Step 1

Pre-heat the oven to 355 ºF (180 ºC) and grease three ~6 inch round cake pans (at least 1 1/2 inch deep) with a bit of melted coconut oil. You can line the bottom of each baking tin with a bit of greaseproof/baking paper.(If you don't have three such baking tins, or they don't fit into your oven at the same time, make the cake batter in batches and bake them one/two at a time).

Step 2

In a bowl, whisk together melted coconut oil, liquid sweetener of choice and cocoa powder until you get a mixture resembling thick melted chocolate.

Step 3

Add the eggs, one at a time, and mix well after each addition.

Step 4

Add the almond milk and whisk until you get a mixture that resembles hot chocolate.

Step 5

Sift together the dry ingredients and add them to the wet mixture. Mix everything together until you get a homogeneous mixture with no clumps. The final batter will be quite dense, but that's OK. (See pictures above in text.)

Step 6

Divide the cake batter evenly between the three cake tins and smooth out the tops with a spoon or spatula.

Step 7

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 minutes, or until the cakes have risen and an inserted toothpick comes out clean.

Step 8

Remove the baked cakes from the oven and allow to cool. In the mean time, whip up a batch of the paleo & vegan chocolate frosting.

Step 9

Assemble the cake by placing the first sponge on a plate of choice. Spread out about 1/3 of the chocolate frosting on top in an even layer. Place the next sponge on top and repeat until you have used all the sponges and all of the frosting.

Step 10

Enjoy!

Step 11

The paleo chocolate cake keeps well in a closed container (or wrapped in cling film) in a cool, dry place for about 3 - 4 days.