Paleo Chocolate Cake with Chocolate Ganache
Whether it's for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!
Prep Time5 mins
Cook Time48 mins
Cooling Time1 hr
Total Time53 mins
Servings: 16 slices
Preheat oven to 350 degrees F.
Grease a 9-inch spring foam cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together almond flour, cassava flour, coconut sugar, cocoa powder, baking soda, and sea salt.
In a separate bowl, whisk together eggs, coconut milk, water, ghee, apple cider vinegar, and vanilla extract.
Pour wet ingredients to dry ingredients and stir together until a batter forms.
Pour the batter into the prepared cake pan and flatten out the top with a spatula.
Bake for 45-48 minutes, until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.
While the cake is a cooling, place the coconut milk in a small saucepan and heat on medium low until hot, just before it starts to simmer. You can also heat it up in the microwave.
Add in chocolate chips and coconut oil, and stir together until smooth and silky.
Remove from heat and place in the refrigerator for 30 minutes to cool and thicken. Don't forget to remove it from the fridge as it'll harden once it chills too long.
Once the cake is cooled completely, spoon the ganache on the top of the cake and smooth it across the top.
Slice to serve.
Serving: 1slice | Calories: 363kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 262mg | Fiber: 5g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 1.3mg | Calcium: 66mg | Iron: 3.3mg