35+ Irresistible Holiday Paleo Cake Recipes to Sweeten Your Festivities

The holiday season is a time for joy, celebration, and, of course, delicious desserts.

For those following a paleo lifestyle, finding festive treats that fit within dietary guidelines can be challenging, but it doesn’t have to be!

Paleo cakes are the perfect solution, offering indulgent flavors and beautiful presentation while staying gluten-free, dairy-free, and refined sugar-free.

In this guide to 35+ Holiday Paleo Cake Recipes, we’ve gathered an array of mouthwatering options, from rich chocolate cakes to spiced gingerbread creations, festive pumpkin desserts, and even fruity masterpieces.

Whether you’re hosting a party, looking for the perfect dessert for your family gathering, or simply want to enjoy a sweet treat without guilt, these paleo cakes are sure to impress.

From classic holiday flavors like peppermint and cinnamon to creative twists like almond joy-inspired layers, these recipes are crafted to satisfy your cravings while staying true to clean eating principles.

Dive in and discover how delicious paleo baking can be during the most wonderful time of the year!

35+ Irresistible Holiday Paleo Cake Recipes to Sweeten Your Festivities

The holidays are the perfect excuse to indulge in something sweet, and with these 35+ Holiday Paleo Cake Recipes, you don’t have to compromise your dietary goals to enjoy incredible desserts.

These recipes are proof that paleo-friendly baking can be both delicious and creative, with options that cater to a variety of tastes and traditions.

Whether you’re baking for a family gathering, a festive dinner party, or simply want to treat yourself, these paleo cakes bring all the warmth, cheer, and indulgence of the season.

From spiced classics to chocolatey delights and everything in between, there’s something for everyone.

Celebrate the holidays with a dessert that’s as wholesome as it is decadent, and create memories that taste as good as they feel.

So, preheat your oven, gather your favorite paleo ingredients, and get ready to bake your way through this ultimate collection of holiday paleo cakes.

Holiday Spiced Carrot Cake

This paleo-friendly spiced carrot cake is the perfect treat for the holidays. It’s packed with wholesome ingredients like almond flour, grated carrots, and warming spices, offering a deliciously moist cake that’s both festive and healthy. Topped with a dairy-free cream cheese frosting, this cake is sure to impress your guests while staying true to your paleo diet.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp sea salt
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups grated carrots (about 3 medium-sized carrots)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the grated carrots and chopped nuts, if using.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before frosting.

Cream Cheese Frosting:

• 1 cup dairy-free cream cheese
• 1/4 cup coconut oil, softened
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract

1. In a medium bowl, beat together the dairy-free cream cheese, coconut oil, honey or maple syrup, and vanilla extract until smooth and creamy.
2. Once the cake has cooled, spread the frosting evenly over the top and garnish with additional chopped walnuts if desired.

This holiday spiced carrot cake is a true crowd-pleaser. The combination of sweet carrots, aromatic spices, and a velvety cream cheese frosting gives it a festive appeal while keeping the flavors light and natural. It’s an excellent paleo option for a holiday dessert, allowing everyone to enjoy the season without straying from their dietary preferences.

Paleo Chocolate Peppermint Cake

This rich and indulgent paleo chocolate peppermint cake brings together two classic holiday flavors: chocolate and peppermint. It’s made with almond flour and coconut flour, ensuring a soft, moist crumb, while the peppermint adds a refreshing twist. The dark chocolate glaze takes this cake to the next level, making it an irresistible treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup cacao powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 4 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1/2 cup dairy-free chocolate chips (for glazing)
• 2 tbsp coconut milk (or any unsweetened almond milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, cacao powder, baking soda, and sea salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean from the center of the cake.
7. Let the cake cool completely before glazing.

Chocolate Glaze:

1. In a small saucepan, heat the dairy-free chocolate chips and coconut milk over low heat, stirring constantly until the chocolate is completely melted and smooth.
2. Once the cake has cooled, pour the glaze over the top, allowing it to drip down the sides.
3. Garnish with crushed peppermint candy (optional) for an extra festive touch.

This paleo chocolate peppermint cake is perfect for anyone who loves the combination of chocolate and mint during the holidays. The soft, rich texture, paired with the creamy chocolate glaze, creates an incredibly satisfying dessert without any grains or refined sugars. The peppermint extract adds a refreshing, seasonal flavor that balances the richness of the chocolate, making this cake a showstopper for any holiday gathering.

Paleo Gingerbread Cake

If you’re craving the comforting flavors of gingerbread, this paleo gingerbread cake is the answer. It’s packed with warming spices like ginger, cinnamon, and cloves, creating a fragrant and flavorful cake that’s perfect for the colder months. Moist, dense, and lightly sweetened with molasses and maple syrup, this cake is a paleo-friendly take on the traditional holiday treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, and sea salt.
3. In a separate bowl, whisk together the eggs, maple syrup, molasses, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until fully incorporated.
5. Slowly add the hot water to the batter and mix until smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This paleo gingerbread cake is a wonderful way to enjoy the flavors of the season without compromising on your dietary choices. The dense, moist texture and deep spices make it a cozy dessert for holiday celebrations. It’s perfect on its own or paired with a dollop of coconut whipped cream for extra indulgence. This cake embodies the warmth and heartiness of traditional gingerbread, offering a guilt-free way to enjoy holiday sweets.

Paleo Eggnog Cake

This paleo eggnog cake is a festive and decadent treat that captures the essence of holiday eggnog in a soft, spiced cake. Made with almond flour and flavored with a blend of warm spices like cinnamon, nutmeg, and cloves, this cake is light yet rich. It’s perfect for a holiday dessert, offering a dairy-free, grain-free twist on the traditional eggnog flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 4 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla extract
• 1 tsp rum extract (optional, for eggnog flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and sea salt.
3. In another bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, and rum extract (if using).
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This paleo eggnog cake is a holiday classic reimagined with wholesome ingredients. The combination of spices creates a rich, cozy flavor that’s perfect for the season, and the addition of rum extract brings an authentic eggnog taste. It’s an ideal dessert for anyone looking to indulge without compromising on their dietary choices. Top with a dollop of coconut whipped cream for extra holiday cheer!

Paleo Cranberry Orange Cake

This paleo cranberry orange cake is the perfect balance of tart and sweet, with a refreshing citrus flavor and the tang of fresh cranberries. Made with almond flour and sweetened with maple syrup, it’s a healthier option for holiday gatherings. The natural flavors of cranberry and orange shine through, making this cake a bright, festive dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 4 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 cup fresh cranberries
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and sea salt.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, orange juice, vanilla extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the fresh cranberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
8. Let the cake cool before serving.

The tangy cranberries and the bright, citrusy orange create a wonderfully fresh flavor in this paleo-friendly cake. It’s a perfect choice for holiday celebrations, offering a sweet and tart balance that everyone will love. Whether you’re serving it as a dessert or enjoying it with a cup of tea, this cake is sure to add a festive touch to your holiday table.

Paleo Pumpkin Spice Cake

This paleo pumpkin spice cake is a warm, comforting dessert that’s perfect for fall and winter holidays. Made with pumpkin puree, almond flour, and a blend of aromatic spices, this cake has a soft texture and deep flavor that’s sure to satisfy your seasonal cravings. Topped with a cinnamon and coconut whipped cream, it’s the ultimate holiday indulgence.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 4 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or coconut milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and sea salt.
3. In another bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.

Cinnamon Coconut Whipped Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 1 tsp cinnamon
• 2 tbsp maple syrup

1. Scoop out the solidified coconut cream from the chilled coconut milk and beat it in a bowl until fluffy.
2. Add cinnamon and maple syrup and continue beating until smooth and creamy.
3. Once the cake has cooled, top it with the cinnamon coconut whipped cream.

This paleo pumpkin spice cake is the essence of fall and winter comfort in one delicious bite. The warm spices combined with the creamy coconut whipped cream create a satisfying dessert that’s both light and flavorful. Perfect for your holiday gatherings, it’s a delicious way to enjoy the classic fall flavors while sticking to your paleo lifestyle.

Paleo Gingerbread Cake

This paleo gingerbread cake is the ultimate holiday dessert for anyone craving the warm, spiced flavors of gingerbread. With a blend of cinnamon, ginger, and molasses, this cake is both comforting and aromatic. It’s made with almond flour, making it a gluten-free, grain-free treat that’s still indulgent and perfect for holiday celebrations.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup molasses (make sure it’s unsweetened)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium-sized bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. In another bowl, whisk together the eggs, molasses, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool before serving.

This paleo gingerbread cake is a festive favorite that offers the perfect blend of spices for the holiday season. The use of molasses gives it a deep, rich flavor that pairs beautifully with the warmth of cinnamon and ginger. It’s perfect for any holiday gathering, and it’s sure to be a hit with anyone who loves the comforting taste of gingerbread.

Paleo Chocolate Peppermint Cake

This paleo chocolate peppermint cake is an indulgent treat for the holidays, combining rich chocolate with the cool, refreshing flavor of peppermint. The cake is moist and decadent, and the combination of dark cocoa and peppermint extract creates a festive and delicious flavor profile. It’s perfect for holiday parties or a sweet after-dinner treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and sea salt.
3. In another bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until the mixture is smooth and fully combined.
5. If using, fold in the dark chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before serving.

This paleo chocolate peppermint cake is the perfect treat for those who love the combination of chocolate and mint. The richness of the cocoa and the cooling effect of the peppermint create a delightful contrast that’s sure to satisfy your sweet tooth. It’s a great option for anyone looking for a refined, yet easy holiday dessert.

Paleo Apple Cinnamon Cake

This paleo apple cinnamon cake is a perfect dessert for the holidays, combining the sweetness of apples with the warmth of cinnamon. Made with almond flour and naturally sweetened with maple syrup, it’s a wholesome dessert that feels indulgent without any grains or refined sugars. The addition of fresh apples creates a moist, tender cake that’s simply irresistible.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla extract
• 1 large apple, peeled and diced
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
3. In another bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the diced apple and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before serving.

This paleo apple cinnamon cake is a comforting, healthy dessert that brings all the flavors of fall and winter together in a single bite. The soft texture and naturally sweet apples pair perfectly with the warmth of cinnamon. It’s a great dessert for holiday dinners, offering a sweet and satisfying way to finish off your meal without compromising on health-conscious ingredients.

Paleo Carrot Cake

This paleo carrot cake is a perfect holiday dessert for anyone who loves the combination of sweet, spiced cake and fresh, vibrant carrots. With its rich flavor and tender crumb, it’s a delicious and wholesome treat. The use of almond flour and natural sweeteners like maple syrup ensures it’s paleo-friendly, while still being indulgent and satisfying.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or coconut milk)
• 2 tsp vanilla extract
• 2 cups grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt.
3. In another bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
5. Gently fold in the grated carrots and chopped nuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before serving.

This paleo carrot cake is light and full of flavor, making it a great dessert for special occasions. The sweetness of the carrots and the warmth of cinnamon combine for a treat that feels both festive and nourishing. It’s a fantastic way to enjoy a classic favorite while adhering to a paleo lifestyle.

Paleo Cranberry Orange Cake

This paleo cranberry orange cake combines the tartness of fresh cranberries with the bright, citrusy flavor of orange. The moist, fluffy texture and refreshing taste make it a delightful holiday dessert. Made with almond flour and sweetened naturally with maple syrup, this cake is perfect for those who want to enjoy a gluten-free, grain-free treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/2 cup fresh cranberries (or frozen, thawed)
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and sea salt.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, orange juice, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the cranberries and chopped nuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This paleo cranberry orange cake is bursting with festive flavors and perfect for holiday gatherings. The tartness of the cranberries balances beautifully with the citrusy orange flavor, making it a refreshing yet indulgent treat. It’s a light, flavorful cake that’s easy to make and will surely be a hit at your next holiday celebration.

Paleo Chocolate Hazelnut Cake

This decadent paleo chocolate hazelnut cake is the ultimate indulgence for chocolate lovers. Rich, moist, and full of nutty flavor, it combines the deep richness of cocoa with the creamy texture of hazelnuts, all while being grain-free and gluten-free. This cake is a perfect holiday dessert that feels both luxurious and comforting.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla extract
• 1/2 cup ground hazelnuts (or hazelnut meal)
• 1/4 cup whole hazelnuts (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt.
3. In another bowl, combine the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the ground hazelnuts.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. If desired, sprinkle the whole hazelnuts on top of the batter for extra crunch.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool before serving.

This paleo chocolate hazelnut cake is rich and indulgent with a perfect balance of flavors. The cocoa brings a deep, chocolatey richness, while the ground hazelnuts add a nutty texture and flavor that makes each bite heavenly. It’s a luxurious dessert for holiday celebrations and a wonderful way to treat yourself while sticking to your paleo lifestyle.

Paleo Gingerbread Cake

This paleo gingerbread cake brings the cozy, warming flavors of ginger, cinnamon, and molasses into a light, gluten-free treat. Perfect for the holiday season, this cake is spiced just right, offering a depth of flavor without being overly sweet. It’s made with almond flour and naturally sweetened with maple syrup, so you can enjoy the traditional taste of gingerbread in a healthier way.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup molasses (unsulfured)
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, nutmeg, and sea salt.
3. In a separate bowl, beat the eggs and then add the maple syrup, molasses, melted coconut oil, almond milk, and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving.

This paleo gingerbread cake is a delightful holiday dessert, brimming with the warming spices that make gingerbread so beloved. It’s perfect for any festive occasion and can be served as is or with a dollop of coconut whipped cream for extra indulgence. The combination of almond flour and molasses gives it a beautiful, slightly chewy texture, while the spices provide the ultimate cozy holiday flavor.

Paleo Pumpkin Spice Cake

This paleo pumpkin spice cake is the perfect fall-inspired dessert for your holiday gatherings. The pumpkin adds moisture and richness, while the blend of warm spices makes this cake the ultimate cozy treat. Made with almond flour and sweetened with maple syrup, this cake is a healthy and delicious alternative to traditional pumpkin cakes.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 3 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, cloves, and sea salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

This paleo pumpkin spice cake is a wonderful treat for any fall or holiday gathering. The natural sweetness of pumpkin and maple syrup makes this cake moist and flavorful, while the spice blend adds that signature pumpkin pie taste. It’s perfect on its own or topped with coconut whipped cream for an extra touch of indulgence.

Paleo Almond Joy Cake

If you love the flavors of almond joy candy bars, this paleo almond joy cake will be your new favorite holiday dessert. It’s a decadent cake made with a rich almond flour base, layered with creamy coconut filling, and topped with almonds and chocolate for the ultimate indulgence. Best of all, it’s made with only paleo-friendly ingredients.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/4 cup whole almonds (for topping)
• 1/4 cup dairy-free chocolate chips (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, cocoa powder, baking powder, and sea salt.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely. Once cooled, spread a layer of shredded coconut over the top, then sprinkle with whole almonds and drizzle with melted dairy-free chocolate.
8. Let the chocolate harden before serving.

This paleo almond joy cake is a deliciously indulgent dessert with all the flavors of your favorite candy bar, but without the refined sugar or gluten. The creamy coconut filling and chocolate topping add richness, while the almonds give it the perfect crunch. It’s a truly decadent treat that’s sure to be a crowd-pleaser during the holiday season.

Note: More recipes​ are coming soon!