Magaer's Small Paleo Chocolate Cake
Dessert, Pie, Cake, Ice Cream
Ingredients
dry ingredients
1 1/2 cups almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 cup coconut sugar
1 cups raw cacao powder
1/2 teaspoon baking soda
1/2 teaspoon espresso powder
1/2 teaspoon salt
cake wet ingredients
2 large eggs
1 1/2 cup full-fat coconut milk
1/2 cup water
1/4 cup coconut oil
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Description
(Gluten-Free, Dairy-Free)
Directions
Preheat your oven to 180 degrees C (356 degrees F).
Grease a 20cm cake tin and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste.
Add all of the dry ingredients 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.
Pour mixture into cake tin and cook for 35-40 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled, ice the cake if desired.