Paleo Chocolate Cake

A decadent, rich chocolate cake that is free from dairy, wheat, and refined sugar! Topped with a creamy avocado frosting, this cake will be a crowd pleaser at any occasion. 

Cake:

1. Preheat oven to 170°C.
2. Grease and line two 8-inch round cake tins with a bit of coconut oil.
3. Combine the almond flour, coconut flour, cacao powder, baking soda and salt in a large bowl with a whisk until combined.
4. In a separate bowl, whisk the coconut oil, coconut milk, honey, eggs, vanilla beans and vanilla extract until well combined.
5. Gently pour the dry mixture to the wet mixture and mix with a rubber spatula until just combined. Be sure not to over mix.
6. Pour equal amounts of the batter into the two prepared tins.
7. Bake for 45 minutes or until an inserted skewer comes out clean.
8. Remove from the oven and leave to cool for at least 15 minutes before removing from the cake tins. Allow cakes to cool for about 2 hours before frosting.

Frosting: 

1. Add the avocado flesh to a food processor and blend until smooth and creamy.
2. Add remaining ingredients and process until thoroughly combined, scraping down the sides a couple of times to make sure it is all processed evenly.

Assembly:

1. Cut off the top crust of the cakes using a cake leveler or a good serrated knife to create a flat cake top and two even cake layers.
2. Place one cake layer in the centre of a cake stand or platter [you may want to spread a little bit of frosting underneath to help prevent it from sliding on the surface].
3. Spread a nice, decent layer of frosting on the first cake layer using a spatula, before topping with the second layer.
4. Frost the whole cake using the remainder or majority of the mousse frosting.
5. Serve and devour all of the goodness, without any of the guilt.

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