Paleo Chocolate Cake with Chocolate Ganache

5 from 4 votes

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

Cook Time48

Cooling Time1

Total Time53

Course: Dessert

Cuisine: American

Servings: slices

Ingredients

Cake

2 cups blanched almond flour
1 cup cassava flour
1 1/4 cup coconut sugar
1 cup cocoa powder or cacao powder
1 1/2 tsp baking soda
1/2 tsp sea salt
3 large eggs
1 1/2 cup full fat coconut milk
1/2 cup water
1/3 cup ghee or coconut oil, melted and cooled
2 tsp apple cider vinegar
1 tsp vanilla extract

Chocolate Ganache

3/4 cup full fat coconut milk
8 oz semisweet chocolate chips
2 tbsp coconut oil

Instructions

Chocolate Cake

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.

Chocolate Ganache

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.

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