Paleo Chocolate Cake (Nut/Egg-Free,Vegan, AIP option)

Well, hello there, my delicious dream cake.
Paleo chocolate cake that actually tastes good and doesn’t require black magic.
I did it.

That is one happy 3.5 year old on her third and a half birthday. 🎂

Paleo Chocolate Cake

Preheat oven to 350*F. Grease one 8″ round cake pan with coconut oil (or palm shortening).

Combine in medium bowl:

• 3/4 cup cassava flour
• 1/4 cup coconut flour
• 1 tablespoon tapioca flour
• 1/4 cup cocoa powder (***sub carob powder for AIP***)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Mix well.

Combine in large bowl:

• 6 tablespoons maple syrup
• 3/4 cup + 2 tablespoons full fat coconut milk (I use boxed Aroy-D)
• 3/4 cup coconut oil (softened or melted)
• 1 teaspoon vanilla

Combine dry ingredients with wet ingredients. Mix well. Batter will be thicker than traditional cake batter. Spread batter into cake pan and smooth with spatula.
Bake for 35-45 minutes. Cake will pull away from pan edges and lose its shine when done.

Frost as desired. (Personally, I used palm shortening with cocoa powder and maple syrup whipped up to a nice fluffy consistency. No, I didn’t measure. I was too excited to have my cake and eat it, too.)