Grain-free, Sugar-free Chocolate Layer Cake
Special Occasions Should Be Celebrated with Chocolate!
Recipe source
Cake Ingredients
This recipe makes ONE 8″ round cake* about 1 1/2″ thick.
I doubled the recipe to make two 8″ round cakes so that I could layer them (photo).
For a SINGLE 8″ round layer:
- 1/3 cup coconut flour
- 1/4 cup arrowroot
- 1/4 cup almond flour
- 1/4 cup raw cacao
- 3/4 tsp. baking soda
- 1/2 tsp. Real salt
- 1/4 tsp. baking powder
- 1/3 cup raw honey
- 3 eggs
- 1/3 cup coconut oil or melted butter
- 2/3 cup almond milk
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla
Cake Directions:
1. Preheat oven to 350 degrees. Line an 8″ round cake pan with parchment paper.
2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.
3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.)
4. Pour cake batter into parchment paper-lined cake pan. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake!
5. Cool completely and frost cake with chocolate frosting (below).
Frosting Ingredients (double or triple if you make two or three cakes):
- 1/4 cup coconut oil
- 1/4 cup softened butter
- 2-4 Tbs raw honey
- 2 Tbs Raw cacao powder
- 1 tsp. vanilla
- pinch of salt
Frosting Directions:
1. Combine all ingredients and whip together with electric mixer. (If the frosting is too runny due to liquified coconut oil, place in fridge for a short time and re-whip.)
2. Spread on cooled cake and enjoy!
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