If you’re looking for a quick and easy nut-free paleo birthday cake recipe, look no further. This Gluten Free Birthday Cake was devoured by the boys and their friends, and I thought it was amazing, too. Who can resist chocolate cake smothered in rich, creamy chocolate frosting? I can’t!
Both of my boys are well into high school now, so I am absolutely cherishing each and every birthday we celebrate before they are off to college! Between the two of them, I can count the number of high school birthday celebrations that remain on one hand. Goodness, how time flies.
Even though the boys are super independent now, and I have more time on my hands, I still have a commitment to creating simple recipes with as little fuss as possible. This homemade birthday cake recipe has only 7 ingredients, and the batter is thrown together in a food processor in a couple of minutes. This cake recipe is easier to make than one from a mix.
Gluten Free Birthday Cake
Ingredients
- ½ cup coconut flour
- ½ cup cacao powder
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 8 large eggs
- ½ cup coconut oil, melted
- ½ cup honey
Instructions
- Pulse together dry ingredients in a food processor
- Pulse in wet ingredients
- Grease two 6 inch springform pans with coconut oil
- Pour batter into prepared cake pans
- Bake at 350°F for 25-30 minutes
- Cool and frost with a double batch of Chocolate Frosting
- Serve
This Gluten Free Birthday Cake recipe is based on my Paleo Chocolate Cupcake recipe. The batter I created above will fill two 6-inch cake pans, which are significantly smaller than traditional 9-inch cake pans. I like to use a smaller sized cake pan as it results in a cake that is elegantly tall. The height of this cake really seems to impress the boys and their friends. On that note, this recipe won’t work for standard 9-inch cake pans as you will end up with a pancake, rather than a birthday cake.
I experimented with this Gluten Free Birthday Cake recipe and made it with butter which worked incredibly well. The texture was unbelievably moist and the flavor very sweet. If you want to use butter it is a 1:1 substitute for the coconut oil in this recipe.
This gluten-free, dairy-free birthday cake yields around 10 servings and is absolutely amazing with my dairy-free Paleo Chocolate Frosting. During one test batch of the cake, I changed up the frosting and created an easy chocolate buttercream recipe, which I’d be happy to post. Leave a comment and let me know if you’d like to see it here on the blog! Update: the Chocolate Buttercream Frosting recipe is now live!
If you’re in the mood for easy, gluten-free desserts, take a peak at my second book Gluten-Free Cupcakes. It has everything from Red Velvet Cupcakes to Triple Chocolate Cupcakes, and oh so much more.
Here are some of my other nut-free paleo dessert recipes for you!
Camille says
Just made this in two 9″ pans greased with coconut oil and lined with parchment. I made double recipe to fill the 2 pans and the cakes came out nice and high to make a beautiful layer cake. Baked them at 350 for 35 minutes. Thanks to all who provided tips on using larger pans.
Elana says
Camille, I’m so happy to hear this was a beautiful layer cake!
Elma says
will two 8″ work if I double the recipe?
Elana says
Elma, I haven’t tried that so not sure :-)
Renuka says
Did this work for you Elma?
Hallie LaCroix says
Hi Elana!
I see that you’ve suggested that we can replace the coconut oil with butter. My son cannot have butter and we usually use ghee in its place. Can I use Ghee in place of the coconut oil/butter?
Elana says
Hallie, I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)
Rachel says
I only have Droste cocoa powder (Dutch processed). Will it work for this recipe?
Elana says
Rachel, I haven’t tried that so not sure :-)
Jade says
Hello! Thank you so much for this recipe. I have just made it substituting the honey for 100% maple syrup, and used 3 x 12cm tins- they turned it perfectly!!!
I’m sending this in to day care for my daughters first birthday cake! She’s a paleo baby and for school it had to be a nut free cake- I never imagined it would turn out so beautifully! Thank you!!!! Xx
Elana says
Jade, happy birthday to your baby girl!!! I’m so happy this turned out perfectly and thrilled to be part of your celebration :-)
Nicole says
Looks like a lot of people were looking for alternative pan situations , just like me, here’s a site with a chart for pan volumes… http://thebakingpan.com/baking-pan-sizes/
Thank you for your recipes, Elana. We very much enjoyed your hot chocolate recipe this winter!
Elana says
Nicole, you’re welcome! I love writing recipes for you guys :-)
Jessica says
Does it have to be Celtic sea salt? Is there something I can use instead?
Elana says
Jessica, I use Celtic sea salt because it’s a special salt with a great flavor. I’m not sure how this will taste with a different salt. If you do experiment please let us know if it works.
Jessica says
Do you know what stores would sell this?
Elana says
Jessica, I’m not sure which stores in your area would carry this. if you click on the green text in the ingredients portion of the recipe you will be given information to buy it online :-)
Jessica says
Thanks. I’m trying fine sea salt because it is a last minute cake, my friends mom asked me to make for tomorrow. I’ll let you know how it is.
Elana says
Thanks Jessica!
M. J. says
When I’m looking for a reliable GF recipe. you are my first source…thanks for sharing. I have a question about the sea salt, too. I use Celtic brand but buy it in coarse grind (soups and savories) and grind it finer with a pestle as needed for baking. With this recipe, did you use Celtic’s fine grind? Thanks!
Elana says
MJ, I use finely ground for this recipe. Thanks SO much for letting me know that I am your first source when you are looking for a reliable GF recipe :-)
Kristin Marinello says
I’m keto abs looking for the macros on this recipe. Would love to make this for my husband’s birthday!
Elana says
Kristin, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Happy birthday to your husband!
Elana
Emily says
Love the recipe and cant wait to try it! Do I have to use 2 6″ springform pans? Id like to do 1 8″ square, if possible. Any ideas on how to do that? My husbands birthday is tomorrow and I cant wait to surprise him with a yummy and healthier birthday cake! Thank you!
Elana says
Emily, thanks for your comment! I haven’t tried making this without the recommended pans so not sure what adjustments would need to be made. If you do please let us know how it goes. Happy birthday to your husband :-)
Jaclyn Weist says
Holy cow that’s one amazing cake! I DID change the coconut oil to butter (so moist!) and I also 1 1/2ed that batch in order to make it big enough for the 9 inch springform pans we have. It worked great!
Thanks for this amazing recipe!! I wanted to cry when I ate it. No, seriously.
Elana says
Jaclyn, I’m so happy to hear that this is one amazing cake! We love it too :-)
Sarah says
Did you use salted or non salted butter?
Michelle says
I’m so sorry if I missed this somewhere in previous comments, but is there a way to make this as a sheet cake rather than a layer cake? My youngest is still really into decorations on the cake and a sheet version would provide room to display his birthday theme. Thanks! Looking forward to trying this cake next week either way for my son’s birthday.
Elana says
Michelle, I don’t see why not! Happy Birthday to your son :-)