VEGAN PALEO CHOCOLATE CAKE

Recipe by Feasting on Fruit
Serves 12 slices

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!

INGREDIENTS

CAKE

• 3/4 cup (135g) Hu Gems
• 1 1/2 cup (210g) coconut sugar
• 1 cup (240g) almond milk
• 1 cup (240g) brewed coffee*
• 1 tbsp apple cider vinegar
• 1 tsp vanilla 
• 2 1/2 cups (325g) cassava flour
• 2 tbsp (15g) coconut flour
• 3/4 cup (75g) cocoa powder
• 2 tsps baking soda
• 1/2 tsp salt

GANACHE FROSTING

• 1 cup (180g) Hu Gems 
• Cream from 13.5oz can full-fat coconut milk (about 200g)

INSTRUCTIONS

1. Melt the Gems.
2. Stir in the coconut sugar, almond milk, brewed coffee, apple cider vinegar, and vanilla (all at room temp or slightly warmed).
3. In a separate bowl, whisk the dry ingredients. 
4. Add wet to dry, and mix to combine.
5. Divide into 2 greased 6" cake pans.
6. Bake for 35-40 minutes at 350ºF.
7. Cool for 10 minutes. Then remove from pans and cool on a cooling rack completely before frosting.
8. For the frosting, melt the Gems with the coconut cream. Stir until smooth.
9. Refrigerate for 2-3 hours, then whip with a hand mixer until fluffy and lighter in color.
10. Cut off the domed top of each cake. Stack with frosting in between, then frost the top and sides.
11. Slice and eat! Keep leftovers in the fridge, well covered so it doesn’t dry out.

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