We had our annual church family camp this past weekend and I was thrilled to bring chocolate cake for those eaters that were paleo/gluten-free (mostly so I wouldn’t miss out on dessert)! I didn’t have time to take a picture of the cake at home…so I took one at camp! I will post the recipe for one 8″ round cake pan, but you can double it for two cakes or triple it for three! The cake pictured is two cakes stacked on top of each other. Enjoy!
Cake Ingredients (for ONE 8″ round cake* about 1 1/2″ thick):
1/3 cup coconut flour
1/4 cup arrowroot
1/4 cup almond flour
1/4 cup cacao powder or cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/3 cup honey
1/3 cup coconut oil or melted butter
2/3 cup almond milk
1 Tbsp. lemon juice
1/2 tsp. vanilla
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), if desired. You could also skip the frosting and serve with berries or Vanilla Coconut Cream Ice Cream.
Frosting Ingredients (double or triple if you make two or three cakes):
1/4 cup coconut oil
1/4 cup softened butter
2-4 Tbsp. honey (depending on how sweet you like it)
2 Tbsp. cacao
1 tsp. vanilla
pinch of salt
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!
I find this stores best in the fridge. My husband likes to eat it cold when the frosting is hard and I prefer it room temperature when the frosting is soft. So I just let mine sit a bit before devouring!
*You can also make this in an 8×8 square pan. The baking time is slightly less.
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