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The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
480 minutes
Indulgent fudgy cake with a healthy twist, made with creamy Unsweetened Vanilla Almondmilk, coconut flour, and almond flour.
Ingredients:
  • 1 cup Almond Breeze Unsweetened Vanilla Almondmilk
  • 3 cups Blue Diamond Almond Flour
  • 3/4 cup virgin coconut oil (melted and cooled)
  • 1 3/4 cup coconut sugar
  • 4 large eggs at room temperature
  • 1 tablespoon apple cider vinegar
  • 3/4 cup unsweetened cocoa powder (use a high quality version)
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1 (14 ounce) can coconut cream
  • 1 1/2 cups dairy free chocolate chips
  • pinch of salt
Instructions:
  • To start the frosting, combine coconut cream, chocolate chips, and a pinch of salt in a small pot over low heat. Stir until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight, until firm.
  • Preheat the oven to 350 degrees F. Prepare 3 round cake pans by lining the bottom with parchment paper rounds and spraying with nonstick cooking spray to prevent sticking.
  • Combine melted and cooled coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar in a large bowl. Use an electric mixer to blend until smooth. Then, pour in Almond Breeze Unsweetened Vanilla Almondmilk and mix again until well combined.
  • Whisk together Blue Diamond Almond Flour, cocoa powder, coconut flour, baking soda, and 1/2 teaspoon salt in a separate bowl. Combine the dry ingredients with the wet ingredients until well mixed; the batter will be thick. Divide the batter evenly between pans and use a spatula to spread it out evenly.
  • Bake in the preheated oven for 20 to 30 minutes, rotating the pans halfway through, until a tester comes out clean or with just a few crumbs attached.
  • Allow the cake to cool in the pan for 15 minutes, then transfer it to the fridge to chill completely. Let the cake rest in the fridge for at least 1 hour before frosting. Ensure the cake reaches room temperature before adding the frosting. For best results, you can make the cake a day in advance if desired.
  • Transfer the chilled chocolate coconut cream frosting into a large bowl. Whip with a hand mixer or electric mixer until fluffy peaks form, creating a lusciously creamy finish. Use promptly for the perfect topping!
  • Spread a generous amount of frosting, approximately 1/3 to 1/2 cup, between each layer of the cake. Finish by evenly frosting the top and sides with the remaining frosting.

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