Can I make the cake vegan without any eggs?

I haven't tried it but it would probably work with chia eggs, flax eggs, and store-bought egg replacers with good results.

Can I use something besides almond flour?

Hazelnut flour or cashew flour would probably work but if you're looking for a nut free cake you're better off making this Flourless Chocolate Cake, it's really good!

Can I use honey or maple syrup instead of coconut flour?

No I'm sorry they won't work, you need the crystals from the coconut sugar for the structure of the cake. Maple sugar should work but I haven't tried it.

Can I leave out the espresso powder?

Yes, if you can't get the espresso powder, you can leave it out but your cake won't have as rich of a taste. Try and get it!

Paleo Chocolate Cake (Gluten Free)

Name: Paleo Chocolate Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Paleo
Ingredients: 2 1/4 cups almond flour, 252 grams; 3/4 cup tapioca flour, 94 grams; 3 Tablespoons coconut flour, 21 grams; 1 1/2 cups coconut sugar, 270 grams; 1 cup +2 Tablespoons raw cacao powder, 108 grams; 1 1/2 teaspoons baking soda; 3/4 teaspoon espresso powder; 3/4 teaspoon sea salt; 3 large eggs; 1 cup + 2 Tablespoons full-fat coconut milk; 3/4 cup water; 6 Tablespoons coconut oil, melted, 83 grams; 2 1/4 teaspoons apple cider vinegar; 1 1/2 teaspoons vanilla extract; 1 recipe vegan chocolate frosting

Paleo Chocolate Cake

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5 from 1 review

Author: Ingrid DeHart
Total Time: 55 minutes
Yield: 12 servings 1x

Description

This paleo chocolate cake is incredibly rich and moist with a creamy, decadent chocolate frosting.

Ingredients

Scale

2 1/4 cups almond flour, 252 grams
3/4 cup tapioca flour, 94 grams
3 Tablespoons coconut flour, 21 grams
1 1/2 cups coconut sugar, 270 grams
1 cup +2 Tablespoons raw cacao powder, 108 grams
1 1/2 teaspoons baking soda
3/4 teaspoon espresso powder
3/4 teaspoon sea salt
3 large eggs
1 cup + 2 Tablespoons full-fat coconut milk
3/4 cup water
6 Tablespoons coconut oil, melted, 83 grams
2 1/4 teaspoons apple cider vinegar
1 1/2 teaspoons vanilla extract

Vegan Chocolate Frosting

1 recipe vegan chocolate frosting

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Instructions

Preheat your oven to 350° F
Grease three 8-inch cake pans* and line the bottom with parchment paper. Set aside.
Add the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder and sea salt to a very large mixing bowl and whisk together.
In a medium size separate bowl whisk together the eggs, coconut milk, coconut oil, apple cider vinegar, and vanilla. Pour the wet ingredients into the dry and whisk together for 1-2 minutes until you get a smooth cake batter.
Evenly divide the batter between the three baking pans and cook for 20-25 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled, assemble the cake by putting the chocolate frosting between each layer and frosting the outside with a crumb coat (see notes above). Chill for 30-45 minutes.
Finish frosting the cake making nice swirls on the top and side.