This recipe requires EGGS. Once you have been cleared to introduce EGGS, this will be a great treat.
This is a really yummy chocolate cake. I was looking for a cake for my mom's birthday last March, and I found this one. I did have to make the slightest alteration, and it still came out delicious. We have since had this cake for other special occasions as well. Follow the link for the original recipe. Thank you to Paleo Running Momma for this amazing recipe! Follow the link for more tips on her recipe.
Ingredients:
1 1/2 cups - Blanched Almond Flour
1/2 cup - Tapioca Flour/Starch
2/3 cup - Unsweetened Cocoa Powder or Raw Cacao Powder
1 1/2 tsp - Baking Soda
1 tsp - Baking Powder
1/2 tsp - Salt
4 large eggs at room temperature - (I used 8 egg whites or 1 cup of the egg whites from the carton)
2/3 cup - Almond Milk, at room temperature
1 1/3 cups - Coconut Sugar
2/3 cup - Refined Coconut Oil, melted and cooled
2 tsp - Vanilla
Ganache Topping (Optional; the cake is just as good without the ganache)
1 1/2 cups - Lily's Chocolate Chips
1/2 cup - Canned Coconut Milk, stirred
Directions:
Cake Batter:
1.) Preheat your oven to 350 degrees F and spray a 9" or 10" non-stick bundt pan with cooking spray.
2.) In a large mixing bowl, combine: the Almond Flour, Tapioca Flour, Cocoa Powder, Baking Soda, Baking Powder, and Salt.
3.) In a separate bowl whisk together: the eggs, milk, sugar, coconut oil, and vanilla until smooth.
4.) Whisk the dry ingredients into the wet ingredients until well combined and smooth. You can use a hand mixer if you want.
5.) Pour the cake batter evenly into the prepared bundt pan, gently smoothing the top.
6.) Bake in the preheated oven for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean or with a few crumbs.
7.) Remove from the oven and cool in the pan for at least 20 minutes right side up.
8.) To flip the bundt cake, place a piece of parchment paper on the rack its been cooling on.
9.) Once the pan is cool enough to pick up, place the parchment paper over the top of the cake, and then put the rack on top of that. You can hold the bottom of the pan in one hand, while holding the rack against the top of the pan, and then go ahead and flip the cake over onto the rack.
The cake should come out very easily, and you can lift the pan away.
*If you choose to ice the cake, make sure you let it cool completely.
Ganache:
1.) Place the chocolate in a glass bowl.
2.) Shake or stir the can of coconut milk.
3.) Pour it into a sauce pan over medium heat on the stove and whisk as it heats, until it just begins to simmer.
4.) Pour it slowly over the chocolate and allow it to sit for 2 minutes to soften.
5.) Slowly stir the milk and chocolate together until completely melted and shiny.
*If the chocolate doesn't fully melt, you can place it in the microwave for increments of just 10 seconds, stirring well until fully melted.
6.) Allow the ganache to sit for 5 minutes, then spoon over the cooled cake. Wait another 10-15 minutes for the ganache to set a bit before cutting and serving.
Enjoy!


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