Cashew Free Paleo German Chocolate Cake
Total time2 hr 20 min
Prep time45 min
Cook time35 min
4.7(21)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¾ cup coconut sugar
- 4 large eggs
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup coconut oil, melted and cooled
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
For the coconut-pecan filling
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple syrup
- 3 large egg yolks
- ¼ cup coconut oil
- 1 ½ cups unsweetened shredded coconut
- 1 cup pecans, roughly chopped
- 1 tsp pure vanilla extract
For the chocolate frosting
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 6 oz dairy free dark chocolate (70% cacao or higher), finely chopped
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
Instructions
- 1
The night before baking, place one can of full-fat coconut milk (for the frosting) in the refrigerator upright so the cream separates and solidifies at the top. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, salt, and coconut sugar until no lumps remain.
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