This chocolate cake is amazing! My mom shared it with me and I have been making it ever since. I have served it to the greatest skeptics and have fooled them all! It is so rich and delicious. You won’t believe there is no dairy or gluten in it!
Recipe
3 cup almond flour
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut flour
1 1/2 cups raw cacao powder
2 teaspoons baking powder
1 teaspoon sea salt
4 large eggs
1 1/2 cups coconut milk
1 cup water
1/2 cup coconut oil, melted
1 tablespoon apple cider vinegar
2 teaspoons vanilla
Preheat your oven to 350 degrees. Grease two 8 inch round cake pans. In a large bowl add all dry ingredients together and whisk until blended. Whisk the wet ingredients together in a separate bowl and then add to the dry ingredients. Pour the batter evenly between the two pans and bake for 30 -35 minutes until a knife or toothpick comes out clean after inserting into the middle of the cake. Allow the cake to cool and make the frosting. Once completely cooled frost the cake and chill for up to a day before serving.
Frosting
8 cups organic powdered sugar or powdered coconut sugar
1 cup raw cacao powder
1 cup palm shortening
1/2 -1/3 cup coconut milk
2 teaspoon vanilla
Whip the palm shortening first to break up any clumps, add the powdered sugar and raw cacao and 1/2 cup coconut milk and vanilla. Whip until thick and creamy. Frost the cake and chill or serve with coconut ice cream.
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