Paleo Single Layer Chocolate Cake with Chocolate Frosting (Dairy-free, GF)

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5 from 16 votes

Paleo Single Layer Chocolate Cake with Chocolate Frosting (Dairy-free, GF)

A rich and moist Paleo, GF, Dairy-free chocolate cake covered in a fluffy mousse-like coconut oil chocolate frosting.

Prep Time20

Cook Time30

Resting/ Cooling tie1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: slices

Author: Dominique

Ingredients

Cake ingredients:

3/4 cup almond flour
1/4 cup tapioca flour
2 Tbs coconut flour
3/4 cup coconut sugar
1/3 cup unsweetened cocoa powder
1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup almond milk
1 large egg
1 tsp vanilla extract
1/4 cup melted coconut oil ( measure the coconut oil in its melted state)
1/2 cup black coffee (mine was room temperature)

Frosting ingredients:

1/2 cup room temperature coconut oil (measure it in it's hardened state)
1/2 cup coconut sugar
1/3 cup unsweetened cocoa powder
4 Tbs coconut cream , room temperature ( I always use Savoy coconut cream)
1 tsp vanilla extract
1 Tbs maple syrup

Instructions

Cake instructions:

Preheat oven to 350 degrees F. Grease and line an 8 x 8 inch pan with parchment paper.
Add the almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, cream of tartar, baking soda, and salt to a medium bowl and mix with a fork until well mixed.
Add the almond milk, egg, and vanilla to a bowl and mix with a handheld mixer for about 30 seconds. Then, while the mixer is on low speed, add the melted coconut oil slowly, and mix until combined. Add 1/3 of the dry ingredients to the bowl of wet ingredients and mix with a handheld mixer until blended. Add another 1/3 of the dry ingredients and mix. Lastly, mix the last 1/3 of the dry ingredients into the bowl and mix until blended. Add the coffee to the batter and mix.
Pour the batter into the lined pan and smooth it out. Cook for 30 minutes, until a toothpick comes out mostly clean. ( A few dry crumbs is fine)
Let the chocolate cake cool completely before frosting it.

Frosting instructions:

Mix the room temperature coconut oil ( it should be firm yet soft) with a hand held mixer until smooth. Add the coconut sugar and cocoa powder to the coconut oil and mix. Then add the vanilla and 1 Tbs of coconut cream and mix. Add the remaining coconut cream one Tablespoon at a time, mixing well in between each addition. Then add the maple syrup and mix again. The texture should be fluffy/ mousse-like.
If the frosting is a bit "grainy" at the beginning, then mix it with the handheld mixer for a bit longer. Then, let it sit out for 10 minutes and whip it with a spatula. Repeat until you get the desired texture. Basically the heat from being mixed and sitting out should naturally melt the coconut sugar. You could also add an extra tablespoon or two of coconut cream.

Notes

1) This recipe yields 1 1/4 cups of frosting and 9 slices of cake.

2) Ideally make this cake the day you are going to eat it. Putting it in the fridge dries out the cake and hardens it. Though, if you need to put it into the fridge, take it out and let it warm up completely to room temperature. If you make it the day before, wrap it in saran wrap/plastic wrap and leave it at room temperature.

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