Grain Free Chocolate Cake
This grain free/paleo cake is moist and light with fabulous texture. No one will know its made with good for you ingredients.
Servings 10
Calories 412kcal
Ingredients
- 2 Cups Grain Free All Purpose Flour
- 2 tsp. Grain Free Baking Powder
- 2 tsp. Baking Soda
- 1 Cup Cacao Powder
- Dash Salt
- 1 ½ Cups Coconut Sugar
- 4 Eggs
- 1 ½ Cups Coconut Milk
- ½ Cup + 1 TBSP. Coconut Oil melted
- 1 tsp. Vanilla
Chocolate Buttercream
- 1/2 cup vegan butter
- 1/2 cup vegetable shortening I use spectrum
- 2 1/2 cups powdered sugar
- 1 tsp. vanilla
- 1/2 cup cocoa powder
- 1 1/2 tbsp. coconut milk
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, mix dry ingredients including coconut sugar.
- In a stand mixer on medium speed beat eggs for 3 minutes.
- Add coconut milk and vanilla, beat 1 minute
- Add the dry ingredients. Beat 1 minute. Scrape the sides of the bowl.
- Add coconut oil, beat 2 minutes.
- Pour into cupcake molds or cupcake cake pans. Cake takes about 40 minutes, cupcakes about 14 minutes.
Chocolate Buttercream
- In a stand mixer or with a hand mixer blend the vegan butter and shortening. Add the vanilla, powdered sugar, cocoa powder and blend then begin to add the coconut milk.
- Beat on high speed for about 2-3 minutes, or until the frosting fluffs up.
- Frost the cake once it is completely cooled. Store in the fridge.
Nutrition
Calories: 412kcal | Carbohydrates: 32g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 65mg | Sodium: 348mg | Potassium: 329mg | Fiber: 5g | Sugar: 16g | Vitamin A: 95IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 3.5mg