The Best Paleo Chocolate Cake with Paleo Chocolate Frosting


This fudgy cake makes the perfect healthy alternative when you need your chocolate fix. This is made with a base of Almond Breeze Unsweetened Vanilla Almondmilk, coconut flour, and Blue Diamond Almond Flour.

a high angle close up view looking into the layers of a rich paleo chocolate cake.
Prep Time:
20 mins
Cook Time:
30 mins
Refrigerate Time:
7 hrs
Cool Time:
10 mins
Total Time:
8 hrs
1 cake


  • 1 (14 ounce) can coconut cream

  • 1 1/2 cups dairy free chocolate chips

  • pinch of salt

  • nonstick spray

  • 3/4 cup virgin coconut oil, melted and cooled

  • 1 3/4 cups coconut sugar

  • 4 large eggs, at room temperature

  • 1 tablespoon pure vanilla extract

  • 1 tablespoon apple cider vinegar

  • 1 cup Almond Breeze Unsweetened Vanilla Almondmilk

  • 3 cups Blue Diamond Almond Flour

  • 3/4 cup high-quality unsweetened cocoa powder 

  • 1/4 cup coconut flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt


  1. First begin by making your frosting: Add coconut cream, chocolate chips, and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the refrigerator to harden for 6 hours or until hard. Overnight is best!

  2. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 3 round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray (otherwise cake is likely to stick).

  3. In a large bowl, mix together melted and cooled coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar with an electric mixer until smooth. Add Almond Breeze Unsweetened Vanilla Almondmilk and beat once more until mixture is well incorporated.

  4. In a separate bowl, whisk Blue Diamond Almond Flour, cocoa powder, coconut flour, baking soda, and 1/2 teaspoon salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side. Divide batter evenly between pans and spread out with a spatula to smooth the tops.

  5. Bake in the preheated oven until a tester comes out clean or with just a few crumbs attached, rotating the pans halfway through baking, 20 to 30 minutes.

  6. Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least 1 hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!

  7. Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or an electric mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!

  8. Layer cake, using about 1/3 to 1/2 cup frosting between each layer, then frost the top and sides with remaining frosting.

    Cook's Note:

    Cake can be stored at room temp for a day or two, then should be transferred to the fridge.

Nutrition Facts (per serving)

506 Calories
32g Fat
53g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 506
% Daily Value *
Total Fat 32g 40%
Saturated Fat 17g 83%
Cholesterol 47mg 16%
Sodium 264mg 11%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 18%
Total Sugars 44g
Protein 8g
Vitamin C 0mg 0%
Calcium 79mg 6%
Iron 3mg 16%
Potassium 274mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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