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A paleo vanilla cake stacked between two chocolate cakes on a wire rack.
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5 / 8 votes

Paleo Chocolate Cake

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.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 395

Equipment

  • 6-inch cake pan

Ingredients

  • 1/3 cup ghee or palm shortening, plus more for the pan
  • 1 3/4 cups almond flour
  • 1/3 cup cocoa powder, sifted to remove any lumps
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1/2 cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
US - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth and no lumps remain.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 28g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 227mg | Fiber: 5g | Sugar: 18g