Pregnancy Friendly Paleo Almond Flour Chocolate Layer Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups almond flour
- ½ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 17 mg per serving.
- 1 tsp baking soda
- ½ tsp fine sea salt
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup coconut sugar
- ½ cup coconut oil, melted and cooled
- ½ cup full-fat coconut milk
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
For the frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- ½ cup unsweetened cocoa powderIngredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 17 mg per serving.
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
Instructions
- 1
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed — the cream will separate and solidify at the top, which is needed for the frosting.
- 2
When ready to bake, preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper circles.
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