Chocolate Cake with Orange Buttercream Frosting
Rich, fudgey cake with a decanting frosting! You won't believe its paleo!
Ingredients
For the Cake:
- 1 C Cassava Flour
- 1/2 C sweet potato flour
- 1/3 C + 1 TB Cocoa Powder
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 C Coconut Sugar
- 1/4 C Maple Syrup
- 1 C Cold Water
- 1/4 C Apple Cider Vinegar
- 2 tsp Vanilla
- 1/4 C Vegetable Oil
For the Frosting:
- 2 oz Chocolate Unsweetened baking bar
- 2-4 tbsp Maple Syrup
- Zest of one Orange
- 1/2 C Butter or Ghee at room tempurature
Instructions
- Preheat oven to 375˚F and grease a 9-inch round springform pan.
- Combine all dry cake ingredients in a bowl and mix well, and combine all wet cake ingredients into a bowl and mix well. Then mix wet ingredients with dry and mix well.
- Pour cake batter into the springform pan and bake in the oven for 30 minutes. Remove from the oven and allow to cool completely before frosting.
- Melt chocolate for frosting in a saucepan over low heat (watching closely so it doesn't burn) or use a double boiler. Once melted, remove chocolate from heat and allow to cool.
- Scrape chocolate into a bowl safe to use with a hand mixer, and add maple syrup and orange zest to the chocolate. Mix with a hand mixer until combined.
- Checking first to make sure the chocolate is not hot enough to melt butter, add the butter to the chocolate mixture and beat until fluffy.
- Frost chocolate cake with buttercream frosting before cutting and serving.