Description
Dairy-free, paleo cake
Ingredients
Scale
Wet
- 12 eggs
- 1 ½ cups almond milk
- 1 cup butter or coconut oil
- 1 cup chopped dark chocolate
- 1 Tbsp vanilla extract
- 2 tsp almond extract
Dry
- 4½ cups blanched almond flour
- ¼ cup + 2 Tbsp coconut flour
- ½ cup + 1 Tbsp tapioca starch or arrowroot flour/starch
- 1 cup + 2 Tbsp granulated monk fruit+erythritol sweetener
- ¾ cup cacao powder
- 1½ tsp baking soda
- ½ tsp sea salt
Frosting
- 3–4 canisters Simple Mills dairy-free vanilla buttercream
- 4–5 cups blueberries, raspberries and strawberries
- cornflowers and roses, for decoration
Instructions
- Preheat oven to 350 degrees F, and line three 9” springform cake pans with a round piece of parchment. I also recommend greasing the sides with a bit of butter or coconut oil.
- Using a double boiler or a small saucepan on low heat, melt together the butter and chocolate. Then let it cool for 10 minutes.
- In a stand mixer or a handheld mix, whisk together the eggs until frothy. Add in the other wet ingredients and mix until smooth.
- In a separate large bowl, whisk together the dry ingredients. Slowly, whisk the dry into the wet and stir until smooth.
- Divide batter evenly between the cake pans. Each should have about 730 grams of batter in it. Bake for 25 minutes each. Let cakes completely cool before frosting and topping with fruit. (See note).
- To frost: place one cake on a cake pan and top with 1 canister frosting. Place chopped berries on top. Add another cake and repeat this process. After adding the last cake and topping with frosting, swirl a little extra frosting around the edges of the cake.
Nutrition
- Serving Size: 16