This paleo chocolate cake will trick your friends and family members into believing that this is a traditional chocolate cake. No one will suspect that it’s gluten-free and made with healthier ingredients! It’s so decadent that you’ll want a glass of cold (dairy-free) milk to help you wash it down.
This chocolate cake is so rich and and so decadent that I can barely finish a single slice (I somehow find a way, of course). This is the kind of cake that you’ll want to serve with a cold glass of almond milk or coconut milk.
I made this paleo chocolate cake for my dad’s birthday, and he was so impressed. My dad has a major sweet tooth and definitely knows his cake. He told me that this dessert tasted better than the chocolate cake he was used to eating. Now, that is a compliment! Trust me, you will win anyone over with this cake recipe.
I think this is the perfect cake to make for a loved one’s birthday or for any celebration or even just because. While this chocolate cake is grain-free and Paleo-friendly, it doesn’t feel limiting in any way. Your guests will never know that this is a gluten-free cake.
I used two 6-inch spring-form pans to make this layer cake. I love the way my cakes look using these smaller pans. You can use a larger pan if you prefer.
The cake is made with raw cacao and maple syrup. I added dairy-free chocolate chunks to the batter, to make the cake extra chocolatey, but you can reduce or leave them out if you want. The ganache is very simple to make, you just need ghee (or grassfed butter) and dairy-free chocolate. You can spread the ganache onto the cooled cake and serve immediately for a glossy shine (as seen in the picture below), or you can put the cake in the fridge if you want the cake to have a hard chocolate coating (as seen in the first pic above).
If you prefer a coconut caramel frosting to ganache, just use the frosting recipe from my German Chocolate Cupcake recipe.
Ingredients
Chocolate Cake
- 1 cup almond flour
- ½ cup raw cacao powder
- ¼ cup sifted coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup ghee or butter 1 stick, melted
- 4 eggs room temperature
- ½ cup chocolate chunks
Chocolate Ganache Frosting
- 1 10 ounce package of chocolate chips
- 4 tablespoons ghee or butter
- 1 tablespoon maple syrup to taste
Instructions
Chocolate Cake
- In a small bowl combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt).
- Add the maple syrup, melted butter and mix well.
- Then, add the eggs and mix well.
- Stir in the chocolate chunks and spoon the batter into two greased 6-inch round cake pans.
- Bake at 350° for 35-45 minutes or until toothpick inserted into center comes out clean.
- Remove the cake from the oven and place it on a wire rack to cool.
Chocolate Ganache Frosting
- Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
- As the chocolate begins to melt, add the ghee and maple syrup. Mix until smooth.
- Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.
Shiveeta Mattoo says
Can we substitute jaggery or brown sugar for maple syrup?
Ashley - My Heart Beets says
Hi Shiveeta, this recipe calls for coconut flour, which is very absorbent and requires a lot of liquid, so I’m not sure how it’ll go if you substitute the syrup with a dry sugar like jaggery or brown sugar. If you experiment, please let us know how it goes!
Anne says
I subbed melted coconut oil for the ghee, recipe worked out perfectly!
My Heart Beets says
Anne, that’s awesome! Thanks for letting me know how it turned out with the coconut oil 🙂
Lori funkhouser says
I loved this gf cake. I subsituted almond flour for the millet. I also used a tad more maple syrup and date sugar in cake. I added fructose to frosting and used note ghee and ghiradelli powder chocolate in frosting with a smidgen more of maple syrup.
My Heart Beets says
Lori, that’s awesome! So happy to hear that! Thanks for letting me know how the cake turned out for you!
Dev says
This cake was so good. It was made for me for my birthday and finished off the dinner nicely. Would definitely have again. Thanks so much
My Heart Beets says
Dev, I’m so happy to hear that you liked this cake! Hope you had a wonderful birthday 🙂
Dev says
Ya, it was really good, thanks
Amy says
Wow! I used this recipe to exacting except for I used my glass 9” pie plate to bake it in. And kept it a single layer cake. Everything turned out fantastic! The only thing I forgot to pay attention to was there’s cane sugar in the chocolate chips and chocolate chunks I used. ( is it still paleo??)
Still, it is better than regular cake and better for you! Someone will have a very nice birthday treat tomorrow for his 84th birthday! 😁🥰🎂
My Heart Beets says
I’m so happy to hear that it turned out well!! I hope it was a wonderful celebration!!
Isabelle Addison says
fan freaking tastic. Too cheap and lazy to make the ganache and it was still awesome. Leftovers were actually even better the next day as the chocolate chunks had re-formed to create a lovely contrasting texture to the moist cake. Thank you Ashley this was a big win for me! I love cake!
My Heart Beets says
Isabelle, I’m so glad you liked it! Thanks for taking the time to review my recipes! 🙂
Veronica says
Loved this cake. Used a bundt pan. Same cooking degree & time. Perfect for quick gatherings.
My Heart Beets says
Veronica, I’m so happy to hear that you liked this cake! Thanks for letting me know how it turned out for ya 🙂
SMA says
How long would I bake it if I use a rectangular glass dish? I *think* it’s 15X10.
Cathy L Farris says
How would I substitute a healthy sweetener alternative that is like sugar? That being granular instead of a liquid.
Thanks,
Cathy L Farris says
I use Lakanto combo Monk Fruit/Erithriol blend which is like sugar in texture for my recipes. How would I substitute this instead of maple syrup? I want to make a birthday cake for my son and one that is healthy and glueten free so my sister can eat some too.
thanks.
Cathy
My Heart Beets says
Hi Cathy! I haven’t tried this using monk fruit – I’m not very familiar with it but hopefully another reader can chime in 🙂
SMA says
Lakanto makes a syrup, too. I haven’t baked this cake yet, so I don’t know if it makes a difference in outcome, but there’s that possibility.
Alexa Reynoso says
Hi i was wondering if i could use honey instead of maple syrup?
My Heart Beets says
Yes, you can – either one will work 🙂
Will Leishman says
Would never know it’s paleo! Perfect texture, honestly. This is seriously the best cake recipe we’ve tried since going paleo and we will definitely be saving it in our recipe books. Thank you!
My Heart Beets says
Will, that makes me so happy to hear! Thanks for letting me know how the cake turned out for ya 🙂
FoodLove says
This cake turned out absolutely delicious. Rich,moist and right amount of sweetness and chocolate. I substitued honey for maple syrup. Mine took about 55 mins to bake, which made the top of the cake little dry. I cut the top off to level the cake for frosting, ate the cut part though because it tasted more like a brittle chocolate cookie. Thank you so much for this easy and delicious recipe.
My Heart Beets says
I’m so happy to hear that you liked the chocolate cake 🙂 Thanks for letting me know how it turned out for you!
Karli says
Came out AMAZING! But I am wondering how long it will last in the refrigerator? Only 2 of us in the house and I made a pretty big cake. Half left almost a week later. It still tastes fine but not sure how much longer it;s safe to eat?
My Heart Beets says
Karli, so happy to hear that! You can always put it in the freezer – the cake thaws well 🙂
Mari says
I followed the recipe exactly and, as is the case with most gluten-free products, it was much too dry. I will try it again and add apple sauce to see if that helps add moistness.
Taylor says
EVERYONE LOVED IT!! Someone said it was the best cake they ever had. I was worried it might be dry but it was moist and delicious. Thank you
My Heart Beets says
Taylor, so happy to hear that!! Thanks for letting me know how it turned out 🙂
leslie says
I need help….My daughter wants me to make this for her birthday for a large group. Should I double the recipe, can I put in a 9×13 pan? Or two regular size round cake pans? Thanks!!!!
My Heart Beets says
Hi Leslie, I am sure you can double the recipe using either the 9×13 or the two round cake pans! I’m so happy to hear that she wants this cake for her birthday!! Happy Birthday to your daughter!! 🙂
Sharon wilson says
I tried this cake, and It was delicious. I made it for Easter because I was having guest. They loved it. My only problem was I used the ghee to grease a bunt tin and for some reason the cake stuck to the bottom. I also made it over nigh, so the chocolate was a bit hard. I put it in the microwave for 30sec per slice. I will definately make it again using a different pan with plenty of grease.
Teresa Fritz says
Great cake! I doubled it and put it in a 9×13 inch pan and it made 20-24 servings, perfect for a party!
Deserves a five star review!!😁
My Heart Beets says
Teresa, I’m so happy to hear that you made it and liked it!! Thanks for letting me know how it turned out for you 🙂
Natassa says
Hello, Ashley!
I’ve never made a layer cake before so I’m new at this.
After you’ve baked the two smaller cakes, what do you use for the middle layer? The ganache?
Thanks a lot!
My Heart Beets says
Yes, exactly! Use the ganache in the middle 🙂 Let me know how this turns out for you!
Chelsea says
Great start on this recipe! I found it quite dry tho and I’ve tweaked it a few times and Have ended up with my favorite version which as 2 more eggs, and just shy of 1/2 chip coconut oil! So much more moist and spongy! But thanks for the great start! Now officially my favorite chocolate cake! And I did it with the German chocolate icing! Also made it into mini muffins for Christmas eve and used a cupcake filler piping tip to put some ganache in the centers! Yummy!
Sue says
I finally have a chocolate cake recipe for all occasions. This tasted like the best devils food cake ever! I made with refined coconut oil instead of ghee and it was awesome!! Made the frosting from 2 avocados, 3/4 cup cocoa and 1/2 cup maple syrup. Delish!
My Heart Beets says
Sue, hooray! I am so happy to hear that you liked it so much 🙂
demi says
should batter be runny/thin or thick like hard to spoon it out to the cake pan??thanks
Denise Nickle says
Can I substitute Stevia for Maple syrup? I feel like it would take away from the moisture of the cake. My thought is that I would add a pinch of Stevia and 1/4 cup of coconut milk. What do you think?
Stacy says
I made this last night for our monthly office birthday party (our birthday girl eats paleo and I didn’t want her to miss out on cake at her own party!). I will admit I was a little apprehensive because I should have doubled the recipe for the 9X13 pan I used. But it got rave reviews and there’s not even enough left to Instagram a picture. Of course, that just means I’ll need to make it again! For those just starting out in paleo who may be concerned about cost, I bought ALL of the ingredients at Sprouts for $37.00; I didn’t use anything I already had on hand. And I have a lot of both flours and the cocoa powder left so the overall cost of the cake is not that high. Thank you for such a simple, delicious recipe.
My Heart Beets says
Stacy, that is awesome!! I’m so glad you liked the recipe 🙂
Angela says
I haven’t read all of the comments…Has anyone tried making this as a bundt cake? I think it would be heavenly, especially with the frosting. 🙂
Alison says
I *love* this cake! 🙂 It has been requested by friends several times, and I even made it for a dear girlfriend’s wedding in Hawaii this past February. I’m an experimental baker so I made a few versions to see if tweaks would make a difference (e.g. separated the eggs, whipped the egg whites and folded them in last, to see if that would make it more fluffy) – but in the end all I changed was that I doubled the recipe and made it in one larger springform pan instead of separating it into 2 smaller pans (mine were a little dry when separated), and then to frost it I cut it in half with a bread knife. I’m sure I increased the cooking time because of the quantity and one pan instead of 2, but I can’t remember by how much. Anyway, thank you so much, it’s a huge hit with my health conscious crowd! I can’t wait to make it for my family in Australia for Christmas 🙂
My Heart Beets says
Alison, I’m so happy to hear that! How sweet of you to make this for your girlfriend’s wedding!! Also, thank you so much for sharing that information – it’s great to hear this feedback from a baker! Thank you!!
Lorie says
Can I substitute honey or coconit sugar for the maple syrup?
Patricia Holley says
PLEASE CAN YOU TELL ME THE NUTRITIONAL FACTS, MOSTLY THE CALORIES
THANK YOU MUCH
PATRICIA
Evie says
Hello! Could I substitute half the butter with either Greek yogurt or prune puree?
Stacey Rae says
Hello,
This cake sounds delicious. I am curious if I could substitute something for the ghee. Do you have any suggestions for me?
Much Delight,
Stacey Rae
Neen says
DELICIOUS!! Thank you so much for such an easy and really tasty recipe. I made it just as it was written, sans the frosting and it is a perfect snacking cake that allows me to stay Paleo.
My Heart Beets says
So happy to hear that you like it!! 🙂
Katie says
Maybe a dumb question but does it need to be refrigerated? I made the cakes today and am going to frost it tomorrow! I bet it will taste great!
My Heart Beets says
Hi Katie, sorry for the delay – I personally think it’s fine to leave it out overnight, but you can always keep in the fridge and let it come to room temperature before serving.
Amanda says
I’ve been searching the internet for weeks for a delicious grain/refined sugar free cake recipe for my daughter’s second birthday. This is the most fantastic recipe I have found yet and I’m satisfied ending my search at this point. The chocolate chips in the batter really make this cake something special. I used my own chocolate coconut cream ganache recipe and together they were unbelievable. Thank you for sharing!
My Heart Beets says
Amanda, wow I am so happy to hear that! Thank you so much for letting me know how much you like the recipe! And Happy Belated to your daughter~
Elisa raturi says
Hi,
I am in the process of preparing for our sons 13th birthday party and I was wanting to know how many servings/cupcakes would your recipe serve?
Thank you,
Elisa
Jennifer says
This recipe was awesome! I have been following a low carb diet and have been having a sweet tooth. I subbed out the maple syrup with Swerve sweetner and added a little almond milk to get the batter to the right texture. I made cupcakes and they were so delicious and moist! Great recipe!
My Heart Beets says
Jennifer, I’m so happy to hear that!! Thank you for letting me know how the cake turned out for you 🙂
Snarva says
Best paleo cake ever
My Heart Beets says
So happy to hear that you liked it! 🙂
Snarva says
Loved this cake. Sprinkled the layers with liquor before frosting
Artis Kuntz says
Ran a test run on this cake tonight, great flavor but a bit too dry. I have to prepare a cake for a birthday party this weekend and plan to make it again, but will add a very ripe banana for moisture! Also wondered whether it would be better to cut back on the “flours”, or add an egg for addtl moisture?
Perry moseley says
I made this cake and it was really good!
My Heart Beets says
Thanks, Perry! So glad you liked it 🙂
sara wilson says
The first recipe I have made using nut flours that usually worked. Usually they come out to moist. I made cashew flour from raw organic Cashews since Almond flour is more expensive. Instead of Maple Syrup I used local Honey reduced it to 1/3 cup. I used Coconut oil instead of Butter or Ghee. I also added a little almond milk because the batter seemed a little dry. Thank you for this recipe.
My Heart Beets says
Glad you liked it! Also, I see you’re at WVU – I used to live in Morgantown 🙂
Lumes says
I made this today, but I’m not happy with it. I followed the recipie but the cake came out dry. The taste is ok, but too dry.
My Heart Beets says
I’m sorry you didn’t like the cake – just want to be sure, you didn’t pack the coconut flour before measuring did you? Coconut flour can be very dry so I’m wondering if that’s what might have happened?
Lumes says
Nope, I didn’t. I followed the instructions
Leanne says
Make this cake, now!! This a wonderful recipe, thank you for sharing. It is so easy and so chocolaty!! Followed cake recipe as written, used an 8″ pan and made single layer. Reduced cooking time to 20 minutes. I used palm shortening for the ganache and omitted the maple syrup. Have made it twice and gotten rave reviews.
My Heart Beets says
Leanne, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Eced says
Doesnt work at all
My Heart Beets says
Hi, what went wrong? If you provide details, maybe I or another reader can help you out…
Priya says
Thank you so much for the recipe. Would substituting hazelnut flour for almond flour work out in this cake? Thanks
Melody says
Hi,
I tried this recipe last night because I was in the mood for chocolate cake and read the reviews on how delicious this healthier option for chocolate cake was. I would like to just say, THANK YOU!!! This recipe its absolutely amazing. I used Cocoa Powder instead of Raw Cacao Powder and it turned out great. Thank you so much, I will definitely checkout some of your other recipes.
My Heart Beets says
Melody, I’m so happy to hear that! Let me know what you think of any other recipes that you try 🙂
Kiara says
I have to tell you, I made his last night for my boyfriend for his birthday and he was so impressed! He doesn’t even know how easy it was. I’m making sure to take home a piece for my gluten-intolerant mom! Thank you for a great recipe.
My Heart Beets says
Kiara, I’m so happy to hear that!! 🙂 Thank you for letting me know how it turned out for you guys – and I hope your mom liked it too!
Irene Dezinna says
This cake is great ! My 10yr old is selective when it comes to food . Breakfast can be a tough one for her. This week she’s had a slice every morning for breakfast & that makes me so happy ! Thank you for this recipe .
My Heart Beets says
I’m so happy to hear that she likes this cake! 🙂
Mark says
This is awesome. After going paleo I thought my treat days were over but this goes far beyond what I thought I would ever enjoy again. My wife surprised me with it on my birthday last week. I sweet talked her into doing another. I have it with a spoonful of greek yogurt or goats yogurt and some sliced strawberries or some raspberries. Soooo good. Any idea of the nutritional count on this??? calories, etc.
Thanks again for making my birthday that much better!
My Heart Beets says
Hi Mark, Happy Belated Birthday! I’m so happy to hear that you liked this cake 🙂 As for nutritional count – there may be calculators online that you can use but I don’t have that info on my site currently. I hope you’ll let me know if you try any other recipes on the site!
Ariana says
My hubby makes this EVERY time I/we *need* a chocolate cake. It’s so good, last year he made it twice for 2 different March birthdays. No complaints. 😉 It’s delicious, thanks!
My Heart Beets says
Haha that’s awesome! Thanks so much for letting me know how much y’all like the cake 🙂
Zech says
Could the coconut flour be subbed for arrowroot? Coconut flour seems to give a dryness.
H says
I am not a huge fan of the taste of coconut in everything, so can I use only almond flour?
Kat says
I am neither a vegan nor a cave-man, but I am on a mission to put healthier things into my body. I’ve lost 20 pounds so far this year! The ingredients were expensive, but the batter tasted great. I am excited to take this out of the oven!! Tomorrow is our anniversary…
My Heart Beets says
That’s awesome, congratulations on your weight loss and your anniversary!! I hope you loved it!
Cecilia says
Hi! I’m planning on making this awesome looking cake for my birthday this weekend. I have al the ingredients except for maple syrup. Could I use agave instead? Thank y!
My Heart Beets says
I haven’t tried agave as a substitute – hopefully a reader can help ya out!
Monique Robbins-Berry says
Hi ! Just had to leave a note. I’m new to paleo eating and ofcourse sometimes I would like a yummy dessert. I’m not wanting to eat something so healthy that it doesn’t resemble the delicious original. This was my first try making a paleo gluten free cake. To be honest I didn’t have extreme hi hopes because I’ve made some not so yummy paleo things so far. That being said, the cake was delicious. Ganache was delicious. Together it was a happy dance . My family had been cutting slices off of it for two days now and no one has noticed it is gluten free and paleo. Thats big for my picky crew. Thanks for the ” taste like real cake” recipe. I have a question. Is there an equally yummy vanilla cake recipe?
My Heart Beets says
I’m so glad you liked this cake! So happy to hear that no one even noticed it was paleo/gluten-free! I have yet to post a vanilla cake recipe but if you make my tutti frutti cake and leave out the “gummies” then it’s basically vanilla cake – and it’s awesome: http://myheartbeets.com/tutti-frutti-cake/
Christy says
Ok. This recipe is delicious!! But I was shocked at the calorie content. I added all ingredients to create a recipe in the My Fitness Pal app, and for 9 servings, it’s 600cal/slice with 35g of sugar! Not exactly the healthy alternative I was hoping for… 🙁
Heidi says
I tried this cake recipe for a friend who has gone paleo. I am generally a good baker, but for some reason, this did not turn out for me. The sides of the cake rose up and overflowed the pan and the center never rose and was caved in. Were the eggs over-beaten with my kitchen aid mixer? Also the ganache did not work out for me either – once I added the melted butter (I did not have ghee) and maple syrup, the whole thing congealed and was un-spreadable. I have never made ganashe before but used the double broiler as directed… any suggestions???? the flavor was very good, though I would like to try it again, but would like to know what went wrong.
My Heart Beets says
When you say pan, that makes me think you poured all of the batter into one pan instead of two – which could be the problem there…
Kasi says
I’ve made this for a birthday party (in mini cupcake size) and everyone loved it. No one can tell it’s gluten free. I’ve also made its GAPS legal by subbing honey for maple syrup, and a vanilla version by omitting cacao/chocolate, upping coconut flour and adding vanilla extract. Absolutely the best cake ever. And it’s so simple! Thanks for sharing this!
My Heart Beets says
That’s so great to hear! Thanks for sharing your substitutions! 🙂
Alice says
Thank you for this delicious recipe!!
Made it today with the help of my little one who enjoyed the making. I replaced eggs with chia and butter with coconut oil. The cake paste was a bit thick but the result was an amazing yummy cake for my hubby’s birthday 😋!
I will surely make it again… very soon!
My Heart Beets says
Hi Alice! I’m happy to hear that you all liked the cake 🙂 Happy birthday to your hubby!
Sandra says
Hi, I just found this and I am curious. I have been researching the Paleo diet since I was invited to cook a Paleo meal at a kitchen showroom. I have read that cacao was not Paleo and using butter startles me as we are not to use dairy in a Paleo diet. So could you please clarify these points to me. I think the recipe sounds great, and I am an advocate of Almond and coconut flour. But I just need to have all the facts before I say and bake the wrong cake. Thanks, Sandra
Rissa says
I’m planning on making this for a bday tomorrow. How long does it keep? Or should I make the frosting in the morning? If I bake the cake tonight will it be ok to sit out for one night? Thanks
My Heart Beets says
Hi Rissa, you can put the cake in the fridge overnight and just let it come to room temperature before serving.
Maggie says
Can I make this in to cup cakes and how long would I have to cook them for?
My Heart Beets says
Yes! You can use this recipe for cupcakes – it just has a different frosting recipe.
Katie Meenk says
Hi! This recipe looks so so good! I’m going to make it into cupcakes for my daughter’s 2nd birthday. Question….is there a substitute for raw cacao powder? I have carob powder and unsweetened cocoa powder but I don’t want to substitute one of those if it’s going to make it bitter. Any ideas? I found cacao powder at our Whole Foods but it’s SOOO expensive! Thank you! 🙂
My Heart Beets says
I haven’t tried baking with carob powder yet so I’m not familiar with it… you can sometimes find raw cacao powder at TJ Maxx/Marshalls! I find all sorts of healthy ingredients/spices/gluten-free snacks there all the time! You can also try amazon – it may be cheaper than Whole Foods.
Hilary says
Hi there! I am going to make this cake this weekend, but wondered if I could use sugar-free maple syrup? The taste is pretty close to the real thing, minus all the sugar! Thanks 🙂
My Heart Beets says
Hilary, I haven’t tried it, but I’m sure it’ll work
Irina says
Hi!! Looks like such a great easy to make recipe which I loveee be can’t wait to make! Quick question, do I putt the frosting in between the two layer of cake or you just put it on top and circumference? Thank you!!
My Heart Beets says
You can do either! I’d suggest in-between and on top 🙂 Let me know how you like it!
Katlyn C says
This cake looks absolutely decadent! I’m turning 21 in a few weeks and for the longest I’ve been wanting to make my own birthday cake. I love the paleo diet and I’m looking for healthier options, so when I saw this recipe I was super excited. However, could you recommend a healthier maple syrup or what brand you particularly use? I know most maple syrups have a lot of added sugar in them, something I’m trying to stay away from. Thank you!
My Heart Beets says
Katlyn, I hope you make it! It really is decadent, perfect for a 21st birthday celebration! I use real maple syrup without any other ingredients (it’s naturally sweet) – I try to buy locally but I know Costco sells organic maple syrup too! Let me know how it turns out for ya!
CupKate Sweets says
Do you know if you can use something other than maple syrup? Like, fruit maybe? My family doesn’t eat any sugar, sugar replacements, or syrups… Lol… I have tried looking at every recipe on the Internet, and this is the most compliant.
My Heart Beets says
The only substitute that readers have mentioned in the comments is honey. I wonder if date “syrup” would work? It’d change the flavor for sure… if you try something and it works, let us know!
Holly says
Does this work well for cupcakes?
My Heart Beets says
Yes! You can make cupcakes with the recipe, just adjust the baking time!
Candice says
Can I use dairy free butter for the cake and frosting?
My Heart Beets says
I’ve never tried dairy-free butter, but I think it’ll work!
Michelle G says
Wow, Ashley. I’m not on a Paleo diet, I’m following the Blood Sugar Diet in the UK. However a LOT of Paleo recipes fit what we can eat, so the BSD’ers are trawling the Paleo blogs at the moment! I made the cake batter and made plain fairy cakes/cupcakes with it as I trust myself better with them, I can portion control them and I can freeze them. I didn’t put ganache on them as they were travelling by car and it was uncharacteristically hot for a British Summer! Even plain, even just the cake – this recipe is a keeper, the children loved them and didn’t know they were catered to my ‘diet’, and they’ve not been too receptive to most (any?) of the new things I’ve cooked! Husband raving over them. I will definitely make this in the form it was meant to be too, ganache and all, for a special occasion. Thank you so much and I can’t wait to try out some more of your recipes. Absolutely gorgeous!
My Heart Beets says
Thanks, Michelle!! I’m so happy to hear that you, your hubby and your kids loved the recipe 🙂 I can’t wait to hear what you and your family think of any other recipes that you try from my blog!
Michelle G says
I can’t wait to try them! 🙂
Daryl Ann says
Ashley, I love, love, love your recipe for this scrumptious chocolate cake. I’ve made it 3 times and going on 4 within the 7 weeks. There were birthdays and going away parties that gave me the chance to indulge myself and my guests. It has never failed to be decadent, awesome and delicious. Thank you for taking the time to create such an incredible cake.
My Heart Beets says
I’m so happy to hear that!! Thank you so much for letting me know how much you like the cake 🙂
Jessica says
I often cook for a mixed crowd especially for special occasions and have some big critics. I am always trying new recipes looking for the perfect healthier substitute to serve that won’t sabotage my diet. Some of my family is on the traditional american diet while my household is on the GAPS diet. I have tried half a dozen paleo/grain-free chocolate cake and cupcake recipes. All had reviews that raved about them but for my crowd I would only get courteous comments and unfinished desserts. I won’t name names because I know everyone is working hard and I so appreciate all the great recipes I do find but I was still on the search for my go to birthday cake. I tried this with only a minor GAPS substitution (honey for maple syrup). I left out the chocolate chips because I have to make my own and figured they make much more of an impact in my cookies then something already with a lot of cocoa powder. I did slightly increase the cocoa and honey just to accommodate for them being left out (maybe 3 more T of cocoa and 1 more T of honey.) To finally get to the point this came out unbelievably AMAZING by any cake standard!!! I think it is my favorite chocolate cake I have ever had including those from my gluten days. The texture which is such a hard thing with almond and coconut flour came out great and the taste was incredible. I topped this with a simple buttercream (butter, honey, cocoa powder) and it was soo good. I have 2, 4, and 6 yo children and they ate it with and without frosting. My 4 yo is a huge dessert critic passing up a lot of my paleo/GAPS dessert attempts even when my other two children are licking their plates and he LOVED it. I served it at my 6 yo’s birthday party including families from school and everyone raved and couldn’t believe it was grain-free. There wasn’t a single child’s cupcake with just the frosting licked off it (something that was a frequent occurrence even when I was serving regular cupcakes). I made it twice already since finding the recipe and have already had another request for it for the next birthday. Thank you so much! For my next searches I will definitely be sure to check your site.
Aliza says
Can I use almond meal? ?
My Heart Beets says
Yes, but the texture will be a bit different – almond flour is finely ground and blanched whereas almond meal is a coarser grind and usually still has the skins on. Let me know how it turns out for you!
Becky says
I’m assuming you used the ganache in between your layers. Did you just drizzle it over the bottom and then top with the secon layer and drizzle the remaining ganache?
Also, could I use a gluten free flour substitute to replace the coconut and almond flours? I need the cake to also be nut free. Thanks for your help!
Belle Kate says
This was amazing! this is the first time in years I haven’t altered a recipie to fit my diet! Made it for my family and they loved it!
If you’re thinking about making this do yourself a favor and try I out.
My Heart Beets says
Yay! So happy to hear that, Belle!!
Georgia says
I’m going to make this today. I’m doubling the recipe, and going to bake it it in 2 parchment lined 8 inch cake pans. It should turn out perfect, I think.
My Heart Beets says
Awesome! I hope you love it 🙂
Sheryl says
Hi,
Do you think I could make this cake the day before serving? Also, I only have Bob’s Red Mill almond flour. Would that be equally as good?
Thanks!
My Heart Beets says
I usually make it the same day but you can definitely make it the day before too! If you keep it in the fridge overnight, just allow it to come to room temp before serving. And, Bob’s Red Mill is fine – if you can, try to get their finely ground almond flour.
Lisa says
Doubled the recipe to bake in 2 9in pans. Baked for 25 mins and was a bit on the dry side. The ganache I put in the fridge for 10 mins to thicken up, still a bit runny when icing, so then put iced cake in fridge for an hour.
Let cake sit out at room temp before serving. Will try even less baking time in hopes that it will not turn out so dry 🙁
Katie Marquis says
Thank you so much for posting this recipe! I’m not on a paleo diet but I cannot eat a lot of traditional cake ingredients due to some food sensitivities. I used the olive oil substitution suggested in the comments (1/4 c. plus 2 T) and used 3 duck eggs instead of the 4 chicken eggs. The cake came out wonderful. Thank you!
My Heart Beets says
Awesome!! Glad to hear this 🙂
Teri says
My son returned from military life with a new-found desire to eat paleo. It has been good for our whole family to adopt recipes and flavors we would never have considered before. For his birthday, Greg specifically asked for a paleo cake, and I really wanted to honor him in this way but was worried about using the expensive ingredients needed and hating the result. Well, my concerns were unfounded with your delicious recipe. We all enjoyed it, even the most stubborn and picky eaters in our household!! Instead of the two 6″ springforms, I used a 10″ springform and cut the baking time to about 22 mins. It was chocolatey and so moist!
My Heart Beets says
That’s awesome to hear, Teri! It makes me so happy to hear that everyone loved the cake!!
Bojana says
Awesome. Do you think I can use coconut flout instead of almond flour ? It is my daughter’s bday and she is alergic to tree nuts.
My Heart Beets says
You can’t substitute coconut flour for almond flour as the two are very different when it comes to baking. I’ll add a nut-free cake to my list of things to make!
Mina says
I used normal butter and dairy milk dark choc chunks, absolutely delicious!
My Heart Beets says
Glad you liked it, Mina!! 🙂
Robin Perez says
I made this and it was delicious! I used sugar free maple syrup (sweetened with xylitol), and dairy free, sugar free (sweetened with stevia), dark chocolate chips. I left everything else the same. I did find that it didn’t need to cook as long as was stated. Only about 25-30 minutes.
My Heart Beets says
Glad it turned out well for ya!
Enaa says
So delicious!!!!!! I used coconut oil in place of butter & honey in place of maple syrup and it came out delicious ❤️ Thank you for this recipe I’ve been looking for a healthier version to a chocolate cake, finally! Lol ?
My Heart Beets says
Happy to hear that you liked it!! 🙂
Janet says
Can I use dark chocolate chunks? I didn’t find dairy free 🙁
My Heart Beets says
yup, that’s fine!
Kasia says
Hi, I love this cake! I’d like to know what is the nutritional value please! I cant seem to find this anywhere on the site (calories, fats, carbs etc.) Thank you!
JasmineG says
OMG! This is one of the best chocolate cakes I have ever had and I am big on desserts and cakes. The best thing is that it is made with 0 flour. My picky kids loved it too.
I love how the texture & flavor of this cake is just like any other gourmet cake you get at one of those high end dessert boutiques. Thank you so much for such an amazing recipe. It will sure stay in my recipe box.
I had a few questions though, how many servings should this serve & how many calories per serving?
Also, What can I use instead of butter that won’t affect the texture. Something lighter.
Anyone tried this with honey or brown sugar? or no sugar altogether?
Would love to find out answers
Thanks!
Kari-Ann says
I used butter because I was out of gee. I thought the cake was a little more bitter than I like and had I used ghee, it may have come out a little more moist. It reminds me of the texture of a paleo brownie recipe I use. I think that’s because of the almond flour. I think I’ll keep searching for a coconut flour chocolate cake to get the softer texture I’m craving. Overall, its pretty good. My gluten intolerant friend raved about it.
Pam says
I made this cake for Valentine’s Day. It was really heavy and dry. My husband and I ate a piece but the rest of it went in the trash. I may have done something wrong, but I don’t think I will waste the ingredients to try it again. The only thing I did different was I used coconut oil and I cooked it in one pan. Sorry 🙁
JasmineG says
I followed the recipe as instructed with the same exact ingredients & amounts and to be honest it was perfectly moist with the right amount of sweetness. My only concern is the amount of butter used. I was thinking to make my 2nd batch with coconut oil instead but now that you mentioned it came out dry, i am worried.
Misty says
Nutritional info? Thanks!! Making for my daughter bday 🙂
Kasia says
I also would like to know the nutrition information please!
Barb griffin says
Made this cake it was very grainy would not make it again
My Heart Beets says
hm wonder why it didn’t work out for you…
Sharon says
Thank you so much for sharing this recipe. I made it as an engagement cake for my daughter. I didn’t have two cake pans so I put it in one, but it was fine. I didn’t have any dairy-free chocolate chips for ganache so I made some frosting from all recipes.com, Paleo Chocolate Frosting. Then I made this same cake a few days later for my husband’s birthday. This time I had run out of maple syrup, so I used what was left of it plus some apple syrup, and some agave syrup. It gave it a fudgy flavour and it was delicious. So easy to make, too! One of my favourite recipes!
My Heart Beets says
That’s great to hear!! So happy you like the recipe!!
Anina says
This might be a silly question, but: where the recipe reads “mix”, should I beat it with a electrical mixer, or with a wisk? I am not sure and no expert in the kitchen.
Kind Regards.
My Heart Beets says
Hi Anina! Not a silly question at all – I whisk the batter by hand for this cake but either way will work. Let me know how this turns out for you 🙂
Shivani Singh says
Thank you so much for this recipe. I just baked this cake and it came out moist and tasty.
Did I mention so chocolaty.
My Heart Beets says
Shivani, so happy to hear that!! 🙂
Rachael says
This was possibly the BEST (paleo or not) chocolate cake I’ve ever had! I made it for a group of non-paleo eaters and they all loved it.
After being diagnosed with severe leaky gut and a long list of food intolerances, I thought I wouldn’t be able to eat and sort of cake. Thank you for all of your recipes!!
Rachael says
This was possibly the BEST (paleo or not) chocolate cake I’ve ever had! I made it for a group of non-paleo eaters and they all loved it.
After being diagnosed with severe leaky gut and a long list of food intolerances, I thought I would never be able to eat any sort of cake again. Thank you for all of your recipes!!
My Heart Beets says
Wow, thanks Rachael!! 🙂 So glad you loved it!!
Kaitlyn says
I would LOVE to try this but with a nut and seed intolerance I’m wondering if you could use coconut flour in place of the almond flour?
My Heart Beets says
Kaitlyn, unfortunately coconut flour is very different than almond flour and can’t be substituted. You may want to search for a coconut flour chocolate cake. I’ll try and add that to my list of things to make!
barb says
Tried cake recipe but substituted regular flour for coconut.
Half cup splenda for maple
And six oz cream cheese and tsp vanilla for chocolate chunks
And used regular butter
For frosting used 2/3 worth of splenda brown sugar
1/4 cup butter
1/4 cup of. heavy cream
1/2 cup finely chopped nuts
Mixed well plopped on top of warm cake and set 5″under the broiler for a few minutes till bubbly..found this recipe and substitute made it LOWER sugar than any others in book…frosting dripped down sides…looks and smells great.
Amy Barlow says
Hey, Ashley,
Is there a way to cut this down so I can make a single-layer 9″ cake? It’s the only springform I have, and my family likes the single layer cakes… Thanks! Amy
My Heart Beets says
Amy, yes definitely! You’ll probably have to adjust the cooking time but once it passes the toothpick test, it’s done! 🙂 Let me know what you all think of it!
Andrea says
Hi thanks for sharing this yum recipe. It is all clear but i have a big doubt about baking the cake at 350′ . It seems very very hot for a cake. My oven just go to a 280′ , what type
Lindsay R Green says
350 Fahrenheit = 177 Celsius
Cynthia Torges says
This recipe was pretty good, but there’s definitely too much baking soda. broke my heart to have all those lovely ingredients overwhelmed by the taste of soda. next time I will use only 1/2 teaspoon. I might also try to skip the chips since there’s so much sugar in them… thanks for the recipe! I’m looking forward to trying your carrot desserts 🙂
Cynthia says
Hey, just wanted to say that I was wrong, wrong, wrong!! It wasn’t the recipe that was the problem – it was my homemade almond flour.. Sorry about that. Thanks for the great recipe!!
My Heart Beets says
Thanks for the update Cynthia 🙂
Karen says
I made this today–wonderful! I substituted half the maple syrup with xylitol and added 1/4 cup almond milk to make up for the moisture. I also substituted half of the butter with coconut oil. I used a 90% cacao chocolate bar (Lindt) for the chocolate chunks and for the ganache. Baked for 35 minutes and it was perfect. At first I thought the ganache would be too runny, but it firmed up quite soon after frosting the cake.
Next time I will test this using 1/4 cup each of of xylitol and erythritol instead of a 1/2 cup maple syrup: in our house, we need to keep carbs as low as possible. I have tried paleo cakes with almond flour only, but found them too dry and I don’t like the texture of cake when only coconut flour is used. But using some of each is great! Perfect birthday cake texture.
Thanks so much for sharing this–I know it’s going to become our go-to birthday cake!
My Heart Beets says
Karen, so glad you liked the cake!! And thanks for sharing your substitutes with everyone!
Marie says
Hey Karen, did you ever try to make this recipe with xylitol and erythritol instead of maple syrup? I’m wondering the exact measurements and how it turned out.
Thanks!
Isabela Herrera says
Hi,
I would love to make this cake for my mom’s birthday tomorrow but do I use all the chocolate chips, ghee, and maple syrup to make the cake? If so, how much of those three ingredients do I use to make the ganache?
Thank you so much!
My Heart Beets says
Hi Isabela, the ingredients are listed separately for the cake and the ganache. I’m a little confused about the question? Hope you’re able to make the cake!
Elanore says
I made this to top a cake for my mom’s birthday. It is SO delicious!
My Heart Beets says
Awesome! Hope your mom had a very happy birthday! 🙂
Holly says
Hi Ashely! I just found your site and I absolutely love everything I’ve tried. My favorite so far are the blueberry goat cheese hand pies…incredibly delicious! My question for this recipe is about how you measure your coconut/Almond flour. Some bloggers pack their flours, some weigh them and some scoop them. As you know, the amount of flour used can definitely impact the recipe-especially in gluten-free baking! Since you don’t include weights such as grams or ounces in your recipes can you let us know if you pack your flour, if you scoop it or how you load it into the measuring cup? Thank you so much!
My Heart Beets says
Holly, glad you found my site and like my recipes!! I always use the “dip and sweep” method. I hope that helps 🙂 Let me know how other recipes turn out for ya!
Holly says
Ashley, this cake was AWESOME!!! I made it for my husband’s birthday. I was looking for something without tapioca flour because I cannot tolerate that any longer. I also made your blender brownies not too long ago and they are excellent! My 13-year-old daughter said it’s the best brownie recipe I’ve ever made (she also absolutely loves the wedding pictures of you and your hubby!) Next I’m going to tackle some of your flatbread/pizza/wrap recipes with arrowroot or potato starch in place of tapioca. You are a GF foodie genius!
My Heart Beets says
Thank you, Holly!! So happy that you and your family like my recipes 🙂 Hope you’ll let me know what you think of anything else you try!
Lourdes says
I am allergic to almonds can I just make this cake with coconut flour only?
Randy says
Hi Ashley,
Can I substitute coconut nectar for the maple syrup? The glycemic index is lower.
My Heart Beets says
Randy, I’ve never tried coconut nectar but I’m sure it would be fine. Please let me know how it turns out!
Emily says
Hi! I’m so excited to make this cake tomorrow. I just wanted to clarify – you used the chocolate ganache recipe for the outside of the cake, of course, but also for in between the layers? Thank you so much, and I’m so glad I found your blog!!
My Heart Beets says
Hi Emily! Yup, I used it for both 🙂 Hope you love it!!
Emily says
I made this two weeks ago and my whole family loved it!! I have chronic Lyme disease so I’m on a restricted diet, but I loove sweets and baked goods so I’m so happy to have found a great alternative with ingredients I CAN eat. So glad I found your website and all your amazing recipes, thank you!
My Heart Beets says
Emily, thanks so much for letting me know how it turned out!! Happy to hear that you and your fam loved the cake 🙂
LiZ says
Had this for my birthday last night. It was amazeballs!
My Heart Beets says
Happy belated birthday!!! So glad you liked the cake 🙂
Suzanne says
I have tried a few recipes from your site and they are fantastic. I am now looking at this chocolate cake (mmmmm) but need to omit the maple syrup – any suitable substitute I could try?
April says
I made this for my daughter’s first birthday and it was fantastic! I ended up doing a single layer cake using a 9 inch round cake pan. Perfection. My party guests asked for the recipe and I happily sent them a link! Thank you!
My Heart Beets says
April, that’s so great to hear!! I’m so happy that everyone liked the cake! 🙂
Elaine says
Just made these as cupcakes. Used a GF flour blend as I didn’t have almond flour, also used coconut oil in place of butter. The batter was thick. I used about 1/4 cup per muffin and had 12. I baked for 15 mins, checking doneness, then added another 5 mins. I added a tsp of jam to each with a piping bag and topped with Gamache. They look yummy and we can’t wait to eat them! Wish I could share a picture!
Jackie says
Hi! I am looking to make this for a birthday this weekend, I only really have the standard 8-in or 9-in round cake pans, how much would I need to increase the recipe for those types of pans? Have you ever tried a 13″x9″ rectangle pan ? Let me know! Thanks!
My Heart Beets says
Hi Jackie, I haven’t tried this in a larger size pan but I’m sure the batter will be enough to fill one 9-inch pan (instead of two 6-inch pans). If you try this cake please let me know how it turns out!
Jackie says
Hi! So I did end up trying it. used 9-in pans and just doubled the recipe to fit into two pans. Had some trouble with the time but took less than 25 minutes to bake, I’d say between 20-22 minutes depending on your oven. The ganache didn’t work too well, but I assumed it was because I was not using dairy free chocolate. Made a new batch using chocolate and heavy cream and that worked perfectly! The cake was a huge hit, the almond flour gives it a nutty taste! I do think that the almond flour made the texture odd. The only type available at my grocery stores is Bob’s Red Mill Almond flour/meal mix, so it was a coarse grind. So I probably should have ground the flour more before using it. Overall I would definitely try this again! Is there a way to use maybe other nut flours? or maybe all coconut flour? I was really hoping for a stronger coconut flavor from it!
Kellie Knight says
Hi, I’m allergic to eggs. Can you suggest a good egg substitute for this recipe?
My Heart Beets says
I haven’t tried this without eggs but maybe a “chia egg” would work? If you try this please let me know how it turns out!
Kim says
I’m looking to make cupcakes for my son’s first birthday party and want a cake mix that isn’t loaded with refined ingredients and artificial colors/flavors. Have you tried this recipe as cupcakes? If so, do you know how many it will make?
My Heart Beets says
Kim, yes I have tried this as cupcakes – you’ll need to adjust the baking time to 15-20 minutes. It has been awhile since I did this so I can’t remember how many cupcakes it’ll make. Please let us know if you end up making them!
Kim says
While my cupcakes weren’t paleo (I used regular butter and organic chocolate chips made with organic sugar), they were still superb and I had two people ask me for the recipe. 🙂 Your recipe makes about 12-14 cupcakes depending on how rounded you like them. I like my cupcakes pretty round so after filling each cup to a little over 3/4 full, I ended up with about a dozen. Thanks again for the recipe. It is definitely one I will make again. Oh, and my son thought it was pretty yummy, too. 🙂
My Heart Beets says
Kim, that’s awesome! Thanks for letting me know about the cupcakes 🙂 And i’m so glad you liked them!!
Ashe Denton says
Hello, I am looking for a chocolate cake recipe for my son’s 3rd birthday. All the ones I have seen are loaded with sugar and given I live a low sugar lifestyle it doesn’t feel right to bake something that has an excess of rubbish. I am making a number 3 cake and the tin is big, can I double this mixture?
Thank you in advance
Ashe
My Heart Beets says
Hi Ashe, I won’t lie to ya, this chocolate cake is full of unrefined sugar (1/2 cup of maple syrup). It’s incredible and rich and decadent but it probably isn’t the right cake for you if you’re on a low sugar diet. If you’re looking to splurge then this cake is worth splurging for – and yes, you can double the recipe – you’ll just need to adjust the cooking time. If you want a cake that’s much lower in sugar then I suggest trying my carrot cake instead – there are only 2 tablespoons of honey in the whole cake: http://myheartbeets.com/gajar-ka-halwa-cake-indian-carrot-cake/
Kora says
Thank you for this simple and wonderful recipe! I wonder for how many people will this be sufficient? I would use the wider forms, too. Thank you 🙂
My Heart Beets says
It’s a very rich cake and so I suggest small slices. It should easily feed 6-8. Let me know how it turns out for you!
Kora says
Thanks! I made it double and baked in two 26-cm forms, baking time 25 min. It fed well 10 adults and 10 kids 😉
My Heart Beets says
That’s so great to hear! Thanks for letting us know, Kora 🙂
Ritu Garg says
I must say that all your recipes are wonderful. I am planning to make this cake with the frosting but I have a question regarding chocolate ganache frosting. This frosting is similar to the batter made for chocolate-covered fruits/nuts and that dries out after an hour or so. I am wondering, if I make the cake with the frosting recipe, would it dry out and/or what needs to be done so that it doesn’t dry out and stays moist.
Thanks
Ritu
My Heart Beets says
Hi Ritu, I’m not familiar with the chocolate covered fruit/nut recipe? If you don’t want the chocolate to harden I suggest eating it soon after you frost it. I hope that helps!
loretta says
Can you substitute the maple syrup with stevia!
My Heart Beets says
I haven’t tried it so I’m not sure – I think you’d need to add more liquid if you use stevia though
Chris says
I’ve made it twice this week! My 11 year old daughter said it was the best birthday cake ever. Lol.
My Heart Beets says
Chris, that is awesome 🙂 so happy to hear that!!
tiffany says
Do you think Walden Farms syrup would work? It’s thinner than the real stuff.
leah says
Do you know if I can use oil instead of butter in the cake?
My Heart Beets says
I think coconut oil would work, if you can use that. Or sustainable palm shortening. If you try another fat, let me know how it turns out for you!
Stephanie says
My friend is vegan, so we made the following substitutions:
1/2 c. ghee = 1/4 c. + 2 T. olive oil
4 eggs = 4 T. flaxseed meal + 10 T. water
The cake was delicious! Thanks for a good recipe.
My Heart Beets says
That’s awesome, Stephanie! So glad you made the recipe work for you 🙂
sandy Lewis says
My family gobbled this down!!! It’s awesome!!!
My Heart Beets says
Sandy, so glad to hear!! 🙂 Happy you all liked the cake!
GiGi Eats says
That silky goodness calls to me!
My Heart Beets says
Gigi, it’s delicious!!
Toni says
Can i sub something for the coconut flour
My Heart Beets says
Toni, I haven’t tried but hopefully another reader can chime in!