Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Paleo Birthday Cake

Paleo Birthday Cake

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If you’re looking for a quick and easy gluten-free birthday cake recipe look no further. This nut-free Paleo 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 that 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.

Print Recipe
Paleo Birthday Cake
Serves:10
Ingredients
Instructions
  1. Pulse together dry ingredients in a food processor
  2. Pulse in wet ingredients
  3. Grease two 6 inch springform pans with coconut oil
  4. Pour batter into prepared cake pans
  5. Bake at 350° for 25-30 minutes
  6. Cool and frost with a double batch of Paleo Chocolate Frosting
  7. Serve

This Paleo 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 Paleo 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!

Comments

  1. Hi

    I’m wondering how the picture d cake cake out so light? Mine is dark like Davila food and the icing is very dark too. Is there something added to the cake to make it lighter? The half cup of coconut flour wasn’t enough to lighten the half cup of cacao powder. Maybe it’s just the lighting of the photo? I was hoping to replace the lighter milk chocolate type birthday cake I always made. Thanks! It was very easy to make, we haven’t eaten it yet so I hope it tastes ok!

    Reply

  2. 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.

    Reply

  3. 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?

    Reply

    • Hallie, I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)

      Reply

  5. 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

    Reply

    • Jade, happy birthday to your baby girl!!! I’m so happy this turned out perfectly and thrilled to be part of your celebration :-)

      Reply

    • 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.

      Reply

        • 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 :-)

          Reply

  8. I’m keto abs looking for the macros on this recipe. Would love to make this for my husband’s birthday!

    Reply

  9. 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!

    Reply

    • 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 :-)

      Reply

  10. 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.

    Reply

  11. 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.

    Reply

  12. Hi Elana,

    I truly cannot believe this recipe! I have tried for years to find an appropriate cake recipe for our celebrations (my youngest is dairy and gluten free). Year after year I’d make cakes, serve them, then throw the majority of it away when doing the clean up after the party…you know, discarded portions smushed into paper napkins with barely a bite taken. So my expectations of this were low. I served it at my son’s 8th birthday party in December and guess what? I literally ran out of cake! Kids were coming back for seconds and adults were lining up as well. I’m actually still in disbelief and can’t thank you enough. Thank you!

    Reply

    • Sara, I’m so happy to hear that this recipe was unbelievably good and that so many people went back for seconds that you ran out of cake!

      Reply

  13. I made this cake for my daughter’s 1st birthday. It was delicious! My other daughter does not like anything chocolate, and she really is mine! Ideas on what I can substitute, bulk wise, for the cocoa powder where it is more a “yellow” cake and not chocolate? Thanks!

    Reply

  14. Elana, thank you so much for this delicious recipe!!! We have made it for the past couple of years for both of our boys’ birthdays. Thankfully all of us can have all of the ingredients!! It is a lifesaver, and helps us have such wonderful celebrations!

    Reply

    • Leslie, You’re welcome! I’m so glad to be part of your celebrations and to hear that this cake is a lifesaver!

      Reply

  15. Hi Julia, I am trying to make this fructose friendly. I know its odd. But is there any option other than honey ? Please let me know.

    Reply

  16. I used your recipe as written for an 8″ cake (x3 for a three layer cake). I love how it’s self leveling an easy to make!! I can send you photos if you like!! Thanks for the recipes!!

    Reply

    • Sandy, that’s so great to hear!!! I’d love to see your photos of the cake on Instagram. If you do so be sure to use the hashtag #elanaspantry so that I can find your pics :-)

      Reply

  17. Made this for my kiddo, worth the wait for the 6 inch springform cake pans.
    He was absolutely thrilled to have a cake he could eat. Thank you Elana!
    (Slight adjustment on the icing to decrease caffeine content.
    I will comment with my successful substitution of carob powder/palm oil for chocolate chips
    on the icing site.)

    THANK YOU ELANA!

    Reply

  18. Hi Elana,

    I am thinking of making this cake for a birthday that needs to serve 20ppl. Do you think if I doubled the recipe and split that between two 9inch cake pans, that would work and not be a pancake as you mentioned previously??

    So ultimately I would be making 2 cakes to stack on top of each other, but each cake would be made of the one batch that originally would fill 2 6inch tins. Does that make sense? I understand I would need to increase cooking time if i doubled batter for a larger tin. What do you think?

    Thanks, Naomi.

    Reply

  19. Thanks so much for this recipe, Elana! I was really craving chocolate cake, and wanted a healthier option. But didn’t want to make a whole cake just for myself and my husband, so I cut everything down to a mug-cake size and reduced the honey for a darker chocolate. It turned out amazing, and I can’t wait to make the full-size version for my family’s next birthday!

    Reply

  20. September is a birthday month in our household, so this is very timely. My son(s) have informed me I have to make one of each: chocolate and vanilla. Just ordered springform pans. I have never used them before, but cannot wait. Thank you so much, as always, Elena!

    Reply

  21. YUMMO! I made this cake for a combined birthday cake with my brother-in-law and it was a huge hit! I can’t believe how much this is like a ‘normal’ cake! Ok, so it obviously isn’t like a normal cake, but it looked like one and tasted so similar to one. Amazing! I cannot wait to try the Vanilla Birthday Cake recipe that you’ve just posted!!! Thanks for the delicious and simple recipes.

    Reply

  22. Can you recommend a substitute for coconut flour? I can’t eat coconut anything. Otherwise the recipe would be perfect. :-)

    Also, would a mixer work just as well instead of a food process? From reading the recipe it sounds fine but there might be a reason I’m not considering that requires a food processor.

    Thank you!

    Reply

  25. I am making a birthday cake for a friend who has a very restricted diet. I told her I was up for the challenge, now I’m not so sure….

    On top of being gluten-free, refined sugar-free she is also VEGAN. Is there **ANYTHING** that you think can replace the eggs in this recipe?! It’s so close to perfect for what she wants…

    Reply

  26. Dear Elana! Thank you so much for this recipe! I made this cake last night.. Oh.My.Gosh, it’s so good! I did not use to like coconut flour, but thanks to you now I will be using it a lot. Thanks again!

    Reply

  27. HI ya, wanting to try making this recipe but if I double the mixture realistically how many eggs would you use given there are a lot in this initial recipe?

    Reply

  29. I asked my gluten-free, paleo-ish younger daughter what kind of cake she wanted for her upcoming 3rd birthday and she promptly replied, “tsocolate!” I’m excited to have found this recipe because I know your recipes are pretty foolproof and reliably delicious, and because I know coconut flour and eggs make for a kid-friendly birthday cake! Thank you!

    Reply

  30. Is the cake more like a souffle? I am going to make it for my daughters birthday and haven’t done any Paleo recipes before. Do I need non-stick pans?

    Reply

    • Barbara, as you can see in the photo above this cake is just like a regular birthday cake. No need for non-stick pans, just grease regular pans as instructed in the recipe. Enjoy!

      Reply

  32. Can i make a vanilla cake with this recipe? I love plain cakes and so does my daughter. I dont see a recipe for vanilla birthday cakes. Thats why I ask. I will try myself otherwise and let you know how it goes

    Reply

  33. Hi Elana- do you pulse in the 1/2 cup coconut oil and if you do do you have to melt it before hand, and then grease the pans with additional coconut oil. I’m new to all of this:) Thank you! Your site is amazing!

    Reply

    • Danielle, there is no need to melt the coconut oil. Yes, grease the pan with a bit of extra oil. So glad you are enjoying my site :-)

      Reply

  34. Thank you for this awesome recipe! I made it for my daughter’s 3rd birthday and she devoured it (as did I)! I bought a gluten free cake from a store as well, and this was soooo much better!! It was light and chocolatey and perfect! I will never buy another cake again!

    Reply

    • Nicky, happy birthday to your little one! So glad to hear that the cake was perfect, we love it too :-)

      Reply

    • Thank you for making this recipe I’ve been looking for hours and I came across this one. It was my dads 39th birthday and he loves chocolate.He devoured it. Also I made this was so simple and easy. I’m 12 and I was able to make it!

      Reply

  36. Hi Elana , I made this today with 1/2 C UNsalted butter instead of Coconut Oil, but everything else per the recipe …Whoa it turned out GREAT! I didn’t have 2 -6″ pans , so I used my glass 7X11( Sprayed it with Coconut oil & baked 30 mins) . Thank you for the recipe.

    Reply

  37. Hi,
    I’m planning on making this cake,
    but I have a 9 inch pan
    How do I have to change the temperature and quantity of the ingredients?
    Also is there any other substitute for the coconut flour?

    Reply

    • Hi Minty, I haven’t tried those changes so not sure. If you do experiment please let us know how it goes.

      Reply

  38. I would love to have this cake for my 2 year olds birthday- however, we will be traveling and will not be in a place that will allow me to bake it at that time. Do you know if this cake would do well if I made it and froze it for two days? Thanks!

    Reply

    • Courtney, I haven’t tried that so not sure. If you do please let us know how it goes! Happy birthday to your 2 year old!

      Reply

  39. Anyone try baking this yet in a different dimension pan? I have everything but 6″ spring form pans!

    Reply

  40. Has anyone tried to make this without the sweetener?

    I can’t have any sugar….

    Do I need to add something to compensate for the liquid? Pumpkin puree perhaps?

    Reply

    • I haven’t made this yet, but I am planning to sub 1/2 c unsweetened applesauce for the honey. I am unable to have sugar either but am not a big fan of stevia. I’ve been having success with subbing the applesauce for sweetener in other recipes (if subbing for a liquid sweetener I just sub directly…if subbing for a solid sweetener, then I add 1/4 c flour to my recipe for every 1 c applesauce I use).

      Reply

    • you could try birch tree xylitol which works cup for cup like sugar but safe for diabetics and candida etc… i am going to try this recipe using xylitol, but add maybe some extra butter/coconut oil to make up for the lack of honey… :)

      Reply

  41. I don’t have a food processor – would a stand mixer affect the results? I also didn’t see anything in the previous comments about results from doubling the recipe, but I’m planning on trying it out for my daughter’s birthday cake – thanks for the recipe!

    Reply

  42. Hey,
    I want to try this recipe in a bundt pan. What kind of pan spray should I use? Also I seen your chocolate ganache, how would the chocolate turn out after reheating??

    Reply

    • Hi Ella, I would grease the pan with coconut oil. If you do experiment with a different size pan please let us know if it works. Per the Chocolate Ganache I haven’t tried reheating it so not sure how that will go. Good luck!

      Reply

  43. I haven’t tasted the cake yet, as I just pulled it from the oven. I am sure it as delicious as you recipes always are. I wanted to let readers know that a greased pan lined with parchment paper releases beautifully with this cake, in case they do not have a springform pan. I used a single 7-inch, round, cake pan and the height of the cake is perfect. I would double the recipe and use 7-inch round pans for a layer cake. One 7-inch round took 35 minutes in my oven.

    Reply

  44. Hi, I’m thinking of trying to make this in a larger sheet like cake. Maybe 9×11. Was thinking of doubling or tripling the recipe so the pan is half full before putting in the oven. Do you have any pointers?

    Reply

  45. Hi i just made the cake and ws the half cup of coconut oil for the batter or to grease the pan?

    Reply

      • It said grease the pan with coconut oil which I did the cake stuck I the pan what should I have used to grease the pan. Cake is good

        Reply

        • Hi Myrtle, thanks for your comment. We use a springform pan which is key to getting the cake to release from the pan.

          Reply

        • When I want to get cake out of pan, I put grease on pan bottom and sides then place a piece of parchment paper in bottom of pan and grease that too. Then when baked it comes out of bottom easily and all I do is peel paper off.

          Reply

  46. greetings elena!

    This cake looks amazing and I am excited to try it for my son’s 6th birthday this week. I have one questions for you and/or anyone on here who has experimented with variations on this recipe: do you think i could use a different sweetener such as just stevia or a stevia and xylitol combo?

    Our family has been on a Candida Cleanse and I am just not ready to do any sugars yet, aside from the sugar alcohols (xylitol derived from birch, not corn). We can do some berries and citrus fruits though.

    Many thanks and blessings,

    Star*

    Reply

    • Hi Star, I haven’t tried making this recipe with a different sweetener in place of the honey. If you do please let us know how it goes. Happy Birthday to your son :-)

      Reply

  47. Absolutely love this recipe and it is so easy to make (even for someone who usually cannot make ANY desserts, like me…). So excited to have something my husband and I can enjoy, without “cheating”! THANK YOU SO MUCH FOR THE RECIPE! :)

    Reply

  49. Hello Elana,

    So you just dump the eggs in all together in the processor? No separating and whipping the whites, and then folding in chiffon style? Excited to try it!

    Reply

  50. I have been making this for my daughter – I separate the eggs and BEAT the whites and add them in LAST!
    Makes it a bit lighter…we also cannot have honey so we do granulated stevia and a bit of almond milk.

    Reply

    • Hi Heather! In a similar sugar-free boat here. Did you use 1/2 tsp stevia with 1/2 cup almond milk to replace the honey? I’m still learning to bake for my strictly stevia boyfriend and would love to have a gluten/dairy/sugar free cake recipe for his birthday. :) Thanks so much!

      Reply

  53. Hey Elana, love your cake, mine turned out great! Wondering why u use soda instead of powder… MY cake was delicious but flat, i notice in your picture yours looks like it rises…

    Reply

    • Hi Andrea, so glad you liked the cake. This recipe is designed for two 6-inch cake pans, if you use two 9-inch cake pans it will only fill those size pans up around halfway and your cake will seem flat. It’s less of a rising issue than a spacial issue. If you make it again please let us know how it goes!

      Reply

    • Hi Layla, thanks for your comment. I haven’t cooked with sugar since the year 2001, no joke, so I’m not sure. If you do experiment I hope you’ll stop back by and let us know how it goes :-)

      Reply

  56. Hi Elena, I just made your cake, and it came out delish. I’m so excited to find an easy gluten free recipe that I can add to my diet. I had your almond flour dessert recipe cookbook from the library before I even came upon this site, and then made the connection. Thanks so much!

    Reply

  57. Thank you so much for this cake Elana. I am on a strick sugar free diet at the moment and REALLY miss cake. This recipe has made me very happy.
    Question can I freeze un-iced cakes?

    Reply

  58. This is a great recipe! I had to slightly adjust my cooking temp and I had to cook my cakes for 20mins longer. But turned our awesome! and yum!

    Reply

  61. Best cake ever! Love this and love the frosting! I made once for my daughters 2nd birthday and my husband and daughter just made for my birthday. It comes out a bit flat if you use a regular cake size but you could double and put frosting in the middle. Thanks for this recipe :)

    Reply

  62. Hello Elana,
    I’m new to paleo cooking. I want to make this for my boyfriend. Is the 1/2c coconut oil solid or liquid ? Thanks . I’m looking forward to making this.

    Reply

  63. I made the cake with cocoa powder from Trader Joes and it worked fine, lovely flavor. I made the buttercream frosting with 55% dark chocolate baking chips and butter–other than needing to put the frosting into the freezer to thicken– frosting came out perfectly. We had it on New Year’s Eve and it was delectable. For once a forgiving gluten free baking recipe. I did buy the recommended cake pans which are essential I am sure.

    Reply

  64. I tried this by doubling the recipe and placed it in a 9×13 pan. I baked for 50 minutes and it was done. I live at high altitude so that might effect your time if different just keep checking it. Also when I doubled I couldn’t use my food processor so I used my kitchen aid and whisked the eggs first then added all the wet and then stirred in the dry after pulsing them in a food processor. Turned out great. Thanks for all the comments that got me to that point.

    Reply

    • Thanks for your tip. I want to make this for a family of 7 so I need a bigger cake. Glad I saw your comment.

      Reply

  65. Thanks Elana, your recipes are always my go to as I know they will always work out fabulously. So I am planning on making this for my son’s first birthday in a few weeks time. We are having lots of guests (around 60!) and I am planning on making this a tiered cake, and most likely doubling the recipe to make in a larger pan. If you or anyone else has any tips/recommendations on how to do this, it would be much appreciated! In particular, if I was to double the recipe, what size pan do you think would be best? A little nervous, but will do a trial run this week to see how it turns out. Many thanks.

    Reply

    • Hi Nina, I haven’t tried making this into a larger cake, so not sure if that would work. If you do experiment please let us know how it goes. Happy birthday to your son!

      Reply

  66. Hi Elana,

    Love your recipes– they are a staple in my paleo home! Quick question about substituting butter. Do you sub salted or unsalted butter? Do you melt or soften it? Thanks again!!

    Reply

    • Hi Dana, I use salted butter at room temp (it’s between melted and fridge temp) and cut the salt in the recipe in half. Hope you and yours enjoy my Paleo Birthday Cake!

      Reply

    • Agave nectar should work. It’s mostly fructose, so won’t have much effect on your blood sugar levels

      Reply

  69. Have you posted the frosting yet? Have you tried making this with vanilla cake and vanilla frosting our found a good recipe? Thanks!

    Reply

      • Thank you, Elana. I am sugar free, using only use pure liquid stevia, so I appreciated the comments about a substitute for honey.
        Just a note, rather than searching through comments for an answer or asking you the same question again, visitors can use the “find” option in the Word menu (typing “honey” for example) which will highlight everywhere that word is mentioned (should save everybody time).
        Also, can you include the photo in your printable recipes? I’m using cut/paste to Word so I can include the photo.
        Thank you, Sharon

        Reply

  72. Hi Elana! Thank you for the amazing recipe! I made the cake for my daughter`s birthday and it was a success. I will sure make it again :)

    Reply

  73. I just did 1.5 times the recipe for my 2- 8 inch pans and baked them for 32 minutes. Both look beautiful and the toothpick came out clean :) Can’t wait to frost and eat tomorrow!!! Thanks so much, Elana, for your AMAZING recipes!! My husband and I LOVE them!!

    Reply

    • I have mine in the oven right now, I measured 3/4 measurements and 10 eggs to fit 8 inch pan…very thick, did I screw it up!!! Thanks for any reply…I thought I would ask you since you extended ingredients too!

      Reply

  74. Hi Elana, I’m from Australia and love your recipies. I do a lot of GF cooking as my husband has Celiacs.I am getting into Paleo way of eating as well due to borderline Thyroid problems. I find I feel so much better with this way of eating. Your recipies are much enjoyed by my husband. I also cook with coconut flour. Do you know brand equivalents for your recipies for Australia please? Thank you for all the hard work you put into your books. They are greatly appreciated. ♡ Ann

    Reply

    • Hi Ann, thanks for your lovely comment. I am not familiar with Australian brands for my recommended ingredients. So sorry!

      Reply

  78. I just made this tonight and got rave reviews. My gluten-free sister-in-law was so happy, and the kids were begging for more. Didn’t have 6in pans, so just did one 9in layer and baked longer. Was great!

    Reply

  79. I’m going to try this for the Jewish New Year this weekend. It looks delicious! I showed my husband, and he laughed and said Stacy don’t expect your cake to look like the picture! That’s because I’ve made many GF deserts and they never look like their pictures! Thank you for this recipe!

    Reply

  80. Do you think this cake would hold up if covered with standard fondant icing? I need a cake recipe for my son’s 4th birthday & although the icing won’t be eaten he’s adamant he wants a superheroes cake, which is pretty impossible to do with just frosting! Thanks so much :)

    Reply

  83. Any suggestions for an egg alternative for this cake? I know you can use a variety of substitutions eg apple sauce, flax eggs, chia eggs, vinegar, banana… What would you recommend?

    Reply

  84. Yes, yes, please, on the buttercream recipe. I love your simple, easy recipes. It is why I own all of your books. Long-time fan. Thank you!

    Reply

  87. I don’t have a food processor. Is there anything else I can use? I have a kitchen aid blender and an upright blender-Ninja(without food processor option)

    Reply

  88. I was just about to make another paleo birthday cake recipe, and I was coming here to get your chocolate cupcake recipe (for the up-teenth time) to serve alongside the cake, and then I saw you have this chocolate birthday cake recipe! I’m making yours instead! You make me look like a culinary genius every time and no one ever knows the recipes are Paleo. Keep up the awesome work, love your books, I just dont have the Paleo cookbook yet and I love your website! :)

    Reply

  89. Was the butter cream frosting ever posted? I see a lot of requests but no recipe unless I missed it….my birthday is today and my cakes are cooling so far so good but would love the recipe as well! Thanks Elana!

    Reply

  93. Yes, your chocolate buttercream frosting recipe would be so great to have. I am a Leo and I think your timing is fabulous for this cake. I will now have to make it as a sample before next year’s official birthday cake is chosen.

    Reply

  94. I’ve been making your cupcake recipe with chocolate frosting for every family birthday the past 2 years. definitely will do this cake for my son’s 11th birthday next month – and I always use 6″ pans for it!! So YES, I need the butercream recipe to go with!! Thanks for so many wonderful recipes – never to disappoint!!

    Reply

  95. I am going to make this cake this coming weekend. It looks so easy to make.
    We don’t have a birthday in the house, but a month long reno will be over. Celebrating with chocolate cake seems like a good way to do it.
    Would love it if you would also post the easy chocolate buttercream recipe that you created.

    Reply

  96. Hi Elana
    I love your recipes! They work and taste delish! Do you think I can sub almond flour for cocoanut flour? My husband is allergic to cocoanut.
    Thank you
    Carol

    Reply

  97. Hi Elana
    This recipe looks great. If I want to make a vanilla cake do you think I can just substitute the cocoa powder for more coconut flour and add vanilla extract?

    Reply

  98. This looks amazing and yes so simple. I have just purchased the 2 cake tins and am looking forward to making! I’ll make double as my girls’ 1st and 3rd birthdays are coming up and we are combining their party. One question, did you have to cut the top of the cake to make it look so flat/elegant? If so, any tips on how to make the cakes even and flat? Lastly, yes please to the buttercream !

    Reply

  100. I made this recipe into cupcakes for my son’s 18th birthday celebration with our extended family. They turned out perfect & the recipe makes exactly 12 cupcakes. (baked them for 15 min) Elana, I have followed your blog for years & you always have the best desserts! Thanks so much for sharing.

    Reply

    • Awesome…I was hoping that someone would post if they had success with converting this recipe to cupcakes

      Reply

  101. YES PLEASE to the buttercream frosting :) If real butter is what you use in the buttercream frosting, is there a substitute for that, as I’m dairy-free, I would also like to know if cacao powder could be substituted for the chocolate chunks in this frosting recipe?? I LOVE ALL your recipes!!

    Reply

  102. Yes, I would absolutely love your Chocolate Frosting recipe…I love your recipes.

    Thank you, ;o}

    God’s Blessings to you & your family…

    Reply

  105. What is your rec for the best spatula, etc to frost a cake ? There are many out there, so appreciate your input before I buy. Thanks !

    Reply

  106. Yes, please post the buttercream frosting recipe! There are a lot of family birthdays coming up, and I would so love to be able to present your beautiful cake with the frosting for our next gathering. Thanks so much in advance!

    Reply

  107. Hi Elana, thanks so much for all your recipes and info. Wondering on the cake if the icing should have some sweetner ?

    Thanks

    Reply

    • Hi Sharon, I find that the Paleo Chocolate Frosting recipe is quite sweet from the chocolate chips.

      Reply

  109. Do you know what can I use as an alternative to coconut flour? I can’t find one here. I would really love to bake this paleo cake recipe.

    Reply

  110. My birthday is August 23 and I would love to have this cake with the buttercream frosting. Please do share. Thanks!

    Reply

  112. This looks so yummy. Thanks. I would love your buttercream frosting. I used to always make the regular. But since then we have changed our eating habits, so I am always on the look out for something we will enjoy.

    Reply

  113. I happen to have two 6″ cake pans and would love to make this but I think I will wait for the buttercream frosting. I love butter!

    Reply

  114. I just did a search for 6 inch cake pans, but there don’t seem to be any in stainless steel, glass or stoneware. I did find them in anondized aluminum, which I am trying to avoid, and I prefer not to cook in silicone either (which was out of stock) as it has not been studied for health effects. Does anyone have any suggestions? Perhaps I will make it up as cupcakes. It certainly looks like a great recipe though. My husband just had his birthday this week, and he would have loved this cake. I make him a Paleo key lime pie instead.

    Reply

  115. Need the chocolate buttercream recipe, please,
    I’d like to use it on this cake. Thanks for your
    great books, I have them all!!!

    Reply

  118. You are my go-to place to find the best recipes! Thank you for this wonderful resource.
    I’d love to see the butter cream chocolate frosting recipe

    Reply

  119. Hi Elana,

    We love your recipes!! Any substitute for the coconut flour as my daughter and I are intolerant to fruit and cannot have it. Yes on the buttercream!!

    Thanks

    Reply

    • You can substitute another flour for coconut, but it won’t turn out the same Start with double the amount, and replace a few of the eggs with the same amount of a different liquid so it’s not too eggy (other flours don’t need as many eggs as coconut flour). I am sometimes intollerant of coconut flour and have used other nut or seed meals instead. Try and get them as fine as you can is my advice though (I use a coffee grinder if making my own).

      Reply

  120. This looks amazing! My husband is diabetic and can’t do honey. I would like to substitute xylitol, but then would probably need more liquid. What would anyone recommend?

    Reply

    • I’ve used applesauce or canned pumpkin in other recipes to sub the liquid then used xylitol or stevia, worth a try!

      Reply

    • In a recipe from The Slim Palate blog I found this substitution:

      For 1/2 cup of honey – 1/2 tsp of liquid stevia stirred into 1/3 cup of water

      I found it to taste better if you can still add about a tbsp of honey to the mixture! My almost five year old is also diabetic.

      Reply

  125. first of all, this looks wonderful and of course, I want the buttercream frosting recipe!

    My questions,, what would happen if I doubled the recipe and used 2 – 9 inch pans?

    Finally, today, August 21, is my son’s 33rd birthday. He is out of the vountry today, so I’m going to forward the email so he sees your beautiful cake along with the words “Happy Birthday!”.

    Reply

    • Hi Jane, I haven’t tried that so not sure if it would work. If you do please share your results with us. Happy birthday to your son!

      Reply

  126. I can’t wait to try this recipe! I hesitate to ever buy new kitchen equipment because I absolutely have enough but for this, I’ll make an exception!! And like others, I’d love the buttercream recipe! After trying countless Paleo frostings that are terrible and deciding to just make regular frostings instead, I’d be thrilled for a better for us version that actually tastes good!

    Reply

    • I don’t think this cake can be made without eggs. Coconut flour loves eggs and they are almost always essential. I look at lots of coconut flour recipes and have only seen a couple that don’t call for eggs. Sorry!

      Reply

  129. I like this recipe very much. Even my husband won’t tell the difference from a regular cake !
    To make it taste like my mother’s chocolate cake, I add a teaspoon of cinnamon and a pinch of ground cloves.

    Très bon, merci !!!

    Reply

  132. We don’t have any 6″ round baking pans (and I don’t really want to invest in them right now), so would it work for me to use just one 9″ pan? And then not put any frosting in the middle…let me know if anyone has tried this! Or if y’all have any other suggestions!
    Thanks! :0)

    Reply

  133. Thanks for sharing! I don’t have 6 inch cake pans, how long do you suggest that I should bake a 8×8 1 layer cake which I can cut in half? Appreciate your input! :)

    Reply

    • Hi Beth, thanks for your comment. I haven’t tried that so not sure if it would work — If you do please stop back by and let us know how it goes.

      Reply

  134. Thank you! This recipe is posted just in the nick of time. My daughter has been gluten free for a year and had decided that she wanted cookies for her 25th birthday. I think I’ll surprise her with this cake too.

    Reply

    • Hi Gita, thanks for your comment. The pans are linked in the recipe above, if you click the link you will get the info you are looking for and more :-)

      Reply

  137. I was referred to your site by someone who has used it and she heard I have MS. She said Elena has MS too and she recommends certain foods for MS.

    Reply

  141. I would LOVE your paleo chocolate buttercream recipe! I am thinking it would be perfect on filled cupcakes.

    Reply

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