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
Paleo Chocolate Cake
- Quick Glance
- 25 M
- 1 H
- One 6-inch (15-cm) cake
Special Equipment: 6-inch cake pan
IngredientsEmail Grocery List
Recipe Testers Reviews
As somewhat of a baking purist, I'm skeptical of recipes that don’t use basic all-purpose flour, sugar, butter, and the like. I have to say, though, after making this paleo chocolate cake, I'm now a believer. This cake was moist with a smooth texture that wasn’t gritty. The outside formed a slight crust and the interior was perfectly soft. It reminded me of chocolate snack cake or pudding cake—in other words, moist enough to enjoy on its own. I served it with berries and a little whipped cream but happily ate leftovers plain.
If you aren't interested in the paleo aspect of this chocolate cake, then you will be on board with how easy it is to throw together with simple ingredients. It takes 25 minutes and only sacrifices a couple dirty dishes (although after eating almost half the cake in one sitting, those dishes were worth it).The egg whites give this cake an airy texture and is full of protein and good fats due to the use of quality ghee. The baking powder and maple syrup give it the perfect blend of bitter and sweet. This chocolate cake recipe is almost as easy as a boxed cake mix and is foolproof. This will be your new go-to chocolate cake recipe and is an easy base to add on to with a peanut butter frosting, a more traditional confectioner's sugar icing, or stir-ins like chocolate chips or nuts. I would definitely make it again to mix in with ice cream or maybe even tweak the recipe itself to make the cake more brownie-like.