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!!
Paleo Chocolate Cake with Superfood Chocolate Frosting
….recipe adapted from downshiftology.com
- 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
- 1/3 cup chopped pecans, toasted (optional and sprouted, if possible)
- 4 large cage-free eggs, room temp
- 1 ½ cups canned coconut milk (light or full fat)
- 1 cup filtered water
- 1/3 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 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:
- 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!
Directions for Frosting:
- 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!