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!
S says
This cake tastes great, is light and fluffy AND crumbs just like cake should. Not dense or eggy at all. I also recommend the chocolate buttercream frosting. I put all the batter into a single 9″ cake pan for ease and topped with frosting. It turned out perfect. much thanks to another reviewer who said they did that and were successful.
Elana says
S, thanks for letting me know this cakes tastes great!
Julie says
Hello!…just about to start the Paleo Birthday cake here in the UK. Could you please advise on how many grams or ounces are in a cup ….UK cups and American cups vary as to which website and I do find the cup method a bit confusing!! Many thanks x
Elana says
Julie, different ingredients weigh different amounts, some are heavier than others. Google might be a good resource for this :-)
Julie says
Many thanks…..My son is a diabetic and in all of his 24 years he says it was the best chocolate cake he’d ever tasted. 100% chocolate and melted butter instead of coconut oil. Wonderful texture. I now want to make a ginger and coconut flour cake for Christmas….if you have any suggestions? thanks once again xx
Elana says
Julie, I can’t thank you enough for this comment! I read it 3 times, then went and reported it to Mr. Pantry. Thanks for making my day :-)
Teresa says
Hi Elana thank you so much for this recipe so easy to follow. My son who has autism is 12 o Wednesday and thank God I have a birthday cake for him as we are both Paleo.(myself due to autoimmune diseases). I have a question how many days will this cake keep?
Much love from Ireland ☘
Elana says
Teresa, happy birthday to your son! If you make this ahead of time, cool on the counter overnight, then wrap it up and store in the fridge for up to 3 days :-)
John Hannon says
Hi Elana, when I make this I use the same quantities as in your recipes, and pour the batter into a 9″ pan. I don’t use any frosting. I’m pleased to say that it turns out just fine. I cut it into fairly small slices and serve with berries topped with full-fat Greek yoghurt and/or creme fraiche. It is very popular. Thanks for all the great recipes, John
Elana says
John, you’re very welcome! I’m so happy to hear that you are enjoying this cake :-)
Robyn says
I made this last night for a birthday dinner, followed the recipe but only had 8′ pans so I adjusted the time. Cakes didn’t rise at all! This was an expensive experiment and I’m not loving the very heavy honey flavor. I was surprised that the recipe ( and I double checked while making it) called for Baking Soda and not Baking Powder?
Elana says
Robyn, thanks so much for your comment! I don’t use baking powder in any of the 1,000 recipes here on my website because it often contains corn, and I am on a grain-free, corn-free diet. But that is not the issue here, it is the size of the pan you used. Putting the same amount of batter in a larger pan means that it won’t be filled properly and the cakes will be very flat, almost like a pancake. Try again with the pan size called for in the recipe and it will fill them and your cakes will be perfect. LMK if you have any other questions, happy to help :-)
Nicole says
I love your recipes! Is it ok to sub maple syrup for honey?
Elana says
Nicole, I’ve done that and it worked well :-)
Sleepy momma says
I just made this cake and it tastes great. I don’t have a food processor, so I pulsed in a blender, but had to finish mixing with a hand mixer. My cakes didn’t rise like yours..Do you think its due to the mixing?? How long do you pulse them in the processor?
Elana says
Sleepy momma, thanks for your comment! What size pan did you use for the cakes? Happy to help you troubleshoot and get this just right :-)
Susan Chaplik says
Stay healthy!
Elana says
Thanks Susan, you too!
Susan Chaplik says
Your recipes are amazing always!
Elana says
Susan, thanks so much!
Susan Chaplik says
Serving it sat when should I make it
Thank you
Susan
Elana says
Susan, for a Saturday event, I make it on Friday, then let it cool on the counter overnight and then frost Saturday morning :-)
Susan Chaplik says
Thank you for your help today and always!❤️
Elana says
Susan, you’re very welcome! So glad we’re on this healing path together, big hugs to you and yours :-)
Susan Chaplik says
Stays safe during this “Twilight Zone”
You have been so helpful thank you for being with me during this most difficult time!
Thinking about you and and your beautiful family as well!
Elana says
Susan, thanks for being with me on this healing journey while we’re in this very odd reality. So grateful for you :-)