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Gluten Free Paleo Chocolate Cake

A rich and velvety chocolate cake that is gluten-free and paleo-friendly, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Gluten-Free, Paleo
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1/2 cup honey or maple syrup Use whichever you prefer
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/4 cup dark chocolate chips Optional; can be folded into the batter

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
Mixing
  1. In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk until evenly mixed.
  2. In another bowl, whisk the eggs, then add honey or maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
  3. Gradually add the dry mixture to the wet mixture, stirring gently until well combined. Fold in dark chocolate chips, if using.
Baking
  1. Pour the batter into the prepared baking dish and smooth out the top.
  2. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to three months. Microwave slices for 15-20 seconds for reheating.