The Best Vegan & Paleo Chocolate Cake

Servings: 16 Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 Min

Ingredients For The Cake:

• 3 cups of almond flour

• 1 cup of tapioca flour

• 1/4 cup of coconut flour

• 1 1/2 cup Santa Barbara Cocoa Powder

• 2 cups coconut sugar

• 2 tsp baking soda

• 1 tsp sea salt

• 1 1/2 cup full fat coconut milk (canned)

• 1 cup of coffee (room temp)

• 1/2 cup coconut oil melted

• 4 flax eggs*

• 1 Tbs apple cider vinegar

Ingredients For The Vegan Chocolate Buttercream Frosting:

• 1 cup of cashew butter**

• 8 cups of paleo compliant powdered sugar

• 1 cup of raw cocoa powder

• 1/2 - 3/4 dairy free milk of choice

Directions For The Cake:

1. Preheat your oven to 350˚F. Prepare two 8-inch cake pans by greasing my parchment paper and lining them with parchment paper.

2. Add all the dry ingredients into a large mixing bowl and stand mixer and whisk to combine.

3. In a separate bowl combing all the wet ingredients. I typically add the coconut milk, coffee and coconut oil together and slightly warm for about 30 seconds in the microwave just to make sure there are no lumps. Whisk in eggs with the remaining wet ingredients.

4. Add the wet ingredients to the dry and mix until a smooth and silky cake batter forms. Pour batter evenly into the two prepared cake pans. Bake for 22-30 minutes or until a toothpick can be pushed into the center and comes out clean. Do not over bake!

5. Remove the cake from the oven and allow it to completely cool before frosting. I usually allow the cakes to cool down for 30 minutes inside the pan and then remove them and place them on a cooling rack to finish cooling.

Directions For The Frosting:

1. Take cashew butter and 1/2 cup of dairy free milk and mix until smooth.

2. Add in cocoa powder and mix until combined.

3. Add one cup of powdered sugar at a time and stir to combine. You will need all 8 cups. If the frosting gets too thick add a small amount of dairy free milk in at a time until desired consistency.

Directions For Assembling the Cake:

1. After the cakes have cooled, take a serrated bred knife and trim the tops to make them even (shave down if there is a bump).

2. Place first layer of the cake on your cake plate or stand. Add a generous portion of the frosting to the top of your bottom layer of cake.

3. Place the second layer of cake on top of the frosted bottom layer. Frost the rest of the cake as desired. You will have frosting left over.

NOTES:

* 1 Tbs of ground flax seed + 3 Tbs water and rest for 5 minutes = 1 flax egg. Can swap for 4 regular eggs if not vegan

**Can sub for any nut butter just be sure that it is smooth & creamy.

***All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.