Paleo Chocolate Cake with Dark Chocolate Ganache Frosting
Try this Paleo Chocolate Cake with Dark Chocolate Ganache Frosting recipe, or contribute your own.
Try this Paleo Chocolate Cake with Dark Chocolate Ganache Frosting recipe, or contribute your own.
- 2 teaspoons baking soda
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup honey
- 1 teaspoon apple cider vinegar
- 3 cups blanched almond flour (i used this brand)
- 1/4 cup coconut flour (i used this brand)
- 1/2 cup organic coconut sugar or other granulated sugar (i
- 3/4 cup cocoa powder (i used raw cacao but regular baking cocoa will work)
- 4 large pasture-raised eggs room temperature
- 1/2 cup coconut oil melted – plus a bit more for greasing the pan
- 1 cup full-fat canned organic coconut milk (i used this
- Carbohydrate 5.26135572109015 g
- Cholesterol 139.442857142857 mg
- Fat 68.1495657274271 g
- Fiber 0.0121071430529802 g
- Protein 0.57052642859676 g
- Saturated Fat 46.7605685827943 g
- Serving Size 1 1 -inch round cake (89g)
- Sodium 498.596047619613 mg
- Sugar 5.24924857803717 g
- Trans Fat 4.60026514363367 g
- Calories 623 calories
Step-by-step
- Preheat the oven to 350° F, position your rack in the middle of the oven.
- Using coconut oil, grease the two 7-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, coconut sugar and cocoa powder and whisk together until well incorporated.
- In a medium sized bowl add the eggs, honey, coconut oil, coconut milk, vanilla and apple cider vinegar. Whisk until well combined.
- Add the wet ingredients to 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 35-40 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 a little less than half of the Dark Chocolate Ganache Frosting, recipe below, (after it has cooled and is thickened up), spread into an even layer and place the first layer into the fridge to firm up, about 30 minutes or so.
- Top with the second cake and 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.
My Paleo Chocolate Cake Adventure: A Deliciously Healthy Treat
As a busy fitness model, finding time to bake is a luxury, but when I do, I crave something both decadent and guilt-free. This Paleo Chocolate Cake with Dark Chocolate Ganache Frosting recipe fits the bill perfectly. Forget those heavy, sugar-laden cakes of the past; this recipe delivers rich chocolate flavor without the unnecessary carbs and refined sugars. The process was surprisingly straightforward, even for someone with a busy schedule like mine, and the end result was a showstopper that impressed even my toughest critics (my personal trainer included!). The best part? I felt energized after indulging, not sluggish.
The initial prep was simple enough. Measuring out the almond flour, coconut flour, and cocoa powder was quick, and I appreciated the use of natural sweeteners like coconut sugar and honey. The wet ingredients came together seamlessly, and the batter was wonderfully smooth. Baking the two layers was a breeze; I kept a close eye on them to ensure they baked evenly. While they cooled, I whipped up the dark chocolate ganache – a rich, intensely chocolatey frosting that complemented the cake perfectly. The assembly was simple: layer, frost, and refrigerate for a few minutes to allow the frosting to set before adding the final touches.
The final product was a moist, intensely chocolatey cake that satisfied my sweet tooth without leaving me feeling weighed down. The texture was surprisingly light and fluffy for a Paleo cake, a testament to the careful balance of ingredients. The dark chocolate ganache was the perfect complement, adding a touch of richness and sophistication. It's a perfect dessert for special occasions or a well-deserved treat after a particularly grueling workout.
This recipe is a testament to the fact that healthy eating doesn’t have to mean sacrificing deliciousness. This Paleo Chocolate Cake is a winner for anyone who appreciates the balance of flavor and health. It's easy to make, adaptable to different dietary needs, and ultimately, incredibly satisfying. I highly recommend trying it! The recipe is versatile. You can adjust the sweetness according to your preference, and experimenting with different types of nuts and seeds in the flour mixture could add interesting textures and flavors. It’s definitely become a staple in my healthy baking repertoire.
Beyond its deliciousness, this cake also embodies my philosophy on healthy living: finding a balance between indulgence and wellness. It reminds me that even the richest of desserts can be made with wholesome ingredients that fuel the body, rather than weighing it down. The process of making this cake was also therapeutic; it was a welcome escape from the intensity of my daily routine. It's a reminder that taking time for simple pleasures, like baking, is essential for both physical and mental well-being.
What are some of your favorite healthy baking recipes? Share them in the comments below!
