INGREDIENTS
DRY INGREDIENTS
- â–¢ 1 1/2 cups almond flour
- â–¢ 1/2 cup tapioca flour
- â–¢ 1/8 cup coconut flour
- â–¢ 1 cups coconut sugar
- â–¢ 3/4 cups raw cacao powder
- â–¢ 1 tsp baking soda
- â–¢ 1/2 tsp espresso powder
- â–¢ 1/2 tsp salt
WET INGREDIENTS
- â–¢ 2 large eggs
- â–¢ 3/4 cup full-fat coconut milk
- â–¢ 1/2 cup water
- â–¢ 1/4 cup coconut oil or avocado oil
- â–¢ 1/2 tbsp apple cider vinegar
- â–¢ 1 tsp vanilla extract
INSTRUCTIONS
- Preheat your oven to 350 degrees Fahrenheit.
- Grease three 5-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.
- Store in an air tight container in the refrigerator for 2-3 days or in the freezer for 3-4 months.
- Bring to room temperature before serving.
Vegan Chocolate Frosting.
WET INGREDIENTS
- â–¢ 1 cup vegan butter softened
- â–¢ 3 1/2 cups powdered sugar
- â–¢ 3/4 cup cocoa powder
- â–¢ 2 tsp vanilla extract
- â–¢ 3 Tb. dairy free milk
INSTRUCTIONS
- With a hand mixer or stand mixer beat the vegan butter until creamy, about 2 minutes.
- Sift in the cocoa powder and the powdered sugar, add vanilla, and dairy free milk. Beat at low until combined and increase to high for 2-3 minutes.
- If the frosting is too thick, add in more dairy free milk, if it is too thin add in more powdered sugar until consistency is reached.
- Store in an air tight container in the refrigerator for up to 1 week.
Enjoy!
