Paleo Chocolate Cake
(adapted from Lisa Bryan)
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.
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!