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

If you like this recipe, I’m sure you”ll love the recipes I have included in my cookbook just for you. There are more thanΒ 100 savory dessert recipes made with real, nutrient dense ingredients!
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4.8 from 68 reviews
Paleo Chocolate Cake (Grain, Gluten, Dairy Free)
  • 3 cups blanched 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:
  1. preheat oven at 350Β°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 325Β°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
*The middle layer chocolate ganache takes a long time to make. Please plan ahead and have this ready before you bake the cake.

If you make this cake with almond flour by Bob's Red Mill your cake may turn out oily, dense and it may sink in the middle. Be sure to use finely ground almond flour with the skin removed to get a light and fluffy consistency out of your cake. I suggest blanched almond flour by Honeyville. I am not affiliated with them. Their almond flour just works the best for baking.

Recipe serves about 10 people.


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Love to hear from you & see your photo! Please comment below.


  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,

    • 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

    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.

      • Emma May 9, 2015 at 1:31 am Reply

        I made it with cream today and it turned out perfectly. It only took an hour to condense. After I mixed in the rest of the ingredients it was probably the perfect consistency to put in the cake. But as my cake wasn’t cooked I put it in the fridge as per the instructions. It turned rock hard and I had to heat it up again before I could use it.

        • adriana May 9, 2015 at 11:22 am Reply

          Thanks Emma. Good to know. Maybe next time cook it less so that it’s not so thick and hardens after refrigerated. You could probably add some milk or water to thin it out just enough so that it stays creamy after chilled.

  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. 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 πŸ™‚

  17. 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.

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

    Hello! Just stumbled across this website and so pleased I did! πŸ™‚ 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!

  19. 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.

  20. 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!

  21. 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)

  22. 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.

  23. 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! πŸ™‚

  24. 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.

  25. 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.

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

    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.

  27. 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!

  28. 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!

  29. 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!

  30. 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.

  31. 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.

  32. 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!

  33. 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.

  34. 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!!

  35. 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!

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

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

  37. 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..

  38. 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.

  39. 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 πŸ™‚

    • 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.

  40. 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 πŸ™‚

    • Jennifer June 24, 2015 at 10:46 am Reply

      What frosting did you use? The one from the recipe?

  41. 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.

  42. 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.

  43. 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.

  44. 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

  45. 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!

  46. 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!!

  47. 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.

  48. 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!!

  49. 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. πŸ™ 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. πŸ™

    • 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.

    • Becomingjessa August 20, 2015 at 9:20 am Reply

      Silly where you getting your information? Almond flour is most definitely Paleo.
      Desserts any ways in the Paleo world are same as someone who’s says Tomato or Tamotoe. Get my drift? Why make such rude statement ? If your the type Paleo whom food standard differ just don’t make it. Simple

  50. 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.

  51. 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.

  52. 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!

  53. 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 πŸ™‚

  54. 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.

  55. 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.

  56. 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 :-).

  57. 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?

  58. 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 πŸ™‚ Happy birthday to your daughter! Adriana

  59. 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.

  60. 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.

  61. 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 πŸ™‚

  62. 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

  63. 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.

  64. 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.

  65. 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!! πŸ™‚

  66. 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. πŸ™‚ 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.

  67. 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.

  68. 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.

  69. 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.

  70. 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.

  71. 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…

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

    Thanks Adriana πŸ™‚

  73. 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.

  74. 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.

  75. 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.

  76. Sam August 21, 2014 at 4:13 am Reply

    I used a silicone 9 inch bundt form and it turned out well – I rubbed coconut oil and dusted with coconut flour (cocoa powder would have been better but I wasn’t thinking!). Initially I was concerned as it felt dead and heavy. I baked for 45 plus minutes, left it overnight to cool, left it in the fridge the next day; cut it in half that afternoon, not too much crumbling! Smoothered the ganache in the middle and used it to stick the broken off bits… and then liberally iced with 1.5 times the icing recipe… a HUGE hit – so much so I only got a few bites! I made the ganache the day before – it did separate a bit and I had to work it with some cocoa powder to fix… but all good! Thanks for this Adriana – it was for a Paleo-ite’s 50th, she was delighted! Quite expensive to make but a great paleo substitute for a deluxe chocolate cake!

  77. Allison August 21, 2014 at 11:21 am Reply

    Oh. My. Goodness…made the Paleo Chocolate Cake yesterday for a friends birthday. It was so moist, so delicious, so worth the 2 hour coconut ganache reduction time! Even our children & husbands commented on how delicious it was. Will definitely be going in my 5 star cake recipes to use again & again. Thanks for a healthier, tastier treat!

  78. Szilvi Kovacs August 23, 2014 at 5:55 pm Reply

    Hello Adriana, I am excited to make this cake for my son’s 2nd birthday, My questions is: I have a 9″ pan only, should I make the recipe 1.5 X? Will i work? or should I just double it?

    • adriana August 23, 2014 at 8:41 pm Reply

      Hi Szilvi, I think it will be fine if you just double the recipe, but you can triple the recipe if you want a taller cake.

  79. Leigh August 23, 2014 at 10:37 pm Reply

    OMG! This is wonderful. Saw it this morning and made it this afternoon. I didn’t have a round tin so made it in a 11 x 71/2 inch tin – turned out perfect and delicious, thank you sooo much.

  80. niamhey90 August 24, 2014 at 7:10 am Reply

    Hi Adriana, Just wanted to thank you so much for the gorgeous recipe! It wasn’t coconutey at all and was moist and delicious!!Even a non-paleo cynic loved it! Thanks again πŸ™‚

    • adriana August 24, 2014 at 9:59 am Reply

      Thank you πŸ™‚

  81. Priya August 26, 2014 at 7:00 am Reply

    Just made this cake and it is truly amazing! Better than any wheat cake I’ve ever had!
    Made a few substitutions; used ground almonds instead of almond flour, desiccated coconut instead of coconut flour and coconut cream instead of coconut milk for the ganache – which cut down the cooking time to approx. 20mins.
    I have been on paleo since March and don’t see myself going back. This was my first time baking a paleo cake and was so happy it was a success! Thanks so much for posting this recipe!

  82. Nealy August 29, 2014 at 5:40 pm Reply

    Thank you so much for posting this recipe! I didn’t have the required baking pan, so after reading some of the comments I doubled the recipe and used two 9 in baking tins to make the layers. There was a enough batter left over for two extra cupcakes as well (which I baked for 17 minutes – they were amazing!). I cooked the cakes for 25 minutes in the tins an the cake was incredibly moist and delicious. Thank you again!

  83. Suse August 30, 2014 at 5:56 am Reply

    I made this cake for a baby shower for a lady who was grain and lactose free. It is a very hefty recipe that requires a lot of patience and observance. The taste was really good, as it is hard to find a moist cake recipe, but one that doesn’t fall apart, that fulfills the above requirements. I give it four stars because it was difficult to know what I was looking out for without step by step photos. I kept thinking, “Okay, has that reduced enough? Is that cooked through?” etc. Perhaps I’m a bit of a beginner cooking lactose and grain free. (Though I do cook grain free regularly).

    I did double the recipe, and used a can of coconut milk and a can of coconut cream for the ganache. It took just two hours to reduce, but I’m wondering if that was because I doubled it, and coconut cream would indeed take less time to reduce.

    Overall, a good, clean recipe. I wouldn’t recommend it for beginners, though!

  84. Margo September 8, 2014 at 8:44 am Reply

    What is the carb count for this recipe? I have a niece that is diabetic and would love to show her a “natural” cake recipe vs. high in refined sugars and wheat flour. Thank you.

  85. Cara September 17, 2014 at 2:36 pm Reply

    Can I make this cake with hershey’s unsweetened? I also only have almond meal… Blanched. Hope it works πŸ™‚ thanks for your recipe πŸ™‚

    • adriana September 18, 2014 at 7:27 pm Reply

      Cara, hershey’s cocoa powder is bitter than raw cacao powder, so taste your batter and adjust the amount of sweetener to your liking. Blanched almond flour is what I also used, just make sure yours was ground very fine so your cake doesn’t come out dense.

  86. Charlene September 20, 2014 at 6:20 pm Reply

    Just made this cake and it turned out heavenly!!!!
    I’ve been cutting out refined sugar, along with the Paleo diet, so I ended up making a few substitutions: date paste for sugar, unsweetened chocolate for dark chocolate.
    I added date paste to the ganache to sweeten up the unsweetened chocolate and used canned coconut milk.
    The cake was so decadent!!!! Super rich and totally hits that chocolate craving!
    I absolutely love this recipe!!! Thank you!! πŸ™‚

  87. Clare September 26, 2014 at 5:17 am Reply

    Looking forward to using this for my 40th. Just wondering… And maybe I missed it but has anyone frozen the cake and ate from frozen??

    • Ash September 27, 2014 at 5:09 pm Reply

      I’ve frozen it, it’s okay after a couple of days but after a month it loses a lot of it’s richness and flavour….still edible, but not really that good.

  88. TA October 3, 2014 at 9:41 pm Reply

    Wow looks delish!! Is almond flour and coconut flour same that can be achieved by grinding almonds and dry coconut or different?

    • adriana October 4, 2014 at 6:12 pm Reply

      yes, but it won’t work with this recipe. You need to use an almond flour that is ground very fine to achieve a light consistency and so that your cake doesn’t sink in the middle. Best brand of almond flour for baking is by Honeyville grains. I have a link to it below the recipe.

  89. Payal October 4, 2014 at 8:00 am Reply

    nutritional info please?

  90. Daniela October 19, 2014 at 10:00 am Reply

    HI can i substitute the coconut palm sugar with honey instead ? If so how much would you recommend to use ?

    • adriana October 19, 2014 at 10:39 am Reply

      Daniela, even though I never made this cake with honey before, I think it will work as well. Use raw honey which is harder in consistency. And since it is sweeter than coconut sugar, add 1/4 to 1/3 cup instead. Let me know how it turns out please πŸ˜‰

  91. Kristen October 30, 2014 at 4:46 am Reply

    I made this cake for my husband’s birthday and it turned out amazing! Rather than using one pan to bake the cake I used two pans, splitting the batter, it cooked perfectly in 35 minutes. We were so impressed with how moist and delicious it was. I will definitely make this cake again. Thank you for sharing this recipe.

    • adriana October 30, 2014 at 8:36 am Reply

      Thank you for your feedback Kristen πŸ™‚

  92. Debbie October 30, 2014 at 5:48 am Reply

    Amazing! Absolutely delicious!!! I made this for my husband’s birthday and it was a huge hit. The cake is rich, dense ,and extremely moist. Everything you want in a birthday cake!
    The middle layer chocolate ganache did take a long time. Next time, I will definitely make it ahead of time. Other than that, I would not change a thing.

    • adriana October 30, 2014 at 8:30 am Reply

      Thank you for your feedback Debbie πŸ™‚

  93. Rochelle November 2, 2014 at 5:32 am Reply

    This cake looks amazing. Was wanting to use this recipe for my daughters birthday but would like to turn it into an ice cream cake. So was wondering if I doubled the recipe could I do it in a 9×13 cake pan?? So then I can make my ice cream & put it on top of the cake layer?

    Also I live at high altitude, do I need to adjust anything to make sure it doesn’t sink?

    • adriana November 2, 2014 at 8:35 am Reply

      Rochelle, doubling the recipe and topping the cake with ice cream will make a very large cake and you might need 2-4 quarts of ice cream I think. You can certainly do this and use your 9×13 pan.

      I am not really sure if baking with these ingredients will be different at high altitude. Maybe perhaps someone else can chip in here… I personally don’t think it will be a problem. The only thing I would be worried about is using a very finely ground blanched almond flour so that your cake does not sink. Honeyville is the brand I recommend using. Please let me know how it turns out and share a picture of your cake here. happy birthday to your daughter. Adriana

  94. Feasting Myself Slim November 5, 2014 at 8:13 pm Reply

    Thank you so much for this amazing recipe. I made it last week and it was delish! Such a great recipe to have up my sleve for when I’m craving chocolate (which is most of the time!).

    Hope you don’t mind I shared it on my page

    I look forward to trying more of your recipes!

    KK x x x

    • adriana November 6, 2014 at 9:23 am Reply

      Thank you for the feedback! Your cake looks amazing!

  95. Sienna November 15, 2014 at 6:08 am Reply

    This recipe is killer! Cake holds together really well, cooks fast, tastes amazing.
    It’s not sweet at all really. The sugar only seems to enhance the richness of the chocolate. If you want a cake that actually tastes like it has sugar you’ll want to add quite a bit more.

    I loved it!
    (Substituted coconut milk with almond milk, coconut sugar with classic sugar, and 1 c. almond flour with GF flour blend.)

    • adriana November 15, 2014 at 10:09 am Reply

      Thank you for your feedback Sienna!

  96. Lisa November 19, 2014 at 7:19 pm Reply

    WOW, this recipe is FABULOUS!!! Thank you so very much for sharing a recipe that will forever be a “go to recipe” for special occasions. The ingredient amounts were accurate, the direction were clear/specific, and the outcome was seriously beyond expectation.
    And, my husband LOVED his birthday cake!!

    • adriana November 19, 2014 at 7:23 pm Reply

      Thank you so much for your feedback Lisa! I am so happy to hear you and your husband like the cake. Happy birthday to him from me πŸ™‚

  97. Sue December 3, 2014 at 11:23 am Reply

    I am trying to make this cake for my husband but do not have time to find the springform pans. I have two 9 inch heart shape pans and only could find the Bob’s Almond Flour. What modifications could I make to make this work out?

    • adriana December 3, 2014 at 6:58 pm Reply

      Hi Sue, I would be afraid of making this cake with that almond flour and waste all the expensive ingredients. That almond flour is oilier, denser and coarser. I would suggest you pulse it a few times in your food processor or coffee grinder, than sift the larger chunks with a fine mash strainer. I would double the recipe to fit a 9-inch pan. Please let me know how it turns out if you make it.

  98. Yoli December 4, 2014 at 1:14 pm Reply

    Hello, I have this cake in the oven right now and the batter is really thick, i couldn’t really pour it in the pan like you said. Is it suppose to be thick? I did not over stir, I used a rubber spatula.

    Thank you,

    • adriana December 5, 2014 at 12:55 pm Reply

      Yoli, I just now read your message. How did it turn out?

      • Yoli December 5, 2014 at 2:39 pm Reply

        Hi Adriana, I made it for my Mom’s birthday tomorrow. I hope it will be good. It is in the fridge now and covered with a cake holder. I touched the cake and it feels hard. Is this going to be okay?

        Thanks so much for getting back to me,


        • adriana December 5, 2014 at 7:13 pm Reply

          Should be ok, but I’m also curious. Please let me know how it turns out when you cut it, and post a picture of it here so I can see. I’m sure your mom will be thrilled to know you put so much effort into making her a cake. Happy birthday to her!

          • Yoli January 15, 2015 at 8:34 am

            Hi Adriana, My Mom’s cake turned out pretty good. I just made some cupcakes with this recipe but the Blanched almond meal had little chunks of almonds so the you have to chew the chunks in the cupcakes. The taste is really good though.

            What are your thoughts on the Omega 6’s in the Almond flour, I read Almond flour is not as good for you as we thought.

          • adriana January 18, 2015 at 5:55 pm

            Hi Yoli, Thank you for your feedback! The following article pretty much sums up what I think about eating almond flour, whole almonds or other nuts:

  99. Georgia December 8, 2014 at 10:22 pm Reply

    Hi Adriana,
    I am intolerant to dairy and gluten and haven’t had chocolate cake in years. My husband came across your recipe and I made it for my daughter’s 5th birthday. What a special treat! The cake was rich and moist and totally delicious. We really enjoyed it. Thank you so much!

    • adriana December 10, 2014 at 12:06 pm Reply

      Thank you for your feedback Georgia. I’m so happy your family liked the cake. Happy birthday to your daughter!! πŸ™‚

  100. Heather December 19, 2014 at 6:06 am Reply

    I made this cake yesterday and it is one of the best gluten and dairy free cakes I have ever made. I bake a lot so that is definitely saying something. I didn’t read through all the steps before hand and didn’t realize how long you have to simmer the coconut milk for the ganache layer. Since I didn’t have the time I just boiled the milk and the honey stirring frequently, for about 20 minutes until it reached the right consistency. It came out beautifully. Thank you for this new favorite recipe!

    • adriana December 19, 2014 at 8:47 am Reply

      Heather, I’m so happy to hear you like my recipe over many others! Thank you so much for your feedback.

  101. Terri Chrisman January 8, 2015 at 3:36 pm Reply

    Hi Adriana,
    I want to make this cake but my husband is allergic to coconut. So I’m cool with substituting the coconut milk for almond milk, and the coconut oil for butter, but what about the coconut flour? I know it’s only 1/4 cup. Do you have a suggestion as to an alternate flour? I appreciate your help.

    • adriana January 8, 2015 at 7:55 pm Reply

      Hi Terri, I would actually substitute the coconut milk for whole milk or cream because of the fat content. Since you’re not using coconut flour, greek yogurt may also work. Substituting the butter for coconut oil should not be a problem. As for the coconut flour, I would replace it with arrowroot powder or tapioca flour, but I would add 1/3 cup. Please let me know if this helps and how it comes out.

  102. Terri Chrisman January 8, 2015 at 10:41 pm Reply

    Thanks very much. I will do exactly that and let you know .

  103. Melanie Ferguson January 12, 2015 at 4:09 am Reply

    Hi Adriana, have been reading comments with great interest. I have recently started following Paleo and love it. Am making a 3 tier wedding cake for a client who wants chocolate, but gluten, dairy and sugar free if possible. Also, want white chocolate ganache icing. I have some ideas and time to play a little, but am concerned about the weight and tiring of the cake.also, I am in Australia, so have not heard of Honeyville brand. Do you know of equivalent Aussie brands which I can look out for. It might just be trial and error for me. Love your concepts and will be downloading the cook book too.

    • adriana January 12, 2015 at 9:23 pm Reply

      Hi Melanie, I think this recipe would be great to do a 3 tier cake! The cake itself is not overly sweet, so the ganache I use gives it just the right sweetness. So keep that in mind when you make yours. I use semi-sweet chocolate chips by Enjoy Life. White chocolate would be great as well.
      As for the almond flour, this is the most important ingredient in this recipe in order for the cake’s consistency to turn out light, fluffy and tender. I don’t know of an Aussie brand, but perhaps someone here can chip in?
      Most important is to use blanched almond flour that is ground to almost powder. If there are larger chunks, the cake might not turn out good. The brand Bob’s Red Mill is NO good! Welbee’s is another brand besides Honeyville that I recommend. They might be able to ship international, so might be worth looking into it. Let me know how it turns out, and please take a picture of the final cake and share it here so I can see.

      • Melanie Ferguson January 14, 2015 at 10:32 pm Reply

        Thanks so much Adriana for your comments and suggestions. I (much to the delight of my Paleo friends) am going to experiment with a few trials over the coming weeks, so I will be sure to update you on my progress and will definitely upload a pic of the finished product for the wedding in February (22nd). Thanks again, from “Down Under”
        Cheers, Melanie

  104. Dani January 13, 2015 at 12:25 pm Reply

    This cake is AMAZING! Not only was it super simple to make, but it is probably the best tasting cake I’ve made since going Paleo, possibly since going truly gluten-free. A definite surprise and “hidden treasure” that helped make hubby’s birthday yesterday extra special! Didn’t have a 7″ springform and was afraid of over-baking, so used a heavy ceramic bundt cake pan, and it came out PERFECT!!!! Definitely not just for birthdays!

  105. Dani January 13, 2015 at 12:33 pm Reply

    Oh, BTW – THANK YOU!!!!!!

    • adriana January 14, 2015 at 8:14 pm Reply

      Thanks so much for your feedback Dani! I’m so happy the cake was a success for your husband’s birthday!

  106. Jess January 15, 2015 at 11:05 am Reply

    Hi, does the chocolate frosting held up well in room temperature (about 65 degrees)?

    • adriana January 15, 2015 at 6:56 pm Reply

      Yes, the frosting does hold at room temperature.

  107. Susie January 20, 2015 at 12:57 pm Reply

    Love your cake. First time baking from scratch. How do I get the ganache to look as thick as the one in your photo. I reduced the mixture by half after 2 hours of simmering on low as instructed. Doesn’t thicken like yours. Any suggestions.

    • adriana January 20, 2015 at 5:15 pm Reply

      Hi Susie, first thank you for your feedback! As the ganache cools, it thickens more. If yours is still soft, return it to the stove and cook it for a few minutes, stirring frequently over medium heat. Maybe the brand of coconut milk you used contains less fat than the one I normally use (by Thai Kitchen). In this case, you may have to cook it longer until more water evaporates. Or you can increase the heat to medium and cook it until thicker, but make sure to stir frequently so that the coconut milk does not burn. Please let me know if this helps.

      • Susie January 20, 2015 at 5:22 pm Reply

        Thank you, I did that and it did thicken up after that. Such a delicious cake. Thank you very much for your response.

  108. Susie January 20, 2015 at 12:57 pm Reply

    Forgot to give your due rating of 10000000!!!!!

  109. Deirdre January 22, 2015 at 5:30 am Reply

    Have just made this cake for my daughter in laws birthday on Saturday. It’s my first time baking Paleo. The cake has turned out fine as has the ganache and frosting. My concern is will it be sweet enough for those of us who have become addicted to sugar? I’m terribly tempted to make my usual chocolate cake as well, just in case! But at the same time I’m trying to eliminate/reduce sugar, dairy and wheat from my diet. Thanks.

    • adriana January 22, 2015 at 8:14 am Reply

      I’ve had several people, including kids try my cake. No body thought it wasn’t sweet enough, and the kids had no idea it wasn’t a traditional cake.

  110. Jesslyn January 22, 2015 at 8:27 pm Reply

    Can this be made into muffins? If so, how many muffins?

    • adriana January 22, 2015 at 8:48 pm Reply

      You can make muffins with this recipe. Several people above left comments saying they did this. I’m not sure how many it would make, but I’m guessing at least 12. Cooking time will also be different.

  111. Jesslyn January 22, 2015 at 9:27 pm Reply

    How long is the cooking time then?

    • adriana January 25, 2015 at 8:47 am Reply

      I’m not sure Jesslyn, but my guess is between 20-30 minutes.

  112. Kim January 28, 2015 at 6:07 pm Reply

    Has anyone tried this recipe as cupcakes? Just wondering how they turned out. Thank you so much for this recipe! Lots of birthdays coming up.

    • adriana January 29, 2015 at 9:11 am Reply

      Kim, several people made this recipe into cupcakes. Please read the comments above for cooking times and their feedback.

  113. Megan January 29, 2015 at 2:45 pm Reply

    I made this for my food senestive two year old’s birthday and it was a love by all! Even our non-paleo friends were impressed!

    • adriana January 29, 2015 at 3:07 pm Reply

      πŸ™‚ Thank you Megan. Happy Birthday!!

  114. Dani February 2, 2015 at 2:28 pm Reply

    Made this as a cake, commented above, loved it! Got a wild hair up my backside today, and thought about making cake mix cookies, using the dry ingredients as the cake mix (still adding the vamilla and honey). Worked wonderully! Only needed to increase the egg count since the cocount flour is so absorbant, but ideal!!! Love the versatility! Thwnk you!

  115. Dani February 2, 2015 at 2:32 pm Reply

    Decided to try this for thr cake mix base of cake mix cookies. Used all dry ingredients, upped the eggs, still added vanilla and honey. Worked perfectly! Love this as a birthday cake (comment above), love it for more… Thank you for the Paleo versatility!

  116. Dani February 2, 2015 at 2:37 pm Reply

    Sorry for the duplicates and typos, system not cooperating today. Feel free to delete as appropriate!

    • adriana February 3, 2015 at 8:58 am Reply

      Thank you for your feedback Dani!!!! And for sharing your photo πŸ™‚

  117. Kim February 3, 2015 at 9:45 am Reply

    Thank you, Adriana! Tried them out as cupcakes and they turned out great.I don’t remember the exact cooking time, but it was somewhere between 28-32 min I believe. They were still very wet at 20 minutes. Needed a tad more sweetness for my taste, but this will definitely be our go-to for birthday cakes!

    • adriana February 4, 2015 at 11:30 am Reply

      Wow!! This looks amazing! Thanks so much Kim. I absolutely love seeing your photo and feedback.

  118. Cindy February 10, 2015 at 9:24 am Reply

    Can you use a non sugar substitute for honey and palm sugar? Like Stevia? This cake looks amazing and I can do everything but the sugar πŸ™

    • adriana February 10, 2015 at 10:07 am Reply

      Cindy, I’m not sure stevia will work. I think you could give it a try though. Maple syrup, or dates are also other options. Please let me know how it turns out if you make it.

  119. Allison Parmentier February 11, 2015 at 2:43 pm Reply

    I have cacao butter at home, can I shave that and use it instead of cacao powder? Or are they totally different?

    • adriana February 12, 2015 at 9:48 am Reply

      Allison, cacao butter and cacao powder are very different products and each have a different consistency. I don’t think replacing the powder with the butter will work. However shaving some of the butter and adding that to the mixture could be pretty good.

  120. John February 17, 2015 at 6:18 am Reply

    Love the cake but no matter what I do the frosting never comes out right. It’s never smooth or easy to spread. I’m extremely careful not to let the chocolate seize and have tried a standing mixer and a handy one. The first time I used the handheld mixer it came like a dream and never again. HELP

    • adriana February 17, 2015 at 6:33 pm Reply

      John, I mix the coconut milk with the melted chocolate using a spatula. I never used a mixer to make this recipe. Are you using coconut milk or coconut cream? You could try adding more coconut milk until you get the desired consistency. You can also use heavy cream in place of the coconut milk.

  121. John February 22, 2015 at 7:38 am Reply

    Hey, thanks for getting back. I’ve done both spatula and mixer and the result is the same. The only thing I can think of is that I normally use the dark chocolate from “L” brand and the day I used the handheld mixer I used “G” brand. I even warm the coconut milk so that it is silky smooth and pour it in slowly. I’ve gone as high as 9 T of coconut milk.

  122. angela February 25, 2015 at 3:17 am Reply

    Tried the recipe this evening and it was a great success. Rather than make one large cake I made 16 cupcakes that were ready in 25 minutes. I didn’t have any palm sugar so I used soft dark brown sugar and it worked beautifully. Thank you for a great recipe I know this will be made over and over again

    • adriana February 26, 2015 at 10:52 am Reply

      Thank you for your feedback Angela!

  123. Cookie Baker March 3, 2015 at 4:17 pm Reply

    Hello, we have made your recipe several times now and yesterday we brought your cake to class to share with fellow class mates. A friend, who had been eating Oreos earlier that day, said the cake was very good. Several people did- we really enjoy it too! Thanks a lot for the awesome recipe! We just use the cake recipe though, and make our own icing, but it is a great cake! I am planning to make it for a friend who started Paleo and finds that most treats on Paleo taste the same- I think he will really enjoy this. So, thanks again for creating a recipe that allows us on restricted diets to enjoy our food!

    • adriana March 4, 2015 at 8:50 am Reply

      This means so much to me! Thank you Cookie Baker πŸ™‚

  124. J March 10, 2015 at 8:55 am Reply

    Hi, if I were to double the recipe and bake the cake in a 9 inch pan, do you think the baking time will still be the same or different?

    • adriana March 12, 2015 at 11:05 am Reply

      J, baking might take a little longer. I suggest you check the cake after 45 to 50 minutes by inserting a stick into the center. If it comes out clean, your cake is done cooking and if not leave it in the oven longer. If you think the top is getting too dark you can cover the cake with aluminum foil.

  125. Becky April 6, 2015 at 3:18 am Reply

    I tested this recipe today as I need to make a gluten free and dairy free cake for my son’s birthday. It came out very nice and I will definitely make it again with a few tweaks to suit my ingredients. I live in France, where almond flour is ubiquitous and many recipes here call for it. I decided to use almond flour used for macarons, as it is finely ground. I didn’t have raw cocoa powder so I used natural cocoa powder (not dutch processed!) As I didn’t have coconut palm sugar on hand I used organic muscovado. The cake had a wonderful texture but the sweetness was closer to a muffin, most likely due to my substitution. I personally don’t eat sugar so having it not sweet enough for a cake to my taste means I’ll have to increase the sugar to at least the weight of the eggs, about least 150 g or 3/4 cup. I’ll also cut the salt to 1/2 tsp as it seemed a bit salty to me. All other ingredients were as called for in the recipe, other than the ganache as I used my own recipe. Also, I baked in an 8″ springform for 45 mins. Overall I am really happy with this cake and thank you for sharing this recipe.

    • adriana April 6, 2015 at 8:19 am Reply

      Thank you for your feedback Becky! I’m happy you like the cake!

  126. Debbie April 9, 2015 at 8:07 pm Reply

    Well I made this cake for my teenage son’s birthday … he is anti Paleo, so I didn’t tell him it was healthy. I served it up to him and his friends … it was gobbled up with many comments praising the cake! Then I tasted it … it’s one of the best chocolate cakes I have ever had! Sooo delicious! Thank you!!

    • adriana April 10, 2015 at 10:50 am Reply

      OMG Debbie! Thank you so much for letting me know! Means the world to me that everyone like it and that you think this is the best chocolate cakes you have ever had ☺

      • Debbie April 10, 2015 at 12:45 pm Reply

        I didn’t mention that my partner was nearly orgasmic over it! Hee hee hee….

        • adriana April 10, 2015 at 12:51 pm Reply

          πŸ™‚ πŸ™‚

  127. Sara Kennedy April 11, 2015 at 6:35 pm Reply

    I made this last weekend for my 6-year-old’s birthday party. I didn’t see the footnotes until it was way too late… I didn’t have enough time to make the ganache, and I’d already mixed up the recipe with Bob’s Red Mill almond flour. The cake came out amazingly anyway. I think what saved it was that I had taken the extra step to sift the flour. I just made extra frosting between the two layers, and decorated it with Legos πŸ™‚ I was worried that it might be too chocolaty and rich, but all the kindergarteners loved it! This will definitely be a go-to in the future. Yum!

    • adriana April 13, 2015 at 8:26 pm Reply

      Awe, thank you so much for your feedback Sara. I’m so happy to hear all the kids like the cake ☺ I bet it came out super cute with the Legos. Wish I could have seen it ☺

  128. kiwifusion - Wenz April 18, 2015 at 12:29 am Reply

    Hi Adriana
    This kiwi is sold on your cake

  129. barbara deyoung April 20, 2015 at 12:23 pm Reply

    Should I have to make adjustments to your paleo chocolate cake for high altitude 8000β€²

    • adriana April 20, 2015 at 12:29 pm Reply

      Barbara, I am really not sure because I don’t have experience baking at that altitude. I would suggest you make the recipe as written before attempting to adjust it, then depending on the results try to figure out what needs to change. Please let me know how it goes and I’ll try to help you if it does’t work out. I highly recommend you use blanched almond flour from either Honeyville or Welbees.

  130. Kaz May 7, 2015 at 12:41 pm Reply

    Looks amazing … there is however a typo in the recipe … please read in the paragraph where you are describing the cake and it says about the middle layer (cut and pasted from your words) “dairy-free sweetened condensed milk and cacao” and then in the ingredients part you have coconut milk ????

    have saved and will use the coconut milk πŸ˜€

    • adriana May 7, 2015 at 1:19 pm Reply

      Thanks Kaz! I referred to the middle layer as dairy-free sweetened condensed milk because essentially that’s what you’re making in that step of the recipes then mixing it with the cacao.

      • Kaz May 7, 2015 at 10:32 pm Reply

        Thanks for explaining πŸ˜€ Health and Happiness xx

  131. Sam May 28, 2015 at 5:59 pm Reply

    Hi! Just made this for my sons second birthday tomorrow. It looks great but I have iced it the day before……will this be ok? Hope it doesn’t get soggy! Thanks, S

    • adriana May 28, 2015 at 6:56 pm Reply

      Sam, making this cake a day ahead and refrigerating it should not be a problem and the texture should not change much. Let me know how you like it and happy birthday to your son! πŸ™‚

  132. adriana May 30, 2015 at 8:25 pm Reply

    Guys, check out this photo of my Chocolate Cake from a fan that made it and posted it on Instagram at:
    Paleo Chocolate cake recipe

  133. Ana June 10, 2015 at 12:57 am Reply

    Thank you for your great recipes. I am making this cake for my son’s birthday soon. Just to be safe about measurements: 1 cup is ~ 240 ml (~8 US oz)?

    • adriana June 12, 2015 at 1:01 pm Reply

      Ana, it depends on the ingredient. The measurements in the recipe were taken with dry measuring cups.

  134. Natalie June 10, 2015 at 1:11 am Reply

    This recipe is seriously amazing! We aren’t Paleo, but with gluten free and dairy free family members I am always looking for recipes that we can all eat and enjoy that ate a little bit “healthy” and I think I’ve definitely found a winner!
    I baked a triple batch on Friday for my Daughter’s 2nd birthday, and I am still eating amazingly moist and delicious cupcakes today. (I ade a double batch with regular milk and butter and then a single batch with coconut milk and coconut oil as per the recipe and the coconut version wins hands down! Though I was also a bit heavy on the cacao on the dairy version so perhaps its a combination of the coconut and the less cacao that made it better.

    I turned them all into black forest cakes using the cherry-berry syrup recipe on Elena’s Pantry and the ganache from your recipe and whipped cream/whipped coconut cream. Heaven!

    I had made a double batch of the dairy version to fill my 9″ pan – which actually turned out to be an 8″ oops… So I ended up with 2 dozen cupcakes as well, so win for me ;).

    Oh and I don’t have any almond flour and didn’t have time to order any so I just milled my own almond meal. It was rather coarse but still turned out amazingly once cooked. You can see pieces of almond throughout but IMO it just makes it taste like chocolate brownies with nuts in the batter ;).

    I may just have to come up with lots of occasions that require a chocolate cake so I can make this more often.

    • adriana June 12, 2015 at 1:03 pm Reply

      Thank you so much for your feedback Natalie! πŸ™‚

  135. elaina lawrence June 19, 2015 at 9:29 am Reply

    What are the nutritional values of this cake? Calories, Carbs, protein?

    • adriana June 19, 2015 at 7:43 pm Reply

      Elaina, I am sorry but I don’t calculate the nutritional value of my recipes.

  136. Ana July 14, 2015 at 10:45 pm Reply

    I would like to thank you for this great recipe. I made this cake for my son’s 2nd birthday and it was awesome, all kids loved it (and parents, of course). The only change I did was making my own almond flour by grinding almonds without skin in a coffee grinder and baking 2 layers of a cake separately, one after another, just to be sure it will bake well inside. The texture of almonds was noticeable, but it was not a problem, just the contrary.
    Thank you again,
    Warmest regards!

    • adriana July 17, 2015 at 11:17 am Reply

      Hi Ana, thank you for your feedback! It’s great to know everyone liked it and that making the cake with homemade almond flour also works well.

  137. Jill July 26, 2015 at 12:47 pm Reply

    I’m allergic to almonds, so would tapioca flour be a good substitute?

    • adriana July 26, 2015 at 2:14 pm Reply

      Jill, tapioca is very different than almond flour and will not work as a substitute. I haven’t tried making this cake with another flour, but you could try using a different nut flours or sunflower seed flour for a nut-free option. The taste and texture will change, but the recipe may work. Let me know how it goes.

  138. Georgia Santucci July 26, 2015 at 3:18 pm Reply

    This is my go-to chocolate cake recipe. It’s so moist, and so chocolatey! I don’t have a small pan like the recipe calls for, so I just add 1/4 more of most ingredients, and it turns out every time! I use a 9 inch cake pan. I do want to try using orange zest and juice though. Those two flavours are amazing together

    • adriana July 27, 2015 at 6:57 pm Reply

      Georgia, thank you so much for your feedback! It’s great to know that by increase the ingredients by a 1/4 works well and fills a 9-inch pan πŸ™‚

  139. Wonderphull August 6, 2015 at 12:44 am Reply

    I made this cake for my cousin who is on a gluten and dairy-free diet, and it was such a hit! No-one else could tell that it wasn’t a ‘normal’ cake which made me very happy (and kinda smug!). It’s such a moist cake and it’s actually one of my favourite chocolate cakes now (even though I’m not on a special diet of any kind). Well done!

  140. emily August 9, 2015 at 11:05 am Reply

    Hi! i am wanting to use this for my wedding cake. I’ve heard that not all almond flours are the same, and some are “finer” or better. What almond flour would you recommend using? Thanks! i can’t wait to try this!

    • adriana August 11, 2015 at 12:35 pm Reply

      Hi Emily, the brands of almond flour that I have found are best for baking are by Honeyville, Welbee’s or I have a link to all the products I used in this recipe just below the recipe above.

  141. emily August 9, 2015 at 11:09 am Reply

    Question… when you use coconut milk full fat… do you mean like a can of full fat coconut milk? thanks!

    • adriana August 11, 2015 at 6:29 pm Reply

      Yes, I use a can (403ml) of full fat coconut milk.

  142. Avi August 17, 2015 at 2:11 pm Reply

    This looks absolutely amazing and I have all the ingredients!!! But, I have almond meal and not flour, would it still work?

    • adriana August 17, 2015 at 6:17 pm Reply

      Avi, almond flour or meal are the same thing. There are currently no name standards, and brands use the name interchangeably. What you need is an almond flour that is blanched (skin removed) and that is ground very fine. The best brands for baking that I have found are by Honeyville and Welbees. If you have a different brand I suggest you sift the flour to remove the larger pieces.

  143. Avi August 18, 2015 at 2:55 am Reply

    I knew it was the same thing, but was just wondering if the coarseness of the almond meal would make a huge difference than much finer flour. I made the cake last night, it taste great but the ganache didn’t set as it suppose to. I did everything on the recipe, but the ganache came out thinner than the icing.
    I give the recipe 5/5 ⭐️ because it taste so great and I know I will make it again (hopefully the ganache will succeed next time).

    • adriana August 18, 2015 at 12:01 pm Reply

      Avi, your cake looks unbelievable! I’m so happy to see your photo πŸ™‚
      Maybe the coconut milk you used to make the ganache was lower in fat and needed to cook longer to thicken more. Next time if it’s too thin, cook it longer, and if after you refrigerate it, it is still too runny, return it to the stove to thicken it more.

  144. Becomingjessa August 20, 2015 at 9:33 am Reply

    I made this exactly as you wrote it but tripled the recipe to make enough.

    They only part I didn’t do was the frosting for the outside. My home loves thick fudgy frosting. Being that I’m a chef when testing a new recipe I like to not play with it the first time around. I want the integrity of the receipt the writer put energy into making be fully seen. It’s baffling to me to read all these people on here who’ve made the cake then complain about a portion of it, yet they altered it before even making as stated. Expecially if they can’t eat an item it’s made with. It’s the Google era – they could have Googled a paleo chocolate cake with no eggs or almond flour.
    So since my house loves very thick and fluffy frosting, I did make a different recipe I found for Avacodo Chocolate frosting. But I made your frosting from this recipe and used it to cover some paleo brownies we made a week later. Your truly talented woman. I will most definitely be making more of your recipes and sharing them on my vlog and blog.

    • adriana August 20, 2015 at 11:07 am Reply

      Thank you for your feedback Becomingjessa! Means a lot to me that your are a chef and you like my recipe πŸ™‚ Looking forward to hearing your opinion again!

  145. Linda August 28, 2015 at 8:46 am Reply

    Cake was amazing! I added some raspberries in the middle layer to balance the chocolatiness :). It was a bomb! My friend who is a big celiac was very nicely surprised and enjoyed it a lot. Thank you again for this website!

    • adriana August 28, 2015 at 9:12 am Reply

      Linda, thank you so much for your feedback and for sharing your photo here on my blog πŸ™‚ Your cake looks amazing and I bet the raspberries were an awesome addition! I will try that next time too πŸ™‚ Happy birthday to your friend. I’m happy she was able to enjoy a piece of chocolate cake on her birthday πŸ™‚

  146. Randelyn October 11, 2015 at 1:53 pm Reply

    Thank you for sharing this recipe! It was so yummy and rich that I could only eat about 5 bites, but, mmmmm, what scrumptious bites they were! I almost think this could be called “Death by Chocolate”. I made it in a pan that has six heart shapes. It only took about 20 minutes to bake. Onc it cooled I took the gnoche and piped it in the middle, then covered it with your frosting. Mmmmmm. I’ll definitely be checking out your other recipes.

    • adriana October 12, 2015 at 6:26 pm Reply

      Randelyn, thank you for your feedback. I am so happy to hear you like the cake πŸ™‚ I’d love to hear from you again when you make my recipes!

  147. Kera October 12, 2015 at 11:42 am Reply

    I used your recipe to make my wedding cake and it turned out absolutely amazing. Best cake I have ever tasted. I followed the cake and ganache filling exact but made my own frosting. Thank you so much for such a wonderful recipe. I trippled the recipe because my cake was 4 layers high. And people couldn’t believe that it was healthy and made with good and real ingredients. Thank you again!

    • adriana October 12, 2015 at 6:29 pm Reply

      Kera, that is so awesome! Thank you for your feedback and for sharing your photo! I am so happy to see it and honored you chose to make my recipe for a wedding!

  148. Laura November 20, 2015 at 6:02 pm Reply

    I am really sorry to report that the cake turned nothing like what was described… it was dry and not moist and the texture sandy and powdery…

    I must have done something wrong. I replaced the almond flour with gluten free flour, that was the only change.

    I was making this cake for a good friend who’s 50th BD is tomorrow and I have no idea how to solve it… it seems hopeless and me extremely frustrated…

    Any ideas or feedback would be greatly welcomed! I was thinking of rum and raspberry sauce to moist it some before frosting…

    • adriana November 21, 2015 at 9:34 am Reply

      Laura, unfortunately you can’t substitute different flours in a recipe without adjusting the amount of other ingredients as well. Every flour has a different property in baking and most won’t work in a 1:1 substitution. Please follow the recipe as written next time and you won’t have any problems. As you can see from the comments above, hundreds of people made this cake with great success.

  149. Dana November 27, 2015 at 12:02 am Reply

    Thank you very much for the recipe!!
    I used coconut cream instead of milk…it took me less than an hour for the ganache!!! Also I subbed the eggs with flax eggs!!! It went out perfect!!! So yummy!!!

    • adriana November 28, 2015 at 8:57 am Reply

      Dana, your cake looks so amazing! Thank you for sharing your photo! It’s great to know that coconut cream takes much less time to make the ganache and tastes good, and that the cakes turn out good when made with flax eggs. Thank you for your feedback! Happy holidays πŸ™‚

  150. Dana November 28, 2015 at 9:05 am Reply

    Thank you for the recipe Adriana!!! Happy holidays!!!!!

  151. Caryn December 8, 2015 at 12:54 pm Reply

    Really enjoyed baking this cake, I usually do raw cakes so this was nice for a change, got rave reviews, thanks so much for the amazing recipe xx

    • adriana December 9, 2015 at 11:26 am Reply

      Caryn, thank you for sharing photo of your beautiful cake here! ?And for your feedback!

  152. Sanja December 9, 2015 at 12:02 pm Reply


    For the cake batter instead of the Β½ cup raw coconut palm sugar do you think I could sub that for maple syrup or honey and have it still work?

    • adriana December 9, 2015 at 12:16 pm Reply

      Hi Sanja, it may work but I haven’t tried it. Both maple syrup and honey add moisture to the batter and they are also sweeter. If you’d like to try it, substitute the coconut sugar with about 1/4 to 1/3 cup of either maple syrup or honey. Please let me know how it turns out.

  153. Erinn December 19, 2015 at 10:52 am Reply

    Is it possible to bake the cake in 2 round cake pans? 9 inch in size?

    Also have you found an alternative to the enjoy chocolate chips without sugar? I have them but they have lots of sugar

    • adriana December 21, 2015 at 9:13 am Reply

      Hi Erinn, to make this cake on one 9-inch pan you need to double the recipe. Using two 9-inch pans would make a really large cake.
      As for the chocolate chips, you can use any chocolate bar of your preference with a higher cacao content. But keep in mind that this cake is not super sweet, and I added the semisweet chocolate for the frosting on top to balance the sweetness and flavor.
      Here’s a recipe for homemade chocolate that you make like that is sweetened with honey

  154. Michelle December 22, 2015 at 12:37 pm Reply

    Hi there! I plan on baking this cake tomorrow and i was wondering if I make the ganache filling tonight is it okay to just keep in the fridge until tomorrow? Will I have to heat it to make it spreadable if it gets too cold?

    • adriana December 22, 2015 at 1:19 pm Reply

      Michelle, it’s a great idea to make the ganache in advance! It should be soft enough to spread over the cake after refrigerated overnight. For the frosting though, I would suggest making it the same day you’re serving the cake so it’s soft, nice and shiny. Please take a photo of your cake and post it here so we can all see it πŸ™‚

  155. Michelle December 22, 2015 at 2:42 pm Reply

    sorry !! read some further comments and decided I’ll make it fresh tomorrow and use it soon after it cools. but!! another question hahah
    the 1 cup of canned coconut milk in the cake recipe… am I just using the fat (solid) part from the top of the can, or should I blend it and use 1 cup’s worth after the water at the bottom has been mixed in?
    thanks for this recipe can’t wait to bake it off tomorrow!

    • adriana December 23, 2015 at 8:23 am Reply

      Michelle, for the coconut milk in the cake be sure to mix the water and the coconut cream in the can before measuring. Unless I say in the recipe that we only need the cream on top, you need to mix the content in the can and use the milk. Hope your cake turns out great!

  156. Karen December 27, 2015 at 11:01 am Reply

    I’m confused. Can someone help me? So, if a 9″ cake pan is too big for a single batch, how do they get 12 cupcakes out of a batch? Because to me, a 12 cupcake cake is a standard cake size (eg 2 8″ pans). I kind of need to know because I’m looking at modifying this (Ha, I know) to be a sauerkraut cake for New Year’s. Pennsylvania Dutch Supidstition….gotta eat port and sauerkraut……and I’m not a fan of kraut so I make a sauerkraut cake. But from the posts this is confusing. Is it a small cake, a normal cake, and did I misunderstand the 12 cupcakes?

  157. Karen December 27, 2015 at 11:55 am Reply

    Never mind. I think I will just make as many cupcakes as I can get out of it. Individualized as it is…. Now to decide how to use the ganache or just to frost them. Decisions…..

    • adriana December 28, 2015 at 9:16 am Reply

      Hi Karen, I looking forward to hearing how your cupcakes turn out. Please share a photo of them here so I can see πŸ™‚

  158. Karen December 28, 2015 at 4:41 pm Reply

    I’ll see about a photo. I don’t have a camera so…….. but I’ll let you know when they turn out phenomenally well. πŸ™‚ The sauerkraut basically does what sour cream does in a chocolate recipe……gives that rich taste. So I’m guessing these will be most excellent. I’ll top them with frosting made of coconut milk fat and dark chocolate. Should be good.

  159. fray February 7, 2016 at 8:04 am Reply

    I followed the recipe and mine came out very salty, thick textured, very disgusting tasting! I’m sorry to write this comment but what was wrong with this recipe? I used honeyville blanched almond flour. Maybe it calls for too much baking soda?? I usually like ur recipes. What happened with this recipe?!

    • adriana February 7, 2016 at 8:09 am Reply

      Fray, you must have miss measured your ingredients. That’s the only thing I can think of if you used all of the same ingredients as I did. As for the saltiness, what kind of salt did you use? I only use finely ground himalayan pink salt in my recipes. Not all salts taste the same, some taste saltier than others. I encourage you to try again. Hundreds of people made this recipe and didn’t have the same problem. Hope this helps.

  160. Judith February 21, 2016 at 6:17 am Reply

    Hi, this cake looks amazing and I definitely want to try and make it for my boyfriend who just recently realized he is allergic to both dairy and wheat!! My question is, can I substitute the almond and coconut flour for a product Glutino, which is specifically for baking? If so, would I add the amount of Cocoa powder the recipe calls for to the Glutino mixture? I just want to make sure I don’t compromise the texture by adding to much dry ingredients. Thanks again!!

    • adriana February 21, 2016 at 7:03 pm Reply

      Hi Judith, I have never used that product before so I don’t know what it’s baking properties are, and how it’s going to affect the recipe. I highly recommend you make the recipe exactly as written and using the same brand of ingredients I list above. This will guarantee your cake to turn out as it should. But if you do experiment with this other flour mixture please let me know how it turns out.

  161. Allie February 24, 2016 at 10:20 am Reply

    Hi Adriana,
    This may seem like a silly question, but can I use (2) 8″ round regular cake pans for this recipe or does it have to be a springform pan?

    • adriana February 24, 2016 at 11:11 am Reply

      Hi Allie, there are no silly questions when it comes to baking, especially grain-free!
      Using a springform pan makes it simple to remove the cake from the pan, but it’s not necessary. I suggest you line your baking pan with parchment paper so your cake doesn’t stick. Cut a piece that fits on the bottom and one on the sides. You can also grease the pan with coconut oil and coat it with cacao powder if you prefer.
      As for using 2 8-inch pans you can, but you’ll have to maybe triple or quadruple the recipe. This recipe fits on 1 7-inch pan and I cut the cake in half. Let me know how it goes if you make it πŸ™‚

      • Allie February 24, 2016 at 11:28 am Reply

        Thanks Adriana good to know! I will try adjusting the recipe portions and see how it comes out! I will definitely keep you updated! Thanks again

  162. Jessica February 27, 2016 at 9:28 am Reply

    Adriana. My ganache is still like a liquid. I brought the honey and coconut milk to a light boil then let it simmer for 2 hours and the consistency did not change at all. I’ve made ganache a million times with cream so I’m not a newb to baking, just to paleo baking! What did I do wrong? I can’t find any information about coconut milk ganache online. I’m making this cake for tomorrow and don’t have time to make it again. Is there anyway to fix it? Please help! Thanks

    • adriana February 27, 2016 at 9:40 am Reply

      Hi Jessica, maybe your coconut milk has a lower fat content and that’s why it’s taking longer. Let it cook more until it thickens a bit. When you add the cacao it will thicken more and also as it cools. But if at any stage it’s too runny still, cook it longer.

  163. Heidi March 6, 2016 at 7:36 am Reply

    I tried to make this today. Its currently in the oven but I don’t hold out much hope. I wanted to use it for a shaped cake but it was so thick that I panicked and wanted to add something to make it pour. I added a whole can of coconut milk and it was still thick.I ended up adding an extra egg and more coconut oil and quite a bit of water !oh dear! we’ll see what happens. Can’t believe 3 cups almond flour is right. I used proper cup measures that I bought in America. Is the mixture supposed to be doughy?

    • adriana March 6, 2016 at 3:04 pm Reply

      Hi Heidi, how did you your cake turn out in the end? The amounts listed in the recipe are correct and I am afraid your cake didn’t turn out because of the extra ingredient you added. I took the photo you see in this post soon after I made the cake. There are also some photos from other people who made this cake here in the comments. Was your almond flour blanched and finally ground? Please let me know.

      • Heidi March 7, 2016 at 2:41 am Reply

        Thank you for replying. As predicted it was not good! Although, having said that it is probably edible if eaten with something very sweet. The texture was very dense and there was no sweetness to it at all. It just tasted like very bitter chocolate. I doubt that I used the right flour; I used sukrin almond flour. It said that it was from raw fat-reduced cold pressed almonds. I am not sure I would be able to find the brand you suggested in the UK but I have now seen some blanched almond flour made by a company called Real Food source. Did my unblanched flour absorb all the wet ingredients?
        Also I wanted to used a shaped novelty tin. It says it requires 9 cups of mixture. Do you think a double portion will do it? Many thanks.

        • adriana March 8, 2016 at 10:24 am Reply

          Hi Heidi, I haven’t used sukrin brand yet, but I heard it doesn’t work well. If it had the skin still on, then this is probably what absorbed the moisture from the recipe. If you can find blanched almond flour where you live use that and just to be sure, sift the flour to remove any larger chunks in the flour before measuring. Some brands of almond flour that I have tested and work well for baking are by Honeyville, Wellbee’s and Nuts(.com). You might be able to order these online and have them delivered to you.
          It’s hard to say how much to make to fill your pan, but you might have to double or triple the recipe.
          Please keep me posted when you make it again.

  164. Kate March 9, 2016 at 9:32 am Reply

    Hi there, I’ve never cooked paleo before and I have to bring a dessert to a dinner party this Saturday and they eat paleo. I’m a little bit nervous, so I have a few questions. I’m sorry there are so many! LOL ?

    Using chocolate chips, are those paleo? Is it okay to use regular chocolate or did you go buy some kind of special paleo product? Also, what kind of chocolate did you use for the chocolate curls on top? Can you explain how you make those, please?

    I don’t have coconut flour, just almond and all purpose. What do you suggest?

    I don’t have coconut milk, just coconut cream. Should I “water” it down with something in place of the coconut milk?

    What is raw honey? Should I use regular honey in its place, or just use more palm sugar?

    Can I use vanilla beans instead of extract?

    Sorry so many questions! Lol This recipe looks delicious!

    • adriana March 9, 2016 at 9:55 am Reply

      Hi Kate, I’m happy you’re going to try making my cake. I strongly suggest you follow the recipe exactly so the cake turns out right. The most important thing is the flour you use. If you can, try using almond flour by Honeyville, Wellbee’s or Nuts(.com). Be sure it’s also blanched. If you can’t find these brands sift the flour before measuring to remove any large chunks. Costco now carries the Honeyville brand!

      As for the chocolate chips, I use a 60% dark chocolate in this recipe that is soy and dairy free. There are not many brands available without soy and dairy, and the most common is by Enjoy Life. Whole Foods carries it. The chocolate curls you see on top are made using a 70% dark chocolate bar (also soy and dairy free). My personal favorite brand is by Equal Exchange and Whole Foods also carries it. I make the curls using a vegetable peeler.

      I think you should not omit the coconut flour, but you can try adding an extra 1/2 cup of almond flour instead.

      Watering down the coconut cream works, but the tricky thing will be knowing how much water to add. I highly suggest you buy a can of full fat coconut milk. Or if the people you’re serving the cake to can have dairy, you can use heavy cream instead.

      Raw honey is a thicker honey that has not been heated and still contains all the nutrients. Because it is thicker it adds less moisture to the cake, but you may be ok using regular honey. You can also use maple syrup instead.

      The seeds of a vanilla bean would be amazing in place of extract. Love that taste!

      I hope your cake turns out good! Please let me know and post a photo here so I can see πŸ™‚

  165. Alison King March 14, 2016 at 12:53 pm Reply

    OMG this is epic!

    Made this for my husband’s birthday yesterday. Took ages but it was completely worth it!

    • adriana March 17, 2016 at 6:35 pm Reply

      Thank you Alison! Your cake looks incredible! πŸ™‚

  166. Amber P. March 16, 2016 at 4:08 pm Reply

    My baby will be one in June. I have A LOT of women telling me to do a cake for her and get pictures of it. I wasn’t going to, but it seems I must. She has milk protein allergy. Along with allergies to grains, even from gluten free oats. She also show a bad reaction to eggs and strawberries. I was excited reading the recipe for this cake until I saw that it needed 3 eggs. I’ve tried using apple sauce before for things, yuck. Didn’t turn out right.
    What do you suggest?
    Her pediatrician believes she’ll grow out of it, but probably not by her first birthday…And I’m not willing to risk it just for a cute picture.

    • adriana March 16, 2016 at 7:15 pm Reply

      Hi Amber, its going to be hard to substitute the eggs in this recipe and get the same texture, but you could trying mixing flaxseed meal and water as a substitute. 3 tbsp water with 1 tbsp ground flax seed equals 1 egg. The ‘flax egg’ may give the cake a more dense texture, but it may still be good. Please let me know how it turns out if you try it.

    • Amber P March 17, 2016 at 9:49 am Reply

      I will! Thank you!

  167. Katie March 24, 2016 at 7:12 am Reply

    I made this cake for my dads birthday. It’s perfect. I love it and will make it again – tonight actually.

    I did not have the problem if the batter being doughy. Mine was the exact consistency of typical cake batters – I could easily pour it and it spread itself easily in the pan. I used two 7 inch cake rounds and they turned out perfect.

    I only had that bitter unsweetened cocoa, so I added extra coconut sugar and vanilla where I could. It was perfect. So dense and filling and afterward you don’t feel bad, no sugar hit, carb overload. It’s amazing.

    Right after it was done and served I did taste the coconut – no big deal, it’s made with a lot of coconut products, I expected it. However, after sitting in the fridge overnight, it just tastes like luscious dense super chocolate cake that isn’t overly sweet just so rich.

    I actually used the inner ganache as the outside frosting as well, I just poured it over the top and gently swayed it around to coat the top and sides. It dried so shiny and perfect. I topped it with unsweetened coconut shavings.

    Thank you so much for sharing this recipe. I plan to make two mini cakes for coworkers tonight. This is my #1 go to recipe for paleo cakes from now on. Thanks again!

    • adriana March 24, 2016 at 6:49 pm Reply

      Thank you so much for your feedback Katie. I’m really happy you like the cake and it’s your go to recipe now πŸ™‚ If you can take a photo of your cake when you make it again that would be great and I’d love to see it! You can post it here also. Thanks again πŸ™‚

  168. Christal April 2, 2016 at 6:29 am Reply

    We use raw milk and I wondered if you could substitute that for the coconut milk in the recipe… Thank you!!

    • adriana April 2, 2016 at 9:10 am Reply

      Absolutely Christal! Raw milk also works with this recipe.

  169. William April 9, 2016 at 2:32 pm Reply

    Hello Adriana,
    Happy birthday, it’s my birthday in a few days as well and I want to make this cake too.
    Have you ever made it in a 7 inch tray? Am thinking of adding an extra half of everything … Your thoughts.

  170. William April 9, 2016 at 3:48 pm Reply

    Sorry I meant 9 inch and wrote 7

    • adriana April 9, 2016 at 5:05 pm Reply

      Hi Willian, to make this cake on a 9-inch pan I would double the recipe. Happy birthday ?!

  171. Julie April 14, 2016 at 6:20 am Reply

    First off I only have a 9 inch springform will it work?

    Second can I use blanched almond meal that I make myself? Boil 2 minute then strain and cool, remove peels then toast dry and blend?

    • adriana April 14, 2016 at 8:45 pm Reply

      Julie, to make this recipe on a 9″ pan I would double the recipe. You can make your own almond flour and use it in this recipe, but keep in mind that your cake will be denser and it might also sink in the middle. Try grinding the nuts as fine as possible, then use a trainer to sift the larger chunks. Please let me know how it goes.

  172. Hannah April 19, 2016 at 1:10 am Reply

    Hi there, I want to make this for my son’s birthday in the shape of a tortoise! I’m going to bake it in a Pyrex bowl. Do you think I should use a 1L dish or bigger and also any idea what I should do about baking time? Thanks!

    • adriana April 20, 2016 at 7:44 am Reply

      Hi Hannah, it’s really hard to say. Is your 1 liter dish 8-inches? The recipe for this cake fits on a 7-inch pan. Can you measure your pan so I can give you an estimate? Baking time will be different if you double or triple this recipe. Keep a close eye on it and remove the cake from the oven when a toothpick inserted into the center comes out clean. Instead of opening the oven to test multiple times, try shaking the oven to see if the cake looks jiggly in the center. If it is, let it bake longer.

  173. Julie Rocheleau May 3, 2016 at 6:56 am Reply

    Has anyone made this without any of the sweeteners?

    I am going to try it!

    • adriana May 5, 2016 at 1:45 pm Reply

      Hi Julie, please let us know how it goes. I think your cake might turn out ok, but the texture and flavor will change a little.

  174. Tara May 6, 2016 at 11:19 am Reply

    Can you make this with regular flour?

    • adriana May 6, 2016 at 12:29 pm Reply

      Hi Tara, I haven’t tried it, but it may work. All purpose flour is drier than almond flour, so you may need to add more liquids. Please let me know how it goes if you try it.

  175. Tara May 6, 2016 at 12:35 pm Reply

    I’m asking because I’m struggling to find the required flour for the recipe. And, I don’t have time to order it online. If I did use Bob’s Red Mill flour, could I just use the one that is finely blanched almond flour, or is that the one that has been giving some of the commenters issues?

    • adriana May 6, 2016 at 12:43 pm Reply

      Do you live in the US Tara? Costco is now carrying the Honeyville brand! It’s even cheaper than ordering online at Costco – 3 lbs for $20. Bobs Red Mill is the one that doesn’t work well for baking. If you want to try the recipe with it anyway, sift the flour to remove the larger chunks and then do your measuring.

  176. Emily May 15, 2016 at 5:49 pm Reply

    This cake is awesome. I made four cakes for a party for friends who are turning 50. Three were traditional layer cakes with buttercream frosting, and this cake was the 4th which I made for those who are gluten and dairy-free. It was the best cake of the bunch and was thoroughly enjoyed by everyone including adults and kids with no food restrictions. It is going to be my go-to chocolate cake.

    • adriana May 24, 2016 at 11:19 am Reply

      Hi Emily, I am really happy to read your review and know everyone like the cake! Thank you so much! This means a lot to me! 😘

      • Emily June 9, 2016 at 6:42 pm Reply

        HI Adriana,

        I’d like to make this cake again for a large party of about 60 people, but I don’t want to make 6 cakes. Do you have suggestions for using a sheet cake pan? I’m wondering what size pan and how to adjust the proportions. Thanks

        • adriana June 11, 2016 at 8:53 am Reply

          Hi Emily, it’s hard to say and it depends on how big and deep your sheet cake pan is. Also it may be a bit hard to cut the cake in half to add the ganache if it’s a large rectangular cake. I think that to serve 60 people you’d need to at least multiply all the ingredients by 6 since the original recipe serves about 10 people. A 10-inch pan might work. Please let me know if you make it and post a photo of your cake here so I can see πŸ™‚

  177. Anu pather May 15, 2016 at 10:55 pm Reply

    I have been baking with nut flours for alomost a year now. when I tried this recepie two weeks ago- it was very dense and too bitter with the amount of coco powder. I made it again for my mother in laws birthday-this time it was so fluffy and i reduced the coco amount to half a cup instead of 3/4- it was demolished; so much so that I baked another the next day! Super delicious- although we are not dairy free- so I used fresh cream and berries for the topping…

    Thankyou- this will be my “go to” chocolate cake!!

    • adriana May 24, 2016 at 11:25 am Reply

      Hi Anu, thank you for your feedback! I am happy your cake was good the second time you made it. Coco powder is different than raw cacao powder. It’s usually darker in color, more bitter and it is processed. I only use raw cacao. The flavor is amazing. If you can, please try with it next time. My favorite brand is this one

  178. Christina June 18, 2016 at 3:00 pm Reply

    Hey Adriana! I’ve made this cake before and it’s delicious, but I wanted to try making a vanilla version since chocolate makes my dad’s stomach uncomfortable. Would I just substitute the cocoa powder with more almond flour? Thanks so much!

    • adriana June 21, 2016 at 9:05 am Reply

      Hi Christina, you could try making this substitution. It’s hard to say if its going to be good because the cacao is an acid that react with the other ingredients in a certain way, and it is also dryer than the flour. If you try it please let me know how it goes.

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