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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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Diet Paleo
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.

    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!