paleo cake

This paleo chocolate cake recipe is fluffy, light and airy. It&#039;s also unbelievably decadent, rich and moist. Once you make it, you&#039;ll see why it quickly became a reader favorite. Watch the video above!

Amazing Paleo Chocolate Cake (gluten-free, dairy-free)

almond flour

tapioca flour

coconut flour

coconut sugar

cacao powder

tsp baking soda

espresso powder

salt

eggs

full-fat coconut milk

water

coconut oil

apple cider vinegar

tsp vanilla extract

recipe Vegan Chocolate Buttercream Frosting

Preheat Oven

Preheat your oven to 350 degrees fahrenheit.

Grease Pans

Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.

Mix Dry Ingredients

Add all of the dry ingredients to a very large mixing bowl and whisk together.

Mix Wet Ingredients

Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.

Bake Cake

Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.

Frost Cake

Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

This paleo chocolate cake recipe is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. It’s the perfect dessert or birthday cake. You'd never know it was gluten-free, grain-free and dairy-free...which makes it pretty darn amazing (and delicious). Enjoy!

For the FULL Paleo Chocolate Cake recipe: http://bit.ly/2hpsqpk

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INGREDIENTS & PRODUCTS MENTIONED:
Almond Flour: http://amzn.to/2vjzKIL
Tapioca Flour: http://amzn.to/2hoIgAj
Coconut Flour: http://amzn.to/2uXkdgA
Espresso Powder: http://amzn.to/2vjHevh
Organic Palm Shortening: http://amzn.to/2uXW1Lb
Coconut Sugar: http://amzn.to/2uXmdFQ
Raw Cacao Powder: http://amzn.to/2f9ZXmG
KitchenAid Stand Mixer: http://amzn.to/2vk11e6
Beater Blade: http://amzn.to/2v07p7C
8-Inch Cake Pans: http://amzn.to/2vjAE87

ALWAYS IN MY KITCHEN:
Counter Stools: http://bit.ly/2tUNvZG
Vitamix Blender: http://bit.ly/2tVjw3L
Tea Kettle: http://amzn.to/2uuNSMp
Utensil Holder: http://bit.ly/2tVfGaH
Flour Jars: http://bit.ly/2tV6C5y
Knife Block: http://bit.ly/2tUGzMa
Cutting Board: http://bit.ly/2tFsF53

WHAT I'M WEARING
Sleeveless Top (similar): http://bit.ly/2u4O2wW
AG Jeans: http://bit.ly/2tmO7Yl
Linen Apron: http://bit.ly/2twA32E

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Music: Epidemic Sound
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AMAZING PALEO CHOCOLATE CAKE | gluten-free, grain-free, dairy-free

The Ultimate Paleo Chocolate Cake guide! Several Ways to make this grain-free &amp; flourless chocolate cake! Paleo birthday cake! Paleo chocolate frosting recipe!  This recipe is for a single layer in either the 6&quot; cake pan or 8&quot; skillet.

The Ultimate Paleo Chocolate Cake Guide!

almond butter ((try my recipe on the site

maple syrup

organic pumpkin puree

organic raw cacao powder

lemon juice

Preheat oven to 350 degrees F.  Using parchment paper-lined an 8&quot; cast iron skillet or a 6&quot; cake pan.

Add all ingredients to a mixing bowl, and using an electric mixer, mix for several minutes in well mixed. You can also mix in a bowl with a wooden spoon or spatula if desired.&nbsp; If you go this route, you should probably whisk the almond flour to get out all the lumps and then add the remaining ingredients.

Pour batter into prepared cast iron skillet and smooth batter.

Bake for 25-27 minutes until a toothpick comes out clean.  Cool completely before icing/frosting.  Two frosting options:  dairy-free ganache and vegan chocolate frosting.

This Gluten Free Lemon Cake is moist, soft and full of bright lemon flavors. This recipe is easy to make with almond flour and a dairy-free cream cheese frosting that can easily be made paleo is the perfect healthy dessert for spring and summer! 

Gluten Free Lemon Cake

baking powder

baking soda

fine sea salt

vinegar

almond milk

eggs (, room temperature)

sugar

vanilla extract

lemon extract

lemon zest

FOR THE FROSTING:

unsalted grass-fed butter

cream cheese (,

powdered coconut sugar (,

almond milk (or any other milk of your choice)

FOR GARNISH:

Lemon slices

FOR THE LEMON CAKE:

Preheat oven to 350 degrees F.

Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

In another separate large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.

Slowly add the dry ingredients to the wet ingredients. Stir until well combined.

Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

FROST AND ASSEMBLE THE CAKE:

Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting). Decorate with lemon slices and chill in the fridge for an hour or two before slicing.

Store cake covered in the fridge for up to 5 days.

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The most viewed paleo cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine