This paleo dark chocolate cake is just the right amount of sweet, and loaded with cacao for a rich, dark chocolatey flavor. I’ve made this cake for birthdays, Mother’s Days, Holidays – it’s a favorite no matter the day!
It is paleo (gluten-free, dairy-free, and refined sugar-free) but you would never guess it. This means happy tastebuds without the sugar crash or upset stomach afterwards.
This cake recipe was adapted from Downshiftology (shoutout to Lisa for being an amazing recipe developer), and I made tweaks to make it my own.
First I reduced the recipe in order to make this a single-layer cake to keep it easy and simple.
Next I added more cacao, vanilla and espresso, making it super rich and chocolatey.
Last I slightly reduced the amount of coconut sugar, and made up for it with a rich, fluffy chocolate icing.
I LOVE this three-ingredient chocolate icing recipe, and there are a few things to keep in mind to make sure it turns out perfect every time.
This cake can be stored in the fridge for about one week. Bravo to you if you can make it last that long!
You can freeze leftover cake too – just put the cake back in the fridge overnight or on the countertop for a few hours before enjoying.
Be sure to be sure to follow me on Instagram @plateandcanvas for more recipes and nutrition tips!
– Taylor