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{Note from Jessica: Today’s post is shared by my sweet friend, Raia, author of Raia’s Recipes. Raia is a homeschooling, stay-at-home mom of five crazy kids. After the birth of her third child, she was diagnosed with celiac disease. This discovery turned her bread and pasta-filled life upside down and set her on a mission to find out what healthy meant for her family. Aspiring to encourage other moms, she started her blog filled with simple, easy, healthy dishes. Stop by Raia’s Recipes to get plenty of real food, gluten-free recipes and much more!}

Before going gluten-free four years ago, I was not a cake fan. They were generally too dry for my liking and tasted more like sugar than anything else. Not very exciting.

But cutting the gluten out changed my cake-liking status. Suddenly cakes became a wonderful and delicious thing to me. Especially chocolate cakes.

Especially dark chocolate cakes…

Spiced Dark Chocolate Cake :: Grain-Free, Dairy-Free, Paleo

Then I discovered the slightly exotic charm of spiced chocolate cakes. Who knew chili powder or cinnamon could add such wonderful depth to a cake?

While my Mexican Chocolate Cake has more of a ‘hot’ness to is, this Spiced Dark Chocolate Cake is more subtle in its flavor. More “classy,” as my husband says. 😉

If you enjoy the extra heat, then feel free to add a pinch of chili powder to spice it up more!

Spiced Dark Chocolate Cake :: Grain-Free, Dairy-Free, Paleo

This recipe yields one 8-inch cake. You can double the recipe and make two, then stack (as pictured), or just leave it a single layer.

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Spiced Dark Chocolate Cake :: Grain-Free, Dairy-Free, Paleo // deliciousobsessions.com

Spiced Dark Chocolate Cake :: Gluten-Free, Grain-Free, Dairy-Free

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

If you're looking to elevate your chocolate cake game, look no further. This spiced dark chocolate cake is rich, decadent, and tastes just as good as anything you'd get in a fancy bakery!






  1. Preheat oven to 300 and grease an 8-inch cake pan.
  2. Place all ingredients EXCEPT apple cider vinegar in blender and puree. Let stand for about 5 minutes so the coconut flour can soak up some of the liquid.
  3. Add in apple cider vinegar and pulse to combine.
  4. Pour into prepared pan and bake for 30 minutes, or until a toothpick comes out clean and top springs back lightly when touched.
  5. Cool for about 10 minutes before removing from pan.
  6. Frost once cooled.


  1. Soften the coconut oil over low heat.
  2. Remove from heat and stir in honey, cocoa powder, salt, and vanilla.
  3. Let stand for a few minutes to thicken.
  4. Frost cake.


Store leftovers in covered container on counter top. If your're not planning on eating it within a few days, refrigerate (though it will dry out a little).

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 47Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 70mgSodium: 105mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home

Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.

If so, then I have the PERFECT resource for you today.

I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.

So, what’s a gal to do?

Master the art of making her own ice cream at home, that’s what!

And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want. 

And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.

Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).

So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.

No more!

If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).

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