AMAZING PALEO CHOCOLATE CAKE (GLUTEN-FREE, DAIRY-FREE)




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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.
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!

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.
  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.
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