Paleo Chocolate Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

INGREDIENTS

For the cake

  • ⅓ cup Mariani Walnutmilk

  • ¾ cup coconut sugar

  • 3 eggs

  • ⅓ cup coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 cup almond flour

  • ¼ cup tapioca starch

  • ¼ cup cocoa powder

  • ¾ teaspoon baking soda

  • ¼ teaspoon salt

For the frosting

  • 8 ounces full-fat coconut cream

  • 2 cups chocolate chips, melted

  • ¼ cup coconut oil, room temperature

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Grease 2 6-inch cake pans.

  2. In a medium bowl, whisk the walnutmilk, coconut sugar, eggs, coconut oil, and vanilla until combined.

  3. In a separate large bowl, mix the almond flour, tapioca starch, cocoa powder, baking soda, and salt. 

  4. Add the wet ingredients to the dry ingredients and whisk until smooth.

  5. Divide the batter among the two pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

  6. While the cake is baking, prepare the frosting. Add the coconut cream, melted chocolate, and coconut oil to a large bowl.  Use an electric mixer to mix until combined.

  7. Transfer the frosting to the fridge to firm up for at least 15 minutes before using.

  8. Once the cakes are completely cooled, assemble the layers and frost the cake.

Kristen Holden