Paleo Chocolate Cake

Instructions

1. Step 1

   Preheat the oven to 175°C. Lightly grease the round cake pan with coconut oil.

   Ingredients used: 5.0 ml Coconut Oil

   Cookware: 8-inch round cake pan, oven

2. Step 2

   Whisk the almond flour, cake portion of cocoa powder, coconut flour, baking soda, and cake portion of salt until evenly combined.

   Ingredients used: 200.0 gr Almond Flour, 5.0 gr Baking Soda, 45.0 gr Cocoa Powder, 30.0 gr Coconut Flour, 2.0 gr Fine Salt

   Cookware: mixing bowl, whisk

3. Step 3

   In a second mixing bowl, whisk the eggs with the cake portions of maple syrup, coconut oil, coconut milk, and vanilla extract, then whisk in the apple cider vinegar.

   Ingredients used: 10.0 ml Apple Cider Vinegar, 100.0 ml Coconut Milk, 65.0 ml Coconut Oil, 4.0 piece Egg, 140.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and fold just until no dry pockets remain. Spread the batter evenly in the prepared pan.

   Cookware: 8-inch round cake pan, mixing bowl, Silicone spatula

5. Step 5

   Bake at 175°C until the center is set, a skewer emerges with a few moist crumbs, and the center reaches about 96°C.

   Timer: 30 min (fixed)

   Cookware: 8-inch round cake pan, oven

6. Step 6

   Cool the cake in the pan for 15 minutes, then turn it onto a wire rack and let it cool completely.

   Timer: 45 min (fixed)

   Cookware: 8-inch round cake pan, wire rack

7. Step 7

   Warm the frosting portions of coconut milk and coconut oil in a small saucepan over low heat until fluid and uniform; do not boil.

   Timer: 3 min (fixed)

   Ingredients used: 80.0 ml Coconut Milk, 20.0 ml Coconut Oil

   Cookware: small saucepan, whisk

8. Step 8

   Remove the saucepan from the heat and whisk in the frosting portions of cocoa powder, maple syrup, vanilla extract, and salt until smooth.

   Ingredients used: 25.0 gr Cocoa Powder, 1.0 gr Fine Salt, 40.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: small saucepan, whisk

9. Step 9

   Let the frosting cool, then refrigerate it until thick enough to spread.

   Timer: 20 min (fixed)

   Cookware: small saucepan, whisk

10. Step 10

    Spread the frosting over the fully cooled cake, then cut into 10 slices.

    Cookware: Silicone spatula, wire rack