Paleo Chai Layered Cake

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Truth be told, in my pre-paleo days I never enjoyed baking, and if I baked anything it would be a boxed cake accompanied by a canned frosting… fast forward 3 years and I share this beautiful showstopper Paleo Chai Layered Cake inspired by @chefannaolson

This beautiful cake is infused with warm and fragrant spices and a sweet maple meringue frosting!
Thank you to my oldest and dearest friend @fcgioffre for tips on this style of frosting a cake which I now know is called “the half naked”  -Lena

Paleo Chai Layered Cake


Ingredients for the cake:

  • 3 cups  almond flour
  • 1 cup arrowroot powder
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp unrefined salt
  • 2 tsp ground cardamom 
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground ginger 
  • 1 tsp clove 
  • 1/2 tsp black pepper
  • 1 cup coconut sugar
  • 4 eggs
  • 1 can  full fat coconut milk
  • 3/4 cups water
  • 2 tsp vanilla
  • 1 tbsp apple cider vinegar

Ingredients for the frosting:

  • 3  egg whites
  • 1/2 tsp  cream of Tartar 
  • 1 cup maple syrup
  • 1 1/2 tsp vanilla extract 


Instructions for the cake:

  • Preheat oven to 350F. Grease three 8-in round cake pans with oil of choice (ghee or avocado oil) and line the bottom with parchment paper. Dust the bottom and sides of pans with arrowroot powder, tapping out any access.
  • Add all the dry ingredients to a large bowl, whisk together. Add the wet ingredients to a separate bowl, mix well. 
  • Add the wet ingredients to the dry ingredients and whisk together, making sure everything is well incorporated. 
  • Divide the batter between the pans, about 2 cups of batter per pan. Tap the pans to level the batter. Bake for 25 minutes. Cool the cakes on a rack for 30 minutes, then turn the cakes out to cool completely.

Instructions for the frosting:

  • Whip the egg whites and cream of tartar together using an electric beater or a stand mixer with the whip attachment on high speed until frothy, continue to whip as your prepare the maple syrup. 
  • Add maple syrup to a pot and attach a candy thermometer. Boil the syrup until it reaches 240-242F (soft ball stage). With the mixer on high pour the maple syrup down the sides of the bowl into the whites and continue beating until the meringue has cooled to room temperature. The whites triple in volume - beat in the vanilla.
  • Place a cake on a cake stand, dollop and spread a layer of frosting on top, continue with the remaining two layers.
  • Finish your cake by decorating to your liking. I used rosemary trees and candied cranberries. I also used fresh thyme at the base of the cake. Allow cake to sit out for an hour to set.

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