3 cups almond flour
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut sugar
1 1/2 cups raw cacao powder
2 tsp baking soda
1 tsp espresso powder
1 tsp salt
4 large eggs
1 1/2 cup full-fat coconut milk
1 cup water
1/2 cup coconut oil
1 tbsp apple cider vinegar
2 tsp vanilla extract


1.Preheat your oven to 350 degrees fahrenheit.
2.Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
3.Add all of the dry ingredients to a very large mixing bowl and whisk together.
4.Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
5.Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
6.Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

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