Paleo Fudge Jar Cakes (Gluten-Free) - Danielle Walker

Valentine’s Day is next week, so I wanted to share another festive and easy chocolatey dessert for you to enjoy with your loved ones! This recipe for Paleo Fudge Jar Cakes are individualized desserts that can be made either in an Instant Pot or the oven! I love the idea of mug cakes because individual desserts are one of the cutest things ever, plus the kids’ love the feeling of having their very own. The cakes are rich in chocolate flavor with a super fudgy center, making them the ideal decadent dessert to share with your loved ones on special occasions.

This recipe for Paleo Fudge Jar Cakes is a delicious gluten-free dessert made with almond and coconut flour. Free of refined sugars, this cake is sweetened with coconut and maple sugar. For the finishing touch, it has a rich fudge drizzle (optional but highly recommended!) for an extra chocolatey boost.

paleo fudge jar cakes on a marble counter with gold colored spoons by the side

How to serve:
You won’t go wrong enjoying these cakes by themselves, but if you are looking to go all out I suggest serving it alongside some dairy-free ice cream! My dairy-free Mint Chocolate Chip Ice Cream from page 282 in my cookbook Against All Grain is a delicious and refreshing option to pair with the rich chocolate fudge flavor. My Dairy-Free Coffee Ice Cream or my Vanilla Ice Cream from the blog are also fantastic options. You can always keep it simple and serve some fresh berries on top with a dollop of coconut whipped cream!

Cooking Options:
You can make these paleo fudge jar cakes two different ways. I love the simplicity and ease of making them in the Instant Pot, but you can also make them the classic way and bake them in the oven. If you plan to make it in the Instant Pot, they cook on manual setting for 12 minutes and baking them in the oven will take about 20 minutes. All in all, after the Instant Pot comes to pressure and releases pressure, they do take about the same amount of time. Personally, I just love how the Instant Pot gives you the most consistent texture.

chocolate drizzle in a bowl slight dripping on a marble counter top

More Chocolate Valentine’s Day Recipes:
If you haven’t checked it out yet, I have a full chapter dedicated in my cookbook Celebrations to Valentine’s Day, to include date night recipes and festive treats for the kids!

If you are looking for more chocolate recipes, I have a variety throughout my books and blog. I am definitely a chocolate lover at heart, so there is nothing better for me than chocolate sweets on Valentine’s Day. Some of my favorites are below!

From my books:

Chocolate Hazelnut Spread from page 307 in Eat What You Love

Christmas Fudge page 312 in Celebrations

Fudgy Brownies page 282 in Meals Made Simple

Ganache Tart with Toasted Hazelnuts from page 284 in Against all Grain

 From the blog:

Paleo Chocolate Sprinkle Doughnuts,

Gluten-Free Chocolate German Cake,

Double Chocolate Thin Mint Ice Cream,

Chocolate Pudding Pie,

Chocolate Cupcake with Strawberry Frosting!

paleo jar cakes on a marble counter with a bowl of chocolate drizzle by the side slightly dripping

📷: Ashley Lima

I hope you enjoy this recipe and have a very Happy Valentine’s Day! 💖

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Paleo Fudge Jar Cakes

  • Author: Danielle
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Cuisine: American




  1. In a heatproof bowl, combine the chocolate and coconut oil. Bring a small saucepan of water to a boil, and set the bowl on top, ensuring that it does not touch the water, but hovers just above it. Stir frequently until it has mostly melted. Remove from the heat and continue stirring until fully melted and smooth. Alternatively, heat the bowl in the microwave in 30 second increments, stirring in between until fully melted. Set the mixture aside and let it cool for 10 minutes.
  2. In a large bowl, whisk together the eggs, vanilla extract, coconut sugar, maple sugar, almond flour, coconut flour, arrowroot powder, and salt. Then whisk in the cooled, melted chocolate mixture. Divide the batter among four 6-ounce jars. Gently top each jar with a piece of foil; do not seal it, just lay it over the top to prevent condensation.
  3. To the pot of an electric pressure cooker add 2 cups of water and arrange the wire steaming rack over top. Place the jars on the rack and secure the lid on the machine. Set the valve to seal. Set the machine to high pressure for 14 minutes. Do a manual, quick release of the pressure by canceling the machine and turning the valve to vent. Check the cakes. If they are done on top, cracked, and have risen, carefully remove the jars from the pot and remove the foil from the tops. If they need more time (this depends on the model), return the lid and cook on high pressure another 3 to 5 minutes.
  4. To make the fudge drizzle, heat the chocolate and coconut oil in the same bowl until smooth. Then, poke a hole in the top of each of the jar cakes and drizzle a tablespoon of chocolate sauce into the center. Serve warm.
  5. To bake: Preheat oven to 350F. Lightly grease 4 oven-proof ramekins with coconut oil. Bake, uncovered, for 20 to 22 minutes, until a toothpick comes out mostly clean in the center.


Make it ahead: cakes will keep in the fridge for 10 days. Reheat in a warm oven for 15 minutes.

Keywords: Danielle Walker, dessert, paleo, chocolate, quick, fudge, gluten free, grain free, against all grain, kid friendly


Paleo Fudge Jar Cakes


  1. Janet K says:

    This looks absolutely amazing but is there a way to do this without a pressure cooker? Please?

  2. Lee Ann says:

    Do you think I could somehow substitute carob powder for the dark chocolate? I can’t have chocolate right now with endo infiltrating bladder. But the recipe looks so amazing!

    • Danielle says:

      Hi! I haven’t tried this recipe with carob powder so I am not sure how it will taste! If you try it out (or already did!), let us know how it turned out. Another reader may have the same question you do.

      • Tammy Morgan says:

        I haven’t tried this recipe with carob powder but I have done many of your recipes with carob powder or carob chips as I have a caffeine allergy and can’t eat chocolate and they all turned out perfect.

  3. Brianna says:

    Hi Danielle,

    I made this recipe for my kids! We loved it! A much healthier version was needed! Do you have a recipe for hot cross buns for Easter? Thank you for your recipes! You have been a blessing to all of us with autoimmune disease.

  4. Kelley says:

    Hi, what could I use instead of almond flour? Thank you for this recipe!

  5. Kimberly says:

    what size ramekins?

    • Danielle says:

      Hi Kimberly – you can use the same size as the jars – 6oz! Enjoy & happy cooking. I hope you love these; they are a hit here!

  6. Jeri says:

    How long shd this bake in oven and what temperature?

    • Danielle says:

      Hi Jeri! I’m so excited for you to give this a try! You can find the full method on how to bake in the oven in the instructions (Step number 5). Enjoy!! This is a household favorite here.

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