Paleo Chocolate Cake - Supremely moist, dense, and rich - the way a chocolate cake should be. #glutenfree #paleo #grainfree #healthydessert #healthybaking #chocolate #lowcarb #lowcarbdessert #glutenfreedessert #glutenfreecake #paleocake

Paleo Chocolate Layer Cake

Stop what you're doing and bookmark this recipe, because it is the only paleo chocolate cake recipe you'll ever need! It's easy to make - no mixers or special equipment required - and produces a dense, moist, just-sweet-enough dark chocolate cake with a light spring and a tight crumb. All the taste testers loved it, and many of them didn't even know it wasn't a "regular" cake!
Course Dessert
Keyword Paleo Chocolate Cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 slices
Calories 211kcal
Author Nora (A Clean Bake)



  • Preheat the oven to 350F. Grease two 6" round cake pans, then dust them with cocoa powder. Set aside. 
  • In a large mixing bowl, whisk together the almond flour, coconut sugar, cocoa powder, arrowroot flour, baking soda, and salt. Set aside. 
  • In a small mixing bowl, whisk the eggs, then whisk in the oil and vanilla. 
  • Pour the wet (egg, etc) mixture into the dry (flour/sugar) mixture. Stir to combine.
  • Divide the batter equally between the two prepared baking pans. 
  • Bake for 20-25 minutes (it's perfect at about 22 minutes), until set. 
  • Remove from the oven and let cool in the pan about 20 minutes before turning out onto a baking rack to cool completely. If, while the cakes are cooling, they start to cave in at the center, cool the pans upside down on a wire rack. 
  • Cool completely, or even chill in the fridge, before stacking and frosting. 



This recipe makes a double layer 6" chocolate cake. To make a single layer cake, make this recipe as written through step 4, then pour the batter into a 9" round pan. To make a double layer 9" cake, double the recipe and divide the batter between two 9" round pans. It will take longer to bake than written; bake until a tester inserted into the center comes out mostly clean.
Do not use almond meal or coarse-ground almond flour for this recipe. Use very finely ground blanched almond flour for best results. I used and recommend Honeyville brand.
You can substitute tapioca flour for arrowroot flour if you need to, but the texture will be a little more dense and sponge-y.
For a sugar free and/or dairy free frosting, use this recipe instead.


Calories: 211kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 82mg | Potassium: 74mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1.4% | Calcium: 3.5% | Iron: 6.3%