Last Updated on July 15, 2026 by Carrie Korem, FNTP
If you’re searching for the perfect gluten-free chocolate cake, this one checks all the boxes — rich, moist, decadent, and topped with a silky chocolate buttercream that’s hard to beat.
This cake is completely gluten-free and grain-free, made with almond flour, cocoa powder, and sweetened naturally with maple syrup. And the best part? You’d never know it’s gluten-free. It has the classic chocolate cake texture you love, without the processed ingredients or refined flours.
Whether you’re celebrating a birthday, holiday, or just want something indulgent and better-for-you, this gluten-free chocolate cake recipe is a tried-and-true favorite in my kitchen.
Why You’ll Love This Gluten-Free Chocolate Cake
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Moist and rich with deep chocolate flavor
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Naturally gluten-free and grain-free
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Made with wholesome, simple ingredients
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Topped with a luxurious chocolate buttercream
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Perfect for birthdays, holidays, or special occasions
Ingredients You’ll Need
For the Cake:
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8 oz semi-sweet chocolate (I use Enjoy Life Chocolate Chips – they’re soy-free)
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8 tbsp unsalted butter
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⅔ cup maple syrup
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6 large eggs
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1 tbsp vanilla extract
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4 cups finely ground almond flour
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2 tsp coconut flour
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½ cup cocoa powder
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1 tsp baking soda
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2 tsp grain-free baking powder*
For the Buttercream:
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4 large eggs
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⅓ cup maple syrup or honey
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2 tsp vanilla extract
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Pinch of sea salt
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1 lb unsalted butter (cut into tablespoons, softened)
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4 oz melted semi-sweet chocolate (I use Enjoy Life again here)
Note: If you have a nut allergy, this cake contains almond flour. For a nut-free chocolate cake, use this recipe instead.
How to Make the Best Gluten-Free Chocolate Cake
1. Make the Chocolate Cake Batter
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Preheat oven to 350°F. Butter two 9-inch cake pans and line with parchment.
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Melt chocolate and butter over a double boiler. Stir occasionally and let cool for 10 minutes.
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In a stand mixer, whisk maple syrup and eggs on high for 5–6 minutes, until pale and billowy.
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Slowly whisk in cooled chocolate and vanilla.
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Sift in almond flour, coconut flour, cocoa powder, baking soda, and baking powder.
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Gently fold the dry ingredients into the wet mixture.
2. Bake the Cakes
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Divide batter between the two pans.
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Bake for 20 minutes, or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out and cool completely.
How to Make Chocolate Buttercream (from Scratch)
This buttercream is rich, smooth, and absolutely worth the effort. If it’s your first time making buttercream, follow the steps exactly — and don’t panic when it curdles. That’s normal. Keep mixing and it’ll come together beautifully.
Instructions:
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In the bowl of a stand mixer, whisk eggs, maple syrup or honey, vanilla, and salt.
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Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160°F (about 5 minutes).
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Remove from heat. Beat the mixture on high for 8 minutes until light and airy.
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Reduce speed to medium and add butter one tablespoon at a time.
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When all the butter is added, scrape down the bowl. The mixture may look curdled — keep going.
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Whip on high for 1–2 more minutes until smooth and fluffy.
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Slowly pour in melted chocolate and mix until combined.
Assemble Your Gluten-Free Chocolate Cake
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Place one cake layer on a serving plate or cake stand.
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Spread one-third of the chocolate buttercream evenly over the top.
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Add the second cake layer and frost the top and sides with the remaining buttercream.
Store leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days.
This cake contains almond flour, so if you need to avoid nuts, I recommend using this chocolate cake recipe.
When it comes to baking with grain-free ingredients, I always use a finely ground almond flour and Bob’s Red Mill coconut flour. Various brands result in different textures, so I alway stick with these two specific ingredients so that my cakes and other baked goods turn out perfect every time.
Tips for Baking with Gluten-Free Ingredients
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Use finely ground almond flour — I recommend Bob’s Red Mill or Anthony’s.
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For coconut flour, I always stick with Bob’s Red Mill to ensure consistent texture.
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Homemade grain-free baking powder: Combine 1 part baking soda, 1 part arrowroot, and 2 parts cream of tartar.
This gluten-free chocolate cake is rich, moist, and always a hit even with people who aren’t gluten-free. If you’ve been craving a cake that feels indulgent but is made with nourishing ingredients, this one’s for you.
Make it for a special occasion… or just because.
PrintGluten-Free Chocolate Cake with Chocolate Buttercream
If you cannot consume butter, I recommend making a double batch of this chocolate buttercream frosting. As with all desserts, it’s best to consume in moderation.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 ounces semi-sweet chocolate (I used Enjoy Life Chocolate Chips because they are soy-free)
- 8 tablespoons unsalted butter
- 2/3 cup maple syrup
- 6 large eggs
- 1 tablespoon vanilla extract
- 4 cups almond flour (only use a finely ground flour or the cake will be crumbly)
- 2 teaspoons coconut flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder (make sure it's grain-free)*
- 4 large eggs
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 pound unsalted butter, softened, each stick cut into tablespoons
- 4 ounces semisweet chocolate, melted and cooled (I used Enjoy Life Chocolate Chips)
Instructions
- Preheat oven to 350 ºF and adjust rack to middle position. Place the chocolate and butter in the bowl of a double boiler. Melt, stirring occasionally. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the the egg mixture below). Place the maple syrup and eggs in the bowl of a standing mixer with whisk attachment. Whisk for 5-6 minutes until pale yellow and billowy. Slowly whisk in cooled chocolate and vanilla extract.
- Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold to incorporate. Divide batter between two buttered 9-inch cake pans (I prefer to line my cake pans with a round piece of unbleached parchment paper to ensure the cake will come out properly). Bake cakes for 20 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool cakes for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Cool completely.
For the Frosting:
- In the bowl of a standing mixer, combine eggs, maple syrup or honey, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Remove from the heat. Beat egg mixture on medium-high with whisk attachment for 8 minutes until light and billowy. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy. Slowly pour in the chocolate and mix until incorporated.
To assemble:
- Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.
*To make homemade grain-free baking powder combine 1 part baking soda, 1 part arrowroot powder and 2 parts cream of tartar. Store in an airtight container for up to 6 months.
This looks heavenly!! I can’t wait to try it out!
I am new to paleo and I was reading through the recipe and was wondering what the purpose of using 2 teaspoons of coconut flour would be? Also, on the butterceam icing, I am guessing that after the temperature reaches 160 degrees you remove it from the heat? I would like to try this recipe for a birthday cake! Thanks!
The coconut flour helps give the cake some extra stability. I like to use a combination of flours to create a nice texture. And yes, after it reaches 160, you take it off the heat. Enjoy!
Any ideas on doing this in 6” cake pans?
Carrie, This looks amazing! Also, I bake to unwind, too. : )
This looks great! Would ghee be able to be used in place of butter in the buttercream?
I haven’t tested this recipe with substitutions, so I don’t know what would lend the exact same texture and flavor.
What flour would be the best to sub for the almond four? We have a child who is allergic to nuts. This looks so delicious that I must make it!
I haven’t tested it, but you could use your favorite combination of gluten free flours. My favorite for 1 cup flour is: 1/4 cup sorghum, 1/4 cup rice flour, 1/4 cup arrowroot flour, 1/4 cup oat flour, 1/2 teaspoon unflavored gelatin.
Carrie, this looks like a chocolate addict’s best friend!
I promised myself that I’d eat no more than 40 net grams of carbs a day for the next week. Why do I now feel the obsession to eat this cake for every meal? 🙂
Oh, a question. I know that coconut flour is often used in grain-free baking, but I’m allergic to it. Do you have any alternative flours you can recommend? Otherwise, I’m not on a grain-free regimen, so I’m not opposed to using Bob’s Red Mill Low-Carb baking mix.
You could use an additional 1/4 cup almond flour to make up for the coconut flour. The cake might be a tag more crumbly than intended, but still very good!
Carrie, could I sub Earth Balance for the butter or would it affect the texture or taste weird?
I wouldn’t use Earth Balance in this recipe as it won’t give the same consistency. From a health perspective – Earth Balance is usually made of soy and canola oils which are usually GMO, highly processed, and pro-inflammatory b/c they are very high in Omega-6 fatty acids. Butter is a short-chain fatty acid, contains healthy saturated fats and cholesterol, helps reduce inflammation, and a good source of vitamins and iodine. Here’s an article on this important topic: http://www.westonaprice.org/food-features/why-butter-is-better
Thanks Carrie! I have a dairy allergy and can’t use butter or ghee, but the particular EB I use says soy free and non-GMO on the container. I miss real butter terribly! Sigh.
If you can’t use butter, use a combination of freshly rendered, pastured pork lard and palm shortening (such as spectrum naturals, which is unrefined). I would definitely stay away from any type of margarine, the vegetable oils used for them are usually rancid and highly inflammatory.
Fresh pork lard has traditionally been used for cake frostings when butter wasn’t available, it whips up just like butter. That’s what my grandmother used during the war years when butter was rationed (she refused to have anything to do with the new, all the rage, Crisco/vegetable lard). You need to make sure it’s at the proper temperature, a very cool 55-60 degrees (and make sure the egg, maple syrup mixture is completely cold before adding the lard). Because our modern tastes don’t favor the slightly savory taste of fresh pork lard, I prefer to cut it with unrefined palm shortening, which also gives the frosting better stability.
Thanks for the tip!
Also, Elana from Elana’s Pantry has some really good dairy-free frosting recipes. I really like this one, which uses coconut oil:
http://www.elanaspantry.com/paleo-chocolate-frosting/
I’m not sure how well it would hold up on a layer cake (you would probably have to keep it refrigerated, and have it only at cool room temperature for 30min.-1 hour to keep the frosting from melting), but it works perfectly for cupcakes!
My question is similar to Renee’s, but I was wondering about ghee. I’ve not tried to make buttercream with it b/c I don’t want to waste that much ghee if it doesn’t turn out. We cannot use butter in our house b/c of dairy issues but use ghee (which I make myself thanks to your guidance). Does the presence of the whey proteins make a difference in buttercream frosting? Thanks!
Jennifer, you can definitely make buttercream with ghee!
http://fastpaleo.com/flourless-chocolate-cake-with-ghee-buttercream-icing/
I haven’t made this recipe with ghee but have wondered the same thing. I’m thinking that the milk solids might be needed for this frosting. It’s on my list to try soon. In the meantime, I would top this cake with a whipped coconut cream that has a bit of cooled, melted chocolate and vanilla added.
Hi! I have also been diagnosed with the same Thyroid Disorder and have put on 25 pounds the last 2 year and I’m very frustrated. I am on Snythroid and trying to exercise in some form every day. I am tired most of the time and don’t seem to lose weight. Any help you can pass on from what you have learned? What an eye opener on the resting the body more….perhaps that is just what I need. Encouraged to hear that you were able to lose weight. Feel free to email me.
I know several people with Hashimotos that have gotten great relief and improvement with a strict GAPS or Paleo diet. Healing the gut and reducing inflammation in the body seems to be the key issue with this autoimmune disorder. Synthroid seems to be very counter productive, and in many cases harmful because it just causes more inflammation. I would encourage you to seek out a Functional Medicine doctor or a naturapath type doctor. Conventional medical protocols have very little success w/ Hashimotos.
Yes, I agree. I have worked with a nutritionist for the past 3 1/2 yrs. and am happy to say my Hashimoto’s is now in remission. It’s amazing what healthy, nourishing foods can do! 🙂
Hi ~ Twice in my life I have had Hasimoto’s – first time I was on Synthyroid, and I was either too hot or too cold. I could never find a good balance. So, I found a more nathurapathic Dr and together they got me on Amour. I healed (being on both spectrums of Hypo ~ and Hyper ~). Then after I went into Menopause, the Hashi’s came back after a long while, and now I am currently on Nature-Thyroid. The company cannot keep enough stock! It is that popular. However, in my area, we have found two compounding pharmacies that are able to get this too, in addition to my Dr. My help for depression has come from a dear friend knowledgable about those things, with healing from supplements & food.
I’m sorry to hear of your health struggles. I know first hand how frustrating Hashimioto’s can be. Working with a nutritionist really changed things for me (www.biodynamicwellness.com). I learned that all grains can aggravate the thyroid when it is being attacked by antibodies, so it’s best to avoid them. I also avoid ALL processed foods, soy (soy can be detrimental to the thyroid) and conventional meats. I eat a diet rich in healthy fats (butter, coconut oil, lard, ghee, etc.), organic/pastured meats, vegetables, raw dairy, nuts, seeds and low in sugars.
As I’m sure you’re aware, Hashimoto’s disease can cause the body to swing from hyperthyroid to hypothyroid. If you’re tired and gaining weight, your body might be in a hypotyroid state right now. My nutritionist’s office does phone and skype sessions if you don’t live in Southern CA, and I highly recommend them. They changed my life! 🙂
Any ideas for someone who is allergic to all tree nuts? These recipes usually have almond flour.
You could use your favorite combination of gluten free flours. My favorite for 1 cup flour is: 1/4 cup sorghum, 1/4 cup rice flour, 1/4 cup arrowroot flour, 1/4 cup oat flour, 1/2 teaspoon unflavored gelatin.
Does the heat cook the eggs thoroughly in the buttercream frosting? Not a baker, but I’m a lover of chocolate, pregnant, and have a birthday coming up in less than a month! So ready to try this recipe, and thanks for sharing!
It doesn’t throughly cook them, but heats them enough to be “safe” (it’s sort of similar to the pasteurized eggs you can buy in the store which have been heated). Of course, if you’re not comfortable eating eggs that aren’t fully cooked, then you can skip the frosting. This cake is super rich and moist, so a nice chocolate whipped cream would be heavenly! Happy early Birthday! 🙂
Thanks so much for the reply! And yum chocolate whipped cream sounds like an excellent choice! Thank you! 🙂
When I make this type of buttercream, I heat the eggs to 165-170 degrees. Eggs don’t coagulate/curdle/set up until they reach 180 degrees, but 170 is hot enough to kill 99.9% of all pathogens, so for all intents and purposes, they ARE cooked, and safe for everyone to eat.
I’m not a baker and I would modify the instructions on the eggs/maple syrup to cook until a thick frothy mixture. Evidently I waited a tad too late and now I have a very expensive curdled mess that I need to throw out. Not happy!
I’m sorry to hear you had issues making the frosting. If you’re not an experienced baker, a French buttercream can be a bit of a challenge. I understand you think I should change the instructions, but it’s imperative that the mixture reaches exactly 160 degrees F to ensure the frosting is the proper texture. I encourage you to try again using a candy thermometer and take the bowl off of the double boiler at exactly 160 degrees.
I agree that a side-note modification would be helpful. Even after reading this comment, and doing my best without a thermometer (only have a meat one), I wasted a great deal of expensive butter and maple syrup. It’s just a mass of butter in liquid.
I’m sorry to hear you has issues with the frosting. It really can’t be made properly without a candy thermometer. If the mixture doesn’t reach the exact correct temperature, the buttercream will not thicken properly.
YUM! Funny thing, I was lying on the couch the other evening and when I woke up I immediately thought “I need to make a chocolate cake soon”, which is weird, because I hardly ever crave cake. (is it just me, or do other people wake up and are immediately thinking of food/recipes?). Anywho.. I started thinking about what recipe I could make…but now I KNOW! 🙂
This looks amazing…and guilt-free too. 😉 Thanks for aiding in satisfying this craving of mine. Ha!
Gail
I wake up thinking of recipes all the time!! 🙂
Carrie, this looks amazing! I can’t wait to try it! Thanks for sharing!
This sound like a dream! LOVE that frosting!
Oh my goodness! This looks SO wonderful and it’s SO funny because I just created a chocolate mini-cupcake recipe for Honeyville Farms that is so similar. Great minds … LOL! I wish you were closer, it would be so fun to bake together! And I couldn’t agree more that reducing stress plays such an important role in healing and well being. Slowing down and enjoying the simple pleasures in life (like an occasional slice of decadent chocolate cake) is good for mind, body and soul. Much love to you, Kelly
Can i use cacao instead of cocoa powder? Gonna make this for my baby’s first birthday cake!
Oh Carrie – this looks absolutely divine! I will be pinning & making very soon!! I am learning a lot about using alternates to sugar & gluten & really love your recipes. Thanks so much for sharing!! 🙂
Looks delicious!! Thanks too for your thoughts on health… Such a great reminder – I really appreciate it!
I wish I could hug you right now, lol. A chocolate cake with chocolate frosting that fits in with the paleo diet without sacrificing flavor or texture. Thank you so much for posting this, and I’m certain my kids who are silently munching away will agree with me. This is great!!
Hi Carrie,
I’ve been reading a lot about almond flour, and I’ve read some warnings about baking with almond flour at a high heat, because almond oil isn’t heat stable and oxidizes and releases free radicals. Your thoughts?
Here is the main article I’ve read (not spamming I promise): http://empoweredsustenance.com/avoid-almond-flour/
Good question! When I prepare nuts to eat for snacks and such I soak and dehydrate, but when I occasionally bake I use blanched almond flour (the phytic acid is mainly in the skins) and bake at a moderate temperature (I never roast or broil). In the referenced post post, she says that almonds should “never” be heated, but then goes on to say that dehydrated almonds are ok (dehydrated means there was some heat applied). She advocates using coconut flour instead of almond (after saying that almonds should never be exposed to heat because of the smoking point of the oils) but if we are going to look strictly at the smoking point of oils, coconut oil has a smoking point of 350 degrees F, so while she makes some good points, there seem to be some holes. Sally Fallon advocates dehydrating almonds in her book “Nourishing Traditions” so that you don’t oxidize the good oils in the nut, but she also uses them occasionally for baked goods (like her well-loved almond thumbprint cookies). I think that baked sweets should be consumed in strict moderation (I might make a baked dessert for the family once a month). At the end of the referenced post she says to consume almond flour in moderation, so I think that is what she was getting at.
This looks AMAZING. Yum!!!
Absolutely gorgeous Chocolate Cake, Carrie! It looks delicious! I share your story of Hashi’s and headaches (mine were diagnosed as “cluster headaches”). No fun. It is amazing what diet can do to heal your body. Last summer, I had to delay the launch of my blog to take time to heal from an infection with a no dairy, no grain, no sugar (not even fruit!) diet. Basically, meat and veg. Within 30 days, I could feel a huge difference. Then, better and better after 60 to 90 days until I was completely healed. Physicians were of no help. I agree with you about the importance of listening to one’s body. I, too, am working on a paleo chocolate cake and I cannot wait to share it after berry season. I’m kind of on a kick after missing out last summer. Again, just beautiful! Thank you so much for sharing. xo
Can you sub raw honey for maple syrup for the cake? Thanks and looks delicious!
I haven’t tested it, but raw honey should work just fine as a 1:1 substitute.
Will this be alright in the fridge overnight until the birthday party the next day?
Yes. And I would bring it to room temperature before serving. The frosting is so great at room temp.
Hi!
This looks amazing! My son’s birthday is coming up-do you think I could make cupcakes with this recipe? And if so, is there anything I need to change?
Love your blog!
Kristin
You can make the recipe as is, but the cupcakes will probably bake in about 23 minutes or so. Happy Birthday to your little boy!
Ooh, Carrie. Right ON!! I could totally go Paleo now!! 🙂
Could you omit the chocolate in the frosting and add vanilla extract more for a vanilla buttercream? I need to make blue frosting for a birthday cake. 🙂
Yes, you can omit the chocolate and use vanilla.
omg…looks divine
Made this yesterday for my mothers birthday, probably the best cake I have ever made in my life!! So moist and rich, the frosting is to die for, very decadent cake!!! will definitely make again! ~ I used 3 8″ cake pans and cut time to 18 minutes, as well as used Bob Mills almond flour which is a bit coarser , but that was all I could find, but after the super slow sifting process it turned out great 🙂
Thanks for the feedback. I’m so glad you all enjoyed it! And Happy Birthday to your mom! 🙂
Is there a way to sub cocoa/cacao instead of using chocolate chips in both the cake and the frosting? We are currently on a sugar free diet, but it is my husband’s birthday today, so we will cheat a little bit with the maple syrup, but wondering if we could do something other than the chocolate chips to cut out on the sugar there. Thanks! I love your recipes!
The chocolate can’t be omitted in this recipe, but you could omit the chocolate in the frosting so it’s a simple vanilla buttercream. You could also find a chocolate that has a very high cocoa content and low sugar content (Equal Exchange is a good brand) to try and cut the sugar down a bit. Happy Birthday to your husband! 🙂
WOW! amazing buttercream! I thought my buttercream days were over…i was wrong!
word to the wise- you can sub 1/3 cup of water and stevia to taste for the honey
HOWEVER if you’re dummy like me and don’t read the butter label, salted butter will kill your sweetening efforts and you’ll have to douse the while thing with loads of honey – still good, just sugary which i was trying to avoid.
i also subbed cocoa powder with some melted ghee for the chocolate
thank you Carrie!
How far ahead can this cake be made?
You can make the cake (sans the frosting) a day or two ahead of time, or even wrap the cake tightly and freeze for 2 months. I would assemble it the same day that you will be eating it.
Oh I just noticed! The cake batter calls for 8 tbsp of butter, but I can’t find it in the directions for the cake. Where does the 8tbsp of butter come in? Thanks!
Nevermind! So sorry…I see it now. My brain skipped over the butter and just went to melted chocolate lol.
I made this cake/frosting over one month ago, and it was a big hit with my family, none of whom even have dietary issues or constraints! I will be making it again soon to take to my cousin’s house for dinner, as they are on the Paleo Diet!
That’s quite the compliment! Thank you!
Wondering if cocnut could be used in the cake I stead of butter. My kids and I can’t have dairy. I feel like it might work.
I haven’t tested it, but I think it would work well. Or you could also try ghee.
I substituted the butter for coconut oil (white softened state) and the cake turned out beautifully! The cake sizes are just like ‘wheat flour’ sized cakes. I think I could taste the coconut flavour, however, so now I’d like to compare the taste by using butter!
Carrie, I am so excited about this recipe I could hug you right now. We cannot consume dairy so below are the changes that I made and it turned out unbelievable for my son’s 4th birthday. BTW, I have not had a decent cake in over a year due to our food intolerances and I had almost given up hope until I tried this recipe. Unfortunately I lost all self-control and ate almost the entire batch myself. I cannot believe it is grain free!
Substitutions I made…
coconut oil in place of butter
8 egg whites (we cannot have yolks)
This made 17 cupcakes – I baked them for 22 minutes. I did have to use a different frosting recipe without dairy (check out Chocolate Covered Katie’s Divine Vegan Frosting) but these were seriously the best cupcake I have made since switching over to Paleo. Thank you thank you!!!
Thanks for letting me know of your adaptations. I’m so glad you all enjoyed it so much! 🙂
I just finished making the batter for this cake and it was really thick. I followed the directions exactly. any thoughts as to why it wasn’t more cake-like?
Hmm…A few questions – Did you make any substitutions? Was the batter thick, or the baked cake? If you’re new to baking with grain-free flours then they will feel and look a bit different than grain flours.
Just a comment to the thickness of the cake: I was extremely careful to follow the directions to the “T” with no substitutions. I did find that the batter was thick, and the baked cake was dense as well. However, the “thickness” did not negatively affect the taste or baking quality. I did notice that we needed to eat small than usual portions due to the thicker density. I think I’ll make another one this coming weekend!
I made this a few weeks ago. I’m trying to recall the better…I’m going to say it was thick. It makes sense because of the almond flour. Also, I did sub in coconut oil for the butter and it worked beautifully.
I made this today….Birthday cupcakes.
Thank you so much for sharing. We loved it.
Drooling. Just drooling.
I.HAVE.TO.TELL.YOU.HOW.GOOD.THIS.CAKE.IS!!!! Seriously. I even had to scroll up in the comments to see if I had already told you before because thats how much I love it and so does everyone else! This is the second time I have made it. Made it for my four year old’s bday and tons of ppl ate it who think the way I eat is “weird” but they all loved it! My mom just asked me if I can make it for my younger sisters bday in November. Every single recipe I have made of yours has been great, hands down. I normally test out every recipe I like before I actually need it just to make sure its good but I am starting to think I dont even need to do that with your recipes except if I want them to be BETTER the second time (like this time I realized how important it really was to CONSTANTLY stir the eggs for the icing lol I dont have a standing mixer) . Either way…thank you thank you thank you. You are suuuuch a good cook!!!
Thank you!! 🙂 I really appreciate your feedback! I’m so glad your family and friends can enjoy a healthier sweet and all enjoy it so much! And Happy Birthday to your little boy! 🙂
I made this for my dad’s birthday celebration that my husband and I hosted last night. Everyone loved the cake (and I’m the only GF/somewhat paleo one of the bunch)! Since we don’t have a stand mixer, the process was pretty labor-intensive compared to the standard box cake & confectioner’s sugar buttercream I’ve done in the past. This was my first from scratch & gluten/grain-free cake since going gluten-free in July. I knew I had to make my dad a chocolate cake for his birthday since he absolutely LOVES chocolate and this was perfect for my needs. I gave my mom a little piece today and she also loved it. I will definitely be making this again! Thanks so much for this wonderful recipe.
I made this cake last night and it was great! I wondered if the butter in the frosting was supposed to be one stick and not one pound. I used one stick and the frosting was light, fluffy and just right for this cake. One stick or one pound?
I’m glad you enjoyed it! Yes, it is supposed to be 1 pound. I know it a lot, but it creates the most creamy frosting! Good to know 1 stick worked nicely too. I’ll have to give that a try! 🙂
After 5 months on a no-wheat diet, I’m anxious to make this cake… not that I haven’t been eating desserts!
Thanks
Congrats on being wheat-free for 5 months! That’s quite the accomplishment! I hope this cake will be quite the treat for you! 🙂
I finally make your cake for my daughter’s birthday (after 10 months of being wheat-free!). I substituted 1 cup of oat groat flour for one of the cups of almond flour and used 1/2 cup of the soften,white coconut oil instead of butter for the cake!
1 lb of butter for the frosting seems like so butter overall so I was reluctant to make it at first but I decided to stick with the original recipe…turned out light, fluffy and delicious!
The cake is Chocolatey, dense and not overly sweet…very yummy! The only problem is that I have lots of leftovers, even after leaving some with family… Oh darn! 😉
I can not wait to try this cake!!!
I’m egg free due to allergies. Any suggestions for the frosting? I normally use apple sauce to replace eggs. Thanks … Can’t wait to try it.
I don’t have a substitution for the eggs. I would try using your favorite egg-free chocolate frosting.
Could you substitute the almond flour for gluten free flour? I’ve started on the fodmap diet, see so many delicious looking recipes but a lot have almond flour in them 🙁
Sorry for the delay! I haven’t tested this cake with gluten free flour so I’m not sure how it would turn out. I would try this recipe and use your gluten free flour blend (along with your favorite binder). https://deliciouslyorganic.net/a-chocolate-cake-to-celebrate/
Hi. I want to make these into cupcakes. Can you please tell me if I would bake them at the same temperature and for how long? Do you know? Thanks!!!!! I can’t wait to make them!
I haven’t tested it, but I would say to bake them at the same temperature for about 23-25 minutes until a cake tester inserted comes out clean.
Hi just wondering if my question will be answered please? 🙂
Best cake recipe EVER! Though I recently went paleo, the rest of my family has not. I needed a recipe that they would enjoy and I would not feel completely guilty over having a piece. Not only does this recipe succeed, it is honestly the BEST cake I have ever had. I halved the recipe so I could make just a single layer – none of us really wanted to have a lot of cake around to spoil our diets. It worked great.
I have made this cake twice now, in cake form and as cupcakes. and it’s utterly delicious!! No other paleo chocolate cake compares. So glad I can make a completely paleo cake that is SO GOOD! Thanks for this recipe.
My (non-paleo) friend surprised me with this cake for my birthday! I was so impressed that she went to the trouble to make something that I could enjoy guilt free (I’ve been paleo for 8mos now)… and the icing on the cake (pun intended)… this cake was amazing! Delicious, moist and the perfect amount of chocolaty-ness.
I’m so glad you enjoyed it! Happy Birthday! 🙂
This is not paleo! No diary is allowed! Why do u have butter in the recipe & advertise it being paleo. Was so excited about trying this & other recipes from you– won’t be now!
Please refer to the headnote just below the recipe title.
What brand of butter/ghee and maple syrup do you use?
I make my own ghee – recipe is here: https://deliciouslyorganic.net/how-to-make-ghee-clarified-butter/
Here is the maple syrup I use: http://www.amazon.com/Coombs-Family-Farms-Organic-32-Ounce/dp/B0083QJU72/ref=sr_1_1?ie=UTF8&qid=1394203476&sr=8-1&keywords=maple+syrup+organic
First of all thank you so much for this recipe loved the taste and came out great. The only thing was the consitency was on the crumbly side. For next time should I cook it for a shorter time or add more maple syrup maybe for more moisture??
Hmm…I’m not sure why it was crumbly. What brand of almond flour did you use?
Honeyville and it was sifted. I folded it over and hand mixed the flour in would it make a difference to use a blender next time?
Did you whisk the wet ingredients in a standing mixer to a billowy consistency, as called for in the instructions? I found I needed to go a bit longer to achieve “billowy”. If this was not done, perhaps this is why it was crumbly. I followed the directions to a “T” with no deviations or substitutions, and the consistency was dense, and it held together perfectly.
Yes, you whisk in a standing mixer. If it was a bit more crumbly, I would add 1/2 teaspoon grass-fed gelatin to the flour mixture. This will help act as a binder for the grain-free flours.
Carrie, is the cake portion pretty moist? I’m making dinner for my moms birthday and aside from thinking my strict organic grain-free diet is ridiculous, she thinks it’s impossible to mimic ‘the real deal’ when it comes to breads or baking. So I’m looking for a good ‘traditional-resembling’ cake recipe to prove her wrong 🙂
I personally think this cake mimics the ‘read deal’! In size especially, and it is dense and moist enough! I might add some carmel sauce (from the Milky Way Tart recipe) to the middle layer next time, thinking about adding another flavour to ‘enhance’ all the chocolate. I’d definitely make it for your Mom! My 88 yr. old mother-in-law really enjoyed it as did my 7yr. old grandson …also husband, me! lol
Awesome! Thanks 🙂
Very moist. So many have told me it’s the best chocolate cake they’ve ever had. I think this one can win her over. 🙂
I made this cake Friday and it was a total hit!! This is the first cake I’ve ever made from scratch and everyone loved it, including my mom…of course she had to point out that it was ‘different’ than her beloved boxed cake (you know, the ones with chemicals and words you can’t pronounce?) but very good and she did devour it 🙂 the frosting was so delicious too! I had one lady that can’t have eggs so I saved her some frosting to put on her ice cream 😉 This is definitely going to be my go-to birthday cake from now on! Thanks so much for sharing!
This looks so delicious! I want to make this for my husbands 30th birthday, but was wondering if I could make this in a 9×13 cake pan? We are in the process of moving & I’ve already packed my round cake pans. Thanks!
I haven’t tried it, but I think it should work just fine.
I made this this weekend for my birthday/Easter, and it is awesome. Non-paleo family members declared it the best cake they’d eaten. I really does have the same texture as a grain cake- you honestly could not tell it was grain-free at all. I did a cheater’s buttercream frosting for it (equal parts butter and enjoy life chocolate chips melted, cooled, then whipped).
Thank you for the feedback! I’m so glad you all enjoyed it! 🙂
Hey! I’m really excited about this buttercream, but the recipe does call for 4 FULL egg and not four egg whites?
Yes, four full eggs.
Would it be possible to use just coconut flour, possibly with more eggs?
That wouldn’t work for this recipe. Here’s a cake recipe that only uses coconut flour. You could add some melted chocolate or cocoa powder to the batter if desired: https://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/
i made this cake just now and though it turned out very well, it is extremely bitter and more like coffee than chocolate. The frosting turned out to be extremely yum and my daughter is happily liking the frosting. how do i make the cake sweeter next time?
I’m not sure why it would be bitter. Did you make any substitutions?
2 questions:
Can i pipe the icing or is it only for spreading? can i leave out the chocolate and will it be a “white cake”?
thanks
It’s best for spreading, and this cake cannot be made into a white cake if the chocolate is omitted. Here is a great grain-free “white” cake: https://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/
This sounds delicious but my daughter is allergic to nuts so the almond flour won’t work for us. Do you have another flour you would suggest in place of the almond flour?
If she can tolerate sprouted grains, here’s a recipe using sprouted wheat flour: https://deliciouslyorganic.net/a-chocolate-cake-to-celebrate/
Or, you could use this recipe for my coconut flour cake (minus the lemon curd and whipped cream) and add 4 ounces melted dark chocolate to the batter: https://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/
Could I substitute the butter for coconut oil? We are grain and dairy free
You can use 7 tablespoons of palm shortening in the cake batter and 1 pound of palm shortening for the frosting. Coconut oil isn’t a good option for the frosting as it won’t set properly.
hi I just made the cake today. followed everything exactly until I reached point of adding almond flour. Firstly the mixture was all fluffy until I sived in 1 cup of almond flour then it all collapsed why is that ? also am I really supposed to use 4 cups of almond flour ? after adding two cups I had to add two more eggs as it was like a hard dough. is there a mistake shouldn’t it be less then 4 cups. tge cake with inly 2 cups of almond flour ended up pretty dense and dry.
Hmmm…I’m not really sure what happened. I made this cake just yesterday and it turned out perfectly. What bran of almond flour did you use? Was the almond flour cold (been in the freezer) by chance? That’s the only reason I can think that it would seize up. The batter is thick, but when baked is very moist (not dense or dry).
HI I used blanched almond flour and it was not cold. Since my first attempt which actually ended up quite well because I added more eggs and more oil, I tried this cake again and it went into the bin hard solid (and used only 2 cups of flour) !!! Something is not right! 4 full cups of almond flour is a lot! and there is almost no oil in the recipe. Am I missing something ????!!! should there be more oil then stated above (7 tbs of ghee) or is there an error in the amount of almond flour used ? Sorry I might be stupid here but it just does not make sense to me as there is no liquid considering how much flour goes in. Unless the 6 eggs you use are massive 🙂 I just want to make the cake again but straggling pls help
I’m sorry to hear of your problems with the recipe. If you are adapting the recipe, then I can’t answer as to why the cake didn’t turn out as you had hoped. The melted chocolate, ghee, maple syrup and 6 large eggs are plenty of moisture for the 4 cups of almond flour. The batter is thick, but once baked, it turns out perfectly. Just a thought – it could be the almond flour. I’ve found that brands such as Bob’s Red Mill turn out a very crumbly baked good as compared to other brands such as Honeyville. I use Honeyville to test all of my recipes. Hope that helps!
I am curious if anyone has tried substituting coconut oil or coconut butter for the ghee and butter? I am also very intolerant of dairy. The lard is a great suggestion but that is not happening before this weekend.
Coconut oil should work fine for the batter. I would use palm shortening for the butter in the frosting.
I ended up chancing the ghee in the cake– and it was, shockingly, totally fine for me. Thank goodness. I did make the frosting with about 2/3 coconut manna and 1/3 ghee. I also decided to save costs and boost health by grinding the almond flour from sprouted almonds. Super delicious. Thank you for the recipe!
Can this cake be made into a 13×9 sheet size?
I haven’t tried it, but I think it would work. You will need to increase the baking time.
I hae two questions, for the dark chocolate do you mean 100%cacoa baking chocolate, unsweetened? And can regular baking powder be used if grain free isn’t an issue?
Thanks, I can’t wait to try it!
A semisweet or bittersweet chocolate will work best in this recipe. I wouldn’t sub with cocoa as the cake will turn out very dry.
Does this cake need to be refrigerated if the party isn’t until the next day? Or is it okay on the counter?
It’s ok on the counter for about 24 hours, then it’s better if it’s stored in the fridge.
THIS IS AN AMAZING RECIPE!! I made this cake for my brother’s birthday last night, and it was truly the best cake I’ve had since going gluten free. As you suggested, I substituted palm shortening for all butter. (My gut still can’t handle dairy at this point.) It was better than any cake I have made or eaten at local acclaimed gluten free and paleo bakeries! I especially appreciate how it was fluffy and moist and had just the perfect, lightest amount of sweetness. And the cake didn’t crumble. I am considering baking it for my wedding cake! (Although that does mean I’ll have to make my own cake…meh.) Thank you! And yay for almond flour!
You’re welcome! I’m so glad you enjoyed it! 🙂
I just made this. AND IT IS AMAZZZZZING!!!! I’ve found so many recipes on other sites that have been duds, but this one actually works. I’m in shock. I followed recipe as is and it worked great. Only tips I have are don’t use salted butter (oops) and wait till the cake is cool to ice it (duh…I was overzealous). It’s crazy to think that you can make an awesome cake without flour. Oh, and this is kind of a project so you should probably wait till you have 1.5/2 hrs to bake.
I’m so glad you enjoyed it! 🙂
Just made this for my sons’s birthday and everyone loved it! Thanks for such a great recipe! :-). My daughters birthday is this week, and she is wanting a strawberry cake. Have you ever tried converting the frosting recipe to a strawberry buttercream? I’m wondering how well that would work.
Hello! I am very excited that there are healthy alternatives to all the unhealthy and nutritionless sweets.
My question is this: if I were to make this as a one layer cake, how big of a pan do you suggest, and also, how long to bake? Thank-you for providing this scrumptious looking dessert for my daughters birthday! =)
I haven’t tested it, but I would use a 13×9″ pan and try baking it for around 35-40 minutes. I hope that helps!
I made this cake tonight and it was DELICIOUS!! It was so moist, rich and fluffy that you couldn’t even tell it was grain-free. It was easy and quick to make, and I loved that my husband and I could each eat a huge slice without feeling any “guilt” whatsoever 🙂 Thank you for this and all your other amazing recipes, Carrie!
this looks incredible except . . . i can’t do almond flour! it gives me migraines and my one son night terrors. can you recommend a good GF substitute?
I’ll be posting a nut-free version of this cake very soon! 🙂
Looks good… what if I don’t have a whisk attachment on my beaters for the frosting?
Also I’m in australia. So I can’t source honey ville almomd flour. Will it definitely not work if I just grins my own almonds (as almomd flour is quite expensive here) ?
I was skeptical of this cake but was blown away how delicious it was. I made it with the vanilla buttercream from your cookbook (grain free) and it was a hit with everyone. I’m using it for cupcakes for my girls tea party this weekend. Thanks for a great recipe, and your cookbook is awesome!
Oh my this frosting was fabulous! I made it for my Daughters 40th Birthday and no one could tell it was a paleo version of a chocolate buttercream frosting…Thank you for this awesome recipe!
You’re welcome! I’m so glad you all enjoyed it! 🙂
WOW!! Nice and moist cake! Love the organic almond flour gives this cake a wonderful texture and flavor. The buttercream frosting is divine. I made this cake tonight for my husbands birthday. He absolutely loved it. Thank you for being creative with healthy, organics.
Thank you so much for this gluten-free chocolate cake! Since I started to avoid food with wheat I really missed eating cakes. I really appreciate your recipe.
You’re welcome!
Hi, I am hoping this works… I am not sure if it’s me or the site, but I can’t see the recipe/ingredients for the cake. I also can’t see the comments, so I am hoping they will go to my inbox if someone else responds. Thanks for your time! I would love to make this recipe!
and now I can see everything, so I am assuming it was my computer being wonky…
Carrie, would Namaste flour be a suitable substitute for the almond and coconut flours? I have that in pantry now. If not, it’ll require a trip into town and I am not sure if I have the time before Sunday. Thanks!
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
This cake is a TOTAL WINNER! I am a cake lover and avid cake baker who recently made the switch to a grain-free, dairy-free, low-sugar diet, and i was looking for a cake recipe for my birthday. This really did the job and all of my guests loved it. A few modifications:
I added a 1/2 tsp gelatin
I used Bob’s Red Mill almond flour (all I could find) but I sifted it in a fine grain sieve and it left me with a much finer flour
I subbed coconut oil for butter/ghee
I used only unsweetened chocolate, and sweetened it myself with a little stevia once it was melted
I made a vegan buttercream:
Whipped cold coconut cream, melted unsweetened chocolate, stevia, vanilla- no one could believe this was dairy free. It’s dense, dark and rich but somehow light and fluffy like mousse at the same time.
THANK YOU for this recipe! 🙂
So glad you enjoyed it!
I’m diabetic, so think this cake, occasionally, would be really delicious and such a treat. The idea of using unsweetened chocolate and adding stevia is such a good idea. Will make or soon! Thanks
My whole family loves this cake, are non of us are even gluten-free! I have made several of Carrie’s dessert recipes and they have all been amazing!
Looks good but also looks like my entire calorie allotment will be in one or two servings.
How many calories per piece, I am guessing 500 to 1000. Most of the calories is in the butter.
Chemicals in processed food (those in cardboard cartons such as almost everything!) slow my heart way down. Even 4 Oreo cookies almost does me in. Canola oil does not bother me, will lite butter, 50% canola oil permit the cake to rise properly and taste good? My wife grew up eating chemicals so I have to start making all the deserts. She refuses to cook anything without chemicals. Her cooking is going to kill me. I live on fruit and stir fry for a midnight snack. I feed my servings of chemical feed she cooks to the dog. He likes it. Are their any other substitutes for butter? Ghee appears to be a type of butter. Can a guy base a divorce on his wife chemical foods? I have been married 40 years but can no longer handle the chemicals.
Thank you for this wonderful recipe. My browser shows ?6 eggs. Is it six eggs with an erroneous question mark displayed by my browser or is it sixteen eggs?
It’s 6. That question mark seems to have been some kind of weird glitch. I made the edit. 🙂
I appreciate your response. My two-year-old turns three tomorrow and has talked nonstop about cake. We don’t do sweets often and I showed her this cake a few days ago. She’s excited!
I have made the buttercream multiple times and I’ve yet to find a better one. It’s incredible! It’s the perfect texture and sweetness and the buttery flavor compliments the chocolate so well. I love how decadent and fluffy it is and I doubt I will even want to try a different recipe after finding this one:)
I just made this cake again for the umpteenth time! We love it!! The best part is I don’t feel bloated after eating it and it satisfies my sweet tooth so I don’t overeat it! Need to try your strawberry layer cake now!
So I made this cake and it was a total flop! It was dense, dry and crumbly! But I really want to figure out why! I see a lot of people have had success, and I have quickly read through comments and see that those who had issues were asked the question “what type of almond flour was used?” Could you recommend a brand so I can try again?
I’ve made this cake dozens of times and have never had an issue. Sorry to hear you had problems with it. I always use a finely ground almond flour like Honeyville. Coarse ground almond flour (like Bob’s red mill) lends a crumbly cake.
Can i use heavy cream or cheese cream instead of using eggs to make the frosting in the recipe? By the way, will it have any problem if i use another mixer?
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Should this cake be refrigerated after making or left out in cake container?
It lasts nicely for about 24 hours on the counter and then it’s best if it’s stored in the fridge.
Hi there can you answer is the batter to be thicker or runnier like normal cake batter?
Also when do you say to sift the dry ingredients should you sift then measure then sift again?
Thanks
It’s a bit more thick than a normal batter. Grain-free flour blends tend to look more thick as a batter, but then bake the same as regular flour combos. You measure, then sift.
I’ve made your recipes and my family loves them. I want to make this fro Christmas but would like to make 3 layers. Could I split this into 3 9″ pans? How long would I bake them for? Also is the Bob’s finely ground almond flour okay for this?
You can, but my best guess is you’ll need to reduce the baking time to about 11 minutes or so. And yes, Bob’s red mill almond flour will work well.
Thank you! I can’t wait to try this 🙂
I have one more question. I was planning on making a “nutella” inspired frosting and wanted to add Frangelico to my cake. Would this work? I’ve read that alcohol can affect the structure of a cake. I was going to add 4 tbsp…is this too little or too much? I want to use it as a flavor enhancer…not punch you in the face alcohol flavor. I was going to add 1/2 tsp of gelatin to help maintain its structure. Is that also enough?….will it work? Sorry for all of the questions. I’m still learning a lot about baking.
I haven’t tested the recipe with gelatin or alcohol, so I’m not sure how it would turn out. I recommend flavoring the filling, or brushing some liquor on the cake just before you roll it up.
Thank you…I appreciate your feedback.
I just wanted to comment that I have made this recipe at least 2x a year since I printed this in 2013. These are my cakes of choice. They are delicious, everyone who’s had them has loved them. They come out moist And rich almost everytime. I LOVE making the butter cream frosting, it’s absolutely delicious.
This year, my daughter wanted a twist. She wanted raspberry frosting. So I searched for a vanilla buttercream frosting. I’ve tried two or three before and they just aren’t as good as this chocolate one – particularly when searching for those paleo options. I decided to try something different and it turned out SO well that I wanted to share with you.
To make my vanilla frosting I followed your buttercream frosting with the exception of the chocolate. Instead of 4oz chocolate, I used 4 oz cocao butter. Turned out perfectly.
To make it raspberry flavored, I ground a whole bag of freeze dried raspberries into a powder and sifted out the seeds. I added this to the egg mixture as it was cooking, to really get that flavor in. I did add maybe a tbs more of maple syrup to compensate for the extra dry ingredient. Otherwise the rest of the recipe was followed exactly. This produced a light pink, slightly tart raspberry frosting. We’re delighted!
I think, if I ever try this again, I will powder a second bag of the raspberries, soft the seeds, and add it at the end. But I’m not sure how that would turn out – my hope is it would produce a more vibrant color.
Anyway – just wanted to share because I was so excited that something experimental worked out for me. And, as I always read recipe comments first, this might be helpful for someone.
I love this! Thanks so much for sharing!
An oddball question for you:
I would like to make my own baking powder. I can’t use arrowroot or any of the substitutions and read that you can just leave it out. However, that creates a difference in the amount used. do you know how much I should use in recipes if I don’t add the arrowroot?
Thanks for helping me answer this question!