Paleo Chocolate Cake Recipe

This paleo chocolate cake recipe is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. Once you make it, you’ll see why it quickly became a reader favorite!

INGREDIENTS

Cake 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

Cake 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

Chocolate Frosting

DIRECTIONS

  1. Preheat your oven to 350 degrees fahrenheit.
  2. Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
  3. Add all of the dry ingredients to a very large mixing bowl and whisk together.
  4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  5. Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
  6. Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

Visit the complete recipe:
https://downshiftology.com/recipes/paleo-chocolate-cake/

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