Here is by far one of my favorite grain-free chocolate cake recipes. Your guests will be surprised how low in sugar this Paleo Chocolate Cake is. My family is in love with this Paleo Chocolate Cake recipe, which is dairy-free, vegan, low in sugar, quite low in carbohydrate for a chocolate cake, and rich in deep chocolaty taste. It makes the perfect birthday cake, cupcakes, or just a great easy cake for any special occasion.
This Paleo Chocolate Cake will quickly become a family favorite in your house as it has mine and many of your guests won’t even believe it is grain-free or gluten-free. You can use 4 eggs in place of the ground flaxseed and it may rise even more (I have not tried it yet, so be sure to let me know how yours turns out).
If you want a really moist cake you can try my Paleo Brownie recipe and bake it in an 8-inch round cake pan, instead of an 8×8 pan that brownies are generally made in. You can find that recipe here.
It can be hard to figure out what kind of special treat to make when you are changing the way you feed yourself, your kids, and your whole family. I try to focus on always using grain-free flours rather than gluten-free to keep the starch content down and avoid so many inflammatory anti-nutrients like phytic acid and lectins. I know almond is high in Omega 6 fatty acids and does have anti-nutrients, but I still do feel it is a better option than grain flours. While it is fun to make these special treats, we should remember that they are indeed special treats meaning that they are not an everyday luxury in our diet.
I’ve updated this cake recipe to be free of cassava. Originally this Paleo Chocolate Cake recipe was not as low carb as some of my other Paleo and grain-free options because it contained cassava flour which I’ve replaced with additional almond four. I still do use cassava flour and while cassava is quite high in starch and carbohydrates it also contains resistant starch that is not absorbed and that feeds the beneficial microbes in our gut. Thus I have found some pluses to using cassava flour in moderation besides that fact that it is really great to bake with.
Chocolate Cake (Keto, Paleo, vegan, dairy free, egg free, GAPS)
An amazingly rich and moist sugar free HEALTHY chocolate cake
Servings: 20 slices
Preheat oven to 350 degrees.
Grease a 9 inch springform pan or cake pan lined with parchment paper cut to fit. Alternatively use two 7 or 8 inch cake pans.
Soak the ground flax seed with ¾ cup warm water for 5-10 minutes.
Combine the almond flour, coconut flour, psyllium husk powder, raw cacao powder, baking soda, salt, erythritol in a medium sized mixing bowl.
In a small pot over low heat, melt the coconut oil and coconut milk. Then pour this mixture into a small mixing bowl.
Add the apple cider vinegar, vanilla, additional water, and soaked flaxseed to the coconut milk mixture.
Combine the wet and dry ingredients together into the medium mixing bowl and mix well with a fork or wooden spoon. You should have a thick pourable batter.
Pour the batter into your prepared cake pans and bake for 30-35 minutes, until the center is set.
Remove from the oven and let cool for 20 minutes before removing from the pan. Let cool completely before frosting.
You can frost with my Keto Vegan Chocolate Fudge Frosting or serve with whipped coconut cream and fresh berries. This cake may be made ahead of time and frozen (without frosting) until ready to use.
Calories: 187kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Sodium: 240mg | Potassium: 81mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg