The perfect vegan paleo Hu dark chocolate layer cake for any occasion – fluffy, fudgy, layered with rich ganache frosting, and made without grains, eggs, or dairy!
Step-by-step
- Melt the Gems.
- Stir in the coconut sugar, almond milk, brewed coffee, apple cider vinegar, and vanilla (all at room temp or slightly warmed).
- In a separate bowl, whisk the dry ingredients.
- Add wet to dry, and mix to combine.
- Divide into 2 greased 6" cake pans.
- Bake for 35-40 minutes at 350ºF.
- Cool for 10 minutes. Then remove from pans and cool on a cooling rack completely before frosting.
- For the frosting, melt the Gems with the coconut cream. Stir until smooth.
- Refrigerate for 2-3 hours, then whip with a hand mixer until fluffy and lighter in color.
- Cut off the domed top of each cake. Stack with frosting in between, then frost the top and sides.
- Slice and eat! Keep leftovers in the fridge, well covered so it doesn’t dry out.
