AMAZING PALEO CHOCOLATE CAKE | gluten-free, grain-free, dairy-free

Grease three 8-inch cake pans with palm shortening or ghee or coconut oil and line the bottoms with parchment paper.

In a bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, raw cacao powder, baking soda, espresso powder, and salt; whisk together.

In a separate bowl, combine eggs, non-dairy milk, water, coconut oil, apple cider vinegar, and vanilla extract; gently whisk together.

Pour the wet ingredients into the dry ingredients and stir until you have a smooth cake batter.

Divide the batter evenly between the three prepared cake pans, ensuring to get every last drop.

Bake the cakes in a preheated oven until done (exact time not specified in transcript).

Once the cakes are cooled to room temperature, prepare the chocolate buttercream frosting by mixing powdered coconut sugar (or a mix with organic powdered sugar), raw cacao powder, organic palm shortening, non-dairy milk, and vanilla extract in a stand mixer with a beater blade until smooth.

Assemble the cake by placing the bottom layer on a cake stand or plate, adding a generous amount of frosting, then adding the next layer and repeating until all three layers are stacked.

Apply a crumb coat by adding a thin layer of frosting to the sides, scraping it down, and refrigerating the cake for 30 minutes to harden.

After chilling, pile on the rest of the frosting and decorate the cake as desired.

Equipment Needed

Spice Level:

Dietary