Grain-free Chocolate Raspberry Cake
Rating
This cake is rich and so very chocolatey. It’s also super soft and NOT spongy as grain-free cakes can be sometimes. The best part? It’s quite simple and quick to make.
Ingredients
- FOR THE CAKE:
- ¾ cup Almond Flour
- 1½ teaspoons Baking Powder
- ½ teaspoon Salt
- ⅔ cup Raw Cacao Powder or Cocoa Powder
- ½ cup Coconut Palm Sugar
- ½ cup Applesauce(unsweetened)
- 1 teaspoon Vanilla
- 4 large Eggs
- ½ cup Coconut Oil(melted)
- ½ cup Maple syrup
- FOR THE GANACHE TOPPING:
- 1¼ cups Dark Chocolate, chopped(I like to use 60% cacao chips)
- ½ cup Full-fat Coconut Milk(canned), divided
- 1 tablespoon Coconut Oil
- 1½ - 2 cup Fresh Raspberries
Instructions
- FOR THE CAKE:
- Preheat the oven to 350 degrees. Line an 8" cake round(3 inches deep) with parchment paper after greasing and flouring the sides.
- Place the almond flour, cocoa powder, baking powder, salt, and coconut palm sugar in a large mixing bowl.
- Whisk in the applesauce, vanilla, eggs, coconut oil, and maple syrup until a smooth batter forms.
- Pour the batter into the prepared pan and place in the preheated oven. Bake for 30-35 minutes, or until cake is firm and puffed in the center and a tester comes out clean.
- Let cake cool completely in the pan.
- When the cake is cool, run a knife around the sides of the cake and invert it onto a plate. Peel of the parchment paper on the bottom place it right side up on a serving platter.
- Spread the chocolate ganache evenly over the top of the cake and top it with raspberries. Dust with powdered sugar and drizzle with melted chocolate, if desired.
- FOR THE GANACHE TOPPING:
- Place the chocolate, ¼ cup coconut milk, and coconut oil in a saucepan. Whisk over medium heat until the chocolate begins to melt. Remove from heat and continue whisking until chocolate is completely melted. Scoop the chocolate mixture into a bowl. Add the remaining coconut milk to the bowl and whisk in until a smooth ganache forms.
- Let the ganache sit until it firms up to a spreadable consistency. Use ganache to spread on top cooled cake.
