The Best Paleo Chocolate Sheet Cake (nut-free)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Yields 6 slices


Chocolate cake

  • 1 cup coconut sugar
  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • 1/3 cup liquid coconut oil 
  • 6 large pasture-raised eggs at room temperature
  • 2 teaspoon baking powder
  • 1/2 teaspoons sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut milk (or any nut milk - not from a can)
  • 1 Hu Kitchen Chocolate Bar, melted (code RACHL for free shipping)

Chocolate ganache: 

  • 2 Hu Kitchen Chocolate Bars (4.2 ounces)
  • 1/4 cup coconut milk (or any nut milk - not from a can)
  • 1 tablespoon grass-fed butter or liquid coconut oil
  • 1-2 tablespoons coconut flour


  1. Preheat oven to 350 degrees and great an 8x8 baking dish or line with parchment paper
  2. In a large bowl mix together the coconut sugar, coconut flour, cacao powder, liquid coconut oil, eggs, baking powder, sea salt, vanilla extract and coconut milk and mix until well combined
  3. Add in the melted chocolate and mix again
  4. Pour cake batter into baking dish and bake for 20-25 minutes 
  5. While cake bakes, begin making the ganache by adding the Hu Kitchen chocolate, milk, butter or coconut oil and coconut flour in a small sauce pan over medium heat
  6. Stir the chocolate mixture until melted then remove from heat and add to fridge once pot cools down
  7. Stir every 5 minutes in fridge until the ganache thickens then spread over the cake, slice into 6 slices and enjoy!


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