Grain-Free Orange “Chocolate” Cake {AIP-friendly}

Grain-Free Orange Chocolate Cake |

So the Superbowl is over and somehow it’s already two days into February (what is that about??). And you know what that means…

<cue lights dimming, disco ball appearing, and Marvin Gaye>

That means it’s time to get romantic here on StrictlyDelicious.

Yep, that’s right everyone. Valentine’s Day is only twelve days away!

Grain-Free Orange Chocolate Cake |

I looove Valentine’s Day. Whether I’m single or in a relationship, I am a sucker for romance. When it comes to me, the cheesier the better.

And whether or not I’m not with anyone special, you can trust and believe that the middle of February is going to involve some self-romance. Which, as you can well guess, always involves food.

So I’m going to be posting some romance-ready food things for you guys over the next week and a half.

And first up is this fantastic grain-free, AIP Orange Chocolate Cake!

Grain-Free Orange Chocolate Cake |

I have been so excited to share this cake with you for weeks. It’s a gluten-free, grain-free, dairy-free, egg-free, coconut-free cake that tastes JUST LIKE REAL CHOCOLATE CAKE. Don’t believe me? This cake is tested and approved by my Standard American Diet-eating boyfriend!!! He could not believe that this cake was made for my special diet!

The cake has a rich chocolate flavor with a sexy hint of orange that really amplifies the depth of the cacao. It’s moist and fluffy and has a beautiful crumb.

Yes, that’s right folks, this plantain cake has a crumb that will rival regular glutenous cakes. All my bakers, you know what I mean. And my fellow AIP-ers with a sweet tooth, you know how rare and important that is!

Best of all, this cake is soooo easy to make and the batter comes together in minutes. -Oh yeah.- It’s like that.

Grain-Free Orange Chocolate Cake |

I topped mine with an orange zest glaze because I do fine with most forms of sugar. If you don’t, this cake is more than delicious without any kind of topping. Or you can whip up some coconut whipped cream with some orange zest and a little maple syrup and put a dollop of that on this lovely cake.

Either way, it’s romantic, indulgent, seductively cocoa-y and perfect for your paleo Valentine’s Day.

Or any other day. ‘Cause sweet teeth need no holiday.

Grain-Free Orange Chocolate Cake |

Adapted from this recipe.

Grain- Free Orange “Chocolate” Cake {AIP}

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: will vary depending on your cake pan, I made 3 1.75"x3.5" mini bundt cakes


  • 1 large ripe plantain (almost completely black), chopped into small cubes
  • 1/4 cup coconut oil, butter, or lard
  • 1/2 cup cacao {use carob for AIP}
  • 1/4 cup raw or coconut sugar
  • 3/4 teaspoons sea salt
  • 3/4 teaspoons orange zest
  • 1/4 teaspoon baking powder
  • scrapings of 1 vanilla bean
  • 1/8 teaspoon cinnamon


  1. Preheat the oven to 375 degrees. Oil your cake pan (you can use a mini bundt pan like I did, a cupcake pan, or any other cake pan you wish.)
  2. Puree the plantain, oil, and sugar in a large food processor for 2 minutes until the mixture is completely combined and creamy. Scrape down the sides halfway through, if necessary.
  3. Add in the remaining ingredients and process for three more minutes until evenly combined and fluffy.
  4. Spoon the cake batter into your cake pan. Using a spatula, smooth over the top. Place the cake pan in the preheated oven and bake for 13-15 minutes, or until a toothpick comes out clean.
  5. Let cool, top with desired toppings (optional), and enjoy!

Grain-Free Orange Chocolate Cake |



  1. Laura says

    I bookmarked this recipe months ago and finally got around to making it today. It is delicious and super quick and easy to make! I love the orange and chocolate together, and I love that I don’t have to feel guilty eating such a decadent dessert. I will definitely be making this again!

  2. says

    I… cannot… WAIT to make this cake! Do you think it needs to be in mini bundts to get the right texture, or will this hold up in a regular 9 inch circular? Also, can carob sub in for the cacao? I thought cacao was chocolate, but I’ve often been wrong 🙂

    • says

      Hi Sarah! This will absolutely hold up in any cake pan. If you’re using a larger 9″ cake pan, you might want to double the recipe.

      After a lot of research, I’ve found two things: 1. chocolate is not necessarily forbidden on the AIP diet. And my go-to AIP resource, Eileen at Phoneix Helix, says that chocolate might be okay for AIP-ers, just test and see what your body allows. 2. If you are avoiding chocolate, carob absolutely can substitute for cacao! However, it is sweeter than cacao, so adjust your sugar level accordingly. And you may need more carob that you would need cacao to get a deeper “chocolate” taste, but you can generally substitute it 1:1. I hope that helps!


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