Paleo-friendly Chocolate Cake with Ganache Frosting

Wow, I just realized I haven’t posted a dessert recipe since last spring – what’s up with that?

Well, I think I know.

When I first starting eating paleo over three years ago, I had a real sweet tooth to satisfy.  So, I posted a heck of a lot of paleo treat recipes.

These days, I’m less interested in the sweet stuff.

I really prefer working up paleo meal and snack recipes for you that are simple, nutritious, and loaded with flavor. Quick, easy and healthy are what most paleo peeps really want I think.

But then, an idea like this gluten-free chocolate cake comes along, and there’s just no way I can resist…

This one was actually inspired by a reader who created something similar with one of my old recipes…so I thought I’d give it a whirl too.

And just a little warning for you here – this is only a paleo-friendly recipe. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-ilv3f2′]

While it is gluten-free, dairy-free, and free of refined sugars, there are plenty of carbs in this cake starting with the dark chocolate, honey and berries.

So, proceed with caution…

That said, this chocolate cake with it’s two-ingredient ganache frosting is pretty amazing. Rich, decadent, delicious…holy smokes it’s good. And surprisingly easy too. The gluten-free cake is a breeze to make and the non-dairy ganache is even easier.

Two cooking notes if you try this recipe: Line the bottom of the 9-inch round cake pan with parchment paper. On my first attempt I simply greased the pan…big mistake; the cake stuck. So, do both: grease it and add a round cut-out of parchment paper to the bottom of the pan. Other than that, just let the cake cool down before frosting. Then lay the ganache on thick, and top with your favorite fresh berries. To create the chocolate shavings on top, I used a potato peeler to shave the edges of a dark chocolate bar.

Enjoy, and as always, let me know what you think!

Chocolate Cake with Ganache Frosting – Gluten-free, Paleo-friendly Recipe

Chocolate Cake with Ganache Frosting – Gluten-free, Paleo-friendly Recipe


  • 1/4 cup plus 2 Tbsp of coconut flour
  • 4 large eggs
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • 1 tsp baking soda
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup dark chocolate chips – I used Dairy-free Enjoy Life® brand
  • 1/2 cup full-fat coconut milk
  • Fresh berries, your choice
  • Shaved chocolate, optional


  1. First combine all the dry cake ingredients together in a medium-size bowl.
  2. In a separate smaller bowl, whisk eggs together and then add the melted coconut oil, honey and vanilla. Stir well to combine.
  3. Pour the wet ingredients into the dry ingredients bowl and mix well.
  4. Pour batter into a greased 9-inch round cake pan lined with parchment paper to prevent sticking.
  5. Bake at 350º F for about 20 minutes. Remove cake and allow to cool on wire rack before frosting.
  6. For the ganache, melt chocolate chips in a saucepan over low heat. When melted, stir in coconut milk. Blend and remove from heat.
  7. Once cake has cooled, top with ganache frosting, shaved chocolate, and berries.

Join the Conversation

  1. I would like to make this for my friend’s birthday but she cannot have there an egg replacement that would work? Thank you!

    1. The store sells a powdered “egg” replacer you can usually find where you find the specialty flours, the downside is not all are Paleo. I personally try to cut back on the eggs because I have an auto-immune reaction to the egg whites. So, I use chia eggs whenever possible. 1 tablespoon of chia seeds combined with 3 tablespoons of water, stir well to ensure all the chia seeds are wet, then let set for about 5 minutes. The mixture will be similar to the consistency of a scrambled up egg. In most recipes it’s a great substitute. I hope that helps!

  2. everytime I try to bake paleo, my finished product is totally flat, even if the recipe calls for baking powder the almond flour, my technique, the baking powder .??

    1. I’m not sure how to help you. I might first check the quality of the flours. I use Honeyville almond flour and Bob’s red mill coconut flour. Not all flours are created equal. Also make sure the oven temp is reading correctly. You can buy a thermometer to place inside the oven for just a few dollars. I was having trouble a while back and realized my temp was reading 20 degrees off. Thats huge! With my recipes, I make them several times to make sure the recipe is sound. Make recipes from sites you trust so you know its a workable recipe. Hope this helps.

  3. PaulnClara Ngchok

  4. Hi, Trina!
    Just passing by to say that your creative dessert was featured in the latest edition of our Real Food Showcase:

    Keep up the fantastic work!

  5. Kathleen Pelletier , looks good

  6. Holy Cow! That looks amazing! I’m gonna give it a try. :)

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