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Vegan Paleo Chocolate Cake
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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 extract
* 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)***
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. 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.
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