Description

The perfect vegan paleo chocolate layer cake for any occasion – fluffy, fudgy, layered with rich ganache frosting, and made without grains, eggs, or dairy!

Ingredients

Scale

Cake

3/4 cup (135g) Hu Gems
1 1/2 cup (210g) coconut sugar
1 cup (240g) almond milk
1 cup (240g) brewed coffee*
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 1/2 cups (325g) cassava flour**
2 tbsp (15g) coconut flour
3/4 cup (75g) cocoa powder
2 tsps baking soda
1/2 tsp salt

Ganache Frosting

1 cup (180g) Hu Gems
Cream from 13.5oz can full-fat coconut milk (about 200g)***

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Instructions

Melt the Gems.
Stir in the coconut sugar, almond milk, brewed coffee, apple cider vinegar, and vanilla (all at room temp or slightly warmed).
In a separate bowl, whisk the dry ingredients.
Add wet to dry, and mix to combine.
Divide into 2 greased 6” cake pans.
Bake for 35-40 minutes at 350ºF.
Cool for 10 minutes. Then remove from pans and cool on a cooling rack completely before frosting.
For the frosting, melt the Gems with the coconut cream. Stir until smooth.
Refrigerate for 2-3 hours, then whip with a hand mixer until fluffy and lighter in color.
Cut off the domed top of each cake. Stack with frosting in between, then frost the top and sides.
Slice and eat! Keep leftovers in the fridge, well covered so it doesn’t dry out.

Notes

*Or water, but the coffee make the chocolate flavor richer (doesn’t taste like coffee).

**Or all purpose flour will work too if not paleo/gluten-free

***Refrigerate overnight and scoop out just the thick solid part

Nutrition

Serving Size: 1 slice
Calories: 465
Sugar: 33g
Sodium: 344mg
Fat: 21g
Saturated Fat: 13g
Carbohydrates: 68g
Fiber: 7g
Protein: 5g

Keywords: gluten free, paleo, layer cake, birthday, frosting, healthy, baking, egg free, dairy free