Best paleo chocolate cake with paleo chocolate frosting

Start by making the frosting first: add the coconut cream, chocolate chips, and a pinch of salt to a small saucepan and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and refrigerate to set for 6 hours or until firm. Best for overnight!

Preheat the oven to 175 degrees C. Line the bottom of 3 round cake pans with parchment paper circles. Spray the parchment paper and the sides of the pan with non-stick cooking spray (otherwise the cake may stick).

In a large bowl, combine the melted and chilled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar with an electric mixer until smooth. Add Almond Breeze unsweetened vanilla almond milk and beat again until the mixture is smooth.

In a separate bowl, mix the Blue Diamond almond flour, cocoa powder, coconut flour, baking soda, and 1/2 teaspoon salt. Add dry ingredients to wet ingredients and mix well. The mixture will be thicker. Divide the batter evenly into the pans and spread with a spatula to smooth the top.

Bake in preheated oven until tester comes out clean or with a few crumbs, turning pans halfway through, 20 to 30 minutes.

Let the cake cool in the pan for 15 minutes, then transfer to the refrigerator to cool completely. Let the cake cool in the refrigerator for at least 1 hour before removing it from the mold and frosting. The cake should be at room temperature when you freeze it. It is very important. The cake can be made a day in advance if you like!

Finish frosting: Place hardened chocolate-coconut frosting mixture in a large bowl. Use a hand mixer or an electric mixer to whip the frosting until peaks form and it will look nice, fluffy and creamy. Use immediately!

Layer cake, using 1/3 to 1/2 cup frosting between each layer, then brush top and sides with remaining frosting.

The cake can be stored at room temperature for a day or two, then it should be moved to the refrigerator.