Let’s create this truly Amazing Paleo Chocolate Cake! First, prepare your oven and pans. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans using ghee, organic palm shortening, or your preferred Paleo-compliant fat. Line the bottom of each pan with a circle of parchment paper for easy release. Set the prepared pans aside.

Prepare the cake batter using a simple whisking method. In a very large mixing bowl, add all of the dry cake ingredients: almond flour, tapioca flour, coconut flour, coconut sugar, raw cacao powder, baking soda, espresso powder (if using), and salt. Whisk these ingredients together thoroughly for at least a minute, ensuring everything is evenly distributed and there are absolutely no clumps, especially from the flours and cacao powder. This step is critical when working with multiple alternative flours.

In a separate medium mixing bowl, add all of the wet cake ingredients: room temperature eggs, room temperature full-fat coconut milk (shake the can well first!), water, melted and slightly cooled coconut oil, apple cider vinegar, and vanilla extract. Whisk the wet ingredients together until well combined and smooth.

Pour the combined wet ingredients into the large bowl containing the thoroughly whisked dry ingredients. Using your whisk (or you could switch to a spatula), mix the wet and dry ingredients together for 1-2 minutes, ensuring you scrape the bottom and sides of the bowl, until the batter is smooth and well combined. The batter consistency might be different from conventional cakes – likely somewhat thick but pourable. Do not overmix, but ensure no dry pockets remain.

Evenly divide the finished cake batter among the three prepared 8-inch baking pans. A kitchen scale can be helpful here for equal layers. Smooth the tops gently with a spatula if needed.

Bake for approximately 28-30 minutes. Paleo cakes made with these flours might not dome or spring back exactly like conventional cakes. The best test for doneness is inserting a wooden toothpick into the center of each cake; it should come out clean when the cakes are fully baked.

Once baked, remove the pans from the oven and let the cakes cool in the pans on wire racks for about 15-20 minutes. Then, carefully run a thin spatula or knife around the edges and invert the cakes onto the wire racks. Peel off the parchment paper and let them cool completely before attempting to frost. Paleo cakes can sometimes be more delicate, so handle them gently.

While the cakes cool, prepare your chosen recipe for Vegan Chocolate Buttercream Frosting using Paleo-compliant ingredients. Ensure it reaches a smooth, spreadable consistency.

Assemble the completely cooled cake. If desired, level the tops of the cake layers using a long serrated knife for perfectly even stacking, though it may not be necessary if they baked relatively flat. Place the first cake layer onto your serving plate or cake stand. Spread a generous layer of the vegan chocolate buttercream frosting evenly over the top.

Carefully place the second cake layer on top of the frosting. Add another generous layer of frosting. Place the third and final cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake. You can smooth it with an offset spatula for a sleek look or create rustic swirls. Garnish as desired with Paleo-friendly options like cacao nibs, toasted nuts or seeds, shredded coconut, or fresh berries. Chill briefly before slicing.