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