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The Best Paleo Chocolate Sheet Cake (nut-free)

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5 from 4 reviews

The Best Paleo Chocolate Sheet Cake that tastes like healthy devil’s food cake! Gluten-free, refined sugar-free and nut free-friendly!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes

Yield: 6 slices 1x

Ingredients

Scale

Chocolate cake:

  • 1 cup coconut sugar (cane sugar, date sugar or maple sugar should work too. not a liquid sugar though!)
  • 1/2 cup coconut flour (I haven’t used another flour but I’d guess about 1 1/4 cup almond flour would work)
  • 1/2 cup cacao powder
  • 1/3 cup liquid coconut oil 
  • 6 large pasture-raised eggs at room temperature (I don’t recommend flax egg)
  • 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 Dark Chocolate Bar, melted (code RACHL for free shipping)

Chocolate ganache:

  • 2 Hu Dark 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

Instructions

  1. Preheat oven to 350 degrees and great an 8×8 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!

Notes

**Here is my favorite store-bought frosting

  • Author: Rachel

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