Instructions

  1. Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.

  2. In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, paleo flour blend, cocoa, baking powder, and salt.

  3. in a separate bowl or your stand mixer bowl, whisk together the oil, eggs, water, and vanilla.

  4. Blend the dry ingredients into the wet 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

  5. Once all the dry ingredients have been added, beat at medium-high speed for 2 minutes to make a smooth batter.

  6. Pour the batter into the prepared pans.

  7. Bake the cakes for 30 to 33 minutes, until their tops feel set, the sides begin to pull away from the edges of the pan, a toothpick inserted into the center of one comes out clean, and its internal temperature is 210°F.

  8. Remove the cakes from the oven and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack. Frost as desired.

  9. Store cakes at room temperature for up to two days; freeze for longer storage.

Tips from our Bakers

  • A stand mixer or electric hand mixer is required for this cake; mixing the batter by hand doesn't do a thorough enough job.
  • Want to bake cupcakes? Line 20 muffin cups with paper liners. Add batter to fill each about 2/3 full. Bake cupcakes in a preheated 350°F oven for about 22 minutes, until the center of one of the middle cupcakes springs back when lightly touched. Yield: 20 cupcakes.