also packs a mean nutritional punch.
I poured mine into a bread loaf pan, but if you want it to be larger, you should double the recipe and pour it into a cake pan. You will just need to cook it longer.
I hope you guys love this paleo chocolate cake as much as me!! (and my roommate, my boyfriend, and my friends..)
Paleo Chocolate Cake
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 slices of cake 1x
Print Recipe
Pin RecipeDescription
This Paleo Chocolate Cake is made from simple, healthy ingredients, is completely gluten free, and is packed with nutrients! Who knew you could have both a rich and healthy chocolate cake?
Ingredients
- 1 cup almond flour
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup canned pumpkin
- 4 eggs, whisked
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 cup almond butter
- 1 tsp vanilla
- 3/4 cup chocolate chips
Pairs well with this vegan frosting.
Instructions
- In a small bowl, mix almond flour, cocoa, salt, and baking soda.
- In a larger bowl, whisk pumpkin with eggs until very well combined and smooth.
- Add in syrup, oil, almond butter and vanilla. Beat until smooth.
- Add dry ingredients to wet, stirring until fully combined.
- Fold in chocolate chips, leaving a few out to place on top.
- Place in greased pan. I used two nine inch cake pans.
- Bake at 350 for 23-28 min depending on pan. If using loaf or 8×8 pan, may require more time.
- My favorite trick for telling if it’s ready is to stick a toothpick in the center, if it comes out clean – they are ready.
- Category: gluten-free, dessert, dairy-free
Keywords: paleo chocolate cake, gluten free cake, healthy dessert, healthy cake
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Rachel says
March 2, 2019 at 3:37 pmThis looks awesome! If I don’t have the pumpkin on hand would applesauce possibly make a good substitute?
Erin says
March 2, 2019 at 5:18 pmI think it should work!! very similar in terms of texture 🙂
Rachel says
April 14, 2019 at 11:23 amWhat do you recommend if you are allergic to all nuts?
Erin says
April 14, 2019 at 5:34 pmUnfortunately I’ve only ever tested with this nut flours. You may be able to use regular white flour or something else like cassava, but I haven’t tested! Sorry!
vanessa says
March 9, 2019 at 12:14 amOn your recipes for maple syrup can you sub for agave?
Erin says
March 9, 2019 at 10:08 amYes!!
Rachel says
March 16, 2019 at 1:17 pmThanks, it worked beautifully!
★★★★★
Erin says
March 17, 2019 at 12:46 pmLove to hear it, Rachel!
Olivia says
March 17, 2019 at 9:19 pmLooks yummy! I want to make this like the picture (two layer round cake). I’m a little confused – step 6 says you used a loaf pan but step 7 says you use two 9” pans. What would be best to do if I want a layered cake? Also is the coconut oil melted or solid to measure?
Erin says
March 18, 2019 at 12:22 pmThanks for catching, Olivia. I originally made with loaf pan and then made it into two 9inch cake pans. Layered cake works best with 9 inch cake pans!
Measure the coconut oil melted.
Olivia says
March 18, 2019 at 1:26 pmThank you for getting back to me so quickly! Thanks for clarifying! Does the recipe make enough for two pans as is or does it need to be doubled?
★★★★★
Erin says
March 18, 2019 at 1:40 pmIt makes enough for both pans!! You’ll be able to make a double layer cake with this exact recipe 🙂
kate says
March 27, 2019 at 5:02 amHi Erin!
This looks great. We are a vegan family and was wondering if we could substitute flax eggs or Bobs egg replacer?
Thank you!
Kate
Erin says
March 27, 2019 at 9:54 amI think you may have more success with the Bob’s egg replacer!! Since it calls for so many eggs, I would test half size batch first 🙂
Nicole says
April 17, 2019 at 10:55 pmErin, this recipe sounds awesome! I have never related more to a blog post in my life haha! Chocolate over vanilla everyday to Sunday.
Erin says
April 18, 2019 at 2:33 pmThat last line is me to a T. You get me!!
Jo says
May 1, 2019 at 11:49 amHi! Can you replace the syrup with swerve?
Erin says
May 1, 2019 at 12:44 pmI’ve never baked with swerve but I think you will be fine to do so! Just follow the instructions on the bag for exact swap measurements!