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5 from 1 vote

Easy Paleo Chocolate Cake

Prep Time15 minutes
Cook Time25 minutes
Servings: 10 servings
Calories: 609kcal

Ingredients

Instructions

  • Preheat oven to 350° and get two 9 inch round pans prepared. Cut parchment paper to line the bottoms. Spread a little coconut oil on the bottom of the pan, top with the parchment paper, then spread a little more oil on top and sides of the pans. Set aside.
  • In a large mixing bowl, combine almond flour, coconut flour, cacao powder, cocout sugar, salt, and baking soda. Mix well and make sure any clumps are gone.
  • In a large measuring cup (or medium bowl) combine melted coconut oil, almond milk, honey, eggs, vanilla, and vinegar. Stir well until fully mixed.
  • Add wet ingredients to dry ingredients and stir until fully combined and no dry spots remain. Divide evenly between the two prepared pans.
  • Bake for 25 minutes- a toothpick inserted in the center should come out clean.
  • Let cakes cool for about 20 minutes, then remove them from the pans. Let them fully cool before frosting and stacking.
  • Can be stored at room temperature for up to 4 days, refrigerated for a week or wrapped and frozen.

Notes

Once fully cooled, frost with Paleo Chocolate Frosting. It takes a double batch to generously cover the cake.

Nutrition

Calories: 609kcal | Carbohydrates: 38g | Protein: 19g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 542mg | Potassium: 120mg | Fiber: 11g | Sugar: 17g | Vitamin A: 71IU | Vitamin C: 0.02mg | Calcium: 195mg | Iron: 4mg