Uploaded January 2020 | Updated September 2026, 2 weeks ago
FULL POST: feastingonfruit.com/vegan-paleo-chocolate-cake
Sponsored by Hu! Use code FEASTINGONFRUIT for 20% off your first order: hukitchen.com
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.
INGREDIENTS
Hu Gems: hukitchen.com/products/hu-gems
coconut sugar: amzn.to/2uwNGAg
vanilla extract: amzn.to/2P3260J
cassava flour: amzn.to/2voEFK6
coconut flour: amzn.to/30aF2GR
cacao powder: amzn.to/2oszG6O
coconut milk: amzn.to/2hLWbkZ
cake pans: amzn.to/2voue9n
CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit
FULL POST: feastingonfruit.com/vegan-paleo-chocolate-cake
Sponsored by Hu! Use code FEASTINGONFRUIT for 20% off your first order: hukitchen.com
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.
INGREDIENTS
Hu Gems: hukitchen.com/products/hu-gems
coconut sugar: amzn.to/2uwNGAg
vanilla extract: amzn.to/2P3260J
cassava flour: amzn.to/2voEFK6
coconut flour: amzn.to/30aF2GR
cacao powder: amzn.to/2oszG6O
coconut milk: amzn.to/2hLWbkZ
cake pans: amzn.to/2voue9n
CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit
