Paleo 3-Layer Chocolate Almond Cake

Savor this rich 3-Layer Paleo Chocolate Almond Cake, which is ideal for fulfilling your sweet tooth while following a paleo and dairy-free diet. This cake is going to look good, with a moist almond texture and rich chocolate flavor!

Ingredients:

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/4 cup almond milk
• 1/2 cup unsweetened shredded coconut

Instructions:

Set oven temperature to 175C 350F

Line three 8-inch round cake pans with parchment paper and grease them

Almond flour, coconut flour, baking soda, chocolate powder, and salt should all be combined in a big bowl

Melted coconut oil, eggs, vanilla extract, and honey or maple syrup should all be combined in a separate bowl

Mix thoroughly after adding the wet ingredients to the dry ones

Using cake pans that have been prepared, divide batter equally

When a toothpick inserted into the center comes out clean, bake for 20 to 25 minutes

After letting cakes cool in their pans for ten minutes, move them to a wire rack to finish cooling

Make the frosting while the cakes are cooling

Melt chocolate chips and almond milk in a saucepan over low heat, stirring until smooth

Spread a layer of icing over one cake layer that has been placed on a serving plate

Continue with the remaining layers

Cover the cake's sides and top with the leftover frosting

For decoration, scatter shredded coconut on top of the cake

To help the frosting set, place in the refrigerator for at least half an hour before serving