The perfect vegan paleo chocolate layer cake for any occasion – fluffy, fudgy, layered with rich ganache frosting, and made without grains, eggs, or dairy!
SPONSORED BY HU
This cake was definitely one of those labor of love recipes. And by that I mean it’s been a week of testing, five (six?) trial runs, tiny tweaks for texture of flavor or crumb, so many notes I can’t remember which batch is which, drowning in leftover cake, I WILL GET IT RIGHT sort of situation. There were moments where I was truly chocolate-ed out. Yes, it is possible. Yes I’m shocked too.
Even though I don’t want another bite of chocolate cake until March, it was all worth it to be able to share this fudgy, fluffy, stacked, and frosted Vegan Paleo Chocolate Cake recipe with you.
Ingredients
Creating a chocolate cake without eggs, gluten, grains, or dairy that is fluffy and moist was trickier than I expected. You will need:
- Hu Gems. My favorite dark chocolate for snacking and baking, they melt down to the most luxurious rich chocolate and give this cake it’s moisture and deep chocolatey flavor.
- Coconut sugar. Or granulated sweetener of choice, but I prefer the flavor and richness of coconut or brown sugar to cane sugar.
- Almond milk. Or nondairy milk of choice (but not canned coconut).
- Brewed coffee. This intensifies the chocolate flavor, but you can use water instead.
- Apple cider vinegar. To help it rise.
- Cassava flour. One of my favorite flours lately, it’s grain free but bakes to be fluffy and soft almost like wheat.
- Coconut flour. Just a little bit really helps with texture I found, so the cake isn’t TOO moist.
- Cocoa powder. Or cacao powder.
- Vanilla, baking soda, salt. The usuals.
Frosting
The frosting is so simple, made with just two ingredients. Melt coconut cream with our delish little Hu Gems, stir until smooth, then chill so it hardens and thickens (a.k.a. make vegan chocolate ganache). After a couple hours in the freezer when it’s just almost set, remove and whip with a hand mixer. As you incorporate air, the color will get lighter and the texture will become something in between chocolate buttercream and whipped cream.
You may need to double the frosting recipe if you really like to pile it on thick. Or leave the sides bare and just frost the middle and top, the cake is very rich as is!
It’s birthday perfect but any day appropriate – dress it down to one layer, or stack it up and add sprinkles on top for party purposes.
It also happens to be National Chocolate Cake Day, so cheers (and cut yourself an extra big slice) to that!
Vegan Paleo Chocolate Cake
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 slices 1x
- Category: cake
- Method: baking
- Cuisine: american
Description
The perfect vegan paleo chocolate layer cake for any occasion – fluffy, fudgy, layered with rich ganache frosting, and made without grains, eggs, or dairy!
Ingredients
Cake
- 3/4 cup (135g) Hu Gems
- 1 1/2 cup (210g) coconut sugar
- 1 cup (240g) almond milk
- 1 cup (240g) brewed coffee*
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 1/2 cups (325g) cassava flour**
- 2 tbsp (15g) coconut flour
- 3/4 cup (75g) cocoa powder
- 2 tsps baking soda
- 1/2 tsp salt
Ganache Frosting
- 1 cup (180g) Hu Gems
- Cream from 13.5oz can full-fat coconut milk (about 200g)***
Instructions
- Melt the Gems.
- Stir in the coconut sugar, almond milk, brewed coffee, apple cider vinegar, and vanilla (all at room temp or slightly warmed).
- In a separate bowl, whisk the dry ingredients.
- Add wet to dry, and mix to combine.
- Divide into 2 greased 6” cake pans.
- Bake for 35-40 minutes at 350ºF.
- Cool for 10 minutes. Then remove from pans and cool on a cooling rack completely before frosting.
- For the frosting, melt the Gems with the coconut cream. Stir until smooth.
- Refrigerate for 2-3 hours, then whip with a hand mixer until fluffy and lighter in color.
- Cut off the domed top of each cake. Stack with frosting in between, then frost the top and sides.
- Slice and eat! Keep leftovers in the fridge, well covered so it doesn’t dry out.
Notes
*Or water, but the coffee make the chocolate flavor richer (doesn’t taste like coffee).
**Or all purpose flour will work too if not paleo/gluten-free
***Refrigerate overnight and scoop out just the thick solid part
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 33g
- Sodium: 344mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 5g
Keywords: gluten free, paleo, layer cake, birthday, frosting, healthy, baking, egg free, dairy free
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My husband hates coconut. Will the frosting have a coconut flavor?
Um yes, it is subtly coconutty. Maybe try a cashew based chocolate frosting instead like this one: https://domesticgothess.com/blog/2019/01/18/maple-pecan-cake-vegan/
I would like to bake in a 13 x 9 pan. How long would I need to bake? Can’t wait to try this recipe. I love HU Kitchen!
I would try 40-45 minutes, shouldn’t take TOO much longer but a little bit. And just toothpick test it 🙂 Hope you enjoy Renee!
HI! Im in Brazil and love your blog and recipes.
Its difficult to believe that a cake made with cassava flour can be so soft as you show.
I really love it and try it as fast as I can.
Thanks so much for one more delicious and special ideia!
kisses.
Yes cassava flour is amazing!! I hope you try and love it, thank you for the kind feedback Silvana❤️
Can you use almond or coconut milk instead of coffee?
Sure that will work, or just water!
It looks beautiful and oh so chocolate-y! Thanks.
Aw thank ya! Love you❤️
This looks SO delicious!!! Thank you for sharing this 💕 For the frosting, do you take the solid part of the chilled coconut milk and heat it with the chocolate? Or do you melt the chocolate first and then add the coconut part? Can’t wait to try this!
Yep, heat them both together and then whisk until combined and smooth. I did it in the microwave, but double boiler works too 🙂 Hope you enjoy!
Came out so dry. Good in taste but very dry. Is there something I did wrong? I did use coconut milk instead or almond milk, my husband can’t have almonds in any form. I also had to make them as cupcakes. Any advice would be great! Thanks
★★★★
Hmm the milk swap should be fine! How thick/runny was your batter? And did you measure by weight of volume?
I measured by volume. The batter was pretty thick, but it looked similar to yours from the video. My husband loved them. But I just felt like maybe I did something wrong?
We don’t get Cassava flour.. Can I use Tapioca flour instead?
Tapioca flour is much more sticky/bindy than tapioca, if you use it by itself it will make the cake gummy. Perhaps try this recipe instead: https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/
Hello, this cake looks lovely! Though I wonder what the benefit is to adding 2 TBLS coconut flour.
Thank you.
It makes the crumb/texture better, keep it from being too fudgy and moist. But you can skip it 🙂
Ay caramba! This can’t come in the better time 👩🏻🍳 I’m ready to make my first bday cake but with my new life style gluten and dairy free “health issues” but well thanks to you and many others that have the kind of share all this wonderful recipes life can be more easy and fun 🎂
Thanks and God bless you 😊
Woohoo perfect timing, I am so happy you found this recipe!! Can’t wait to hear what you think, and best of luck with the new way of baking/eating🤗
Fantastic recipe! Is it possible to substitute almond flour for the cassava flour?
If so, it would make this a more Keto friendly cake and much lower carbs. Not sure
the texture would work though…what do you think?
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I would not recommend it, almond flour is SO much more moist due to the natural fat in it that I think the cake will be too moist/mushy. Sorry!
How would you modify the cooking time to make to make into cupcakes?
Just bake for 25-30 minutes!
Natalieeeee!!!!! 😱😍😍😍 The timing of this epic creation could not have come at a better time!! Sorry it took me forever to pop over here to give this post a proper read…but I kid you not, I was brainstorming some sort of chocolatey treat to make for my upcoming bday and this email was waiting for me ❤️ Chocolate upon chocolate with coffee infused into the cake?! Yes, PLEASE! Even better…I have an unopened bag of cassava flour in my pantry begging to be used!!! And I think I’m finally going to splurge and get those Hu gems! I’m blown away by these photos, my dear 😍 not only does the cake look beyond perfect and delicious, but the photos are absolutely stunning – you just keep getting better and better ❤️❤️❤️ Clearly all of the trials paid off, I cannot wait to make this! 😘
Omg perfect timing indeed!! And I vote you definitely splurge and treat yourself to Gems, I mean it is for your bday and all which calls for only the best chocolate😉 Wish I could be there to bake it for/with you, but I cannot wait to see yours❤️ xo
I am in awe with this cake. I’m not vegan, and I genuinely think it’s the best chocolate cake I’ve ever had.
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OMG!! That is the most amazing feedback, I am soooooo happy you loved it🤗❤️
OMG! This cake looks freaking FANTASTIC and I want a slice of it for breakfast! It really looks that yummy for any time of the day. Wonderful job, Natalie!
Haha! Definitely no wrong time of day for a slice…in fact I think for breakfast sounds VERY right😂
Could I possibly substitute the flour for oat flour or all-purpose gluten free baking flour? Also I don’t have any chocolate chips or slabs, so would it be possible to use cocoa powder instead?
You could try a gluten-free blend, but I haven’t tested it personally and those can sometimes turn out kind of gummy in my experience. I do not recommend subbing out the chocolate though as that is the main fat source in this cake (no oil/butter) so with just cocoa powder it will be too dry. Sorry!
Hi, This cake looks amazing! Can I ask what’s your preferred oil to grease the pans. Also, could I you Enjoy life Choc chips if I can’t get Hu Gems? Thanks✨
I used an avocado oil spray! Or coconut oil works too. And yes, Enjoy life chips will work too. Hope you enjoy Tracey 🙂
Can I use 9” cake pans? Don’t have time to order 6” from Amazon. Cake layers would not be as thick and may need to adjust cook time?
Yep they will be thinner for sure, and I would try baking for 25-30 minutes instead of the full time!
Ok thanks. Will try to find the pans locally, but if not will use the 9”.
Also I bought vegan enjoy life chocolate chunks in place of Hu gems. Hope those will work okay?
Yes those will work! Let me know how it turns out, I have good feelings for you😊
This recipe does not work amount of cassava flour is way off had to throw the hole batch of expensive ingredients out since it turn into a concrete block!!!!
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Aw so sorry it didn’t work for you, I’ve had lots of good feedback on this one I’m not sure what went wrong🙁
I had the same experience. Checked and rechecked and I followed the recipe exactly.
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Bummer, sorry it didn’t work out for you Miya! Its hard for me to say what the issue is without having been there, promise I’ve tested the recipe many times😕
Hello Natalie, it’s me again :p I plan to make this tomorrow but with a modification: I’d like to divide the recipe by 4, for 2 mini springform pans. I know you can’t know how long it would have to bake (but if you guess that’d be great^^) but I’d like to know what to expect when the cakes are done? Bouncy to the touch, firm, jiggly, pulling from the sides of the pan? I’m trying new ways of baking (healthier) and I’m not sure about certain things like that for now 😉 your blog is a wonderful place for that anyway (the healthier thing) thanks Natalie!
What size springform will you be using? Because I actually used a 6″ cake pan here, which is the standard springform size already. But you can use the toothpick test for this one to check for doneness, or I gently touch the very center of the cake and want it to spring back and not feel mushy/wet to the touch!
You are so nice to answer so quickly! I would be using two 4/5-inch springform pans. But I thought about that (in my sleep xD) and I think I’ll be using a 3-cup bundt pan 😀 I think it could be great, don’t you think? Thanks a lot anyway Natalie!
I love bundt pans, usually bake very well and better than cake pans so yes I like that idea! 3 cup is pretty small though, maybe 1/2 the recipe at least 🙂
You will be delighted to know that this works PERFECTLY in a 3-cup Bundt pan 😀 I can’t believe how it tastes like regular chocolate fudge cake! My bf couldn’t believe it too! How can I share a picture of it for you to see? with the #feastingonfruit on facebook perhaps? Anyway for those interested here, I divided the recipe by 4, bake it for 22 minutes in a 3-cup Bundt pan and made a regular chocolate ganache on top, with candied orange for decoration (and added orange zest in the batter). It was amazing! Thanks so much Natalie!
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YAY!! That is wonderful to know, I am so happy you guys loved it🤗 You could share a photo to instagram and tag me if you use that, or perhaps leave a review on my page on FB and upload the photo there. I would LOVE to see😍❤️ But thank you for sharing your version, and I very much appreciate the feedback too!
If I want to double the recipe and still keep the double layers, what size round pan would I need? 12×4?
Hmm you could try it in two 9″ round cake pans, but for that I would recommend just 1.5x the ingredients, that should be enough. You may need to increase the bake time by 5 minutes or so too!
Hi! I’m on an AIP diet and just starting my reintroductions and want to try this cake out. Why do you not recommend using full fat coconut milk from a can for the cake part of this recipe?
Hi Angelica! The cake is already very rich with the melted chocolate in there, so full fat coconut milk will make it more dense/fudgy than we really want here due to its higher fat content. You could use low/reduced fat coconut milk though!
Hi
I tried to do this but it was too dry when I was trying to mix everything together. Do you think I did something wrong?
Hmm it is a pretty thick batter but shouldn’t be super dry, did you compare to mine in the video? And did you measure by weight or volume? COuld’ve been a measuring error! Did you try baking it?
Hi this looks so good! We don’t have cassava flour, would it be possible to just use regular flour instead, and still the 2 tbs of coconut flour, which we do have? thanks! i’m so excited to try it
Regular flour will work! Coconut flour will not though, I do not recommend that. Happy baking!
This is probably the best thing I’ve ever baked since going gf vegan! I made a few adjustments to suit what I had in the cupboard and I’m amazed it actually worked well! I subbed the brewed coffee with coffee powder dissolved in whipped acquafaba, cassava with 25g almond, 150g gf mix, 150g fine cornmeal and I omitted the cocoa powder. The frosting is delicious and quite rich, so I may try with less melted choc next time. I’ll definitely try it again with cassava as soon as I get it. Thanks for sharing this!
I am so intrigued by your variations Carmen, cornmeal and aquafaba both seem super interesting and delicious in chocolate cake! You are giving me ideas now haha, so thanks for sharing. And YAY! So happy you enjoyed it and good luck with vegan/gf baking, it is definitely something that gets better with practice 🙂
Can you substitute the coconut sugar with monk fruit sugar instead?
Hi Natalie..cake is in the oven!!
Can I freeze in portions ?
Oh yay, I hope you love it! And yes you can freeze it, it will always be slightly drier after defrosting but still really yummy 🙂
Well done Natalie!
As you might recall I made this cake in a small Bundt pan already, but this weel-end I made it like you said for a layer cake, mymy it’s perfect!
I wanted a vegan and healthier version of my usual chocolate cake, and it was perfect. I added some semi-sweet choc chips and it worked great.
I’m gonna tag you when I post it on Instagram later this week if you wanna see it 🙂
Thank you!
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YAY!! I am so happy the second round was even better, always a fan of making it double chocolate with some chips in there too hehe. Can’t wait to see, you are the best 🙂
Thank you, and I love you, your blog and amazing recipes!!
I tagged you, I am @bitesofbaking by the way, if you want to see 😀 <3
Ah that makes sense, always appreciate your shares! I will hope over there and check it out soon 🙂
Can you substitute the coconut sugar with monk fruit sugar instead?
I’ve never made this one with monk fruit and it will likely make the cake less moist, but you can try it!
I measured by volume. The batter was pretty thick, but it looked similar to yours from the video. My husband loved them. But I just felt like maybe I did something wrong?
Hard for me to say for sure without being there, but its quite possible there was too much flour. The melted chocolate in there makes the batter consistency hard to judge. Sorry it didn’t come out perfect for you Liz!
For the frosting, how much coconut cream would that translate into, in cups?
It’s typically about 1 1/4 cup!
How do you recommend storing leftovers? In the fridge or the counter?
Fridge is best!! It will stay moist the longest that way 🙂
Can I substitute enjoy life chocolate chips, semi sweet or dark?
Sure! I’d recommend the dark ones here
Can I use maple syrup instead of coconut sugar? Or would monk fruit?
Maple syrup will work, but you’d have to decrease the almond milk a bit to make up for the liquid difference and it tends to make baked goods slightly less moist than coconut sugar. I’ve never really baked with monk fruit so I can’t recommend the substitute amount there, but you could try it!
Or stevia?
Same as monk fruit, I don’t have experience baking with any artificial sweeteners so you will have to experiment!