Go Back
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 recipe, and it's also keto, paleo, gluten-free, grain-free and 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
Cook Time20 minutes
Total Time35 minutes
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