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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Chocolate Cake with Chocolate Buttercream (Paleo, Grain Free, Gluten Free)

This chocolate cake is so rich and moist it's hard to tell it's grain free. I always frost my cakes with a classic buttercream. You just can’t do much better than a sweet whipped butter frosting with chocolate.

A quick discussion of wellness and health, with photos of a luxurious grain-free chocolate cake recipe – maybe not a combination you’re used to, but stay with me! It’s important to remember that wellness and health is more than just eating well. Keeping stress at a minimum, exercising, and reducing pollutants in your home all help keep the body well. I’ve personally worked on this for the last few years. I try to listen to my body and give it what it needs. A couple of years ago when I was struggling with Hashimoto’s I was working out at the gym for at least an hour a day. Over time, I realized that my body didn’t need the intense exercise, but instead needed to use that energy to heal. I stopped going to the gym and used that time to get extra rest and go for light walks instead. Funny enough, I lost 10 pounds. That was a revelation for me. I had this image of “sweating it out in the gym” in order to stay healthy. It might work for some, but not for me at that stage. Now that I’m healthy again, I’ve increased my workouts to Pilates and longer walks. It’s nice to feel my body getting stronger and I’m glad I gave myself time to heal.

So here’s a reminder to listen to your body and what it needs. More rest? Less stress? Your body will tell you.

This chocolate cake is so rich and moist it's hard to tell it's grain free. I always frost my cakes with a classic buttercream. You just can’t do much better than a sweet whipped butter frosting with chocolate.

I love to bake as a way to unwind. I’ve wanted to develop a grain-free chocolate cake for many months, so I took some time in the kitchen to and came up with this recipe for you.

This chocolate cake is so rich and moist it's hard to tell it's grain free. I always frost my cakes with a classic buttercream. You just can’t do much better than a sweet whipped butter frosting with chocolate.

It’s rich, moist and very hard to tell that it’s grain free. I always frost my cakes with a classic buttercream. You just can’t do much better than a sweet whipped butter frosting with chocolate. If it’s your first time to make a buttercream, please follow the directions exactly and take your time. The magical thing about buttercream is that after all the butter has been added, the mixture will look like it’s ruined as it sinks to the bottom of the bowl and curdles. Then, like magic, it springs back to life and becomes a smooth and satiny frosting.

Serves 12-14

Chocolate Cake with Chocolate Buttercream (Paleo, Grain Free, Gluten Free)

Is butter "Paleo?" Click here and here for some great info on this topic. 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.

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Ingredients

    For the cake batter:
  • 8 ounces dark chocolate (I used Enjoy Life Chocolate Chips because they are soy-free)
  • 8 tablespoons unsalted butter or 7 tablespoons ghee
  • 2/3 cup maple syrup
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups almond flour (only use a finely ground flour such as Honeyville, 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)*
    • For the buttercream:
  • 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

  1. 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.
  2. 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.
    3. For the Frosting:
  3. 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.
    4. To assemble:
  4. 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.
  5. *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.

Tags

Courses
Dessert
Cooking
Baking
Diet
paleo
grain free
vegetarian
pescetarian
Allergy
peanut free
seafood free
sesame free
mustard free
Gluten-Free
Wheat-Free
7.8.1.2
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https://deliciouslyorganic.net/chocolate-cake-chocolate-buttercream-paleo-grain-free-gluten-free/

 

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193 Comments

  2. Teddy Copus

    July 11, 2013 at 8:51 am

    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!
    Reply to this comment

    • Deliciously Organic

      July 11, 2013 at 8:59 am

      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!
      Reply to this comment

    • Deliciously Organic

      July 12, 2013 at 4:57 am

      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.
      Reply to this comment

  5. Becca from ItsYummi.com

    July 11, 2013 at 9:59 am

    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.
    Reply to this comment

    • Deliciously Organic

      July 12, 2013 at 4:54 am

      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
      Reply to this comment

        • RR

          July 15, 2013 at 12:23 pm

          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.
          Reply to this comment

        • RR

          July 15, 2013 at 12:32 pm

          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!
          Reply to this comment

  7. Jennifer McNiven

    July 11, 2013 at 10:55 am

    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!
    Reply to this comment

  8. Michelle Gauer

    July 11, 2013 at 11:52 am

    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.
    Reply to this comment

    • RR

      July 15, 2013 at 12:39 pm

      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.
      Reply to this comment

      • Deliciously Organic

        July 16, 2013 at 7:41 am

        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! :)
        Reply to this comment

      • MARIA CECELIA

        April 6, 2019 at 11:03 am

        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.
        Reply to this comment

    • Deliciously Organic

      July 16, 2013 at 7:56 am

      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! :)
      Reply to this comment

    • Deliciously Organic

      July 12, 2013 at 4:49 am

      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.
      Reply to this comment

  10. Carol

    July 11, 2013 at 12:40 pm

    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!
    Reply to this comment

    • Deliciously Organic

      July 12, 2013 at 4:47 am

      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! :)
      Reply to this comment

      • RR

        July 15, 2013 at 12:44 pm

        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.
        Reply to this comment

        • Linda

          July 4, 2014 at 10:46 am

          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!
          Reply to this comment

          • Deliciously Organic

            July 7, 2014 at 9:41 am

            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.
            Reply to this comment

            • Katrina

              December 31, 2014 at 4:14 pm

              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.
              Reply to this comment

              • Deliciously Organic

                January 1, 2015 at 7:14 am

                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.
                Reply to this comment

  11. Gail

    July 11, 2013 at 1:00 pm

    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
    Reply to this comment

  14. Kelly @ The Nourishing Home

    July 11, 2013 at 4:31 pm

    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
    Reply to this comment

  17. Cams

    July 12, 2013 at 8:32 pm

    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!!
    Reply to this comment

  18. Jennifer Nguyen

    July 15, 2013 at 1:36 pm

    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/
    Reply to this comment

    • Deliciously Organic

      July 16, 2013 at 7:40 am

      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.
      Reply to this comment

  20. Stacy | Wicked Good Kitchen

    July 24, 2013 at 10:05 pm

    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
    Reply to this comment

  27. Jenn

    August 26, 2013 at 7:15 am

    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 :)
    Reply to this comment

  28. Melissa

    August 26, 2013 at 10:21 am

    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!
    Reply to this comment

    • Deliciously Organic

      August 26, 2013 at 10:38 am

      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! :)
      Reply to this comment

  29. Laura Taylor

    August 31, 2013 at 8:29 am

    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 chocolatethank you Carrie!
    Reply to this comment

    • Deliciously Organic

      September 3, 2013 at 6:59 am

      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.
      Reply to this comment

  33. Gail

    September 5, 2013 at 8:04 am

    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!
    Reply to this comment

  35. Alyssa

    September 24, 2013 at 3:17 pm

    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!!!
    Reply to this comment

    • Deliciously Organic

      September 30, 2013 at 9:13 am

      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.
      Reply to this comment

      • Gail

        September 30, 2013 at 9:40 am

        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!
        Reply to this comment

  40. Alexis

    October 19, 2013 at 1:53 pm

    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!!!
    Reply to this comment

    • Deliciously Organic

      October 19, 2013 at 2:28 pm

      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! :)
      Reply to this comment

  41. Mary

    October 20, 2013 at 10:11 am

    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.
    Reply to this comment

  42. Stephanie

    October 21, 2013 at 9:49 am

    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?
    Reply to this comment

    • Deliciously Organic

      October 22, 2013 at 7:05 am

      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! :)
      Reply to this comment

      • Gisele

        March 17, 2014 at 7:44 pm

        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! ;-)
        Reply to this comment

    • Deliciously Organic

      November 4, 2013 at 8:08 am

      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/
      Reply to this comment

  49. Jayne

    November 4, 2013 at 12:07 pm

    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.
    Reply to this comment

  50. Rebekah

    December 11, 2013 at 9:09 am

    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.
    Reply to this comment

  51. Eve

    December 19, 2013 at 10:17 am

    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.
    Reply to this comment

    • Deliciously Organic

      March 7, 2014 at 6:45 am

      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
      Reply to this comment

  54. Christine

    March 9, 2014 at 8:14 pm

    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??
    Reply to this comment

  56. Gail

    March 10, 2014 at 3:50 pm

    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.
    Reply to this comment

    • Deliciously Organic

      March 11, 2014 at 11:17 am

      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.
      Reply to this comment

  57. Becky

    March 19, 2014 at 11:11 am

    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 :)
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    • Gisele Pomerleau

      March 19, 2014 at 12:09 pm

      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
      Reply to this comment

      • Becky

        March 23, 2014 at 8:47 am

        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!
        Reply to this comment

  58. Rochelle

    April 10, 2014 at 10:21 am

    This looks so delicious! I want to make this for my husbands 30th birthday, but was wondering if I could make this in a 9x13 cake pan? We are in the process of moving & I've already packed my round cake pans. Thanks!
    Reply to this comment

  59. margaret

    April 21, 2014 at 9:52 am

    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).
    Reply to this comment

    • Deliciously Organic

      May 27, 2014 at 8:46 am

      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/
      Reply to this comment

  62. vandita

    June 4, 2014 at 12:57 am

    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?
    Reply to this comment

    • Deliciously Organic

      June 14, 2014 at 8:33 am

      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/
      Reply to this comment

    • Deliciously Organic

      August 5, 2014 at 7:42 am

      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/
      Reply to this comment

    • Deliciously Organic

      August 11, 2014 at 7:18 am

      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.
      Reply to this comment

  66. daniela

    September 19, 2014 at 3:12 pm

    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.
    Reply to this comment

    • Deliciously Organic

      September 20, 2014 at 6:09 am

      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).
      Reply to this comment

  67. Daniela

    October 14, 2014 at 3:10 pm

    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
    Reply to this comment

    • Deliciously Organic

      October 15, 2014 at 8:47 am

      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!
      Reply to this comment

  68. Erika

    October 27, 2014 at 8:50 am

    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.
    Reply to this comment

      • Erika

        November 5, 2014 at 1:56 pm

        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!
        Reply to this comment

  70. Maggie

    December 23, 2014 at 10:29 am

    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!
    Reply to this comment

  72. Jessica

    January 18, 2015 at 8:58 am

    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!
    Reply to this comment

  73. Jennifer

    February 8, 2015 at 8:55 pm

    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.
    Reply to this comment

  74. Shelly

    February 9, 2015 at 8:25 am

    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.
    Reply to this comment

  75. Diana

    February 22, 2015 at 8:03 pm

    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! =)
    Reply to this comment

  76. Shinoosh

    April 12, 2015 at 7:27 pm

    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!
    Reply to this comment

  80. Linda S

    June 3, 2015 at 8:13 am

    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!
    Reply to this comment

  81. Nancy

    July 17, 2015 at 6:54 pm

    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!
    Reply to this comment

  82. Deb

    August 26, 2015 at 11:48 pm

    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.
    Reply to this comment

  84. Michelle

    November 9, 2015 at 7:42 pm

    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!
    Reply to this comment

  85. Jenn Lamb

    February 12, 2016 at 12:37 pm

    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!
    Reply to this comment

  86. RogoCop

    February 18, 2016 at 12:06 pm

    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! :)
    Reply to this comment

  88. Roger Britton

    April 7, 2016 at 9:51 am

    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.
    Reply to this comment

  90. Madi

    May 26, 2016 at 7:32 pm

    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:)
    Reply to this comment

  91. Karen

    July 25, 2016 at 7:14 pm

    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!
    Reply to this comment

  92. Jennifer

    February 14, 2017 at 11:59 am

    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?
    Reply to this comment

  96. Kimberly Johnson

    December 13, 2018 at 2:08 am

    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?
    Reply to this comment

  97. Kimberly Johnson

    December 16, 2018 at 11:22 pm

    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.
    Reply to this comment

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