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Happy birthday month to me! Let’s celebrate with a delicious and healthy gluten-free chocolate cake recipe that I can’t get enough of. Unlike many gluten-free cakes that taste like crumbly cardboard, this one is moist and flavorful. And the buttercream frosting? It’s truly next-level amazing. You can even make it into a 2-3 layer cake for extra decadence.

Paleo Chocolate Cake

(adapted from Lisa Bryan)
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 15
Calories 749.9 kcal

Ingredients
  

Cake Dry Ingredients

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 2 cups Bochasweet or coconut sugar
  • 1 1/2 cups organic preferably raw cacao powder
  • 2 tsp baking soda
  • 1 tsp sea salt

Cake Wet Ingredients

  • 4 large eggs
  • 1 1/2 cup full-fat coconut milk
  • 1 cup filtered water
  • 1/2 cup melted cacao butter or coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

Option

  • 1 tsp espresso powder if you like coffee, it adds a lovely flavor, but it’s not required

Vegan Chocolate Buttercream Frosting - https://kristingraycemcgary.com/vegan-butter-cream-frosting

Instructions
 

  • Preheat your oven to 350 degrees fahrenheit.
  • Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic cacao butter because coconut oil can leave a slight coconut taste. Set these aside.
  • * You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
  • Add all of the dry ingredients to a very large mixing bowl and whisk together.
  • In a separate medium mixing bowl, whisk together all other wet ingredients. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  • Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
  • Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.
Keywords Paleo

Recipe Notes

My baking time of 28-30 minutes is based on a standard oven. If you’re using a convection oven or your oven cooks quickly, I recommend checking the cakes at 23-24 minutes earlier.
**Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
Buen Provecho!