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. It’s the perfect dessert or birthday cake and has quickly become a reader favorite.

I’m not one to use superfluous words in my recipe titles unless something is truly extraordinary. Case in point: this amazing paleo chocolate cake. And yes, it really is amazing.

So much so, that I even debated leaving off the word “paleo.” Because I think you could offer up this chocolate cake recipe to someone who eats gluten and grains and they’d have no idea that it was gluten-free, grain-free and dairy-free. You guys, it’s incredibly delicious!

INGREDIENTS
cake dry ingredients

• 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

cake wet ingredients

• 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

chocolate frosting

• 1 recipe Vegan Chocolate Buttercream Frosting

DIRECTIONS

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.

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