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

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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.

Wheat-based cakes *wish* they could be as tender and lofty as this paleo dairy-free almond flour carrot cake. Made with 1 bowl, 12 ingredients, and 15 minutes of active time, it&#039;s addictively moist and tested to perfection.

Moist Paleo Almond Flour Carrot Cake

carrots

(130 g) coconut sugar

olive oil

(110 g) blanched almond flour

(75 g) cassava flour ((I like Bob's Red Mill))

(14 g) tapioca flour ((I like Bob's Red Mill))

cinnamon

ginger

recipe paleo cream cheese frosting

Position a rack in the center of the oven and preheat to 350ºF.

Line an 8-inch square pan with 2 crisscrossing slings of parchment paper cut to fit.

Prepare Things

In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined.

Place a medium mesh strainer over the bowl and add the almond, cassava, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger.

Sift the dry ingredients into the wet ingredients, stirring until well-combined. No need to worry about over-mixing since there&#39;s no gluten to toughen up!

Make the Batter

Scrape the batter into the prepared pan and smooth into an even layer.

Bake the cake until a toothpick inserted near the center comes out clean, 25-35 minutes.

Remove the cake from the oven and let cool completely, 30-60 minutes. Use the parchment paper &quot;handles&quot; to remove the cake from the pan and onto a serving platter, removing the parchment paper if you wish.

Spread the paleo cream cheese frosting over the cooled cake. If the frosting is too soft to slice, chill the cake briefly (or up to 2 days).

Cut the cake into squares and serve.

Bake

My go to carrot cake or carrot muffins. I top them them with the cream cheese frosting. They could stay fresh in a container in the fridge for a week but they never last that long! Thank you for this wonderful recipe.

Paleo Lemon Blueberry Cake is made from a blend of almond flour, tapioca flour and coconut flour plus a good amount of fresh lemon juice and topped with blueberries.

Paleo Lemon Blueberry Cake

tsp salt

blueberries

lemons

tbsp apple cider vinegar

Pre-heat oven to 350° F (175° C).

Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.

Combine all dry ingredients (minus the blueberries) in a large bowl and stir.

Combine all wet ingredients in a bowl.

Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.

Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.

Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through.&nbsp;

Fantastic recipe! 
The only modification I made was that I used half of the suggested amount of blueberries.
Other than that, I followed it as suggested.
It’s the best cake I’ve tried so far!
Thank you so much!! 😊

I made this last night and I can’t wait to make it again!!  So good 😁  Thanks Lisa!

I made this cake today for the first time and wow! Absolutely delicious. The lemon is divine. I have been making your Amazing Paleo Chocolate Cake for family birthdays the last few years. To everyone's delight. But I think I may have found a new birthday cake favourite! Thank you Lisa. 💛

Made this along with some homemade whipped cream. Absolutely delicious. (This also being my first cake I’ve ever made, I’ll definitely be making it again!)

This cake is bursting with flavor and great for any occasion.  It’s healthy and easy to make. I will be adding this on repeat. Thank you.

I make this cake OFTEN and everyone loves it. I love the clean ingredients. It is my GO TO Cake. Question: the nutricial value you have listed, is that per slice or the entire cake?

https://content.jwplatform.com/videos/YWjhQxqX.mp4

Lemon Blueberry Cake is the perfect spring and summer cake recipe. It’s bright, lemony and covered in a heaping amount of fresh blueberries.

Lemon Blueberry Cake

Moist, fluffy, zesty amazing grain-free cake made with only 5 ingredients? What could be better? ;)

Paleo Clementine Cake

clementines (just under 1 pound)

Place whole clementines (rind included!!) in a pot and fill with water. Bring to a full boil on the stove top. Reduce heat to a gentle boil and cook for 2 hours. Drain clementines and allow them to cool to room temperature.

Preheat oven to 375 degrees F and line an 8-inch or 9-inch spring form pan with parchment paper. 

Cut the cooled clementines in half and remove the seeds. Transfer the clementines to a food processor or blender and process until smooth.

Beat the eggs in a mixing bowl until well-beaten. Transfer the remaining ingredients for the cake, including the clementine puree, to the mixing bowl and mix just until combined. Note: if you prefer, you can blend all of the ingredients in the same blender/food processor you used to blend the clementines.

Transfer cake batter to prepared spring form pan. 

Bake 40 to 50 minutes, until cake is golden brown around the edges, and feels firm when gently poked in the center. Turn off oven and allow cake to sit an additional 5 minutes in the still hot oven (note: I bake my cake for 40 minutes).

Allow cake to cool at least 1 hour before slicing and serving

Mine is baking right now and it smells amazing! Can't wait to try it- thank you for a divine recipe !!

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The most viewed paleo cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine