Moist Chocolate Cake with

Bittersweet Mocha Frosting

dairy free, refined sugar free, gluten free, paleo

this recipe makes a 2 layer 8” cake.

5 ¼ cups almond flour

1 cup cacao powder

¾ tsp sea salt

9 eggs (separate whites and yolks)

1 cup ghee

1 ½ cup maple syrup

6 tsp vanilla

3 tsp apple cider vinegar

1 ½ tsp baking soda

Preheat oven to 325

Grease two 8” round pans with coconut oil or ghee and line with a parchment circle cut to fit.

In a large bowl, whisk together almond flour, cacao powder and salt.

Separate the eggs. The egg whites will go in the bowl of a stand mixer or bowl of a hand mixer. 

Place yolks, melted ghee, syrup, vanilla and vinegar in another bowl and whisk to combine.

Add egg yolk mixture to bowl with dry mixture and combine completely until you are left with a smooth batter. At this point, add baking soda to the batter.

Beat the egg whites until they form soft peaks. Fold the egg whites into the batter ⅓ at a time. 

Pour batter into your prepared cake pans and bake for 35-40 minutes. If you are using a toothpick to test for doneness, it should come out clean. Allow the cakes to cool completely before frosting. 

Bittersweet Mocha Frosting

paleo, dairy free, refined sugar free

Makes 2 cups frosting

10.5 ounces dark chocolate, chopped (I used 3 bars of Lindt 90%)

1 can full fat coconut milk (I like Native Forest brand)

1 TBS espresso fine grind ( I used one decaf Nespresso pod that I cut open)

3 TBS maple syrup

In a glass bowl or double boiler, melt the chopped chocolate in the coconut milk, stirring as the chocolate melts. Stir in the espresso powder and maple syrup until completely mixed. 

Transfer the chocolate mixture to the bowl of a stand mixer or if using a hand mixer- transfer to another, larger bowl. Allow to cool to room temperature and then beat until fluffy. This process will take about 5 minutes. This recipe will make enough frosting to frost a double layer cake.