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Chocolate Cake with Dark Chocolate Ganache Frosting {gluten-free, dairy-free, sugar-free}

Robert Hoskins

If you tuned in to our GroVia Launch Box Facebook Live video, you might remember that I mentioned that my best friend Helen was making me a (really really good tasting grain-free) birthday cake... A few people asked for the recipe, so I asked her for the recipe and here it is! 



Chocolate Cake with Dark Chocolate Ganache Frosting {gluten-free, dairy-free, sugar-free}

makes two – 6" round cakes, serves 8-12

  • 2 1/2 cups blanched almond flour 
  • 4 teaspoons coconut flour 
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cup xylitol
  • 2/3cup cocoa powder (I used raw cacao, but regular baking cocoa will work)
  • 4 large eggs
  • 1/2 cup coconut oil, melted – plus a bit more for greasing the pan
  • 3/4 cup full-fat canned organic coconut milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar

Preheat the oven to 350º F, position your rack in the middle of the oven. Using coconut oil, grease the two 6-inch pans well and line the bottoms with parchment paper, set aside. 

In a large mixing bowl add the almond flour, coconut flour, baking soda, salt, xylitol and cocoa powder and whisk together until well incorporated. In a medium sized bowl add the eggs, coconut oil, coconut milk, vanilla and apple cider vinegar. Whisk until well combined.

Add the wet ingredients the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Pour the batter into your well-oiled and parchment lined pans, half of the batter into each pan.

Place the pans side by side on the middle rack. Bake about 35 minutes until a cake tester comes out clean. Let cool 10 minutes in the pans on a cooling rack. Then invert the cakes onto the cooling rack to continue cooling.

Place the first cake onto a cake plate or stand, top with about a third of the Dark Chocolate Ganache Frosting, recipe below, (after it has cooled and is thickened up), spread into an even layer and place second cake on top,  frost with the remaining frosting, spread evenly across the top and sides of the cake, sprinkle with a little shaved chocolate, if you’d like. Serve immediately or store covered in the fridge for up to 1 week.

RECIPE NOTES

Make sure to use blanched almond flour. Almond meal is not the same.

Dark Chocolate Ganache Frosting {gluten-free, dairy-free, sugar-free}

  • 8 oz dairy-free dark chocolate 100% cacao chips, chunks or roughly chopped 
  • 1 1/4 cups full fat canned coconut milk
  • 2/3 cup xylitol
  • 1/2 teaspoon pure vanilla extract
  • pinch sea salt

Put the chocolate in a large heat proof bowl.

Combine the coconut milk and xylitol in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the xylitol dissolves into the coconut milk, a minute or two.

Just as the coconut milk comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then stir until smooth. Stir in the vanilla and sea salt until the chocolate is melted and the mixture is glossy.

Cover and leave at room temperature. Cool the ganache at room temperature until it reaches desired thickness,  it will thicken as it stands.  (The ganache can sit, covered, at room temperature for up to 24 hours).


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