Let’s bake this delicious and wholesome Paleo Chocolate Cake:

1. Prepare Oven and Pans:

Preheat your oven to 350°F (175°C).

Grease three 8-inch round cake pans thoroughly with ghee or organic palm shortening. Line the bottoms with parchment paper rounds. Grease the parchment paper as well. Dust the pans with cocoa powder, tapping out the excess. Set aside. Thorough pan prep is key for alternative flour cakes.

2. Combine Dry Ingredients:

Add all of the dry cake ingredients (almond flour, tapioca flour, coconut flour, coconut sugar, raw cacao powder, baking soda, espresso powder, salt – and baking powder if using) to a very large mixing bowl.

Whisk everything together thoroughly until well combined and no lumps remain.

3. Combine Wet Ingredients:

In a separate medium mixing bowl, add all of the wet cake ingredients: room temperature eggs, room temperature full-fat coconut milk, water, slightly cooled melted coconut oil, apple cider vinegar, and vanilla extract.

Whisk the wet ingredients together until well combined.

4. Combine Wet and Dry (Gently!):

Pour the wet ingredients into the large bowl containing the dry ingredients.

Whisk everything together for 1-2 minutes, just until combined and you have your cake batter. Be careful not to overmix Paleo batters, especially once wet meets dry.

5. Fill Pans and Bake:

Evenly divide the batter between the three prepared baking pans. Smooth the tops gently.

Bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep a close eye, as alternative flour cakes can bake differently.

6. Cool Completely:

Once baked, allow the cakes to cool completely in the pans on wire racks. Paleo cakes can be more delicate when warm, so cooling fully in the pan provides stability.

Once completely cool, carefully run a thin spatula around the edges if needed and invert the cakes onto the racks. Peel off the parchment paper.

7. Make Frosting:

While cakes cool (or after), prepare your chosen Vegan/Paleo Chocolate Buttercream Frosting according to its specific recipe directions.

8. Assemble the Cake:

Level the tops of the completely cooled cake layers if desired (they may bake fairly flat).

Place one cake layer on your serving plate or cake stand.

Top with a generous layer of the chocolate buttercream frosting. Spread evenly.

Repeat with the remaining two layers, frosting between each.

Frost the outside (top and sides) of the cake with the remaining frosting. Decorate as desired (e.g., chocolate shavings, berries – ensure Paleo compliance if needed).

9. Serve or Store:

Serve the cake at room temperature. Store leftover cake covered in the refrigerator (especially if frosting uses perishable ingredients like coconut cream