Paleo Chocolate Layer Cake

Ingredients

• as needed parchment paper
• 4 large 4 large eggs (room temperature)
• 2/3 cup avocado oil
• 1 3/4 cup coconut sugar
• 1/2 cup honey
• 1 1/2 cup coconut milk (full fat, well shaken, reserve remainder for frosting)
• 1 tbsp vanilla extract
• 1 tbsp apple cider vinegar
• 3 cup almond flour (spoon and level, do not scoop)
• 1 cup tapioca starch
• 1/4 cup coconut flour (plus 2 tbsp)
• 1 cup cocoa powder
• 2 tsp baking soda
• 3/4 tsp salt
• 3/4 cup palm oil shortening or dairy-free butter (softened)
• 1/4 cup coconut milk (reserved from cake)
• 1/2 cup cocoa powder (sifted, or more for richer flavor)
• 6 cup powdered coconut sugar (sifted, or regular powdered sugar)
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat the oven to 350°F. Line 3 round 8-inch cake pans with parchment paper by lightly greasing the sides and bottoms, then cutting out round pieces of parchment and placing them in each pan. (Alternatively, use 2 9-inch round pans, but adjust baking time accordingly.)

2. 2

   In a large mixing bowl, whisk together the eggs, avocado oil, coconut sugar, honey, coconut milk, vanilla extract, and apple cider vinegar. Be sure to shake the can of coconut milk before opening so the creamy white part is well combined with the watery part. You need 1½ cups total; reserve the remainder for the frosting.

3. 3

   In a second bowl, whisk together the almond flour, tapioca starch, coconut flour, cocoa powder, baking soda, and salt. Spoon and level all flours; do not scoop directly from the bag.

4. 4

   Combine the dry ingredients into the wet ingredients and whisk well until a batter forms.

5. 5

   Transfer the batter to the prepared pans, filling each as evenly as possible. Use a kitchen scale for accuracy if available, or eyeball it.

6. 6

   Bake for 30–38 minutes (approximately 35 minutes for 8-inch pans, or 35–42 minutes for 9-inch pans). Check doneness with a toothpick.

7. 7

   Remove from the oven and let cool in the pans for about 15 minutes or until easy to handle. Flip onto a cooling rack; they should slide right out, but if not, lightly tap the bottom.

8. 8

   Let cool completely before frosting. If needed, refrigerate to speed up cooling, as internal heat will cause the frosting to melt.

9. 9

   While the cakes cool, make the buttercream by beating together the palm shortening or butter with the reserved coconut milk until creamy. Beat in the sifted powdered sugar, sifted cocoa powder, and vanilla extract until your desired consistency is reached. If too thin, add more sugar; if too thick, add regular non-dairy milk.

10. 10

    Once the cakes are completely cool, frost between each layer and then frost the outside. Enjoy!

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