Fudgy Chocolate Layer Cake

Fudgy Chocolate Layer Cake


Super moist chocolate cake that comes with a rich and creamy cashew frosting. Perfectly sweet, soft, and chocolatey!


Chocolate Cake

  • 4 flax eggs 1/4 cup (26g ground flax seeds mixed with 2/3 cup (157ml) almond milk)
  • 2/3 cup white rice flour
  • 2/3 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1 cup almond flour (or cashew meal)
  • 1 cup unsweetened cocoa powder
  • 2/3 cup coconut sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2/3 cup maple syrup
  • 2/3 cup melted coconut oil (or other neutral oil)
  • 2/3 cup applesauce
  • 2/3 cup + 2 tbsp almond milk

Chocolate Frosting

  • 2 cups raw cashews soaked overnight
  • 1/4 cup maple syrup
  • 1/2 cup coconut cream from one 13.5-ounce can of full-fat coconut milk
  • 3 tbsp melted coconut oil
  • 1/4 cup unsweetened cocoa powder (1/3 if you want it more chocolatey)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt


  1. Chocolate Frosting:Drain the soaked cashews. Transfer to a blender and add the maple syrup, coconut cream, melted coconut oil, vanilla extract, and sea salt. Blend on high speed until smooth and creamy. Transfer to a bowl, cover with plastic film and place in the refrigerator. Chill for at least 1 hour.
  2. Chocolate Cake:Preheat oven to 350°F (180°C). Line the bottom of two 8-inch cake pans with parchment paper.
  3. Start by making the flax eggs. In a small bowl, mix together the ground flax seeds and almond milk. Let it rest for 10 minutes.
  4. In the meantime, in a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, almond flour, cocoa powder, coconut sugar, baking soda, and baking powder.
  5. In another bowl, mix the flax eggs, maple syrup, melted coconut oil, applesauce, and almond milk together. Pour into the dry ingredients and whisk until combined. The batter will be thick.
  6. Divide the batter into the two prepared cake pans. Bake for 28 minutes. Remove from the oven and let cool completely. Cakes must be cool, otherwise, the frosting will melt.
  7. Place one cake upside down on a large serving plate or cake stand. Top with about 2/3 cup of chocolate frosting and spread evenly. Place the second cake on top. Spread the remaining frosting on top of the second chocolate cake and on the sides.
  8. Top with chocolate shavings and chocolate chips. The cake will keep covered for up to 3 days at room temperature or 5 days in the refrigerator.