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. 

I am not someone who needs to eat dessert every day. I can often go weeks without having something sweet to eat, and not even bat an eye. With that being said, the holidays are pretty much all about the sweets, and I know I am the exception with my dessert preferences.

So…chocolate cake! Would you believe it if I said I had not made or eaten a cake since I did my first Whole30 almost two years ago? I know, crazy! I just had to change that.

And let me tell you, I totally nailed this one, guys! It really does have the exact taste and texture of a normal chocolate cake! I even brought it to a Thanksgiving get-together and everyone loved it.

Ok, so let’s talk flour for this recipe. I am using both blanched almond flour and tapioca starch (aka tapioca flour). I often get asked if substituting is ok, and I highly suggest not doing so with this recipe.

Different flours have different absorptive qualities, so there is a good chance it will come out either way too dry or a soupy mess. If you’re curious exactly what flour I used so you can get the exact same results, I used Natures Eats Blanched Almond Flour and Bobs Red Mill Tapioca Flour.

Are you ready to make this chocolate masterpiece? Ok good, let’s jump in!

You’ll want to start by mixing all of the dry ingredients together in a bowl. Stir until well combined. In a second bowl, add in butter and chocolate, and pulse in the microwave until melted.

To the melted butter and chocolate, mix all remaining wet ingredients (except the coconut or almond milk) together until smooth. Slowly mix one-third of the wet mixture into the dry. Repeat until all wet ingredients are mixed in.

Add coconut or almond milk into the batter a bit at a time, until a nice batter consistency is achieved. You may need more or less, depending on how absorbent your flours are.

Add batter to a greased baking dish, approximately 9″ x 11″ in size. Bake for 20-25 minutes, or until a toothpick comes out clean from the center. Allow to cool for at least 30 minutes at room temperature, before serving.

You can also top it with some delicious chocolate buttercream frosting, but you’ll want to let it cool completely before adding the frosting, so it does not melt. Then you’re all set for your fancy holiday soiree!

If you give this super-moist chocolate cake a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!

If you loved this super-moist chocolate cake, then you will love these other chocolate desserts!

Double Chocolate Chip Mug Cake (Keto, Dairy-Free)

Triple Chocolate Chip Muffins (Keto, Paleo)

Keto Hot Chocolate (Sugar-Free, Dairy-Free)

Print Recipe

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. 

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 24 pieces

Ingredients

Dry Ingredients

• 2 cups almond flour blanched works best (8 oz, 226 g)
• 1/2 cup tapioca flour or starch (60 g)
• 1-1/2 cups sugar, coconut sugar or sugar-free granulated sweetener
• 3/4 cup cocoa powder (95 g)
• 1/2 teaspoon Salt I like this Himalayan pink salt
• 2 teaspoons baking soda

Wet Ingredients

• 4 oz dark chocolate I like Lindt 85%
• 6 tablespoons butter, coconut oil or ghee
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 6 eggs
• 3/4 cup coconut or almond milk (180 ml)

Chocolate Frosting

• 1 batch easy chocolate frosting get the recipe here

Instructions

• Preheat oven to 350 F (175 C).
• Mix all dry ingredients together in a large bowl.
• In microwave-safe bowl, mix dark chocolate and butter/ghee/coconut oil together. Microwave in pulses of 15 seconds until melted, stirring between pulses.
• Stir in apple cider vinegar and vanilla extract.
• Add in eggs, one at a time.
• Add wet ingredients into dry in three batches, until fully mixed.
• 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.
• Grease a large baking dish, approximately 9"x11" and add in batter.
• Place uncovered in oven for approximately 20-25 minutes, or until a toothpick comes out clean from the center.
• Allow to fully cool at room temperature.
• Make one batch of easy chocolate buttercream frosting, and spread on top.
• Cut into pieces and store in the fridge for up to 5 days.

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