BEST GRAIN-FREE CHOCOLATE CAKE
BEST GRAIN-FREE CHOCOLATE CAKE
Serves: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 10 minutes
Ready In: 1 hour
Accommodates: PHASE 1
This really is the best whole food, grain-free chocolate cake ever! The mini-cakes pictured are perfect for eight people, however you can also put this cake batter into a standard 9 x 9 glass baking dish or as 12 cupcakes. Ultimately, it really doesn't matter what form it's in, so long as it's submerged in ganache!
INGREDIENTS
Cake:
Ganache:
DIRECTIONS
*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top.
**Alternatively to mini bundts, you can make this in a well greased 9 x 9 glass dish. Increase the baking time to 30 minutes or until cooked through the center.
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 10 minutes
Ready In: 1 hour
Accommodates: PHASE 1
This really is the best whole food, grain-free chocolate cake ever! The mini-cakes pictured are perfect for eight people, however you can also put this cake batter into a standard 9 x 9 glass baking dish or as 12 cupcakes. Ultimately, it really doesn't matter what form it's in, so long as it's submerged in ganache!
INGREDIENTS
Cake:
- 2 cups raw carrots
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 1/4 cup coconut flour
- 3/4 cup cacao powder
- 1/4 tsp sea salt
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 1/3 cup walnuts, chopped
Ganache:
- 1 cup coconut cream*
- 2/3 cup cacao powder
- 1/2 cup honey
DIRECTIONS
- Preheat your oven to 350 degrees. Grease a 6-cake mini bundt pan** liberally with coconut oil.
- Place the carrots, eggs, oil, honey, flour and cacao into a powerful blender and puree until completely smooth.
- Add baking soda and vinegar and blend until just barely incorporated. Fold in the walnuts.
- Spoon the batter into the bundt pans until each are about 1/2 inch from the top.
- Bake for 20 minutes or until the tops are firm. Allow to cool for at least 10 minutes before turning out.
- Meanwhile, combine all ganache ingredients in a medium saucepan over medium heat. Remove from heat once combined, creamy and warmed through. Serve over bundt cakes.
- Makes 8 mini bundt cakes.
*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top.
**Alternatively to mini bundts, you can make this in a well greased 9 x 9 glass dish. Increase the baking time to 30 minutes or until cooked through the center.