Prep Time: 20 minute

Cook Time: 30 minute

Refrigerate Time: 7 hour

Relaxed Time: 10 minute

Total Time: 8 hour

Servings: 16

 

Ingredients:

1 (14 oz) can of coconut cream

1 1/2 cups of dairy-free chocolate chips

pinch of salt

nonstick spray

3/4 cup of virgin coconut oil, melted and cooled

1 3/4 cups of coconut sugar

Four large eggs at room temperature

1 tbsp. pure vanilla extract

1 tbsp. apple cider vinegar

1 cup of Almond Breeze Unsweetened Vanilla Almondmilk

3 cups of Blue Diamond Almond Flour

3/4 cup of high-quality unsweetened cocoa powder

1/4 cup of coconut flour

2 tsp baking soda

1/2 tsp salt

 

Directions:

First, make the frosting: Coconut milk, chocolate chips, and a pinch of salt are heated in a small saucepan over low heat. The mixture should be stirred until it melts. Put the mixture in a bowl, wrap it in plastic wrap, and place the bowl in the refrigerator for at least 6 hours or until the mixture is firm. You should ideally spend the night! The oven should be heated to 350 degrees F (175 C).

Three round cake pans should have rings of parchment paper on the bottom. Nonstick cooking spray should be applied to the parchment paper and the pan sides to keep the cake from sticking.

After being melted and allowed to cool, the ingredients coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar are combined in a large dish and mixed with an electric mixer until smooth. Mix, then beat well before adding a cup of Almond Breeze Unsweetened Vanilla Almond milk.

Combine the Blue Diamond Almond Flour in another bowl with the cocoa powder, coconut flour, baking soda, and half a teaspoon of salt. Well, combine the dry and wet ingredients. Consider a slightly thick combination. Spread the batter among the prepared pans, then use a spatula to smooth the tops.

Midway through baking, flips the pans over, and bakes for 20 to 30 minute, or until a tester inserted in the center emerges clean mainly or with a few crumbs attached. Before being placed in the refrigerator to relax, the cake must rest in the pan for 15 minute. Before icing, remove the cake from the pan and place it in the fridge for at least an hour. The cake should be frosted while still warm for the best results.

You cannot ignore this reality. If you’d like, you can bake the cake a day ahead! Ensure the frosting is dry: The chocolate coconut cream mixture should be placed in a big bowl and chilled until stiff. Use an electric or hand mixer to whip frosting until it has the perfect texture fluffy, creamy, and topped with peaks. Utilize this now! Cakes are frosted by layering them with roughly a third to a half cup of frosting in between each layer.