Recipe credit goes to Diana Keuilian of realhealthyrecipes.com
INGREDIENTS:
For the Chocolate Cake:
- 3 cups blanched almond flour
- ¼ cup coconut flour
- ¾ cup unsweetened cocoa powder
- ¾ cup coconut palm sugar
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- ½ cup coconut oil
- 1 cup coconut milk, canned and full fat
- 3 eggs
- 1 Tablespoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup raw honey, melted
- ¼ cup dark chocolate pieces, finely chopped
For the Chocolate Ganache Frosting:
- 10oz dark chocolate pieces
- 4 Tablespoons coconut oil
- 1 Tablespoon maple syrup
For the Chocolate Cake:
- Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper. Grease the pan with coconut oil.
- In a large bowl combine all of the dry ingredients. Mix will until all of the lumps disappear. In another bowl combine all of the wet ingredients. Mix well and then add the dry to the wet. Mix until fully combined and then add in the chocolate pieces.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until golden and cooked through. Remove from oven and cool.
DIRECTIONS:
For the Chocolate Ganache Frosting:
- In a double boiler over low heat, melt the ingredients together, mixing often until smooth.
Assembling your Cake:
- Use a long serrated knife to slice the cake in half, horizontally.
- Place the bottom cake piece on a cake plate. Top with half of the ganache frosting.
- Top with the remaining cake piece and frost the top with the remaining chocolate ganache.
- Chill until party time. Enjoy!
Your friend & coach,
Brien
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