This paleo chocolate cake also happens to be gluten-free and, even more importantly, it tastes magnificent enough to rival any regular chocolate cake. Go ahead. Taste it and see. Better yet, have others taste it but don’t let them know the secret. Bet no one notices.
This paleo chocolate cake is your no-fail solution when you need cake—whether for a birthday or a random Saturday afternoon chocolate fix—that’s easy and flourless and grain free and so magnificent as to be darn near indistinguishable from any other rich and indulgent chocolate cake. (And if you’re ever in the mood for paleo vanilla cake, we can hook you up with that, too.) Originally published April 4, 2017.–Renee Schettler Rossi
Special Equipment: 6-inch cake pan
Paleo Chocolate Cake
- Quick Glance
- 25 M
- 1 H
- One 6-inch (15-cm) cake
- 1/3 cup ghee or palm shortening (65 g), plus more for the pan
- 1 3/4 cups almond flour (175 g)
- 1/3 cup cocoa powder (28 g), sifted to remove any lumps
- 1/4 teaspoon salt (1 g)
- 3 large eggs, at room temperature
- 1/2 cup maple syrup or honey (120 ml)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1. Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with a parchment paper circle cut to fit the pan.
- 2. In a small saucepan over low heat, melt the ghee or palm shortening and then set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, cocoa powder, and salt until blended.
- 3. Separate the eggs and place the whites in a medium bowl or the bowl of a stand mixer and place the yolks in another bowl along with the melted shortening, maple syrup, vanilla, and apple cider vinegar and whisk to combine.
- 4. Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth and no lumps remain.
- 5. Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 2 minutes. Set the egg whites aside for a moment.
- 6. Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
- 7. Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.