There once was a time that gluten-free anything just wasn’t as good as the real thing. This cake is proof that that statement is oh so wrong. This paleo chocolate cake is legit amazing! It is the cake that every person in my family requests for their birthday over and over again.
Looking for a cake to make for your next event? Look no further!
Sweet Laurel’s The Chocolate Cake That Changed Everything
For the Chocolate Cake:
- Coconut oil for greasing the pans
- 2 1/2 cups almond flour
- 1/4 cup 100% unsweetened cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 2 large eggs
- 3/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 cup Dark Chocolate Fudge Frosting see below
- 1 cup Vegan Caramel see below
For the Dark Chocolate Fudge Frosting:
- 4 ounces 100% cacao unsweetened baking chocolate roughly chopped
- 1/4 cup coconut oil solid
- 1/4 cup maple syrup
- 1/2 cup almond butter store-bought or homemade
- 1/4 cup almond milk or full-fat coconut milk or as needed
For the Vegan Caramel:
- 1/4 cup almond or cashew butter or puree store-bought or homemade
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted
- 1 or 2 fresh dates pitted
- 1 teaspoon vanilla extract
- pinch Himalayan pink salt
For the cake:
- Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
- In a medium bowl, whisk together the flour, cacao powder, baking soda, and salt. In a large bowl, whisk the eggs, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
- Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
- Place one layer on a cake plate and top with 1 ⁄ 2 cup of the fudge frosting, smoothing it evenly over the entire surface. Drizzle 1⁄2 cup of the caramel on top, if using. Add the second cake layer and top with the remaining 1/2 cup frosting, then drizzle the remaining caramel over the cake, letting it drip down the sides. Refrigerate for 1 hour before serving.
For the frosting:
- In a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. Remove the pan from the heat. Slowly add the maple syrup and stir to incorporate. Allow to cool completely.
- Transfer the chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms. Add the almond milk and stir with a spatula until smooth.
- For a creamy, almost pourable frosting, use immediately; for a fluffy frosting, refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable. Refrigerate in a sealed container for up to 2 weeks.
For the caramel:
- Place all of the ingredients in a blender or food processor and puree until smooth.
- Transfer the caramel to a glass jar and place in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so if your recipe calls for it to be spreadable, let the caramel sit at room temperature for 30 minutes to an hour, and give it a good stir before using. The caramel will keep for about 1 month, refrigerated.