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.
Today, we are going to make a mouthwatering paleo chocolate cake from scratch. It does not contain any gluten, grains, or dairy products, but it tastes absolutely incredible.
To get things rolling, you’ll need to grease three cake pans measuring 8 inches in diameter. You could use ghee or coconut oil instead of the palm shortening that I use because it doesn’t impart any flavor to the dish. After that, place a piece of parchment paper in the bottom of each pan, and then set your cake pans to the side.
As a result of the gluten-free and grain-free nature of this cake, we will be using three different types of flour, namely almond flour, tapioca flour, and coconut flour. After that, the baking soda and our top-secret ingredient, which is espresso powder, are added to the bowl, followed by the coconut sugar and raw cacao powder.
Richness and depth are added by the espresso powder, but the cake does not end up tasting like coffee as a result of adding it. First, sprinkle in some salt, and then use a whisk to combine the dry ingredients.
Our liquid ingredients, such as eggs, non-dairy milk, water, coconut oil, apple cider vinegar, and vanilla extract, will be mixed together in a separate bowl. These ingredients will be combined with our dry ingredients. After combining these ingredients with a light whisking motion, pour them into the bowl containing the dry ingredients and stir everything together until you have a batter that is completely smooth.
After the cake batter has been thoroughly combined, divide it between the three prepared cake pans, making sure to use every last drop, and then place the pans in an oven that has been preheated.
During the time that the cakes are in the oven, we will prepare the chocolate buttercream frosting. Next, we’ll mix in our raw cacao powder, organic palm shortening, vanilla extract, and nondairy milk. If you have a stand mixer, I strongly suggest getting a beater blade for it because it can scrape the sides of the bowl while mixing at the same time. After about 30 seconds, you will have an absolutely delectable chocolate buttercream frosting ready to use.
When your cakes have reached room temperature and are completely cool, it is time to assemble the cake. The first layer should be placed on a cake stand or plate, and then a generous amount of frosting should be piped on top of it. The next layer should be placed on top, and the process should be repeated until all three layers are stacked.
In most cases, I will do a crumb coat, which entails applying a very thin layer of frosting to the sides of the cake, scraping it down, and then placing the cake in the refrigerator for about half an hour, until the frosting has hardened. After you have completed this step, you can add the remaining frosting to the cake and decorate it however you like. This step is important because it prevents crumbs from getting into the final layer of frosting.