Paleo Chocolate Cake
This Paleo Chocolate Cake has a rich chocolate taste, a moist crumb, and a soft, tender texture that makes every slice enjoyable. Raw cacao gives the cake a deep cocoa richness, while coconut sugar adds gentle natural sweetness.
Equipment
- Two 8-inch round cake pans
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring Cups
- Measuring spoons
- Silicone spatula
- Whisk
- Fine mesh sieve
- Cooling rack
- offset spatula
- Wire whisk
- Cake stand
Ingredients
For the Chocolate Cake
- 3 cups 336 g finely ground almond flour
- 1 cup 120 g tapioca flour
- 2 cups 400 g coconut sugar
- ¼ cup 28 g coconut flour
- 2 teaspoons baking soda
- 1½ cups 135 g raw cacao powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon espresso powder
- 1 teaspoon fine sea salt
- ½ cup 112 g melted coconut oil
- 4 large eggs room temperature
- 1½ cups 360 ml full-fat coconut milk
- 1 cup 240 ml water
- 2 teaspoons pure vanilla extract
For the Paleo Chocolate Buttercream Frosting
- 1 cup 120 g paleo powdered sugar or organic powdered sugar
- ½ cup 45 g raw cacao powder or unsweetened cocoa powder
- ½ cup 96 g palm oil shortening
- 3 tablespoons 45 ml unsweetened almond milk or coconut milk
- ½ cup 112 g coconut oil, softened but still solid
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
Instructions
Step 1:
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with coconut oil and line the bottoms with parchment paper. This helps the cakes release easily after baking.
Step 2:
- In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, raw cacao powder, baking soda, espresso powder, and sea salt until everything is evenly blended.
Step 3:
- In another bowl, whisk the eggs until smooth. Add the melted coconut oil, coconut milk, water, vanilla extract, and apple cider vinegar. Mix until the liquid ingredients are fully combined.
Step 4:
- Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or mixer on low speed until a smooth, lump-free batter forms. Avoid overmixing to keep the cake tender.
Step 5:
- Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
Step 6:
- Allow the cakes to cool in the pans for about 10 minutes. Carefully transfer them to a wire rack and let them cool completely before frosting.
Step 7:
- Prepare the frosting by beating the softened coconut oil and palm shortening until light and creamy. Add the powdered sugar, cacao powder, vanilla, sea salt, and almond milk. Beat for 3–5 minutes until the frosting becomes smooth, fluffy, and spreadable.
Step 8:
- Place one cake layer on a serving plate and spread an even layer of frosting over the top. Add the second layer and frost the top and sides. Let the cake rest for about 20 minutes before slicing for the cleanest cuts. Serve and enjoy.