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Holy-freakin-moly! I can't even with this cake... Just. Can't. Even. It is to die for. Literally. No exaggeration. Absolutely life altering.

But here's the kicker - it's good for you. I mean, I might insinuating that you should start eating this as part of your daily routine or anything. But I am saying that if you did for a week or so, you'd be no worse for the wear.

And not only is it good for you but it tastes UHmazing. That's what I do right? Isn't that why you follow me? ...I make things that you think you'll never be able to eat or indulge in again after switching to a clean eating lifestyle without feeling guilty and/or bloated, etc. after doing so and I make them clean - meaning: unprocessed and anti-inflammatory and taste incredible!

Now, this recipe I cannot take full credit for unfortunately. The frosting is all me! And I'm pretty proud of it, if I may say so myself! But the cake, as mentioned below is from Lisa over at Downshiftology. Check out her other recipes - she's a mastermind!

But my frosting... I mean, can I just say that it is some of my best work. And, totally plant-based (simply sub honey with maple syrup if you're strict plant-based) and perfectly stable on the counter for a few days without additives to make it that way. I made this frosting as a test and when it worked (like any recipe I come up with) I literally jumped up and down like a giddy 4 year old. It is crazy how excited I get about really wonderful, flavorful food that I can feel really good about putting in my body.

I can honestly say that I would rather have THIS chocolate cake than ANY regular, white flour, white sugar, etc. chocolate cake. Seriously.

Hope you enjoy this as much as we do!!

Yields1 Serving

Dry Ingredients
 3 cups almond flour
 1 cup tapioca flour
 ¼ cup coconut flour
 1 ¼ cups coconut sugar
 1 ½ cups raw cacao powder
 2 tsp baking soda
 1 tsp espresso powder
 2 tsp ground cinnamon
 1 tsp sea salt
  cup chopped pecans, toasted (optional and sprouted, if possible)
Wet Ingredients
 4 large cage-free eggs, room temp
 1 ½ cups canned coconut milk (light or full fat)
 1 cup filtered water
  cup coconut oil, melted
 1 tbsp apple cider vinegar
 2 tsp vanilla extract
Frosting Ingredients
 2 ripe avocados, peeled and pitted
 ½ cup cacao powder
 ¼ cup raw/local honey
 ¼ cup monk fruit sweetener
 1 tbsp coconut oil
 1 tsp vanilla extract
 ½ tsp salt

Directions for Cake:
1

Preheat your oven to 350 degrees F.

2

Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.

3

Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.

4

Add all of the wet ingredients to a separate medium mixing bowl and whisk together.

5

Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.

6

Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.

7

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!

Directions for Frosting:
8

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.

9

With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.

10

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

Dry Ingredients
 3 cups almond flour
 1 cup tapioca flour
 ¼ cup coconut flour
 1 ¼ cups coconut sugar
 1 ½ cups raw cacao powder
 2 tsp baking soda
 1 tsp espresso powder
 2 tsp ground cinnamon
 1 tsp sea salt
  cup chopped pecans, toasted (optional and sprouted, if possible)
Wet Ingredients
 4 large cage-free eggs, room temp
 1 ½ cups canned coconut milk (light or full fat)
 1 cup filtered water
  cup coconut oil, melted
 1 tbsp apple cider vinegar
 2 tsp vanilla extract
Frosting Ingredients
 2 ripe avocados, peeled and pitted
 ½ cup cacao powder
 ¼ cup raw/local honey
 ¼ cup monk fruit sweetener
 1 tbsp coconut oil
 1 tsp vanilla extract
 ½ tsp salt

Directions

Directions for Cake:
1

Preheat your oven to 350 degrees F.

2

Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.

3

Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.

4

Add all of the wet ingredients to a separate medium mixing bowl and whisk together.

5

Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.

6

Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.

7

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!

Directions for Frosting:
8

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.

9

With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.

10

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!

Paleo Chocolate Cake with Superfood Chocolate Frosting