Wow, I just realized I haven’t posted a dessert recipe since last spring – what’s up with that?
Well, I think I know.
When I first starting eating paleo over three years ago, I had a real sweet tooth to satisfy. So, I posted a heck of a lot of paleo treat recipes.
These days, I’m less interested in the sweet stuff.
I really prefer working up paleo meal and snack recipes for you that are simple, nutritious, and loaded with flavor. Quick, easy and healthy are what most paleo peeps really want I think.
But then, an idea like this gluten-free chocolate cake comes along, and there’s just no way I can resist…
This one was actually inspired by a reader who created something similar with one of my old recipes…so I thought I’d give it a whirl too.
And just a little warning for you here – this is only a paleo-friendly recipe. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-ilv3f2′]
While it is gluten-free, dairy-free, and free of refined sugars, there are plenty of carbs in this cake starting with the dark chocolate, honey and berries.
So, proceed with caution…
That said, this chocolate cake with it’s two-ingredient ganache frosting is pretty amazing. Rich, decadent, delicious…holy smokes it’s good. And surprisingly easy too. The gluten-free cake is a breeze to make and the non-dairy ganache is even easier.
Two cooking notes if you try this recipe: Line the bottom of the 9-inch round cake pan with parchment paper. On my first attempt I simply greased the pan…big mistake; the cake stuck. So, do both: grease it and add a round cut-out of parchment paper to the bottom of the pan. Other than that, just let the cake cool down before frosting. Then lay the ganache on thick, and top with your favorite fresh berries. To create the chocolate shavings on top, I used a potato peeler to shave the edges of a dark chocolate bar.
Enjoy, and as always, let me know what you think!
Ingredients
- CAKE INGREDIENTS–
- 1/4 cup plus 2 Tbsp of coconut flour
- 4 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/3 cup raw honey
- 1/3 cup coconut oil
- 1 tsp baking soda
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- GANACHE FROSTING–
- 1 cup dark chocolate chips – I used Dairy-free Enjoy Life® brand
- 1/2 cup full-fat coconut milk
- GARNISH–
- Fresh berries, your choice
- Shaved chocolate, optional
Instructions
- First combine all the dry cake ingredients together in a medium-size bowl.
- In a separate smaller bowl, whisk eggs together and then add the melted coconut oil, honey and vanilla. Stir well to combine.
- Pour the wet ingredients into the dry ingredients bowl and mix well.
- Pour batter into a greased 9-inch round cake pan lined with parchment paper to prevent sticking.
- Bake at 350º F for about 20 minutes. Remove cake and allow to cool on wire rack before frosting.
- For the ganache, melt chocolate chips in a saucepan over low heat. When melted, stir in coconut milk. Blend and remove from heat.
- Once cake has cooled, top with ganache frosting, shaved chocolate, and berries.