Is coconut sugar paleo?

Coconut sugar is made from the sap of flowers on the coconut palm tree . Despite the name, it doesn't come from coconut, rather it comes from flower bud stems on coconut palms. Because it's a natural sugar, coconut sugar is considered paleo. It's suitable for paleo baked goods and desserts, and provides a simple sweetness with hints of caramel.

Can I make the frosting ahead of time?

For best results, I recommend making the frosting the same day you'll be assembling the cake. But, you can absolutely make the frosting ahead time to make thing easier. Just store it in an airtight container in the fridge and lay it out at room temperature a few hours before you use it. You'll likely need to whip the frosting before assembling your cake.

What is paleo cake made of?

Paleo cake is made of a combination of three flours: almond flour, coconut flour, and tapioca flour. This trifecta gives the cake a nice fluffy texture while remaining moist. Most cakes are made with a blend of flours, and paleo baking is no different.

Paleo Chocolate Cake

Name: Paleo Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 2 ½ cups almond flour; ¾ cup tapioca flour; ¾ cup unsweetened cocoa powder; 2 tablespoons coconut flour; 1 teaspoon baking soda; 1 teaspoon sea salt; 4 large eggs, room temperature; 1 ½ cups coconut sugar; 1 cup canned coconut milk, room temperature; ½ cup melted coconut oil; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; ¼ cup water, room temperature; 1 recipe for Dairy Free Chocolate Frosting

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Paleo Chocolate Cake

This paleo chocolate cake is supremely moist, decadent, and chocolatey. It has the perfect light and fluffy texture, and is finished with a dairy free chocolate frosting that is out of this world. This recipe is simple, foolproof, and ideal for birthdays or special occasions.

Prep: 20Cook: 30Total: 50 minutes

Servings: 16 1x

Ingredients

Cake:

2 ½ cups almond flour
¾ cup tapioca flour
¾ cup unsweetened cocoa powder
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon sea salt
4 large eggs, room temperature
1 ½ cups coconut sugar
1 cup canned coconut milk, room temperature
½ cup melted coconut oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
¼ cup water, room temperature

Chocolate Frosting:

1 recipe for Dairy Free Chocolate Frosting

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Instructions

Prep: Preheat the oven to 350°F. Grease three 8-inch cake pans or two 9-inch cake pans with coconut oil and line the bottoms with parchment paper.
Mix the Batter: Whisk the almond flour, tapioca flour, cocoa powder, coconut flour, baking soda, and sea salt together in a large mixing bowl. In a separate medium bowl, whisk together the eggs and coconut sugar. Add the coconut milk, coconut oil, apple cider vinegar, vanilla extract, and water, and stir to combine. Slowly add the wet ingredients to the dry ingredients and fold together until just combined.
Bake: Evenly distribute the batter among the cake pans. Spread the batter so it sits evenly in each pan. Place the cake pans on the same rack in the oven and bake for 28-30 minutes for three 8-inch pans, or 30-35 minutes for two 9-inch cake pans, or until a toothpick inserted comes out clean.
Make the Frosting: While the cake is baking, mix all of the ingredients for the frosting together.
Assemble: Once the cake has completely cooled, assemble the cake by adding the chocolate frosting between each layer, then frost the outside. Decorate with sprinkles, chopped chocolate, or additional piping if desired.

Notes

Make sure all of your ingredients for the cake are room temperature.
This recipe makes plenty of frosting so that you have enough for thick layers in between each layer of cake.
See tips above for leveling your cake to make sure it’s even and doesn’t lean. This is especially important if you’re making a 3-tiered cake.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/paleo-chocolate-cake-with-whipped-chocolate-frosting/