Best Paleo Chocolate Layer Cake
Course
Dessert
Servings
Prep Time
8
or more
20
minutes
Cook Time
Passive Time
60
minutes
15
minutes
Servings
Prep Time
8
or more
20
minutes
Cook Time
Passive Time
60
minutes
15
minutes
Ingredients
1/2
cup
grass fed butter
I use Kerrygold
3/4
cup
xylitol
You can substitute erythritol (Swerve) if you like, increase to a full cup.
3
pastured eggs
1
tsp
vanilla extract
1 1/2
cups
superfine blanched almond flour
1/3
cup
coconut flour
1
pinch
salt
2
tsp
baking powder
1/4
tsp
xanthum gum
1/3
cup
unsweetened cocoa powder
Splurge for high quality cocoa
1
cup
unsweetened coconut milk
Instructions
Preheat oven to 350 degrees F
Grease a 9 inch spring form pan with butter or non stick spray. (I used a 10″ pan)
Combine all of the ingredients in a blender and blend about 2 minutes, or until smooth.
Spoon the batter into the greased pan (it will be thick) and smooth out with a spatula.
Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the middle comes out clean and the cake has risen slightly.
Remove and cool for 15 minutes before slicing.
Serve with grass fed raw whipped cream.