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!
Fudgey Paleo Chocolate Cake
Ingredients
- 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
Instructions
- 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.