35+ Irresistible Friday Paleo Cakes Recipes to End Your Week

Are you ready to indulge in guilt-free desserts that align perfectly with your paleo lifestyle?

Whether you’re hosting a Friday dinner party, celebrating a milestone, or simply unwinding after a busy week, we’ve got you covered with a collection of over 35 delectable paleo cake recipes. ‘

From rich chocolate delights to light fruity creations, these cakes are not only grain-free and refined sugar-free but also irresistibly delicious.

Get ready to treat yourself and your loved ones to these nourishing, flavor-packed desserts that prove healthy eating doesn’t have to mean skipping dessert.’

35+ Irresistible Friday Paleo Cakes Recipes to End Your Week

With these 35+ paleo cake recipes, Fridays just got a whole lot sweeter.

Whether you’re craving classic chocolate, zesty citrus, or innovative ingredient combinations, there’s something in this collection for everyone.

These recipes are designed to fit seamlessly into your paleo lifestyle without compromising on flavor or satisfaction.

So, grab your apron, choose your favorite recipe, and make this Friday one to remember.

Almond Butter Chocolate Mug Cake

This Almond Butter Chocolate Mug Cake is the ultimate single-serving treat. Perfect for a quick, paleo-friendly dessert that satisfies your chocolate cravings. Made with nutrient-dense almond butter and natural sweeteners, it’s the ideal keto dessert for any Friday night.

Ingredients:

• 2 tbsp almond butter (unsweetened)
• 1 tbsp coconut flour
• 1 tbsp unsweetened cocoa powder
• 1 egg
• 1 tbsp almond milk
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder

Instructions:

1. In a microwave-safe mug, combine almond butter and egg. Mix well until smooth.
2. Add coconut flour, cocoa powder, baking powder, and sweetener. Stir to combine.
3. Pour in almond milk and vanilla extract, and mix until a batter forms.
4. Microwave for 60-90 seconds, or until the cake is set.
5. Let cool slightly before enjoying!

This quick and easy mug cake is not only paleo-friendly but also versatile. You can customize it by adding sugar-free chocolate chips, a drizzle of almond butter, or a sprinkle of sea salt on top for a gourmet touch. It’s the perfect way to end your week on a sweet note.

Coconut Flour Lemon Pound Cake

Light, zesty, and irresistibly moist, this Coconut Flour Lemon Pound Cake is a paleo dessert that feels indulgent but keeps things keto-friendly. The bright lemon flavor makes it a refreshing choice for Friday gatherings or a cozy night in.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup melted coconut oil
• 1/2 cup keto-friendly sweetener
• 6 eggs
• Juice and zest of 2 lemons
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, whisk eggs until frothy. Add coconut oil, sweetener, lemon juice, zest, and vanilla extract. Mix well.
3. Gradually add coconut flour, baking soda, and salt, mixing until a thick batter forms.
4. Pour the batter into the prepared loaf pan and spread evenly.
5. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool before slicing and serving.

This Lemon Pound Cake is a great way to embrace paleo and keto lifestyles without sacrificing flavor. Its tangy lemon essence pairs beautifully with a cup of tea or coffee, making it a perfect choice for Friday afternoons or weekend brunches.

Spiced Pumpkin Mini Bundt Cakes

These Spiced Pumpkin Mini Bundt Cakes are a seasonal delight, combining the warm flavors of cinnamon and nutmeg with the earthy richness of pumpkin. They’re paleo, low-carb, and a festive way to celebrate the end of the week.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup pure pumpkin puree
• 1/3 cup coconut oil, melted
• 1/3 cup keto-friendly sweetener
• 3 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini Bundt cake pan.
2. In a large bowl, whisk eggs and sweetener until smooth. Add pumpkin puree, coconut oil, and spices. Mix well.
3. In a separate bowl, combine almond flour, coconut flour, baking powder, and salt. Gradually add to the wet mixture, stirring until a thick batter forms.
4. Spoon the batter into the mini Bundt molds, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until a toothpick comes out clean.

These mini Bundt cakes are a delightful way to enjoy the comforting flavors of pumpkin spice while staying true to your paleo and keto goals. They’re perfect for sharing or keeping all to yourself as a well-deserved Friday treat.

Vanilla Coconut Layer Cake

This Vanilla Coconut Layer Cake is a show-stopping dessert that’s as healthy as it is delicious. With layers of soft coconut-flavored cake and creamy frosting, it’s a great way to celebrate the end of the week without breaking your paleo or keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/3 cup coconut oil, melted
• 1/3 cup keto-friendly sweetener
• 4 eggs
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

For Frosting:

• 1 cup coconut cream (chilled)
• 2 tbsp powdered keto sweetener
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans.
2. In a bowl, whisk eggs, coconut milk, melted coconut oil, vanilla, and sweetener.
3. Mix almond flour, coconut flour, baking powder, salt, and shredded coconut in a separate bowl. Gradually add to the wet mixture.
4. Divide the batter evenly between the pans and bake for 20-25 minutes.
5. Cool completely before frosting. Whip the coconut cream with sweetener and vanilla, then layer and frost the cakes.

This Vanilla Coconut Layer Cake is a guilt-free dessert that looks and tastes decadent. Perfect for Friday celebrations or impressing your family and friends with your paleo-friendly baking skills.

Dark Chocolate Avocado Brownie Cake

Rich, fudgy, and indulgent, this Dark Chocolate Avocado Brownie Cake is the ultimate treat for chocolate lovers. It’s packed with healthy fats from avocado and free of refined sugars, making it an ideal paleo and keto dessert.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/3 cup keto-friendly sweetener
• 2 eggs
• 1/4 cup almond butter
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Mash avocados in a bowl until smooth. Add cocoa powder, sweetener, eggs, almond butter, vanilla, baking soda, and salt. Mix until a thick batter forms.
3. Spread the batter evenly in the pan.
4. Bake for 20-25 minutes, or until the edges are set.
5. Let the cake cool before slicing. Optional: Top with a sprinkle of sea salt or melted keto chocolate.

This brownie cake is a testament to the versatility of avocado in desserts. With its creamy texture and deep chocolate flavor, it’s perfect for ending the week on a rich and satisfying note.

Orange Almond Upside-Down Cake

A citrusy twist on a classic favorite, this Orange Almond Upside-Down Cake is both elegant and paleo-friendly. Sweetened naturally and made with wholesome ingredients, it’s a bright and flavorful dessert to celebrate the end of the week.

Ingredients:

• 2 medium oranges, thinly sliced
• 2 tbsp coconut oil (for caramelizing)
• 2 tbsp keto-friendly sweetener
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/3 cup keto-friendly sweetener
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.
2. Heat 2 tbsp coconut oil in a skillet, add 2 tbsp sweetener, and caramelize orange slices for 2-3 minutes. Arrange them in the bottom of the pan.
3. In a bowl, whisk eggs, melted coconut oil, vanilla, and sweetener.
4. Combine almond flour, coconut flour, baking powder, and salt in a separate bowl. Gradually mix with wet ingredients.
5. Pour the batter over the orange slices and spread evenly.
6. Bake for 30-35 minutes. Let cool slightly, then invert onto a plate to reveal the caramelized oranges.

This Orange Almond Upside-Down Cake combines the sweetness of caramelized oranges with the nutty richness of almond flour for a dessert that feels indulgent yet wholesome. It’s perfect for ending the week with a touch of sophistication.

Matcha Coconut Mug Cake

For a quick, vibrant treat, this Matcha Coconut Mug Cake is perfect. Packed with the earthy goodness of matcha and the tropical sweetness of coconut, it’s a satisfying dessert that’s paleo, keto, and ready in minutes.

Ingredients:

• 1 tbsp coconut flour
• 1 tsp matcha powder
• 1 tbsp unsweetened shredded coconut
• 1 egg
• 2 tbsp almond milk
• 1 tbsp melted coconut oil
• 1 tbsp keto-friendly sweetener
• 1/4 tsp baking powder
• Pinch of salt

Instructions:

1. In a microwave-safe mug, whisk the egg, almond milk, coconut oil, and sweetener.
2. Add coconut flour, matcha powder, shredded coconut, baking powder, and salt. Mix until smooth.
3. Microwave for 60-90 seconds, or until the cake is set.
4. Let it cool slightly before enjoying.

This Matcha Coconut Mug Cake is a burst of flavor and energy. The combination of matcha and coconut creates a unique dessert that’s perfect for a cozy Friday night or an afternoon pick-me-up.

Mocha Hazelnut Cake

Rich and indulgent, this Mocha Hazelnut Cake is the ultimate paleo dessert for coffee lovers. With a deep chocolate and espresso flavor, it’s a sophisticated treat to wind down your week.

Ingredients:

• 1 cup hazelnut flour
• 1/4 cup cocoa powder
• 1/3 cup coconut oil, melted
• 1/3 cup keto-friendly sweetener
• 3 eggs
• 1/4 cup strong brewed espresso (cooled)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small cake pan.
2. In a bowl, whisk eggs, coconut oil, sweetener, espresso, and vanilla extract.
3. In a separate bowl, mix hazelnut flour, cocoa powder, baking powder, and salt. Gradually add to the wet mixture.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
5. Cool before serving. Optional: Top with a dollop of coconut cream.

This Mocha Hazelnut Cake is a decadent and aromatic dessert, combining chocolate and espresso for a perfect Friday night indulgence. Pair it with a cup of decaf coffee for a complete experience.

Strawberry Almond Crumble Cake

Sweet, nutty, and delightfully crumbly, this Strawberry Almond Crumble Cake is a paleo-friendly twist on a classic dessert. Fresh strawberries and a crunchy almond topping make it a delightful way to end your week.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/3 cup keto-friendly sweetener
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 1 cup sliced fresh strawberries

For Crumble Topping:

• 1/2 cup almond flour
• 2 tbsp coconut oil, melted
• 2 tbsp keto-friendly sweetener

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk eggs, coconut oil, sweetener, and vanilla extract.
3. Mix almond flour, coconut flour, baking powder, and salt in another bowl. Combine with the wet ingredients to form a batter.
4. Pour the batter into the prepared pan and layer sliced strawberries on top.
5. For the crumble, mix almond flour, coconut oil, and sweetener. Sprinkle evenly over the strawberries.
6. Bake for 25-30 minutes, or until golden and set.

This Strawberry Almond Crumble Cake is a fruity, nutty delight that’s perfect for sharing with loved ones. It’s a wholesome way to end your Friday with a burst of natural sweetness.

Cinnamon Swirl Coffee Cake

This Cinnamon Swirl Coffee Cake is a cozy, comforting treat with warm cinnamon layers and a crumbly topping. Paleo and keto-friendly, it pairs perfectly with your favorite tea or coffee for a relaxing Friday evening.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/3 cup keto-friendly sweetener
• 4 eggs
• 1/2 cup almond milk
• 2 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

For the Cinnamon Swirl:

• 2 tbsp cinnamon
• 2 tbsp keto-friendly sweetener
• 2 tbsp melted coconut oil

For the Crumb Topping:

• 1/4 cup almond flour
• 2 tbsp keto-friendly sweetener
• 1 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square pan.
2. In a bowl, whisk eggs, almond milk, coconut oil, sweetener, and vanilla.
3. Mix almond flour, coconut flour, baking powder, and salt in another bowl. Combine with the wet ingredients.
4. Pour half the batter into the pan. Swirl in the cinnamon mixture, then add the remaining batter.
5. Top with the crumb mixture and bake for 30-35 minutes.
6. Cool before serving.

This Cinnamon Swirl Coffee Cake is a delightful blend of warm spices and tender cake. It’s the perfect treat for curling up with a good book and unwinding after a busy week.

Chocolate Raspberry Lava Cakes

Indulge in the decadence of these Chocolate Raspberry Lava Cakes. With a rich, molten chocolate center and tangy raspberries, they’re a luxurious paleo and keto-friendly dessert for special Fridays.

Ingredients:

• 3 oz dark chocolate (85% cocoa or higher)
• 2 tbsp coconut oil
• 2 eggs
• 1/3 cup keto-friendly sweetener
• 2 tbsp almond flour
• 1/2 tsp vanilla extract
• Fresh raspberries for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease two ramekins.
2. Melt dark chocolate and coconut oil together in a microwave or double boiler. Let cool slightly.
3. In a bowl, whisk eggs and sweetener until frothy. Add the chocolate mixture, vanilla, and almond flour. Mix well.
4. Divide the batter evenly into ramekins. Bake for 10-12 minutes, until the edges are set but the center remains soft.
5. Let cool for a minute, then invert onto plates. Garnish with fresh raspberries.

These Chocolate Raspberry Lava Cakes are the ultimate indulgence, with a gooey center and fruity garnish. Perfect for a romantic Friday dinner or a treat-yourself evening.

Carrot Spice Cake with Cashew Frosting

This Carrot Spice Cake is a paleo and keto-friendly twist on a classic favorite. Packed with spices and topped with creamy cashew frosting, it’s a wholesome and flavorful way to end the week.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded carrots
• 1/3 cup melted coconut oil
• 1/3 cup keto-friendly sweetener
• 3 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• Pinch of salt

For Cashew Frosting:

• 1 cup raw cashews (soaked and drained)
• 2 tbsp coconut cream
• 2 tbsp keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round pan.
2. In a bowl, mix almond flour, coconut flour, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk eggs, coconut oil, sweetener, and vanilla. Combine with the dry ingredients, then fold in shredded carrots.
4. Pour the batter into the pan and bake for 25-30 minutes. Cool completely.
5. For the frosting, blend all ingredients in a food processor until smooth. Frost the cake and serve.

This Carrot Spice Cake with Cashew Frosting is a wholesome, nostalgic dessert with a modern, paleo twist. It’s perfect for sharing with friends or enjoying as a solo indulgence to kick off your weekend.

Blueberry Almond Flour Cake

This Blueberry Almond Flour Cake is a light, moist, and subtly sweet treat that incorporates the natural goodness of blueberries. It’s paleo-friendly and keto-approved, making it the perfect dessert to enjoy on a relaxing Friday evening.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup almond milk
• 1/3 cup melted coconut oil
• 1/4 cup keto-friendly sweetener
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk eggs, almond milk, melted coconut oil, sweetener, and vanilla extract until smooth.
3. In a separate bowl, combine almond flour, coconut flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
4. Gently fold in the blueberries.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Cool before serving.

This Blueberry Almond Flour Cake is naturally sweetened, moist, and packed with flavor. Perfect for a light dessert or a breakfast treat to start your Friday on a healthy note!

Coconut Flour Chia Seed Cake

Packed with fiber and omega-3s from chia seeds, this Coconut Flour Chia Seed Cake is a delightful paleo and keto dessert. The chia seeds add a lovely crunch, while the coconut flour keeps the cake light and fluffy.

Ingredients:

• 1 cup coconut flour
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup keto-friendly sweetener
• 4 eggs
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk eggs, almond milk, melted coconut oil, sweetener, and vanilla extract until well combined.
3. In another bowl, combine coconut flour, chia seeds, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean.
6. Let the cake cool completely before serving.

This Coconut Flour Chia Seed Cake is an incredibly wholesome dessert packed with healthy fats, fiber, and nutrients. Its subtle sweetness and delightful texture make it a perfect choice for a Friday treat.

Lemon Poppy Seed Cake

Bright, zesty, and satisfying, this Lemon Poppy Seed Cake combines the fresh flavor of lemon with a slight crunch from poppy seeds. It’s a refreshing paleo dessert that’s low in carbs and high in flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup poppy seeds
• 1/3 cup coconut oil, melted
• 3 eggs
• 1/3 cup keto-friendly sweetener
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk eggs, coconut oil, sweetener, lemon zest, and lemon juice.
3. In a separate bowl, combine almond flour, coconut flour, poppy seeds, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Let cool before slicing and serving.

This Lemon Poppy Seed Cake is the perfect balance of tartness and sweetness. It’s a refreshing and light dessert that can easily become a favorite for your Friday evenings or any occasion!

Note: More recipes are coming soon