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The perfect vegan paleo chocolate layer cake for any occasion – fluffy, fudgy, layered with rich ganache frosting, and made without grains, eggs, or dairy! This cake was definitely one of those labor of love recipes.
Grains and legumes — go-tos for many vegans — are out, but paleo-friendly starches like sweet potatoes, yams, cassava and plantains are in, and they’re both tasty and filling. So are all the good fats, like nuts, avocados and olive oil.
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.
Form a well in the center of the dry ingredients. In a separate bowl, whisk together the lemon juice, lemon zest, dairy-free milk, coconut oil, maple syrup, flax egg, and vanilla extract. Pour the liquid ingredients over the dry ingredients and whisk until smooth. You’ll have a thick batter. Pour into the prepared pan and spread the batter evenly.
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