Yum yum this cake is so good it doesn’t taste paleo! It makes a huge cake!
I did not try this frosting recipe.
For cake pops: mix cooked cake with frosting (I just used store bought cream cheese frosting – I did one can of frosting for about 3/4 of the cooked cake, did not use all the cake). I referenced THIS for how to refrigerate, how to dip etc.)
CAKE DRY INGREDIENTS
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 2 cups brown sugar
- 1 3/4 cups raw cacao powder
- 2 tsp baking soda
- 1 tsp salt
CAKE WET INGREDIENTS
- 4 large eggs
- 1 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1/2 cup coffee or decaf coffee
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 recipe Vegan Chocolate Buttercream Frosting
Preheat your oven to 350 degrees fahrenheit.
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.
Add all of the dry ingredients to a very 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 1-2 minutes to create your cake batter.
Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.
- My baking time of 28-30 minutes is based on a standard oven. I’d recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you’re using a convection oven.
- You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
- Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
- This is the brand of espresso powder that I use.
- For substitutions and storing, make sure to read the tips in the post above.