This Paleo single-layer chocolate cake with chocolate frosting is rich, moist, and dairy-free. It features a tender cake made from almond, tapioca, and coconut flours, sweetened with coconut sugar, and finished with a light, mousse-like coconut oil chocolate frosting.
After craving chocolate cake for weeks, I developed this recipe to satisfy those cravings while keeping the cake gluten-free, grain-free, and dairy-free. The result is a decadent-tasting dessert that still fits Paleo and allergen-friendly needs.
The cake is deeply chocolatey and wonderfully moist, while the frosting is fluffy and mousse-like thanks to coconut oil and coconut cream. You’d never guess this version is refined sugar-free and gluten-free—the texture and flavor are indulgent and satisfying.
How is this chocolate cake Paleo and Gluten-free?
This cake swaps traditional wheat flour, butter, and refined sugar for ingredients that keep it Paleo-friendly and gluten-free. Almond flour, tapioca flour, and coconut flour replace white flour to provide structure and tenderness without grains.
Coconut sugar stands in for white sugar, coconut oil replaces butter, and almond milk substitutes for regular milk or buttermilk. Those swaps produce a naturally dairy-free, grain-free, and gluten-free chocolate cake with great texture and flavor.
Ingredients needed for this Paleo Single Layer Chocolate Cake:
For the cake:
- almond flour
- tapioca flour
- coconut flour
- coconut sugar
- unsweetened cocoa powder
- cream of tartar
- baking soda
- salt
- almond milk
- egg
- vanilla extract
- coconut oil (melted)
- black coffee (room temperature)
For the frosting:
- coconut oil (room temperature, firm but soft)
- coconut sugar
- unsweetened cocoa powder
- coconut cream (room temperature)
- vanilla extract
- maple syrup
Tips on making the cake
Measure coconut oil according to how it will be used: for the cake measure it in its melted state, and for the frosting measure it at room temperature when it’s firm but soft. Coconut oil behaves differently at various temperatures, so following this avoids texture issues.
Make the cake first and allow it to cool completely before frosting. If the cake is still warm, it will melt the coconut oil in the frosting and ruin the texture. The cooled cake also slices and spreads more cleanly.
This cake tastes best at room temperature. Refrigeration can dry it out, so if you must chill it, allow it to come back to room temperature before serving to restore tenderness and flavor.
If the frosting seems grainy at first, beat it a bit longer, then let it rest at room temperature for 5–10 minutes and whip again. The brief rest helps the coconut sugar soften and integrates the mixture into a smoother, mousse-like texture.
The cake is baked in an 8 x 8-inch pan as a single square layer. To make a multi-layer cake, double the cake and frosting quantities and bake in two pans.
Other Paleo Chocolate Desserts
If you love chocolate, you might enjoy other Paleo chocolate desserts and cookie-style treats that follow similar ingredient principles—using almond flour, coconut flour, and natural sweeteners to keep them grain-free and dairy-free while still indulgent.
Other healthier cake recipes you may enjoy
There are many creative takes on healthier chocolate cakes and desserts that use alternative flours and sweeteners while focusing on flavor and texture. Explore recipes that use nut flours, natural sweeteners, and dairy-free ingredients for more options.
Paleo Single Layer Chocolate Cake with Chocolate Frosting (Dairy-free, GF)
Ingredients
Cake ingredients:
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 2 Tbs coconut flour
- 3/4 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup almond milk
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup black coffee (room temperature)
Frosting ingredients:
- 1/2 cup room temperature coconut oil (firm yet soft)
- 1/2 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 4 Tbs coconut cream (room temperature)
- 1 tsp vanilla extract
- 1 Tbs maple syrup
Instructions
Cake instructions:
-
Preheat oven to 350°F (175°C). Grease and line an 8 x 8-inch pan with parchment paper.
-
In a medium bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, cream of tartar, baking soda, and salt. Mix until well combined.
-
In a separate bowl, beat almond milk, egg, and vanilla with a handheld mixer about 30 seconds. With the mixer on low, drizzle in the melted coconut oil and mix until combined. Add the dry ingredients in three additions, mixing after each addition until blended. Stir in the coffee until incorporated.
-
Pour batter into the prepared pan, smooth the top, and bake 30 minutes or until a toothpick inserted in the center comes out mostly clean (a few dry crumbs are fine).
-
Allow the cake to cool completely before frosting.
Frosting instructions:
-
Beat the room-temperature coconut oil until smooth. Add coconut sugar and cocoa powder and mix. Add vanilla and 1 tablespoon coconut cream and mix. Continue adding the remaining coconut cream one tablespoon at a time, mixing after each addition, then add maple syrup. The frosting should become light and mousse-like.
-
If frosting is grainy at first, beat longer, let rest 5–10 minutes, then whip again. The brief rest helps the coconut sugar soften and the mixture reach a smooth, fluffy texture. You can add an extra tablespoon or two of coconut cream if needed.
Notes
2) For best texture, serve the cake the day you bake it at room temperature. Refrigeration can dry the cake; if you refrigerate it, return it to room temperature before serving. If preparing the day before, wrap the cooled cake and keep it at room temperature.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.