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Chocolate Cake with Orange Buttercream Frosting

Rich, fudgey cake with a decanting frosting! You won't believe its paleo!
Prep Time 15 mins
Cook Time 30 mins
1 hr
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8 Servings

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.
Keyword Chocolate Cake