The perfect vegan paleo chocolate layer cake for any occasion – fluffy, fudgy, layered with rich ganache frosting, and made without grains, eggs, or dairy!
- Melt the chocolate
- Stir in the coconut sugar, almond milk, brewed coffee, apple cider vinegar, and vanilla (all at room temp or slightly warmed).
- In a separate bowl, whisk the dry ingredients.
- Add wet to dry, and mix to combine.
- Divide into 2 greased 6” cake pans.
- Bake for 35-40 minutes at 165ºC
- Cool for 10 minutes.
- Then remove from pans and cool on a cooling rack completely before frosting.
- For the frosting, melt the chocolate with the coconut cream.
- Stir until smooth.
- Refrigerate for 2-3 hours so it hardens and thickens (a.k.a. make vegan chocolate ganache), then whip with a hand mixer until fluffy and lighter in colour. As you incorporate air, the colour will get lighter and the texture will become something in between chocolate buttercream and whipped cream.
- Cut off the domed top of each cake.
- Stack with frosting in between, then frost the top and sides (You may need to double the frosting recipe if you really like to pile it on thick. Or leave the sides bare and just frost the middle and top, the cake is very rich as is!)
- Slice and eat!
- Keep leftovers in the fridge, well covered so it doesn’t dry out.
*Or water, but the coffee make the chocolate flavour richer (doesn’t taste like coffee).
**Or all purpose flour will work too if not paleo/gluten-free
***Refrigerate overnight and scoop out just the thick solid part