Vegan Paleo Chocolate Cake
Ingredients
- 3/4 cup dark chocolate chips (I use @hukitchen gems)
- 1 1/2 cup coconut sugar
- 1 cup almond milk
- 1 cup brewed coffee
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 1/2 cups cassava flour
- 2 tbsp coconut flour
- 3/4 cup cocoa powder
- 2 tsps baking soda
- 1/2 tsp salt
Frosting
- 1 cup dark chocolate chips
- Cream from one chilled can full fat coconut milk (~200g)
Preparation
Melt the chocolate.
Stir in the coconut sugar, almond milk, brewed coffee, apple cider vinegar, and vanilla (all at room temp).
In a separate bowl, whisk the dry ingredients.
Add wet to dry, and mix to combine.
Divide into 2 greased 6" cake pans.
Bake for 35-40 minutes at 350ºF.
Cool for 10 minutes.
Then remove from pans and cool on a cooling rack completely.
Melt frosting ingredients together.
Stir until smooth.
Refrigerate for 2-3 hours, then whip with a hand mixer until fluffy and lightened in color.
Cut off the domed top of each cake.
Stack with frosting in between, then frost the top and sides.
Slice and eat!
