Description
This Amazing Paleo Chocolate Cake is a gluten-free and dairy-free delight that combines rich raw cacao with wholesome flours like almond, tapioca, and coconut. Moist, fluffy, and decadent, this cake uses natural sweeteners and healthy fats, making it perfect for paleo and clean-eating enthusiasts. Layered with a vegan chocolate buttercream frosting, it’s an indulgent yet nourishing dessert that everyone will love.
Ingredients
Scale
Dry Ingredients
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 2 cups coconut sugar
- 1 1/2 cups raw cacao powder
- 2 tsp baking soda
- 1 tsp espresso powder
- 1 tsp salt
Wet Ingredients
- 4 large eggs
- 1 1/2 cup full-fat coconut milk
- 1 cup water
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Additional
- 1 recipe Vegan Chocolate Buttercream Frosting
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake layers evenly.
- Prepare Pans: Grease three 8-inch cake pans with ghee or organic palm shortening, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a very large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, raw cacao powder, baking soda, espresso powder, and salt to ensure even distribution.
- Mix Wet Ingredients: In a separate medium mixing bowl, whisk together the eggs, full-fat coconut milk, water, coconut oil, apple cider vinegar, and vanilla extract until thoroughly combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and whisk them together for 1-2 minutes until a smooth cake batter forms.
- Divide Batter: Evenly divide the batter between the three prepared cake pans, smoothing the tops for even baking.
- Bake: Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans before handling.
- Assemble Cake: Once cooled, layer the cake by spreading vegan chocolate buttercream frosting between each cake layer and then frost the outside of the assembled cake evenly.
Notes
- This paleo chocolate cake is fluffy, light, and airy, yet rich, moist, and decadent.
- The use of ghee or palm shortening prevents any unwanted coconut flavor that coconut oil might impart.
- Ensure the cakes are completely cooled before frosting to achieve the best texture and presentation.
- You can watch the accompanying video to visually guide you through the steps.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 84 g
- Sodium: 335 mg
- Fat: 37 g
- Saturated Fat: 16.5 g
- Unsaturated Fat: 20.5 g
- Trans Fat: 0 g
- Carbohydrates: 103 g
- Fiber: 5.2 g
- Protein: 8.8 g
- Cholesterol: 46.5 mg
