Paleo Chocolate Cake with Dark Chocolate Ganache Frosting
Prep time: 
Cook time: 
Total time: 
Serves: two 7-inch round cakes
gluten-free, grain-free, paleo, dairy-free
  • 3 cups blanched almond flour (I used this brand)
  • ¼ cup coconut flour (I used this brand)
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt
  • ½ cup organic coconut sugar or other granulated sugar (I used this brand)
  • ¾ cup cocoa powder (I used raw cacao, but regular baking cocoa will work)
  • 4 large pasture-raised eggs, room temperature
  • ¼ cup honey
  • ½ cup coconut oil, melted – plus a bit more for greasing the pan
  • 1 cup full-fat canned organic coconut milk (I used this brand)
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  1. Preheat the oven to 350º F, position your rack in the middle of the oven. Using coconut oil, grease the two 7-inch pans well and line the bottoms with parchment paper, set aside. I used these pans.
  2. In a large mixing bowl add the almond flour, coconut flour, baking soda, salt, coconut sugar and cocoa powder and whisk together until well incorporated. In a medium sized bowl add the eggs, honey, coconut oil, coconut milk, vanilla and apple cider vinegar. Whisk until well combined.
  3. Add the wet ingredients the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Pour the batter into your well-oiled and parchment lined pans, half of the batter into each pan.
  4. Place the pans side by side on the middle rack. Bake 35-40 minutes until a cake tester comes out clean. Let cool 10 minutes in the pans on a cooling rack. Then invert the cakes onto the cooling rack to continue cooling.
  5. Place the first cake onto a cake plate or stand, top with a little less than half of the Dark Chocolate Ganache Frosting, recipe below, (after it has cooled and is thickened up), spread into an even layer and place the first layer into the fridge to firm up, about 30 minutes or so. Top with the second cake and frost with the remaining frosting, spread evenly across the top and sides of the cake, sprinkle with a little shaved chocolate, if you'd like. Serve immediately or store covered in the fridge for up to 1 week.
I make the cakes and the frosting the night before I plan to serve it, then assemble and frost the day of

The frosting needs several hours (I leave it at least 8) to sit at room temperature and thicken up, so be sure to leave time for this

Make sure to use blanched almond flour. Almond meal is not the same and many brands do not work the same in baking recipes like this. I prefer Honeyville.

for 9-inch round pans you would likely want to double this recipe, for 8-inch, I would guess 1.5 times. I have only made this as 7-inch round cakes.
Recipe by Tasty Yummies at