Sometimes you just need a really good cake. If you haven’t been introduced to Monique with the Ambitious Kitchen let me do that now. She’s amazing. We love her around here. She’s brilliant in the kitchen – and this recipe won’t disappoint.
Here is our favorite go-to when someone is really needing a good (healthier – because we always try to “health-ify” everything around here) Chocolate Cake.
Paleo chocolate cake made with almond flour and coconut flour. Topped with an easy 2 ingredient paleo chocolate frosting. Once you have this recipe, you’ll never need another chocolate cake recipe again!
3/4 cup virgin coconut oil, melted and cooled
1 3/4 cup coconut sugar
4 large eggs, at room temperature
1 cup Almond Breeze Unsweetened Vanilla almondmilk
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
3 cups packed blanched fine almond flour (really any GF flour)
3/4 cup unsweetened cocoa powder (use a high quality version)
1/4 cup coconut flour
2 teaspoons baking soda
½ teaspoon salt
For the paleo chocolate frosting:
1 (14 ounce) can coconut cream
1 ½ cups dairy free chocolate chips
Pinch of salt
First begin by making your frosting: Add the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6 hours or until hard. Overnight is best!
Preheat oven to 350 degrees F. Line the bottom of three 9-inch round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget. Or use cupcake wrappers.
In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well incorporated.
In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes until a tester comes out clean or with just a few crumbs attached; rotating the pans halfway through baking. Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!
Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!
Layer cake, using about 1/3 -½ cup frosting between each layer, then frost the top and sides with remaining frosting. Serves 12-16! Cake can be stored at room temp for a day or two, then should be transferred to the fridge.
You can top the cake with a sprinkle of fancy sea salt if you like sweet and salty.
This cake would be delicious with raspberries or strawberries between each layer.
If you want to make two round cakes instead of three, you can. Just divide batter between two round cake pans and bake for 30-40 minutes or until tester comes out clean.
Say hello to YUM.
Visit Monique at www.ambitiouskitchen.com for more awesome recipes.