A moist, decadent and delicious cake that will impress not only your paleo friends but everyone! You can use whatever you want to ice the cake but I really like the Salted Almond Butter Coconut Whip.
Coconut oil for greasing
1.5 cups coconut milk. I used this one.
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup maple syrup
2 cups hazelnut meal. I used Bob’s Red Mill Hazelnut Flour.
2/3 cup potato starch. I used Bob’s Red Mill Potato Starch.
4 tbsp arrowroot starch. I used Bob’s Red Mill Arrowroot Starch.
1 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup cocoa powder
A double batch of the Salted Almond Butter Coconut Whip
Preheat the oven to 350 degrees F and lightly grease two standard 8-inch round cake pans with coconut oil. Set aside.
Sift together all of the dry ingredients in a bowl. Mix well.
In another bowl add the wet ingredients and beat together for a minute using an electric hand mixer. Add the wet ingredients to the dry ingredients and mix well.
Divide the batter into the two cake pans evenly and bake for 35-40 minutes.
While the cake is baking prepare your double batch of Salted Almond Butter Coconut Whip. Keep it in the fridge until you are ready to ice the cake.
When the cake has cooked leave it to cool on a cooling rack. I use a spring foam pan so the sides are easy to take off. Make sure to go around the edge with a knife first to loosen the sides. I then use a knife to loosen the bottom off. It comes off pretty easily but you do have to be a little delicate with it.
Once the cake has cooled you are ready to assemble. I like to frost this cake right before serving. It keeps the coconut whip light and fluffy. If not, store the cake in the fridge. The whip will become a little denser as it sits and more like icing.
*I haven’t tried but I suspect that you could use almond flour instead of hazelnut flour here.
*I have accidentally poured too much in one pan and it had to bake for 45 minutes. Just as long as you keep an eye on it, it should be ok.