Paleo Chocolate Cake

Hi friends!

Hope you all are having a beautiful week! I am so excited about this week’s blog post. Today I bring to you something so delightful it will be hard not to eat for every meal. To be completely frank with you all, there have been occasions where I will have a taste or two or ten at breakfast.

I have adapted the Hershey’s Perfectly Chocolate Chocolate Cake, and made it Paleo. This took a TON of trial and error, but every batch was worth it. This cake is rich and chocolatey, not too sweet, but really luxurious. I love when food is luxurious. Yum. Truthfully, when decorated properly, this could make an amazing, delicious and nutritious wedding cake. Just food for thought!


All ingredients can be found at For Goodness Sake!  Let’s get crackin’.


+1 and 3/4 C Bob’s Red Mill Paleo Baking Flour

+1/4 C Almond Flour

+1 C Cacao

+1 and 1/2 tsp Baking Powder

+1 and 1/2 tsp Baking Soda

+1 tsp Salt

+2 eggs

+1 and 3/4 C Maple Syrup (more or less according to your taste preference. The original recipe calls for 2 cups.)

+1 C Almond Milk

+1/2 C Coconut Oil or Butter

+2 tsp Vanilla Extract

+3/4 C Boiling Water

Yields 3 Layers, or two very thick ones.



  1. Preheat oven to 350 degrees. Grease three 9” rounds. Cut a parchment round to fit in the bottom of the pan and place one in each. This is super helpful in getting the cakes out.
  2. Boil some water! You need this for the cake, but a cup of tea while your cake is baking is the best.
  3. Mix all dry ingredients together.
  4. Mix all wet ingredients together in a separate bowl, EXCEPT the boiling water.
  5. Incorporate wet ingredients into dry and thoroughly combine.
  6. Slowly pour in boiling water—batter will be thin.
  7. “Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool ten minutes; remove from pans to wire racks. Cool completely.” We usually just wait until they are completely cooled in their pans to then remove them and assemble.
  8. Here is the original recipe!

ICING: Melt chocolate chips slowly. Add some coconut oil or butter and cacao. If using butter, you may need a splash or two of almond milk. Stir in a pinch of Himalayan salt.

FROSTING: To make your own paleo powdered sugar, you will need to blend maple sugar and a bit of tapioca starch in a high speed blender or a food processor until finely ground. Super simple! Add your desired amount of butter, milk, and cacao and whip that guy up until it is your perfect frosting taste+texture.

Let me know what you think in the comments! Just remember: you never need an excuse to eat cake. Being alive is the best reason there is!



Blessings and Be Well, Chloë