Disclosure: This post may contain affiliate links. Please read my privacy policy.
Paleo Single Layer Chocolate Cake with Chocolate Frosting recipe. A rich and moist Paleo, GF, Dairy-free chocolate cake covered in a fluffy mousse-like coconut oil chocolate frosting.
I have been craving chocolate cake for WEEKS. So much so that I decided that I needed a recipe to satisfy all future chocolate cake cravings.
And so I came up with this Paleo Single Layer Chocolate Cake with Chocolate Frosting recipe.
It’s a rich and moist delicious chocolate cake covered in a fluffy mousse-like light coconut oil chocolate frosting. It’s my new favorite chocolate cake recipe!
It’s honestly so good, you’d never know it was Paleo, Dairy-free, refined sugar-free, refined flour-free and Gluten-free!
How is this chocolate cake Paleo and Gluten-free?
Well, this cake is Paleo and Gluten-free thanks to a magic combination of healthier-for-you ingredients.
Almond flour, tapioca flour and coconut flour are used here instead of using white flour.
Coconut sugar is used instead of white sugar. And coconut oil is used instead of butter.
Oh and almond milk is used instead of buttermilk or regular milk.
All of this results in a naturally dairy-free, grain-free, and gluten-free chocolate cake.
Ingredients needed for this Paleo Single Layer Chocolate Cake:
For the Paleo Single Layer Chocolate Cake portion of the recipe, you are going to need…
- almond flour
- tapioca flour
- coconut flour
- coconut sugar
- unsweetened cocoa powder
- cream of tartar
- baking soda
- salt
- almond milk
- egg
- vanilla extract
- coconut oil
- black coffee
And for the Paleo Chocolate Frosting portion of the recipe, you are going to need…
- coconut oil
- coconut sugar
- unsweetened cocoa powder
- coconut cream
- vanilla extract
- maple syrup
Tips on making the cake
Tip 1: To start off, it is important to measure your coconut oil in it’s melted state for the cake and then to measure it in it’s hardened room temperature state for the frosting.
Coconut oil can be finicky to work with so I always like to stress how it should be measured and used.
Tip 2: Make the cake first, then make the frosting while it is cooling.
I’m always tempted to frost a cake before it is cooled, but this cake needs to be totally cooled otherwise it will melt the coconut oil in the frosting.
Tip 3: This cake tastes best at room temperature. I would avoid putting it into the fridge, otherwise it will dry up. However I have had luck taking the cake out of the fridge and warming it up to room temperature for a better taste and texture.
Tip 4: If the frosting is a bit “grainy” at the beginning, then whip it for a bit longer. Then, let it sit out for 5-10 minutes and whip it again. Basically the heat from being mixed and sitting out should naturally melt the coconut sugar.
Tip 5: This cake is made in an 8 x 8 inch pan and is a square single layer cake. If you want to make a layer cake, simply double the recipe for the cake and frosting.
Other Paleo Chocolate Desserts
If you are in a chocolate mood or an overall chocolate lover, check out these other Paleo chocolate desserts:
Fudgy Chocolate Chunk Brownies
Chocolate Chocolate Chip Sea Salt Cookies
Paleo Fondant Au Chocolat Et Cerises–For Two!
Other amazing looking healthier CAKE recipes you may enjoy:
This Healthy Chocolate Cake recipe from Food Doodles looks so decadent while being made with healthier delicious ingredient choices.
This Gluten-free Birthday Ice-cream Cake recipe. An amazing looking melt-in-your mouth ice-cream cake recipe from my friend at Eat at Our Table. 🙂
This Keto Tres Leches Cake recipe from Wholesome Yum. It’s a sugar-free version of a tres leche cake that is low carb and looks delish!
This Keto Chocolate Cake looks BOMB and like the ultimate low-carb and gluten-free chocolate cake.
This Dairy-free Chocolate Cake from Texanerin is incredibly rich, moist and chocolaty.
This Gluten-free Vegan Chocolate Cake from Tessa the Domestic Diva looks so rich and fluffy.
Paleo Single Layer Chocolate Cake with Chocolate Frosting (Dairy-free, GF)
Ingredients
Cake ingredients:
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 2 Tbs coconut flour
- 3/4Â cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup almond milk
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil, ( measure the coconut oil in its melted state)
- 1/2 cup black coffee, (mine was room temperature)
Frosting ingredients:
- 1/2 cup room temperature coconut oil, (measure it in it's hardened state)
- 1/2 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 4 Tbs coconut cream, , Â room temperature ( I always use Savoy coconut cream)
- 1 tsp vanilla extract
- 1 Tbs maple syrup
Instructions
Cake instructions:
- Preheat oven to 350 degrees F. Grease and line an 8 x 8 inch pan with parchment paper.
- Add the almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, cream of tartar, baking soda, and salt to a medium bowl and mix with a fork until well mixed.
- Add the almond milk, egg, and vanilla to a bowl and mix with a handheld mixer for about 30 seconds. Then, while the mixer is on low speed, add the melted coconut oil slowly, and mix until combined. Add 1/3 of the dry ingredients to the bowl of wet ingredients and mix with a handheld mixer until blended. Add another 1/3 of the dry ingredients and mix. Lastly, mix the last 1/3 of the dry ingredients into the bowl and mix until blended. Add the coffee to the batter and mix.
- Pour the batter into the lined pan and smooth it out. Cook for 30 minutes, until a toothpick comes out mostly clean. ( A few dry crumbs is fine)
- Let the chocolate cake cool completely before frosting it.
Frosting instructions:
- Mix the room temperature coconut oil ( it should be firm yet soft) with a hand held mixer until smooth. Add the coconut sugar and cocoa powder to the coconut oil and mix. Then add the vanilla and 1 Tbs of coconut cream and mix. Add the remaining coconut cream one Tablespoon at a time, mixing well in between each addition. Then add the maple syrup and mix again. The texture should be fluffy/ mousse-like.
- If the frosting is a bit "grainy" at the beginning, then mix it with the handheld mixer for a bit longer. Then, let it sit out for 10 minutes and whip it with a spatula. Repeat until you get the desired texture. Basically the heat from being mixed and sitting out should naturally melt the coconut sugar. You could also add an extra tablespoon or two of coconut cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made the frosting. Best cane-sugar free, dairy free chocolate frosting recipe I’ve found! Thank you!Â
I’m SO glad!!
This cake looks sooooo ridiculously luscious and fudgy! That frosting, so creamy! I’d never guess that it’s dairy free. This is going to be a huge hit with the GF crowd at our family parties!
I’ve been cutting back on dairy and grains, so I’m all over this cake! I’m definitely curious about that frosting made with coconut oil. I need to give it a try some time!