Gluten-free Chocolate Cake
Guilt-free Gluten-free Chocolate CakeThis chocolate cake is so delicious and moist. And it’s so easy to make! When you think of “made from scratch” chocolate cake, you also think time consuming, difficult, lots of measuring, etc. But this wonderful cake has just a few simple ingredients and it’s totally healthy. There’s no refined sugar, grains or dairy. And did I mention it’s delicious?! The “frosting”, a ganache, to be precise is what makes it decadent, but you don’t absolutely need it if you don’t want. We made it with dark chocolate chips that while low in sugar, still contained some. In the future I plan to make it with my own chocolate recipe that is sugar free. Here’s the recipe Homemade Sugar Free Dark Chocolate. Personally we like the cake fresh out of the refrigerator. For some reason we enjoyed it best when it was cold, but see what you prefer. Let me know how you enjoy it.
Ingredients
- 1 cup organic almond flour
- 1/2 cup unsalted organic almond butter or cashew butter
- 1 organic flax egg 1 tablespoon ground flax and 2 1/2 tablespoons water. Whisk together and wait 5 minutes until congealed.
- 3 tbsp organic maple syrup
- 1/2 cup organic pumpkin puree
- 1/4 cup organic raw cacao powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/8 tsp salt
Ganache:
- 1 cup dark chocolate chips or use our recipe for Homemade Sugar Free Dark Chocolate. Lily's chocolate chips is sweetened with stevia.
- 6 Tbsp organic coconut cream this is the cream from a can of full fat coconut
- 1/4 tsp gluten free organic vanilla
Instructions
- Preheat oven to 350F degrees . Using parchment paper, line an 8" round or square Pyrex pan.
- Add all ingredients to a mixing bowl, and using an electric mixer, mix for several minutes until well mixed.
- You can also mix in a bowl with a wooden spoon or spatula if desired. If you go this route, you should probably whisk the almond flour to get out all the lumps and then add the remaining ingredients.
- The batter will be thick.
- Put the batter into prepared pan and smooth.
- Bake for 25-27 minutes until a toothpick comes out clean. Cool completely before adding ganache.
Ganache:
- Open a can of organic full fat coconut milk, scoop out the cream. Save the unused water for smoothies!
- Place the coconut cream in a saucepan and melt over medium heat.
- Add the chocolate chips to the coconut cream together and mix together until smooth.
- Remove from the heat and add the vanilla extract; mix well.
- You can use the ganache now or let sit for a few minutes. As it sits, it gets slightly harder.
- Spread the ganache over the cooled cake and place in the refrigerator to cool or enjoy at room temperature.
Notes
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Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Notes
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Tried this recipe?Let us know how it was!
