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The Best Paleo Dark Chocolate Cake

Prep Time30 mins
Cook Time25 mins
Total Time1 hr 30 mins
Course: Dessert
Keyword: cake, Chocolate, dessert
Servings: 16

Equipment

  • cake pan (I use a 9 inch round cake pan with removable bottom)
  • oven
  • hand mixer

Ingredients

Dry cake ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 3/4 cup coconut sugar
  • 1 cup cacao powder
  • 1 tsp baking soda
  • 2 tsp espresso powder
  • 1/2 tsp salt

Wet cake ingredients:

  • 2 large eggs
  • 3/4 cup full-fat canned coconut milk
  • 1/2 cup water
  • 1/4 cup melted coconut oil
  • 1 1/2 tsp apple cider vinegar
  • 2 tsp vanilla extract

Icing ingredients:

  • 3/4 cup coconut oil
  • 1/4 cup cacao powder
  • 1/4-1/2 cup almond milk
  • 1 1/2 cups dark chocolate chips (my favorites are Trader Joes 72% cacao, Guittard extra dark, and EnjoyLife)

Instructions

Icing Prep

  • Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave for 25-30 seconds at a time (stir for about 30 seconds in between) until melted. You can also use a double-boiler if you prefer!
  • Cool in the freezer for 45-60 minutes while making the cake - this is the key to a whipped frosting rather than a liquid glaze.

Cake

  • Preheat your oven to 350 F.
  • Grease the bottom of one round 10" cake pan and line the bottom with parchment paper with coconut oil.
  • Add all of the dry ingredients to a large mixing bowl and whisk together.
  • 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 3-4 minutes to create your cake batter.
  • Pour batter into cake pan and cook for 25-28 minutes, or until a toothpick comes out clean.
  • Whisk chocolate chips with remainder of the can of coconut milk and cacao powder. Place in refrigerator (or freezer to speed things up!) until icing is completely cooled.
  • Add almond milk a little bit of a time and blend on high with blender - the icing should have a smooth, somewhat whipped consistency.

Whip Icing

  • Once the icing has cooled to a chilled temperature, whip with a hand mixer until you get a whipped consistency.

The Grand Finale

  • Once the cake has completely cooled, frost the outside and cover with berries, chocolate chips, and anything else your heart desires!
  • I sometimes dust the cake with a little extra cacao powder or espresso powder.