Amazing Paleo Chocolate Cake (gluten-free, dairy-free)
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. Watch the video above!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1 recipe Vegan Chocolate Buttercream Frosting
Instructions
- 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.