Grain-free chocolate cake with chocolate coconut ganache. This refined sugar-free, dairy-free chocolate cake recipe is moist, fluffy, easy to prepare and is nearly indistinguishable from regular chocolate cake!

This cake doesn’t have any calories in it.

Grain Free Chocolate Cake (paleo) made with almond flour - dairy-free, refined sugar-free, and paleo

Don’t tell me: you baked a grain free chocolate cake with coconut-chocolate ganache for an adult Easter celebration last Saturday night, and although you had spent the afternoon “taste testing” the cake batter, ganache, and the chocolate chips that went into the ganache (quality control), you proceeded to eat a ginormous slice of the cake, washed down with the good part of a bottle of wine (you always leave the bad part in the bottle…as in, you always leave the bottle empty), as well as chocolate chia seed pudding (recipe to come, woop woop!), but only after eating your weight in pork, asparagus, mashed potatoes, and homemade apple sauce (<- – – new record for longest run-on sentence in The Roasted Root History)?

Okay, okay…maybe that was all me.

There are times in life when you need to face plant into something and it might as well be cake. I’ve also come to learn in all my years of wisdom, that pre-face planting is fine too.

The “I’ll need this slice of cake to fill an emotional need one day, so I may as well eat it now” face plant.

Makes sense, right?



Grain Free Chocolate Cake (Paleo) made with almond flour - dairy-free, refined sugar-free, and paleo

Or a slice of cake being slowly removed? Go on. Rest your head on its bosom.

You’re going to need this recipe. Almond flour chocolate cake (bonus: it’s paleo!)?

Protein and antioxidants. Coconut chocolate ganache?

Totally healthy.

Someone stole the calories plumb out of it.

A note about the chocolate ganache: If you don’t like the taste of coconut, no big woop.

This ganache doesn’t taste like coconut whatsoever, which is great news for folks who don’t like the flavor of coconut milk.

It tastes like velvety dark-as-sin dark chocolate.  It may as well have its own zip code. I don’t know what that means.


More Grain-Free Chocolate Cake Recipes

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!

Gluten-Free Chocolate Cake made with almond flour - dairy-free, refined sugar-free, and paleo

Grain-Free Chocolate Cake

5 from 1 vote
Gluten-Free Chocolate Cake with coconut ganache made with almond flour and pure maple syrup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1 (9-inch) Cake


Chocolate Ganache:


  • Preheat the oven to 350 degrees F and lightly oil a 9” cake pan.
  • In a mixing bowl, stir together the almond meal, baking powder, instant coffee granules, cacao powder, and salt (the dry ingredients). In a separate bowl, whisk together the eggs, maple syrup, and vanilla extract (the wet ingredients). Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
  • Pour the cake batter into the oiled cake pan and place it on the center rack in the oven. Bake for 30 to 35 minutes, until the cake tests clean. Allow the cake to cool at least 1 hour before turning it out onto a cutting board and spreading the ganache over it.
  • Refrigerate the cake until ready to serve. The ganache will set up in the refrigerator and make the cake easy and mess-free to serve.

Prepare the Ganache:

  • While the cake is baking, prepare the coconut-chocolate ganache. Pour the chocolate chips into a medium-sized mixing bowl. Heat the coconut milk in a small saucepan until just below a boil. Pour the hot coconut milk into the bowl with the chocolate chips and stir until completely smooth and the chocolate chips have melted. Place in the refrigerator while the cake finishes baking. This will allow the ganache to thicken. Every few minutes, stir the ganache to make sure the consistency stays uniform.


*You can use grapeseed oil or avocado oil in place of coconut oil
**You can also use unsweetened cocoa powder


Serving: 1Serving · Calories: 384kcal · Carbohydrates: 31g · Protein: 5g · Fat: 29g · Fiber: 2g · Sugar: 23g
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: almond flour chocolate cake, almond flour desserts, chocolate, dessert, gluten free, grain free, grain free chocolate cake
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. I’m ready to face plant into this cake. I think this would be an appropriate breakfast with a cup of strong coffee. Absolutely lovely recipe my dear!

  2. Oh my gosh! Can I hire you to make my birthday cake?!? Hahaha this looks sooooo good! 🙂

  3. Love/hate when that happens! Why is food so delicious and irresistible?! 🙂 Love this cake…heading over to check out the recipe now!

  4. This can’t be real. Must face-plant immediately. Calorie-free cakes are my FAVEEEEE. Nom!!

  5. I’m all about gluten free cooking, but have to admit that I’m pretty new at, and intimidated by, gluten free baking. This recipe sounds really easy, and delicious, though and I think I might just have some almond meal laying around. Maybe I’ll use this recipe to kick of my gluten free baking experience!

  6. gahhhhh I would say “why are you doing this to meeeee?” but it’s calorie free, right? So. Thanks! 😉

  7. We are twins. I am definitely planning to create an almond flour recipe with a coconut ganache this weekend.
    But, I’m kinda thinking yours looks better. again. GIMME THIS CAKE

  8. Oh this looks heavenly! I have just quit chocolate for two weeks (I know – crazy. But post Easter I was becoming addicted to the stuff, and I need to kick the habit 😉 But Im definitely pinning this one for later 🙂

  9. I’m trying to lay off chocolate as I have been eating so much of it from Easter, but since this has no calories in it, I guess this would be ok 😉

  10. That chocolate cake looks so rich. Oh my, I want to swipe my finger through that ganache. Nom!

  11. Oh yes I want to face plant into this cake and not come up for air until I have licked the last crumbs off the plate! Does one need a celebration or excuse to make chocolate cake? I survived another day in the office! That’s reason enough for me!

  12. YES to all of that. So how I felt after Easter. And yet I still want to faceplant into this. In 3, 2, 1……

  13. Now that is something I really really have to give a try. Looks and sound amazing.

    1. Hi Sandy, I’ve never made cake using beans so I’m not sure if it would get very fluffy. You may be better off just making the brownies. You can replace the almond flour with hazelnut flour if you’re not allergic to hazelnuts -the two are interchangeable 🙂 Let me know what you end up doing!