• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home Ā» Food Preparation Ā» Paleo Chocolate Cake With Chocolate Ganache Frosting

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here for the FREE Eat God's Way ā€œ30-Minute Skillet Dishesā€ formula!

Paleo Chocolate Cake With Chocolate Ganache Frosting

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Paleo Chocolate Cake With Chocolate Ganache Frosting | Am I the only one who thinks that chocolate cake is the cat's meow? Seriously, could there even be a better dessert?! If you're looking for the most satisfying, moistest, and healthiest Paleo chocolate cake, you've found it. | TraditionalCookingSchool.com

Am I the only one who thinks that chocolate cake is the cat’s meow?

Seriously, could there even be a better dessert?!

On that note, we all need the purrfect chocolate cake recipe… (Sorry, enough with the cat puns.) Well, this is it!

If you’re looking for the most satisfying, moistest, and healthiest Paleo chocolate cake, you’ve found it. (I can’t forget The Best Allergy-Friendly Chocolate Cake Ever {with only 6 ingredients!} either, though.)

The ganache is what every chocolate frosting should be: easy-to-make and so decadent you’ll know you’re eating dessert from the very first bite.

If you’re worried about caffeine — plug your ears, über-dark-chocolate-enthusiasts — just sub in part carob for the cocoa. I can tell you firsthand — and I am a dark chocolate enthusiast — the cake is still amazing. I’ve made the carob version multiple times, and my entire family loves it.

So, be a purist, or add carob. Either way, you’ll love this moist Paleo Chocolate Cake with Chocolate Ganache Frosting!

One more item of note: you can make this cake into cupcakes! They’re great. My son prefers them because he can have his cupcake all to himself. 😉

Am I the only one who thinks that chocolate cake is the cat's meow? Seriously, could there even be a better dessert?! If you're looking for the most satisfying, moistest, and healthiest Paleo chocolate cake, you've found it.
4.34 from 15 votes
Print

Paleo Moist Chocolate Cake With Chocolate Ganache Frosting

If you're looking for the most satisfying, moist-est, and healthiest chocolate cake, you've found it. You can even make it into cupcakes! And the leftovers just get better! Makes (1) 8-inch cake.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 159 kcal
Author Megan Stevens

Ingredients

  • 3/4 cup cocoa powder or substitute up to 1/2 cup cocoa with roasted carob powder
  • 1/2 cup cassava flour
  • 1/2 cup grass-fed butter or lard, melted then measured
  • 1/2 cup pure water warm
  • 3 organic or pastured eggs room temperature
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease an 8-inch cake pan, round or square.
  3. In a medium sized bowl, sift together the dry ingredients: cocoa powder, cassava flour, baking soda and sea salt. Set aside.
  4. In a large bowl, using a hand mixer, blend together the wet ingredients. Alternatively, combine them in a blender.
  5. Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until completely combined. Do not over-mix. There will be a few small dry pockets that remain.
  6. Pour into the greased dish.
  7. Bake for about 45 minutes in preheated oven until toothpick or knife inserted in the center comes out clean. Check early so you don't over-bake.
  8. Allow to cool slightly while preparing the frosting (see below for frosting recipe).
  9. Pour partially-cooled frosting over partially-cooled cake. Use all or just some of frosting, depending on preference.
  10. Chill in refrigerator for at least 3 hours.
  11. Serve!

Recipe Notes

  • If you're worried about caffeine sub in part carob for the cocoa. I can tell you firsthand — and I am a dark chocolate enthusiast — the cake is still amazing. I've made the carob version multiple times, and my entire family loves it.
  • You can make this cake into cupcakes! 
Nutrition Facts
Paleo Moist Chocolate Cake With Chocolate Ganache Frosting
Amount Per Serving
Calories 159 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 74mg25%
Sodium 216mg9%
Potassium 135mg4%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
White bowl filled with creamy and smooth chocolate ganache frosting.
4.84 from 6 votes
Print

Chocolate Ganache Frosting

This ganache is what every chocolate frosting should be: easy-to-make and so decadent you'll know you're eating dessert from the very first bite. Makes approximately 2 cups.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 servings
Calories 184 kcal
Author Megan Stevens

Ingredients

  • 1 1/2 cups heavy cream or coconut cream, for dairy-free option
  • 3/4 cup cocoa powder
  • 1/2 cup maple syrup or honey
  • 2 teaspoons sustainably-sourced gelatin (certified glyphosate-free) use 2 1/2 teaspoons gelatin to have a super-thick mousse-like frosting

Instructions

  1. Pour heavy cream or coconut cream into a small-medium sized saucepan.
  2. Sprinkle gelatin over the surface and allow it to dissolve for 1 minute.
  3. Whisk thoroughly before adding any additional ingredients. This will help the gelatin to dissolve.
  4. Add cocoa powder and sweetener and whisk again until fully mixed.
  5. Place the pan over medium heat and whisk continually for 8 to 10 minutes, until chocolate is steamy but not simmering. Cocoa should be fragrant.
  6. Turn off heat and allow frosting to cool for 10 minutes.

Recipe Notes

This decadent Chocolate Ganache Frosting will soon be your favorite!

Nutrition Facts
Chocolate Ganache Frosting
Amount Per Serving
Calories 184 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 49mg16%
Sodium 18mg1%
Potassium 161mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
Vitamin A 525IU11%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in 30 Real Food Romantic Dinners & Desserts For Date Night (Best Valentine’s Day Food).

 What’s your favorite dessert? What do you think about this Moist Paleo Chocolate Cake?

Ready To Thrive On Your Gut-Healing Diet? | Eat Beautiful by Megan Stevens

Looking for more nourishing, gut-healing foods that your family will love to eat?

Be sure to check my cookbook: Eat Beautiful: Grain-Free, Sugar-Free and Loving It (softcover version as well).

It contains all the recipes I’ve perfected through my family’s years on a gut-healing diet.

My eBook and video package is currently 50% off. One of the bonus videos you’ll get explains the grain-free baking technique I use to make amazing panini sandwiches for our gut-healing cafe in Eugene, Oregon!

Click here for more info or to buy my book, Eat Beautiful: Grain-Free, Sugar-Free and Loving It for 50% off (plus get 5 bonus videos).

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Paleo Recipes Recipes

About Megan Stevens

Megan lives in a tiny house in Oregon with her husband and three children. She owned a gut-healing, Traditional cafe for 7 years, which she and her husband just sold to begin their next adventure of adopting a fourth child. She loves helping others on their healing journeys, as well as innovating grain-free, sugar-free recipes. Megan also works as a Health Consultant, helping clients to implement and succeed on healing diets. Megan's first cookbook, EAT BEAUTIFUL: Grain-free, Sugar-Free & Loving It is a #1 New Release on Amazon. Join Megan at her blog Eat Beautiful and on her Facebook page, where she cultivates a community of healing by providing recipes, nutritional insights, and the latest in remedial articles.

Reader Interactions

Comments

  1. RobinP says

    May 31, 2016 at 7:00 pm

    This looks amazing! And I will have a birthday boy in a few days!

    Reply
    • Megan Stevens says

      June 1, 2016 at 4:52 pm

      Oh yay! Happy Birthday to him and enjoy the cake! šŸ™‚

      Reply
  2. Amanda says

    June 3, 2016 at 12:19 pm

    This looks so good! But I have a question, is there something that I can substitute for the cassava flour? I don’t want to buy it just for this one recipe. We are not paleo either šŸ™‚

    Reply
    • Megan Stevens says

      June 6, 2016 at 7:10 am

      Hi Amanda, I don’t know, actually. I haven’t tried alternatives. Do you have any sprouted flour on hand? You might be able to sub that in. Cassava flour works well the other way around: you can often sub it in for white or wheat flour in recipes…I’d love to hear how it goes, if you try that.

      Reply
      • Amanda says

        June 7, 2016 at 8:02 am

        I have some soft white wheat on order from my natural grocers. Once it gets here, I am going to attempt making sprouted flour (my first time ever). I’ll try making the cake after I get done with that adventure and let you know how it goes šŸ™‚

        Reply
        • Megan Stevens says

          June 8, 2016 at 8:00 am

          Great! I’ll look forward to hearing!…. šŸ™‚

          Reply
  3. tsk says

    June 6, 2016 at 8:22 am

    Where do you even get cassava flour? I looked it up online and the only place that came up was Amazon.
    While I’m all for experimentation with different ingredients, it’s really not practical if they’re not easily accessible.

    Reply
    • Megan Stevens says

      June 8, 2016 at 8:00 am

      Yes, Amazon is one good place to get it, or directly from Otto’s. Both provide free shipping. If you live in a city with natural food stores, you can also request them to carry it. This is a flour that is becoming extremely popular; so they will benefit from carrying it. Hope this helps!

      Reply
  4. Teri Truitt says

    June 11, 2016 at 11:45 am

    My question is can I sub coconut creme for whipping creme in frosting? Thanks!

    Reply
    • Megan Stevens says

      June 13, 2016 at 7:11 pm

      Hi Teri! I’m just trying that actually tonight, to be sure! Such good timing for your question. šŸ™‚ I’ll reply again tomorrow. It’s currently chilling. I expect it to be perfect! The only difference is that the gelatin won’t dissolve on its own when sprinkled on top of the coconut cream. It needs to be whisked in…

      Reply
      • Megan Stevens says

        June 14, 2016 at 10:34 am

        Okay~ results- the coconut cream ganache is SO good! It turned out perfectly. Enjoy!!

        Reply
  5. Kendal says

    April 12, 2017 at 6:00 pm

    Can I sub the eggs with gelatin? Thanks!

    Reply
    • Megan Stevens says

      April 17, 2017 at 5:20 pm

      Hi Kendall. 3 eggs tends to be the maximum in a recipe that will allow for a substitution, so it may be worth a try, as long as you expect some variation in the end result. šŸ™‚

      Reply
  6. Heather says

    May 6, 2017 at 12:14 pm

    Just made this…very good…only thing I would change is adding a bit more maple syrup. .wasn’t sweet enough for us..probably will do 1/3 cup next time …but will definitely be making it again ..thanks

    Reply
  7. Robyn says

    July 29, 2017 at 8:06 am

    I just made this in a 7″ springform pan and the texture and taste were great BUT it was definitely not sweet enough. I will be adding more Maple Syrup to the next batch which I am making now. The texture is like a wonderful muffin. Loved it! Thanks…

    Reply
  8. Carolyn says

    December 11, 2017 at 8:59 am

    I have looked up and down this entire post three times and can’t find the cake recipe, only the chocolate ganache frosting. But people commented about cassava flour and eggs, neither of which are in the frosting, so the cake recipe must have showed at some point.

    Reply
    • Julie T says

      January 17, 2018 at 10:00 pm

      Ditto! Not sure where the recipe went. Would have been nice to try it.

      Reply
      • Haniya Cherry says

        January 18, 2018 at 1:33 pm

        Hi Julie! So sorry about that — the cake recipe should show now. šŸ™‚ Thanks for letting us know!

        –Haniya, TCS Team

        Reply
        • Julie T says

          January 20, 2018 at 8:05 am

          Hi there! I still only see the frosting recipe. Is it a link that I’m missing?

          Reply
          • Haniya Cherry says

            January 20, 2018 at 12:07 pm

            Oh, will you try again now? I think for some reason my changes didn’t “stick” last time.

            –Haniya, TCS Team šŸ™‚

    • Haniya Cherry says

      January 18, 2018 at 1:34 pm

      Hi Carolyn! I’ve fixed the post to include the cake recipe. Thanks for letting us know it was missing!

      –Haniya, TCS Team

      Reply
  9. Theresa says

    December 4, 2019 at 10:52 pm

    How can I store the leftover ganache?can I freeze and reuse? I don’t eat sweets or bake sweets often so I would like to store it for later.

    Reply
    • Megan Stevens says

      December 5, 2019 at 10:23 am

      Hi Theresa, good question. I haven’t frozen before, so I can’t say how it will behave thus. But it does refrigerate well. You can put it in a small mason jar, or one that best fits the quantity you have, for about a week. I’m not sure how long it will last beyond that because of the cream or coconut cream. So it may be better to gift your leftovers to someone you know who’ll eat them sooner than later. šŸ™‚

      Reply
  10. Wendy says

    June 4, 2020 at 1:09 pm

    Hi Megan,
    I’ve been wanting to try this for awhile, but forgot about it and then found it again when I wanted to make it for my dads birthday in 2 days. I don’t have the gelatin though! Would arrowroot be able to be used as a substitute? I’m new to this type of healthier cooking, but I do have arrowroot! Thank you!
    Wendy

    Reply
  11. rose says

    March 8, 2023 at 1:18 pm

    I made this a few years ago for my mom’s birthday and she loved it! doing it again, but i’m wondering if you think it would handle a bit of coffee or espresso in the batter well, for a more devil’s food like flavor?

    Reply
  12. Debbie says

    October 24, 2023 at 9:01 am

    This recipe was the very first time that I have ever used cassava flour(I used Otto’s) and I am glad I picked this recipe! It was my husbands birthday and I used both the cake and frosting recipes. I live in northern Phoenix so I don’t know if the difference in elevation combined with a difference in oven temps, whatever, my cake baked in just 35 minutes at 325. Other than that difference, both recipes were fantastic, we sliced the cake into layers…per slice…then added the frosting between the cake…omg, best cake we have had in years, literally. We have been grain-free for over 10 years and I have used, coconut flour, almond flour, flax meal, tigernut flour, arrowroot, tapioca flour and while they all have their good points when used in the right way…Cassava flour is off to a great start as being my favorite grain-free flour. Thank-you for this recipe, a great intro to using cassava flour!

    Reply
4.34 from 15 votes (15 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Bdg Bin on Healthy Homemade Popcorn (with free video!)
  • ronald ryan on 10 Tips For Using A Gas Grill As An Oven
  • Julia on How To Make Sour Cream
  • KM on The Best Sourdough English Muffins (Traditional Recipe)
  • Kathryn on Ginger-Lemon Mocktail: The Perfect Summer Drink
  • Anonymous on Anatomy of a Blended Soup
  • Brenda on Sourdough Nutty Cereal (like Grape Nuts)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat!Ā God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.