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Amazing Paleo Chocolate Cake Recipe

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This recipe for Amazing Paleo Chocolate Cake is from Through the Generations Family Recipes Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 recipe Vegan Chocolate Buttercream Frosting
Directions:
Directions:
Preheat your oven to 350 degrees

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.

Add all of the dry ingredients to a very large mixing bowl and whisk together.

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.

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.
Preparation Time:
Preparation Time:
30 mins prep. 30 mins cook time
Personal Notes:
Personal Notes:
My baking time of 28-30 minutes is based on a standard oven. I'd recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you're using a convection oven.

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.

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.

This is the brand of espresso powder that I use.
For substitutions and storing, make sure to read the tips in the post above.

 

 

 

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