Description
You won’t believe this decadent Paleo chocolate cake is entirely grain free, vegan, dairy free, and nut free! A healthier twist on classic chocolate cake that doesn’t even taste healthy!
Ingredients
Scale
Paleo Chocolate Cake:
- 3 cups cassava flour
- 1 cup raw cacao powder
- 1 cup coconut sugar
- 2 teaspoons baking soda
- 3¼ cups dairy-free milk
- 1/2 cup maple syrup
- 2/3 cup dairy-free yogurt (plain, unsweetened)
- 4 Flaxseed Eggs (see Note)
- 1½ 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 350F and line three 6″ cake tins with parchment paper.
- In a large bowl, whisk together the cassava flour, cacao powder, coconut sugar, and baking soda.(If using regular baking powder instead of the Paleo Baking Powder mixture mentioned in the notes, add it in here).
- Add in the dairy-free milk, maple syrup, dairy-free yogurt, flaxseed eggs, Paleo Baking Powder mixture, and pure vanilla extract. Mix together until there are no more clumps of dry batter.
- In a small bowl, melt the chocolate chips. Add the melted chocolate to the batter and stir to combine.
- Divide the batter into the three cake pans, and place the cake pans into the oven to bake for 35-40 minutes, or until the toothpick comes out clean.
- Remove from the oven and let cool completely before you begin frosting.
- When ready to frost, pulse the coconut sugar in a large food processor until it’s a fine powder. Essentially we’re making a Paleo powdered sugar. Set aside.
- In a large bowl, beat the vegan butter until it’s whipped and creamy.
- Sift in the coconut sugar in increments of 1 cup as you continue to beat the frosting. Continue until all the sugar is combined.
- Then sift in the cacao powder as you beat the buttercream frosting and beat the frosting until it’s fluffy. Add in 1 tbsp at a time of dairy-free milk if you need to get the frosting to be more consistent and soft.
- When ready to frost, frost your cake and serve!
Notes
- To make 1 single flaxseed “egg,” combine 1 tbsp ground flaxseed with 3 tbsp water. Let the mixture sit for 5-7 minutes until it coagulates. To make 4 flaxseed “eggs,” you’ll need 4 tbsp ground flaxseed combined with 3/4 cup water.
- To make Paleo Baking Powder, combine 1 tbsp baking soda with 2 tsp apple cider vinegar. Let the mixture foam and then add it into the batter.
Nutrition
- Serving Size:
- Calories: 392
- Sugar: 55 g
- Sodium: 352.4 mg
- Fat: 10 g
- Saturated Fat: 2.6 g
- Carbohydrates: 78.5 g
- Fiber: 5.5 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Keywords: paleo chocolate cake, vegan chocolate cake, paleo vegan chocolate cake, gluten free vegan chocolate cake