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: 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.
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.