Double Layer Chocolate Cake with Decadent Chocolate Frosting
mm mm good!!! This cake is delicious and free of all offending elements which makes it that much more fun! Enjoy on your birthday (like me!) or as a ‘just because’ cake…
Cake Ingredients
  • 1bag Simply Paleo Muffin & Cupcake Baking Mix
  • 1/3cup raw cocoa powder
  • 2 eggs
  • 1/2cup olive oil
  • 3/4cup unsweetened hemp milk or other milk substitute
  • 2/3cup maple syrup
  • 2tsp vanilla extract
  • 1/3cup apple sauceor 1 small mashed banana
Frosting Ingredients
  • 1pound maple cream
  • 1cup organic palm oil shortening
  • 1TBS unsweetened hemp milk or other milk substitute
  • 1tsp vanilla extract
  • 1pinch sea salt
  • 1/3cup raw cocoa powder
  1. Preheat oven to 350 degrees Fahrenheit. Grease 1 cake tin. If you are making a double layer chocolate cake, grease 2 cake tins and repeat the baking instructions twice (you will end up doubling the ingredient amounts but it works best for equal division of cake batter between the two cake tins if you make each cake batter separately).
  2. In large bowl or electric mixer bowl, add all dry cake ingredients (for 1 cake layer) and mix well.
  3. In separate bowl, add all liquid cake ingredients (for 1 cake layer) and mix well until well incorporated.
  4. Pour liquid mixture into dry mixture and mix well until smooth consistency.
  5. Pour batter into 1 cake tin.
  6. If you are making a double layer chocolate cake, repeat the above instructions and pour the batter into the second cake tin.
  7. Bake cake tin(s) in oven at 350 degrees Fahrenheit for 35-55 minutes until toothpick test comes out clean.
  8. Let cake(s) cool completely in cake tin and then on cooling rack until fully cooled. (Do not try to frost cake(s) before fully cooled!)
  9. Make frosting by adding all frosting ingredients into electric mixer bowl and mix well (begin low and then slowly increase to high– maintain on high until glossy smooth consistency). If frosting is too thick to frost, then add more milk, 1 TBS at a time. If frosting is too thin to frost, then add more cocoa powder, 1 TBS at a time. (Be sure to mix on high before retesting to achieve that glossy thick smooth texture.)
  10. Once cake is removed from tin and fully cooled, place it on clean surface where you can begin frosting. If you are making a double layer chocolate cake, place one cake layer down first and frost top. Add second layer and frost top and sides of both layers. Leave out at room temperature covered with cake cover. Cake will be delicious for a couple of days. If you want to hold off on frosting cake, you can wrap each cake layer in saran wrap and leave in fridge.
Recipe Notes

This cake can be make with a vanilla flavor by omitting the cocoa powder in the cake instructions. For vanilla frosting, also leave out the cocoa powder and substitute with arrowroot powder. You may need to play around a little with the ratios for the frosting but it should still come out delicious! You can also add natural food coloring to the vanilla frosting to give it a festive color.