Paleo Chocolate Fudge Cake
Indulge in the decadence of a Paleo Chocolate Fudge Cake that’s rich, moist, and naturally gluten-free. Made with nutrient-dense almond and coconut flours, velvety unsweetened cocoa powder, and sweetened with pure maple syrup, this guilt-free dessert is perfect for healthy eating enthusiasts. The addition of paleo-friendly dark chocolate chips takes the flavor to an indulgent new level, while melted coconut oil and almond milk ensure a perfectly tender crumb. Ready in under an hour, this cake is surprisingly easy to make and finishes with an irresistible fudgy texture. Serve it plain, dusted with cocoa powder, or paired with fresh berries for a stunning presentation everyone will love. Perfect for special occasions or an elevated everyday treat!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.25 teaspoon sea salt
- 4 large eggs
- 0.5 cup maple syrup
- 0.5 cup coconut oil, melted and cooled
- 2 teaspoons vanilla extract
- 0.5 cup unsweetened almond milk
- 0.75 cup dark chocolate chips (paleo-friendly)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with some coconut oil and line the bottom with parchment paper for easy removal.
In a large mixing bowl, sift together the almond flour, coconut flour, cocoa powder, baking soda, and sea salt. Set the dry ingredients aside.
In another bowl, whisk the eggs until frothy. Add in the maple syrup, melted coconut oil, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients into the wet ingredients while continuing to whisk. Mix until you get a smooth, thick batter.
Slowly add the almond milk to the batter and stir to combine. The batter should be thick but pourable.
Fold the dark chocolate chips into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust with extra cocoa powder or serve with fresh berries for a tasty presentation.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.1 g | 374% | |
| Saturated Fat | 162.7 g | 814% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 82.6 g | 295% | |
| Total Sugars | 189.9 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 902 mg | 69% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
