This luscious Paleo chocolate cake is completely grain-free, vegan, dairy-free, and nut-free, and you won’t believe it! A healthier take on classic chocolate cake that doesn’t even taste like it’s good for you!
Ingredients
Paleo Chocolate Cake:
- 3 cups cassava flour
- 1 cup raw cacao powder
- 1 cup coconut sugar
- 2 teaspoons baking soda
- 3 1/4 cups dairy-free milk
- 1/2 cup maple syrup
- 2/3 cup dairy-free yogurt (plain, unsweetened)
- 4 Flaxseed Eggs (see Note)
- 1 1/2 tablespoons Paleo Baking Powder or 1 tbsp baking powder (see Note)
- 1 tablespoon pure vanilla extract
- 1/2 cup chocolate chips, to be melted
Paleo Vegan Chocolate Buttercream Frosting:
- 1 cup vegan butter, softened
- 3 cups coconut sugar
- 1 cup cacao powder
- 3–4 tbsp dairy-free milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line three 6 inch cake pans with parchment paper.
- Whisk together the cassava flour, cacao powder, coconut sugar, and baking soda in a large mixing basin. (If you’re using conventional baking powder instead of the Paleo Baking Powder combination, put it in here.)
- Combine the dairy-free milk, maple syrup, dairy-free yogurt, flaxseed eggs, Paleo Baking Powder, and pure vanilla essence in a mixing bowl. Combine until there are no more dry batter clumps.
- Melt the chocolate chips in a small basin. Stir in the melted chocolate to mix the batter.
- Divide the mixture among the three cake pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set aside to cool fully before icing.
- When ready to frost, grind the coconut sugar until it’s a fine powder in a big food processor. We’re basically manufacturing Paleo powdered sugar. Remove from the equation.
- In a large mixing bowl, whisk the vegan butter until it is light and fluffy.
- As you continue to whip the frosting, sift in the coconut sugar in 1 cup increments. Continue until all of the sugar has been incorporated.
- Then, while beating the buttercream frosting, add in the cacao powder and whisk until frothy. If the frosting needs to be more uniform and soft, add 1 tbsp dairy-free milk at a time.
- When ready to frost, frost your cake and serve!
Notes
- Combine 1 tbsp ground flaxseed with 3 tbsp water to form 1 flaxseed “egg.” Allow for 5-7 minutes for the mixture to coagulate. You’ll need 4 tbsp ground flaxseed and 3/4 cup water to produce 4 flaxseed “eggs.”
- Combine 1 tbsp baking soda and 2 tsp apple cider vinegar to produce Paleo Baking Powder. Allow the mixture to froth before adding it to the batter.
Source: The Banana Diaries
Don’t miss interesting posts on Famousbio
