Fudgey Paleo Chocolate Cake
Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!
Literally obsessed with this chocolate cake.
Is it a crime to eat chocolate cake for breakfast?
…Because if so, I’m going behind bars. Eeek!
Such a fan of so much chocolate piled on top of more chocolate and finished off with a mountain of chocolate shavings.
I have no problem diving into that kind of cake.
When I was a kid, nearly every week after church there was cake served downstairs in the fellowship hall.
The cakes were always loaded with frosting and food colorings covering every shade of the rainbow.
Back then, I didn’t cake about the gobs of shortening packed into those slices of cake I downed, dripping in food coloring red 40 etc..
But now, things are a little different.
I don’t know if it’s because I maxed out on costco cakes after church or my taste buds have simply changed, but if I’m gonna eat cake, I want it to be two things: chocolate and healthy(er).
Fudgey Paleo Chocolate Cake
This cake was originally going to be a brownie recipe, but as I was testing the recipe I was like, ya know.. I actually want chocolate cake.
Plus the batter was looking a little thin, so we all good kids- chocolate cake it is!
This cake is amazingly fudgey and decadent.
All four layers sandwiched with more frosting are pure delight!
Any chance of there being leftovers?
Store the remaining slices of chocolate cake in the freezer for month-long chocolate cake celebrations.
I like to store leftovers in these glasslock containers for freshness and easy use!
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
| Info |
| Cook Time | 18 minutes |
| Prep Time | 15 minutes |
| Servings |
small slices
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Rate this recipe!
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Ingredients
Cake
Frosting
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- Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
- In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
- Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
- In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
- Layer the chocolate cake on a cake stand, filling each layer with either: chocolate frosting or coconut oil caramel frosting- that's what I did this time, see notes for the one I used. Frost the outside of the cake with chocolate frosting. Optional: top with shaved chocolate.
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Nutrition Facts
Fudgey Paleo Chocolate Cake
Amount Per Serving
Calories 199
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 4g
20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 21mg
7%
Sodium 96mg
4%
Potassium 119mg
3%
Total Carbohydrates 27g
9%
Dietary Fiber 4g
16%
Sugars 19g
Protein 5g
10%
Vitamin A
0.4%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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43Comments
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Yum! Can’t wait to make this on my next day off! I love all of your recipes lately.
Thank you Cori!
If I were using 8 inch pans – would this make 2 layers?
Hi Leanne, that should work!
Can you add the link for the chocolate frosting, please? Thanks
Hi Olivia, the chocolate frosting is written in this recipe. 🙂
So bummed! This cake looked so good and I just made it. I thought it looked like I very small amount of batter, but decided to do what the recipe called for. Instead of 4 6″ pans I used 2 8″. They turned out to be a 1/4 inch thick and burned to a crisp(I even put it on less time to be sure).
What could I have done differently? Yours looks incredible!
Hi Shannon, I have only used smaller pans- 6″… that will keep it from burning and it will turn out great! 🙂
I think perhaps she wanted the link for the caramel frosting— it doesn’t seem to be linked? This looks amazing!!
Hi Jessica, here is the link to the caramel frosting (it’s also available in the recipe notes:) https://www.missjones.co/shop/organic-salted-caramel-buttercream-frosting/
Hi there. This cake looks divine and worthy of serving guests. I’m watching sugars and wonder what the minimal amount to add would be? Have you tried making a caramel frosting yourself?
Hi Sara, I haven’t tried making it myself- you can swap it for the chocolate frosting though, if you prefer?
Have you ever made this with a 9in cake pan? Would I double the recipe to make 2 layers.?
Hi Erika, I might try making it a single payer 9″ cake and see how it goes, then branch out to a two layer if it works?
Did 1 x9” pan work?
That should work- the cooking time might vary slightly.
Whenever changing round pans I always use the radius squared times pi method to get the same area. Math makes it easy to know what works.
I’m going to try this with honey in place of maple syrup and coconut flour in place of tapioca. My daughter has crohn’s and we stick to an SCD diet, have to be really careful with ingredients. I’m already pushing it with the chocolate but it’s her birthday and she hasn’t had chocolate for over a year. Can’t wait to see if it’s as delicious as it looks!
Hi Kaylie. I don’t have the right pans for this cake and was wondering if you ever made cupcakes
Yes, you can make these as cupcakes too. Enjoy!
if I make them into cupcakes how long should i bake them for and what temperature?
Hi Liv, I would bake them on the same temp, but for less time… I am not sure exactly how long, I would have to try it. 🙂
Hi, If I make them into cupcakes what temperature should the oven be and how long should I cook them for? Thanks
Hi Olivia, I would bake them at the same temp, but less time.
199 calories for how much?
Thanks
For one slice. 🙂
Just made this and my little crumb taste-tests are amazing! Unfortunately, (as noted above, which I didn’t see) the recipe is really small! I prepped two and wound up using one 9-inch pan instead of the four (4?!?!) 6-inch. True taste test will be tomorrow, but I definitely won’t be feeding as many people as I thought! Perhaps will just be for me and my husband on his birthday!
I was so excited for this but I don’t know what I did wrong. I followed it to the T – I even purchased the 6 in rounds. But there was not enough batter. I ended making half more but still seemed short and they were very thin 🙁 what could’ve went wrong?
Hi Kathy, sorry to hear that! I’m not sure what it could have been, I haven’t had that issue before- I do know it doesn’t make very large round, but there should be enough to fill it.
Hi Kaylie, your units do not quite make sense? maybe this is why less batter has been made by some. For the almond flour, cocoa powder and sugar you use fluid ounces? they should be in grams or cups. As treating as cups only gives 50g of almonds which isn’t enough!? could you explain please 🙂
Hi Marina, it’s all auto-calculated by my website, so I will have to check in with my web developer to see why that’s happening. Sorry about that!
Can I use a low calorie maple syrup substitute?
Hi Haley, you can try that.
The fristing recepie didnt work…its still runny…what do I do?
Hmmm, that’s strange… I would suggest letting your frosting cool first, because as it cools longer, it thickens! 🙂
Make sure to double the recipe unless you want two very thin 6” layers.
Hi there, I was wondering what I can use instead of the golden milled flax meal
Hi Danou, ground chia will work!
Hi Kaylie, I followed the recipe but I wonder if its normal inthis case if the batter is thick instead of being alittle thin as the description says?
It should still be okay- it might just need to cook for less time.
I double this recipe for cake and frosting inside of cake. I also use 9 inch regular cake pans. Otherwise, you get a very thin, crispy cake like there was not enough batter. Then use a two ingredient frosting recipe I found on Pinterest. Dry food and moist. I used everything that she put in the ingredients. Just doubled them.
Hi I checked the link for the caramel frosting but it redirects you to a restricted page? Do you have the written recipe? Excited to make this! Thank you
https://amzn.to/2Q71LhI Here is the link to the frosting I used. 🙂