This is my go-to cake here at the Yankee Homestead. We’re chocaholics around here, and this recipe fits the bill.
A few notes:
- When I want a cake, I do use the eggs. (I’m experimenting with adding them back into my diet).
- For the cake version, I usually double the recipe and use a 9 x 13 pan or muffin tins (for cupcakes).
- This cake is AWESOME with berries–either fresh or cooked, like these Cooked Frozen Berries.
- For the ganache, I use canned coconut milk.
- When we want cookies that taste like brownie bites, I use the flaxseed egg-substitution. Mr. Native Texan LOVES these! And this should be obvious, but I form cookies and bake them on a cookie sheet, instead of pouring the batter into a pan.
- I’m suspicious of xylitol, so I always decrease the amount by half and add some liquid vanilla stevia. (I’m pretty sure that xylitol causes “gastrointestinal distress” for a few of my family members. In fact, most packages of xylitol bear some sort of warning along the lines of “may cause slight laxative effect.” So I recommend going easy on the xylitol until you know how it affects your family).
- My favorite almond flour comes from Honeyville Food Products. I buy it 25 pounds at a time, which is the most economical. Check out this post for more details: Almond Flour: a GF girl’s best friend.
Gluten-Free Chocolate Cake
- 2 cups Blanched Almond Flour
- ¼ cup Cacao Powder (preferably raw, organic)
- ½ tsp. Unrefined Sea Salt
- ½ tsp. Baking Soda
- 3/4 cup Xylitol (or less, or combination of xylitol + liquid vanilla stevia)
- 2 Large Eggs (or 2 TB ground flaxseed + 6 TB hot water)
- 2 Tbs. Vanilla Extract (or 1 Tbs. vanilla /1 Tbs. orange, chocolate or other extract)
- Dash of Cinnamon
Note: when doubling recipe for a 9 x 13 cake, I also double the ganache ingredients.
*The original recipe calls for a sweetener, but I just skip it. I use only the chocolate and coconut milk.
- 3.5 oz Dark Chocolate Bar (I use Green & Black’s 85%)
- 1 /2 C Heavy Cream or alternative milk (I use coconut milk)
- Xylitol to sweeten* (about 1/8 C) or Stevia (raspberry/chocolate or orange flavored are great)
- Preheat oven to 350 degrees.
- Combine flaxseed & hot water in small bowl and set aside. (It needs to gel/thicken).
- Grease 8” Round Pan (or preparemuffin tins) with Coconut Oil or Butter.
- In a large bowl, combine Almond Flour, Cocoa Powder, Salt, Baking Soda, Xylitol, and Cinnamon. Whisk to combine.
- In a small bowl combine the wet ingredients.
- Add wet ingredients to the dry ingredients and combine until well incorporated.
- Pour into pan and bake for 30 minutes or until toothpick comes out clean.
- Cool about 1 hour in the pan. Turn pan out onto a cake plate and allow to cool completely.
- Cover with chocolate ganache and let set in the refrigerator.
Instructions for Ganache:
- Melt chocolate (and Xylitol, if using) in a double boiler (I use a regular, heavy-bottomed sauce pan)
- Add the milk/cream slowly.
- Once it is well incorporated take off heat to cool a bit.
- Add liquid stevia, if using.
- Pour or spread over COOLED cake, place in refrigerator and allow to set.
- Serve with fresh berries, Cooked Frozen Berries, Coconut Milk Ice Cream and/or real whipped cream.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…