Super-Moist Chocolate Cake (Paleo, Low-Carb)
I’m not one to brag, but this super-moist chocolate cake is DEFINITELY the most delicious and fluffy recipe that I’ve ever made. It is by far my favorite dessert, and it’s also low-carb, paleo, gluten-free, grain-free and dairy-free. 
Servings Prep Time
24pieces 15minutes
Cook Time
Servings Prep Time
24pieces 15minutes
Cook Time
Dry Ingredients
Wet Ingredients
Chocolate Frosting
  1. Preheat oven to 350 F (175 C).
  2. Mix all dry ingredients together in a large bowl.
  3. In microwave-safe bowl, mix dark chocolate and butter/ghee/coconut oil together. Microwave in pulses of 15 seconds until melted, stirring between pulses.
  4. Stir in apple cider vinegar and vanilla extract.
  5. Add in eggs, one at a time.
  6. Add wet ingredients into dry in three batches, until fully mixed.
  7. To the batter, add coconut or almond milk until the consistency becomes that of a typical batter. I added 3/4 cup. You may need a little more or less, depending on the absorbancy of the almond and tapioca flour.
  8. Grease a large baking dish, approximately 9″x11″ and add in batter.
  9. Place uncovered in oven for approximately 20-25 minutes, or until a toothpick comes out clean from the center.
  10. Allow to fully cool at room temperature.
  11. Make one batch of easy chocolate buttercream frosting, and spread on top.
  12. Cut into pieces and store in the fridge for up to 5 days.
Recipe Notes

Nutrition Facts (per serving, made using erythritol, recipe makes 24 servings): 156 calories, 13 g fat, 23 g total carbs, 10 g erythritol, 3 g fiber (10 g net carbs), 5 g protein