The search for the most perfect gluten free chocolate cake is officially over. It is rich, decadent, and amazingly moist. One bite and you would never guess this is low carb as well!
I officially turn 43 this month and unlike other years, I am so excited to celebrate my special day! Right around this time last year, the entire world started the shut down process and by the time March 21st rolled around… we were unable to go out to celebratory dinner like we normally do. With things starting to open up more here in California, I am crossing my fingers that we can actually eat out AT an actual restaurant!
Regardless whether that happens or not, it is also been a tradition in our home for my husband and daughter to make my birthday cake. Finding recipes was a lot easier for them 7 years ago, before I changed my way of eating. They could really come up with anything or even turn to a good old store bought box. As much as I love them and this tradition though, the past couple of years haven’t produced the best tasting cakes… I LOVE them and their effort, but gluten free/paleo baking can be difficult.
This year I decided I would do them a solid and come up with a recipe for them to use. I got all of the recipe testing done, all the kinks worked out, all of the measurements perfected, and it is totally fool proof! All they need to do is follow my easy instructions and we are sure to have the BEST paleo chocolate birthday cake we have ever had! the best part is this chocolate cake is SO easy to make and it will easily become a recipe staple for you!
The BEST Paleo Triple Chocolate Cake
Ingredients
- DRY INGREDIENTS
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1 cup stevia (keto) or 2 cups coconut sugar (paleo)
- 1 cup dark cacao powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- CAKE WET INGREDIENTS
- 4 large eggs
- 1 cup freshly brewed coffee (cooled)
- 1 cup milk of choice
- 1/2 cup avocado oil
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- FROSTING
- 3 cups powdered stevia or powdered coconut sugar
- 1/2 cup dark cacao powder
- 1 cup butter (softened)
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream or coconut cream
Instructions
- Preheat oven to 350° and line two- 8″ cake pans with parchment paper or coat with non-stick spray.
- Add all of the dry cake ingredients (EXCEPT chocolate chips) to a medium sized bowl, whisk to combine.
- Add all wet ingredients to a large bowl or stand mixer. Beat on low and slowly increase speed. Mix for 20-30 seconds.
- Slowly add dry ingredients to wet ingreients. Beat until all ingredients are well incorporated. Stir in chocolate chips. Let sit for 1-2 minutes.
- Evenly divide and pour batter into prepared pans.
- Bake for 25-28 minutes until a toothpick comes out clean when poked through the center of the cake. Remove from oven and let cool completely.
- Make frosting by whisking powdered stevia and cacao together in a small bowl.
- Adding butter and vanilla extract to a large bowl or stand mixer. Beat on high for 1-2 minutes.
- Slowly add powdered stevia/cacao mixture. Mix on high for 1 minute, then add in cream. Beat for 2 minutes until light and fluffy.
- Frost cooled cakes.
Nutrition Facts
The BEST Paleo Triple Chocolate Cake
Serves: 8 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 466 | |
| % Daily Value* | ||
| Total Fat 41 | 63.1% | |
| Saturated Fat 10 | 50% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 15 | 5% | |
| Dietary Fiber 5 | 20% | |
| Sugars | ||
| Protein 10 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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