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Paleo Decadent Chocolate Cake and Ganache

  • Author: Tina Turbin


I based my recipe on a chocolate cake from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam. Elana served her chocolate cake with a fluffy Marshmallow Frosting, but I much prefer chocolate. A few modifications to her original recipe yielded a moist and delicious cake.




2 cups blanched almond flour (packed)

¼ cup unsweetened cocoa powder

½ teaspoon sea salt

½ teaspoon of baking soda

1 scant cup of raw honey (I used ½ cup of raw honey and ¼ cup of coconut nectar)

2 large pastured eggs

1 tablespoon of vanilla extract

1 teaspoon of organic chocolate extract

1 dash of organic ground cinnamon

Here is a simple yet elegant Ganache Icing to top the cake. 

8 ounces of bittersweet chocolate, chopped

1 cup of heavy cream ( I use coconut milk)


  1. Preheat oven to 350F degrees
  2. Grease a 7-inch round cake pan with coconut or organic palm oil
  3. In a large bowl combine the almond flour, cocoa powder, sea salt, baking soda and cinnamon.
  4. Whisk to combine.
  5. In a smaller bowl whisk the two eggs, then add the honey, vanilla and chocolate extracts. Whisk the wet ingredients until combined.
  6. Add wet ingredients to dry ingredients mixing to incorporate. This can be done with a spoon.
  7. Pour batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cake cool in the pan for 1 hour.


  1. Bring the cream to a boil in a small saucepan.
  2. Pour it over the chopped chocolate.
  3. Whisk until the chocolate is melted and the mixture is smooth.
  4. Set aside to cool slightly, the mixture will thicken slightly yet be fluid enough to pour over cake.


Note: since we have eliminated casein from our diet I substituted coconut milk for my ganache

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Tina Turbin

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