Living Healhty With Chocolate eBook

Paleo Chocolate Cake (Grain, Gluten, Dairy Free)

Yes, yesterday was my birthday and if you follow me on the social media media networks you probably saw my husband’s post teasing you with this chocolate cake photo. I’ve been wanting to make a chocolate cake all year long, but I also wanted to wait to do it for a special occasion so I decided to wait until this weekend to make it.

I am really excited to share this recipe with you. I am usually not a big fan of cakes, but this cake is out of this world! It feels weird saying this since I made it, but I can honestly say this is the best chocolate cake I have ever had. When I served it last night everybody loved it and even the kids loved every bite of it. It was quite a feeling for me to see those kids enjoying a cake made with wholesome, real food ingredients and not even notice a bit of difference. None of the parents or children at my birthday party eat paleo, and that just serves as proof that healthy foods, made free of refined ingredients do taste good and even picky eaters like children will love them.

Paleo Chocolate Cake

Now let’s talk about the texture and flavor… As you would expect this multi-layer chocolate cake has a decadent chocolate taste. The texture is deliciously soft and moist. The middle layer is made with a dairy-free sweetened condensed milk and raw cacao powder and is creamy and soft. This layer adds extra flavor and moisture to the cake. Also surrounding the cake is a smooth dark chocolate ganache made from dark chocolate chips and coconut milk. To decorate the cake I shaved small pieces of 70% dark chocolate and sprinkled on top.

It is very rewarding to me that I am able to make such delicious desserts and be able to share them with so many people. Whether you eat a paleo diet or not, you will love this chocolate cake, so make sure to save, print and share this recipe with all your friends and family this holiday season. Happy Holidays!

Paleo Chocolate Cake

4.6 from 23 reviews
Paleo Chocolate Cake (Grain, Gluten, Dairy Free)
 
Ingredients
Cake:
  • 3 cups almond flour
  • ¼ cup coconut flour
  • ¾ cup raw cacao powder
  • ½ cup raw coconut palm sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup coconut oil, melted
  • 1 cup coconut milk, full fat
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw honey
Middle Layer Chocolate Ganache*:
  • 1 can (13.5 ounces) full fat coconut milk
  • 2 tablespoons raw honey
  • 4 tablespoons raw cacao powder
  • ½ teaspoon vanilla extract
Chocolate Frosting:
Instructions
Cake:
  1. preheat oven at 350°F
  2. grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper
  3. in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt
  4. in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey
  5. using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
  6. pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.
  7. let cake cool completely then cut horizontally in the middle
  8. spread the chocolate ganache over the bottom half of the cake and refrigerate for 30 minutes
  9. top with other half of cake, then spread the chocolate frosting over the top and sides of the cake
  10. sprinkle top with shaved dark chocolate if desired
Middle Layer Chocolate Ganache:
  1. in a medium saucepan, bring the coconut milk and honey to a light boil
  2. simmer on low heat for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk.
  3. mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth
  4. let it cool and refrigerate until cake is ready
Chocolate Frosting:
  1. melt the chocolate chips in a bowl over simmering water (double boiler)
  2. mix coconut milk with melted chocolate until all is combined and smooth
  3. let cool for 5 minutes before icing the cake
Notes
*The middle layer chocolate ganache takes a long time to make. Please plan ahead and have this ready before you bake the cake.

Recipe serves about 10 people.

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Posted in: cake / pies, Desserts
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Love to hear your comments on this!

Comments: 136

  1. Candace R. Wagner December 9, 2013 at 1:03 pm Reply

    Happy Birthday to you:)

  2. D @ The Kosher Cave Girl December 9, 2013 at 1:52 pm Reply

    Oh yum! This looks divine!

  3. Susan H December 9, 2013 at 3:04 pm Reply

    Happy birthday and you have the best recipes…thanks for sharing. Now to get this cake made for relatives birthday celebration. Hugs S

  4. Ank December 9, 2013 at 5:20 pm Reply

    Seeing this the first thing in the morning when I’m literally hunting for food… Oh my God!
    Question – can I use almond milk instead of coconut?

    • adriana December 11, 2013 at 8:30 am Reply

      Ank, I have not tried this recipe with almond milk. Almond milk is less fatty than coconut milk, so you might want to add 3/4 cup instead of 1 cup. I am not really sure to be honest how much you should add, but I think it will work fine. Please let me know how it turns out for you.

  5. annemirk December 9, 2013 at 9:45 pm Reply

    Happy birthday! unfortunately, I’m on the aip, so I won’t be able to enjoy. but I will definitely save this for birthdays!

  6. Ursika December 10, 2013 at 4:18 am Reply

    Happy birthday, this cake must be delicious.

  7. Alice December 10, 2013 at 9:04 am Reply

    Can you suggest a substitute for the palm sugar? Would more honey work?

    • adriana December 11, 2013 at 8:23 am Reply

      Although I have not try this, I think honey will work as long as you use a honey that is very solid, not pourable. Please look at the brand I use above. Also honey is sweeter than palm sugar, so I would add less than 1/2 cup and add more it as needed.

  8. Stacey Levine December 12, 2013 at 10:45 am Reply

    Any alternative to Almond flour to avoid nuts?

    • adriana December 14, 2013 at 10:51 am Reply

      You could try using coconut flour, but you will need to add a lot less and I am not sure how much. Try adding 1 tbsp at the time until you get the right consistency.

  9. Ursika December 20, 2013 at 10:07 am Reply

    Adriana, would this cake taste good with also bananas and raspberries in the middle?

  10. Christine December 30, 2013 at 2:21 pm Reply

    Best cake I have ever made! Thank you! Very decadent!

  11. Flo December 30, 2013 at 7:06 pm Reply

    Made this delicious cake today and everyone wanted seconds. Definitely our special occasions and birthday cake fr here on out!

  12. Dora January 5, 2014 at 11:14 pm Reply

    Hello, nice recipe, I would like to try this for my wedding and was interested for what size (as in weight) is this recipe for?

    • adriana January 6, 2014 at 8:26 pm Reply

      I am not sure the weight of the cake. The recipe fills a 7-inch pan. Congratulations on your wedding!

  13. Abigail January 6, 2014 at 8:55 am Reply

    Adriana this cake is simply amazing! I have never commented about a recipe before but felt I needed to let you know how much I appreciate you and your creations. This was the 4th or 5th dish I’ve tried of yours and every one was an experiment that needed to turn out or be edible ( I only make desserts when I have company over). Every time I make a recipe of yours it turns out! It is above and beyond edible- the food is beautiful and delicious! Thank you. You’re amazing! I can’t wait for your cookbook…. If you haven’t started on one you need to!
    Much love from Texas,
    Abigail

    • adriana January 6, 2014 at 9:02 am Reply

      Hi Abigail, thank you so much for your feedback. I truly appreciate your comment and kind words and this makes me really happy!

  14. Felicia January 7, 2014 at 7:11 pm Reply

    Question:
    I used coconut milk (so delicious brand) for cake, but was going to use coconut cream (from trader joe’s) for the ganache is that right? Or do I use the regular coconut milk for ganache too?

    • adriana January 8, 2014 at 9:55 am Reply

      Felicia, I have never tried making the coconut condensed milk with coconut cream, so I can not say for sure if it will work. I usually use full fat coconut milk. If you try making it with coconut cream, I would think it would take less time to “cook” because it contains less water. Please let me know how it goes if you try it.

  15. Vicki January 9, 2014 at 1:22 am Reply

    Can I replace the honey with maple syrup or more sugar? It’s for my babies first birthday tomorrow and he doesn’t eat honey yet! Thanks

    • adriana January 9, 2014 at 9:20 am Reply

      yes, you can replace the honey with maple syrup. Taste the batter before baking and adjust the amount as desired.

  16. […] 1. Paleo Chocolate Cake Let’s start with a basic chocolate cake that you can bake up whenever you get that chocolate craving, and only cake will do. This cake comes out looking just as pretty as can be, and you’ll have trouble believing that you can enjoy this without hating yourself afterward. There’s even a middle layer on it made of chocolate ganache, so you won’t feel like this cake is following any sort of special dietary guidelines, but it is. There’s no ordinary flour in this, but a mixture of almond flour and coconut flour, and the chocolate comes from dark chocolate and cocoa powder instead of milk chocolate. […]

  17. Debra Gertz January 26, 2014 at 8:52 am Reply

    I am sooo happy to find your blog!! I love healthy eating and am very interested in the Paleo diet, and I love chocolate. I envy you for living in Hawaii. Been there once and loved it. Thank you so much for sharing your recipes!

    • adriana January 26, 2014 at 10:31 am Reply

      Thank you Debra :)

  18. Amanda January 27, 2014 at 4:32 pm Reply

    Been looking for a good paleo chocolate cake recipe and this looks delish. Was wondering how long it keeps and the best place to keep it. Only 2 of us in the house!

    • adriana January 27, 2014 at 6:45 pm Reply

      I am not exactly sure how long it will last, but it should be good for at least a couple of weeks when stored in the fridge. The recipe does not make a big cake, so this might help.

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  20. Liz February 6, 2014 at 10:27 pm Reply

    Hello! Just stumbled across this website and so pleased I did! :) I want to make this cake for my boyfriends’s birthday on Monday and as we are new to paleo I am desperate to get it right! Being from the UK we don’t have the ‘cup’ measurements…is there an easy and precise way to convert the measurements into ounce or grams as I’m guessing it depends on the relative density of each ingredient?! Many thanks!

    • adriana February 10, 2014 at 7:44 am Reply

      Liz, this is a tricky question. I could tell you how many grams a cup of blanched almond flour weighs, but then again like you said, the almond flour you use could have a different density. All brands of almond flour are different and honestly, the best brand I have found for baking with is by Honeyville. Please let me know how you make this cake and how you end up measuring everything so that other people can do the same. Thanks!

  21. Tia February 7, 2014 at 3:45 pm Reply

    So I made this cake today and when I cut it in half, the top half fell apart. Any ideas as to what went wrong? I didn’t change any of the ingredients although I did use a 9-inch springform pan since that was all I had.

    • adriana February 10, 2014 at 7:40 am Reply

      Tia, did you check if the cake was cooked on the inside by inserting a toothpick into the center? Did the toothpick come out clean? Sounds to me you didn’t cook it long enough. You can also get an oven thermometer to make sure your oven is properly heated.

  22. Laura February 8, 2014 at 10:20 am Reply

    I made just the cake because I didn’t have time to do the other stuff and drizzled 100% maple syrup on top. Absoultly delicious and moist!! Thank you for sharing it!!

    • adriana February 10, 2014 at 7:35 am Reply

      Thank you Laura!

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  25. Austin February 17, 2014 at 5:10 pm Reply

    Hi, I used very similar ingredients you have listed here. The only thing is that all I could find for almond flour at the market was almond meal. I read that almond meal and almond flour are the same thing. I also had to use 8 inch springform pan because that’s the smallest I could find. Other than that everything was the same. The cake came out flat and lumpy, not at all smooth or tall. Was it the almond meal?

    • adriana February 18, 2014 at 8:44 am Reply

      Austin, sounds like you just need to double the recipe to fill your 8-inch pan.

      • Austin February 18, 2014 at 9:04 am Reply

        Double for a pan that’s just one inch bigger? Might have to try that. Since leaving my first reply, I tasted what I had made. It was not good lol. Would the smaller pan have anything to do with the taste? Or the fact that the batter came out like a sponge cake instead of smooth? (You didn’t describe what the batter looks like before it bakes so I don’t know if it’s normal)

  26. […] chocolate cake: Paleo Chocolate Cake (Grain, Gluten, Dairy Free) | Living Healthy With Chocolate Thank you, Liquid Gusto! Tomorrow is supposed to be 49 and mostly sunny, here, so we are taking […]

  27. Mimi February 21, 2014 at 8:09 am Reply

    Thank you so much Adriana for this amazing recipe! I was looking for a paleo chocolate cake for a while, and this one is just unbelievable. Nobody could tell that there wasn’t any wheat flour on the cake. I followed the recipe ipsis litteris and at the end it was awesome. The only thing that didn’t work so well was that my cake didn’t rise enough to be to cut in the middle, so I just used the ganache as a frosting. Next time maybe I’ll try to divide the recipe in two pans. Or maybe use baking powder, instead of baking soda. Do you think it will work fine?Thanks again for sharing!

    • adriana February 22, 2014 at 12:03 pm Reply

      Mimi, what size pan did you use? Please see the pan I used to make this above. If the pan you have is larger, you can double the recipe to fill the pan.

  28. adriana February 22, 2014 at 12:18 pm Reply

    Here is the difference in size between my 7-inch (left) pan and my 8-inch (right) pan.

    • Mimi February 22, 2014 at 12:25 pm Reply

      There it is my mistake, I used a 9 in probably. Anyways the cake was still really yummy! Next time I’ll use a smaller pan! Thanks for your reply! :-)

  29. Christine February 23, 2014 at 5:34 pm Reply

    THIS CAKE IS DELICIOUS! I’ve made it twice now and it’s just perfect. The first time I made it I used a 9 inch pan and it got the edges really crispy and the middle was just done (still tasted awesome though).The second time I made it I used a 9 inch bundt cake pan and only cooked it for 45 minutes and it was perfect. So for anyone without a 7 inch pan just use a bundt cake pan and oil and dust the edges with a little flour and it comes right out.

  30. Molly March 2, 2014 at 8:49 pm Reply

    I made this cake today for my sisters bday.. It was definitely time consuming (I have never made a cake from scratch a pretty much suck at cooking).. I could only find coconut cream or light coconut milk.. The light coconut milk was fine for this recipe.. The cake challenged me and everyone loved it, especially my sister!

    • adriana March 2, 2014 at 8:54 pm Reply

      WOW, thank you so much for the feedback! I am glad it was a hit and Happy Birthday to your sister.

  31. Holly March 6, 2014 at 4:05 am Reply

    Hi,
    I made this cake yesterday, the cake was dark and delicious!
    I just had a few questions. The “batter” was more like dough. I am used to cake batter being able to be poured out of a bowl into the pan, it definitely was not loose at all. The final cake was tasty, but I am just wondering if this is the usual consistency of the batter?
    I made the ganache with coconut cream because that is all i had left in my pantry. It left a strong after taste. I am wondering if this happened because it is more concentrated than the coconut milk? I will have to test out that part again with the correct milk.
    The ganache was great! I used Enjoy Life chocolate chips and it was delicious!
    I need to make a gluten free, dairy free birthday cake that feeds 25-30. Do you think a cake like this would be able to be stacked (with dowels?). 7 inch on top of a 9 inch (9 inch I would double the recipe I assume?)
    Thanks so much for your feedback and this tasty recipe.

  32. Ashley March 10, 2014 at 9:32 am Reply

    I made this cake and it was pretty good! I didn’t have a lot of time, so instead of the filling, I mixed in about 1/4 C enjoy life chocolate chips into the batter and baked. I also used the cream from a can of coconut milk to make a “chocolate mousse” for the icing. I whipped it, put in 1/4 tsp. of vanilla, and added melted chocolate chips. It was great and worked well to cut down on time!

  33. Ashley March 10, 2014 at 9:42 am Reply

    I made this cake last week and didn’t have a ton of time so I made a few modifications that I thought I’d share! Instead of the dark chocolate layer, I folded in about 1/4 C of the enjoy life chocolate chips into the batter! Then, for the icing, I decided to make a “chocolate mousse.” I took a can of cold coconut milk, and separated the cream from the water. I whipped the cream until stiff peaks formed, and then folded in 1/2 C melted chocolate chips. So delicious! The chocolate mousse could have been a dessert by itself! I also have to say, I live in Houston, and could NOT find the size springform pan you used. I went to three different stores with no luck, so I used three 4 inch springform pans and made mini cakes. They needed to bake for about 30 minutes. I just checked them every 5 minutes after 20 minutes to see when they were done. Turned out really well and again – saved some time. Thanks for the recipe!

    • adriana March 10, 2014 at 1:28 pm Reply

      Thank you Ashley!

  34. sally March 13, 2014 at 3:59 pm Reply

    This cake is fantastic! Rich and dark, definitely not super sweet like a conventional boxed or bakery cake. I am glad I love, love, love it because my 5 and 6 year old kiddos did not…not even with a scoop of ice-cream on top. They don’t grasp the miracle that is wheat-free cake. Had I been raised with less wheat, then I would be a different person now. Kids nowadays, sheesh!! I have always preferred dark to milk chocolate, so now I have a whole cake to myself…ha! Going to slice it up and freeze the individual slices for an occasional treat, with a nice glass of red wine. Also, a ‘paleo” version of sweetened condensed milk??? Hush your mouth!!! Thanks so much for the recipe!

  35. […] 5. Chocolate Cake […]

  36. Amy March 18, 2014 at 4:33 pm Reply

    Great recipe. I just wanted to say… This cake gets more delicious every day it sits in the fridge.

  37. Karen March 25, 2014 at 9:06 am Reply

    I’m making this cake for my dads birthday I will let you all know how it turns out I’m thinking of replacing the coconut palm sugar with stevia as its a natural sweetener from plant extract also it’s low gi. I will use the organic wild forest honey it’s solid in texture and not heat treated.

    • adriana March 25, 2014 at 9:18 am Reply

      Thanks Karen! Looking forward to knowing how your cake turns out.

  38. Angela March 26, 2014 at 9:31 am Reply

    I made this cake last weekend for my son’s birthday. Everyone loved it, including my husband who is very picky about chocolate cake, and does not typically enjoy gluten-free alternatives. I scaled the recipe by 1.5 and baked in a 9″ round pan. My almond flour weighs ~105g per cup. The cake rose evenly and nearly filled the 3″ tall pan to the top, so it was perfect for splitting into 2 layers. I baked it for 55 minutes total (at 45 minutes, it was still wet in the middle/bottom, and I moved it to the lower half of the oven). It was definitely moist, but my only very minor complaint is that it turned out slightly denser than I prefer. Perhaps I could try beating the eggs more beforehand next time…any other ideas? Thanks so much for the recipe!

  39. Karen March 28, 2014 at 1:02 pm Reply

    Hi mimi I had the same problem my cake didnt rise but I think I used a 9 inch cake tin also next time I will double up the ingredients everything else turned out great. I will just cover the cake with the ganache and frosting then have to pipe out the writing. I’ll post a pic when it’s complete along with a taste review.

  40. Gina March 29, 2014 at 3:43 pm Reply

    Just made this and didn’t have almond flour so used tapioca and coconut flour as substitute. Think I mucked up though as I had to press the ‘dough’ into the pan not pour batter in……will be interesting to see how it turns out. I was desperate for a yum choc cake, damn not having almond flour in the house!!

  41. […] made a cake for my friend’s birthday. It was this paleo chocolate cake with the ganache and frosting from this recipe. It was to die for and all the SAD eaters thought it was amazing, […]

  42. Maren's mom April 13, 2014 at 1:00 pm Reply

    My husband’s birthday is Thursday, and with his “love affair with chocolate,” I can’t wait to make this for him!

  43. Nathalia April 15, 2014 at 6:42 am Reply

    Hi!! I made this cake and LoVed it!! I was just wondering the nutrition facts?

  44. […] I am a big fan of chocolate and truly believe you have to treat yourself so my favorite recipe is The Paleo Chocolate Cake (Grain, Gluten, Dairy Free), Guilt Free […]

  45. Jeanine April 26, 2014 at 9:00 am Reply

    I am making this as we speak and I just realized I bought coconut milk (beverage) in a carton instead of the canned coconut milk. I did buy the can for the middle layer but not enough for the frosting or cake. Can I still use the milk from the carton? Should I just follow the almond milk suggestion above of 3/4 rather than a cup?

    • adriana April 26, 2014 at 10:08 am Reply

      Jeanine, yes you can use the coconut milk from carton for the frosting of the cake. What I would do, is melt the chocolate first and then add 1 tablespoon of milk, one at the time, until you get the right consistency (thick enough to be able to frost the cake). You can also use heavy cream or butter if you prefer..

  46. kelly April 30, 2014 at 4:05 am Reply

    Oh, I cannot wait till the end of the month ( my birthday) to make this. Do you also have a hard back cookbook? All I could find on your site was the e-book…:(

    • adriana May 1, 2014 at 8:03 am Reply

      Happy early birthday Kelly! As of today, my cookbook is only offered as an electronic version.

  47. Carolyn May 7, 2014 at 4:56 am Reply

    My hubby has been on paleo since Feb & has lost 50 pds so I wanted to reward him, can I make cupcakes using this recipe? He is a chocolate feen.
    Chow :-)

    • adriana May 7, 2014 at 8:17 am Reply

      Yes, you can make this into cupcakes. Cooking time will be different, so I suggest you keep a close eye on it and check to see if they cooked long enough by inserting a toothpick into the center until it comes out clean.

  48. Carolyn May 7, 2014 at 10:19 am Reply

    I halfed the recipe and made cupcakes, oh my goodness they turned out so good! I took ‘em out after 16 minutes, they’re so fuggy. Wish I could give this recipe 10 stars :-)

  49. Robyn May 13, 2014 at 4:20 pm Reply

    I scanned the comments above – so forgive me if I missed it. Can you make this cake without eggs and use flax eggs or something else? We currently have an egg restriction. I would love to make this! It looks delicious! Thanks.

    • adriana May 14, 2014 at 9:59 am Reply

      Robyn, flax eggs might work well, but I can’t say for sure because I have never tested this recipe without the eggs. Please let me know how it turns out and how you end up substituting the eggs. Thanks.

  50. Dawn Casella May 14, 2014 at 10:21 am Reply

    Can I use something in place of the honey? I would like to make this cake for my daughter’s first birthday but am hesitant to use honey. Thank you!

    • adriana May 14, 2014 at 12:32 pm Reply

      Dawn, you can substitute the 2 tablespoons of honey with 4 tablespoons of coconut palm sugar.

  51. Robin May 19, 2014 at 11:40 am Reply

    Just wondering if I can cut the amount of palm sugar ? I wasnt sure if I could reduce or not.

    • adriana May 19, 2014 at 12:59 pm Reply

      Robin, yes, cutting the amount of palm sugar should be fine.

  52. Randy May 19, 2014 at 12:48 pm Reply

    I made this for my fiance’s birthday yesterday and man is this delicious. Thank you so much for the recipe. Any ideas on the calorie count on this bad boy? Lol

  53. […] I could Paleo style. I scoured the internet for Paleo cake recipes and in the end decided to use Adriana Harlan’s recipe but with my own little twist. I can happily say that it was a great success and was sinfully […]

  54. Judy May 28, 2014 at 5:15 pm Reply

    I made the Paleo Chocolate Cake for my son’s birthday. It was the best chocolate cake ever! Thank you for the recipe.

    • adriana May 28, 2014 at 5:26 pm Reply

      Thanks for your feedback Judy!

  55. Lesa May 30, 2014 at 7:55 am Reply

    Thank you for this recipe! I turned 38 today and am so excited to be eating this cake to celebrate! It is excellent.

    • adriana May 30, 2014 at 12:17 pm Reply

      Happy birthday Lesa!!

  56. […] Recipe from: Living Healthy With Chocolate […]

  57. Rhonda June 2, 2014 at 4:55 pm Reply

    My daughter requested this cake for her 16th birthday. The flavor of the cake, icing and ganache were terrific. The texture of the cake, however, was grainy. Do you think it was the Bob’s Almond Meal/Flour that I used? Next time I think I’ll use only coconut flour. The cake was dense and rich and really tasty, especially if you love dark chocolate. The ingredients for this cake were $85 at my local whole foods store, so I froze the uneaten portion of the cake to enjoy later. Will let you know how that turns out. This is definitely a special occasion recipe.

    • adriana June 3, 2014 at 1:32 pm Reply

      Rhonda, thank you for your feedback. For sure Bobs red mill almond flour could have given your cake the dense and grainy texture. This almond flour compared to Honeyville brand is ground much more coarse and is more dense and oily. If you use coconut flour only in this recipe, it will not work. Coconut flour is very different than almond flour.

  58. Crystal @ Whole-Fed Homestead June 6, 2014 at 5:51 am Reply

    Oh my gosh. I made this recipe as mini bundt cakes and just took them out of the oven. I had to have a bite while still warm and with my mouth full of cake exclaimed “holy crap!”

    This is by far one the best paleo cakes I’ve had, and maybe even one of the best cakes of all time. Moist, dense, great crumb… perfectly chocolately.

    Thank you so much for this recipe!

    • adriana June 6, 2014 at 2:29 pm Reply

      Thank you so much for your feedback Crystal!!

  59. Amanda June 9, 2014 at 10:45 am Reply

    I replaced Almond Flour with Coconut Flour and I did not know I was supposed to use less. The cake came out burnt and didn’t really bake. It was really crumbly. :( Almond Flour is absolutely not Paleo so I don’t understand why the author included Almond flour…I am very disappointed. Now we have to figure out an alternative for my husband’s birthday. :(

    • adriana June 9, 2014 at 10:54 am Reply

      Amanda, coconut flour does not work as a substitute for almond flour. Almond flour is simply ground up almonds and as archeologists have shown, humans have been eating nuts for thousand of years, including almonds. In my opinion, you should not obsess so much about what “paleo” is. Instead, focus on eating nutrient dense foods that will nurture your body and eliminate all processed foods, sugar and vegetable oils. Almonds are a great source of manganese, copper, magnesium, vitamin E and riboflavin, and high in protein, healthy fats and low in carbs.

  60. ashley June 9, 2014 at 12:55 pm Reply

    Amanda, coconut flour and almond flour cannot be substituted in a 1:1 ratio. And almond flour is totally paleo. Without a doubt.

  61. Amanda June 9, 2014 at 2:59 pm Reply

    I agree that Almond flour and conconut flour cannot be 1:1 ratio. I appreciate the feedback. I was able to bake a successful cake using this wonderful author’s recipe which did not require any almond flour.

    http://paleospirit.com/2012/paleo-chocolate-birthday-cake-coconut-honey-frosting/

  62. Lili June 10, 2014 at 2:08 pm Reply

    Adriana this is the best paleo choc cake I’ve made!! Tastes like ‘real’ cake. So indulgent, perfect for a special occasion! The only changes I made were adding half the salt only and using half butter and half coconut oil. I totally love your recipes!

  63. Lesa June 16, 2014 at 3:19 am Reply

    For anyone interested, if you omit the chocolate in the cake recipe and add 2 tsp. lemon extract. You end with a fabulous lemon pound cake. The center layer I replaced with a lemon curd and the topping was a mixture of lemon zest, juice and maple syrup. It really was divine! Again, thank you for this recipe. I am excited to see what else I can make with this as a base.

    • adriana June 16, 2014 at 9:04 am Reply

      Sounds incredible! I will give this a try. Thank you :)

  64. Lesa June 16, 2014 at 3:22 am Reply

    I made the lemon cake for my husband’s 40th birthday last week as he doesn’t eat chocolate.

  65. nikita June 18, 2014 at 12:06 am Reply

    I found my cake turned out very rich. Next time could I decrease the amount of cocoa maybe? Or would this throw the mixture off completely? Could I add something to make it less “dark chocolate strong”. Please help, would love to make it for my paleo friends birthday.

    • adriana June 18, 2014 at 10:01 am Reply

      Hi Nikita, I am wondering if you used cocoa powder or raw cacao power. There is a big difference between the two and one being that raw cacao powder tastes less dark and it is much lighter. I use raw cacao powder in all my recipes including this one. Please let me know so I can help you further with this recipe.

  66. Carolyn June 27, 2014 at 8:44 am Reply

    I made these again yesterday & discovered if I added 2 extra TB’s of coconut milk & bake for 15 minutes it keeps the cupcakes super moist & fudgy. I cut the recipe in half for cupcakes, it’s the perfect fix when we’re craving something sweet :-).

  67. Cindy July 2, 2014 at 1:49 am Reply

    This recipe made a very moist cake! I added two more tablespoons of honey though as the batter was very bitter. I have a question that I hope can be answered very soon! I could not find almond flour so I used almond meal. The almond meal makes the cake texture a little grainy…does almond flour do the same thing? Im afraid people wont like it for that texture and I would like to know ur input! Thanks!!

    • adriana July 3, 2014 at 10:19 am Reply

      Cindy, almond flour and almond meal are basically the same thing, ground up almonds. The difference is that some almond flour are made with blanched almonds, which means the almonds have the skin removed first. I have found that not all almond flour works well for baking because all brands have a different consistency and moisture content. The brand that I recommend and use in all my recipes is linked above, just below the recipe and it is by Honeyville. Their almond flour is blanched and ground up very fine, which never causes cakes to have that grainy texture. I am assuming the almond flour you used was not ground up very fine and maybe still had the skin on?

  68. […] know, it’s not cake. So, being the dutiful wife that I am, I searched the interweb and found this recipe and decided to give it a shot. I had to source a few weird ingredients in my local health shop […]

  69. Susan July 5, 2014 at 1:57 am Reply

    It was my daughter’s 34th birthday yesterday and I wanted to create a ‘tah-da’ moment in our Primal lifestyle by making a chocolate cake for her party. Living in the UK, I set about converting American cup to metric/imperial and then increasing the quantity by 1.5 to fill an 8 inch cake tin. All went well until, in my hurry to get it in to the oven, I missed adding coconut milk to the cake mix. I knew the mix was too thick but didn’t know why. So, in an attempt to remedy the situation, I quickly whisked up a couple of egg whites and gently folded them in to loosen it. It wasn’t until the cake was in the oven and I saw the unused can of coconut milk still on my worktop that I realised my mistake. Anyway, it was seemingly baked within 25 minutes and didn’t look too wonderful so I abandoned all hope of it being worthy of a birthday celebration. However, before throwing it away today, I thought I’d try a slice with my morning coffee and wow, I’m so very glad I did! Even with such a vital ingredient missing, it is still one of the best chocolate cakes I’ve ever eaten! Light in texture but intensely chocolatey – even though I didn’t bother dressing it up with the frosting or ganache (the chocolate ganache by the way tastes amazing). I now look forward to I baking this cake again…properly! This recipe is an absolute triumph for healthy eating chocolate lovers everywhere! Thank you so much.

    • adriana July 5, 2014 at 11:07 am Reply

      Thank you so much for your feedback Susan! It is great to know that even though you forgot the coconut milk and added the egg whites, your cake tasted really good :) Happy birthday to your daughter! Adriana

  70. Nathalie July 7, 2014 at 5:41 pm Reply

    Hi there, please forgive me for the stupid question I’m going to ask: is there a difference between “coconut milk, full fat” and “full fat coconut milk”? Or are you using that interchangeably?

    • adriana July 7, 2014 at 7:37 pm Reply

      It’s the same thing Nathalie. As long as the label does not say “light”, it should be full fat.

  71. Nicola Jeffery July 9, 2014 at 6:26 am Reply

    Hi, It’s my daughter’s 13th birthday on Saturday, I was planning on making the cake on Friday – does it keep well? Thanks for your recipe it looks amazing.

    • adriana July 9, 2014 at 11:45 am Reply

      Nicola, yes, you can make everything on Friday. I would suggest you frost the cake and assemble the middle layer the same day you’ll be serving though so that the presentation looks perfect.

  72. Maritza SnymN July 12, 2014 at 8:30 pm Reply

    Hi. I have not been able to find palm sugar. Can I replace this with something else? I can find coconut blossom sugar. Will this work?

    • adriana July 13, 2014 at 10:37 am Reply

      Maritza, this recipe calls for coconut palm sugar, not palm sugar. There is a difference between the two. Coconut palm sugar is also called coconut blossom sugar, so you are good to go :)

  73. NS July 12, 2014 at 11:52 pm Reply

    Followed the recipe, used the right ingredients. This cake tastes terrible, the coconut milk + cacao is almost bitter. The cake is dense, definitely not moist or sweet. Lesson learned, cakes are not meant to be paleo. Going to try and serve it with ice cream, but might end up just tossing it.

    • adriana July 13, 2014 at 10:54 am Reply

      NS, I am sorry this recipe didn’t work out for you. Something must have gone wrong when you made it. As you can read from the comments above, many people made this cake and thought it was excellent and even said this is the best chocolate cake they’ve had, paleo or not. I only share my recipes that have been tested extensively and are proven to work and taste good. If you’d like to give it another try, I can help you figure out what might have gone wrong when you made it. Adriana

  74. Nicola Jeffery July 13, 2014 at 11:14 am Reply

    Hi, I made the cake for my daughter’s 13th birthday. Wow! Absolutely delicious and a total success. Thanks so much for the recipe.

  75. […] Try this recipe out ASAP. Click here! […]

  76. aaronna July 14, 2014 at 4:11 pm Reply

    I made this recipe into cupcakes and OMG were they good. I piped the ganache into the middle of the cupcakes and whipped the icing up with a little coconut cream for a light fluffy frosting on top. Man oh man were these good.

    The trick to this cake, even if it comes out kinda grainy, is to let it sit in the fridge overnight. This cake the next day is moist, flavorful, and RICH. I used almond meal instead of almond flour and was a little nervous when they first came out of the oven, but I found that letting them sit seemed to soften any “grains” left and allowed them to soak up the chocolate.

    I can’t wait to try this recipe again using the poster above’s idea for lemon pound cake! This is officially my go-to cake recipe!

    • aaronna July 14, 2014 at 4:15 pm Reply

      Forgot to add… I laid the icing on kinda thick as I like my cupcakes piled high with frosting, and so a couple of cupcakes didn’t get frosted. The cake was so good, my husband ended up eating those without any icing on top and still loved them!

    • adriana July 14, 2014 at 6:05 pm Reply

      Aaronna, next time you make it, try to use blanched Honeyville almond flour (link above) so that your cake is not grainy and you don’t have to wait for the texture to change by refrigerating it.

  77. Paleo Chocolate Cake - madly wish July 16, 2014 at 12:02 am Reply

    […] and a piece of paper for the grocery list.  Once you’re ready to bake, head on over to Living Healthy with Chocolate for the step by step instructions from Adriana herself.  I’m pretty sure you’ll […]

  78. Savannah July 24, 2014 at 10:52 am Reply

    This cake was amazing!! If you’re looking for a cake that will fool non paleo eaters, this is the one. My boyfriend loved it and swears it tastes like real cake, but the real kicker was that I caught my sister eating some, and she REFUSES to eat anything paleo substitute. She thought it was a regular cake. I didn’t frost it or do the gnache because I really just wanted a cake!! So good.

    • adriana July 24, 2014 at 11:06 am Reply

      Thank you so much for your feedback Savannah!! :)

  79. Whitney July 31, 2014 at 3:33 am Reply

    I just finished making the cake portion and think that using the unsweetened cocoa powder from Trader Joe’s for the cake may have made it too bitter. To compensate in making the ganache, is there a way to add sugar free white chocolate pudding mix instead as the “cocoa” and make some sort of seemingly white chocolate ganache for the middle layer. The ganache and frostings need to be sweet to compensate for the bitter cake I think. My son can only have stevia so I had to make my own maple syrup and use in place of the honey. This may be the frankenstein of your cake. :) I am hoping fingers crossed it all works! Thanks for the delicious recipe. I also used a rectangle pan for pound cake, hope that will be okay.

  80. Whitney July 31, 2014 at 3:34 am Reply

    PS He also has a nut allergy so used sunflower flour that I ground down. Will let you know how it turns out.

  81. Ashley August 1, 2014 at 1:00 am Reply

    Thank you for the awesome recipe!! I made this cake today, as tomorrow is my birthday and my boyfriend has digestion issues with sugar and most grains, and I wanted him to be able to have a slice of cake along with everyone else. It turned out absolutely fantastic, and I’m looking forward to cutting it tomorrow.

  82. […] in Wisconsin, I looked up a recipe and set out to make her paleo chocolate birthday cake. I found this grain/gluten/dairy free recipe, which had great reviews and looked delicious.  Fortunately, I had picked up a few baking supplies […]

  83. Chad August 3, 2014 at 6:31 pm Reply

    The steps for this recipe are well laid out really well. I was able to make the cake on my own for my wife today and the cake looked good. Parchment paper at the bottom of the pan worked like a charm, as the cake came out of the pan beautifully. I still only taste the almond and coconut flour, but my wife and son both claimed to like it. Thanks for the recipe, if anything it did come out looking fantastic. Given what You have to work with this is a good recipe. I can’t come up with a better idea to make a better cake than this unless you use flour and sugar.

  84. niamhey90 August 6, 2014 at 10:42 am Reply

    Does this cake taste very coconut? I want to make it for my boyfriend’s birthday but he isn’t a major fan of coconut?

    • adriana August 6, 2014 at 10:51 am Reply

      Not at all in my opinion. The dominant flavor is chocolate.

  85. Niamhey90 August 6, 2014 at 10:51 am Reply

    Does this cake taste very coconuty?i want to make it for my boyfriend’s birthday but he isn’t a major fan of coconut…

  86. Niamhey90 August 6, 2014 at 11:06 am Reply

    Thanks Adriana :)

  87. Kathy C August 12, 2014 at 11:26 am Reply

    Best paleo chocolate cake recipe! I made this cake for my parent’s 50th wedding anniversary. I had to change the icing to a vegan buttercream recipe for looks and easy decoration of a three tier cake. Kids liked it and came back for more. The coconut flavor is minimal and the chocolate is bold.

  88. Rebecca August 12, 2014 at 5:05 pm Reply

    Hello! I plan on making this cake for my sons birthday, I was wondering if I could just use 2-8″ cake pans?.. what is the difference between using those and a spring pan, I’ve never used one. Thanks

    • adriana August 12, 2014 at 8:12 pm Reply

      Hi Rebecca, you can use two 8-inch cake pans, but I suggest you double the recipe and divide the batter into both pans. If you scroll up in the comments, you will see a photo comparing my 7-inch and my 8-inch pan. As you can see, my 7-inch pan is smaller and taller.

  89. Jamie August 17, 2014 at 5:39 pm Reply

    Heya, I’ve read the comments and can’t figure out the answer to my question.

    Are you supposed to use the canned coconut milk for the entire recipe? Or cold coconut milk from the carton for the cake batter and icing and canned coconut milk only for the middle layer?

    Can you spell it out for me? Haha thanks!

    • adriana August 17, 2014 at 7:54 pm Reply

      Hi Jamie, this entire recipe uses full fat coconut milk from can, not carton.

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