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paleo chocolate cake

Paleo Chocolate Cake

3.95 from 20 votes
This paleo chocolate cake recipe is the absolute best recipe you'll find. It's made with coconut flour, almond flour and covered in a paleo chocolate buttercream. It's and easy recipe that's perfect for special occasions like birthdays and anniversaries.
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Prep Time25 minutes
Cook Time26 minutes
Total Time51 minutes
Servings: 12 large pieces
Author: Molly

INGREDIENTS

dry ingredients

  • 3 cups almond flour packed
  • 3/4 cup tapioca flour (starch)
  • 1/4 cup coconut flour
  • 1 3/4 cups coconut sugar
  • 1 1/4 cups raw cacao powder high quality
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt

wet ingredients

  • 4 large eggs room temperature
  • 1 1/4 cups full-fat canned coconut milk shaken so the liquid and the cream combine
  • 3/4 cup warm water
  • 1/2 cup coconut oil melted and cooled
  • 1 tablespoon apple cider vinegar
  • 3 teaspoons pure vanilla extract

Chocolate buttercream frosting:

  • 4 cups organic coconut sugar
  • 4 tablespoons tapioca flour
  • 1/2 cup cacao powder
  • 3/4 cup organic palm shortening
  • 1/2 cup almond milk plus more if needed
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

INSTRUCTIONS

  • Preheat oven to 350°F. Grease three 8-inch round cake pans with palm shortening or coconut oil spray then line th ebottom with parchemnt paper. I like to place my cake pan on top of the parchment paper and stencil the bottom with a pen then cut it out to get the bottom of the pan shape. 
  • In a large bowl, whisk together all of the dry ingredients. Set aside.
  • In a separate medium bowl, whisk together all of the wet ingredients until well combined. Gradually pour the wet ingredients in the dry ingredients and beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-low speed until combined, being careful not to overmix. 
  • Divide the batter evenly between three baking pans and bake for 26-28 minutes or until a toothpick inserted in the center comes out clean. It wont seem like a lot of batter in each cake pan but they will rise.
  • Cool cakes in the pans for 10-15 minutes then flip over and cool on a wire completely before frosting. You can place the cakes in the fridge to speed up the process.
  • While the cake is cooling, make the frosting. Place the coconut sugar in the bowl of your food processor with the tapioca flour and blend on high until you get a powdery consistency and the coconut sugar isn't grainy, about 1-2 minutes. Add the powdered coconut sugar to a large bowl then add the cocoa powder, palm shortening, ½ cup of dairy free milk, vanilla and salt and blend on high until completely combined and fluffy. Add more milk by the tablespoon if the frosting is too thick.
  • Once the cake is completely cooled, assemble it by placing the bottom layer on the cake pan and spread 1/4 inch of frosting on top, spreading it to the sides. Repeat with the other two layers and frost a thing coat around the outside of the cake. Leave as a naked cake or place in the refrigerator to cool to create a crumb layer. Frost the rest of the cake with a thick layer then pipe frosting on the top if desired. Decorate with fresh berries, chocolate chips or dusted cocoa powder. 

Nutrition

Serving: 1slices | Calories: 644kcal | Carbohydrates: 84.6g | Protein: 7.1g | Fat: 27g | Cholesterol: 46.5mg | Sodium: 384mg | Fiber: 4.2g | Sugar: 72g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!