Stop what you're doing and bookmark this recipe, because it is the only paleo chocolate cake recipe you'll ever need! It's easy to make - no mixers or special equipment required - and produces a dense, moist, just-sweet-enough dark chocolate cake with a light spring and a tight crumb. All the taste testers loved it, and many of them didn't even know it wasn't a "regular" cake!
This recipe makes a double layer 6" chocolate cake. To make a single layer cake, make this recipe as written through step 4, then pour the batter into a 9" round pan. To make a double layer 9" cake, double the recipe and divide the batter between two 9" round pans. It will take longer to bake than written; bake until a tester inserted into the center comes out mostly clean.
Do not use almond meal or coarse-ground almond flour
for this recipe. Use very finely ground blanched almond flour for best results. I used and recommend Honeyville brand
You can substitute tapioca flour for arrowroot flour if you need to, but the texture will be a little more dense and sponge-y.
For a sugar free and/or dairy free frosting, use this recipe