Preheat your oven to 350 degrees F.
Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve!
Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!
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Ingredients
Directions
Preheat your oven to 350 degrees F.
Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve!
Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!