- 3/4 cup virgin coconut oil, melted and cooled
- 1 3/4 cup coconut sugar
- 4 large eggs, at room temperature
- 1 cup Almond Breeze Unsweetened Vanilla almondmilk
- 1 tablespoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 3 cups packed blanched fine almond flour
- 3/4 cup unsweetened cocoa powder (use a high quality version)
- 1/4 cup coconut flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 (14 ounce) can coconut cream
- 1 1⁄2 cups dairy free chocolate chips
- Pinch of salt
- First begin by making your frosting: Add the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6 hours or until hard. Overnight is best!
- Preheat oven to 350 degrees F. Line the bottom of three round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
- In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well incorporated.
- In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 2030 minutes until a tester comes out clean or with just a few crumbs attached; rotating the pans halfway through baking. Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!
- Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!
- Layer cake, using about 1/3 1⁄2 cup frosting between each layer, then frost the top and sides with remaining frosting. Serves 1216! Cake can be stored at room temp for a day or two, then should be transferred to the fridge.
You can top the cake with a sprinkle of fancy sea salt if you like sweet and salty.
This cake would be delicious with raspberries or strawberries between each layer.
If you want to make two round cakes instead of three, you can. Just divide batter between two round cake pans and bake for 3040 minutes or until tester comes out clean. I'm also guessing that you could easily turn this cake into a sheet cake!