Healthy Chocolate Cake

5 from 1 vote

This Paleo Healthy Chocolate Cake is a healthier version of cake and easy to make with almond flour, maple syrup, cocoa, coconut cream & chocolate. The chocolate ganache center is truly irresistible. Guaranteed to be loved by the entire family! Gluten Free + Low Calorie + Paleo

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 345kcal

Author: Megan Olson

Ingredients

For the Cake:

3 eggs room temperature
1/2 cup coconut oil melted
1 cup unsweetened almond milk or milk of choice
1 teaspoon vanilla extract
2 tablespoons maple syrup
3 cups super fine almond flour
1/4 cup coconut flour
3/4 cup cocoa powder
1/2 cup coconut sugar
2 teaspoons baking soda
1/8 teaspoon sea salt

For the Ganache:

15 oz coconut cream
2 tablespoons maple syrup
4 tablespoons cocoa powder

For the Frosting:

2/3 cup mini chocolate chips dairy free
2 teaspoons coconut oil

Instructions

To Make The Cake:

Preheat oven 350 F. Prepare a 7-inch springform pan with parchment paper and grease the bottom and sides with coconut oil. You need both to ensure the cake does not stick.
In a large mixing bowl, mix together the eggs, maple syrup, vanilla extract and almond milk.
In a separate large bowl, sift together the almond flour, coconut flour (measured properly), cocoa powder, baking soda and sea salt.
Slowly fold the dry ingredients into the wet to form a batter with the coconut oil. Do not over mix.
Transfer the batter to the prepared pan. Bake at 350 F 45 minutes or until a toothpick can be inserted in the middle clean.
Cool the cake completely then remove from the pan to a plate. Slice the cake in half horizontally through the middle. Slide the top half off the cake and set aside.
Spread the ganache over the bottom half of the cake then place the top back on. Refrigerate the cake while you melt the chocolate.
Remove the cake from the refrigerator then generously spread the frosting over the top and sides of the cake.
Using a peeler, shave chocolate sprinkles over the top of the cake for garnish.

To Make The Ganache (recommended you make this the night before):

In a small saucepan, bring the coconut cream and maple syrup to a light boil while whisking the ingredients together.
Reduce to a simmer for 30 minutes, stirring occasionally.
Mix in the cocoa powder until combined well.
Transfer to a bowl and refrigerate until the cake is prepared.

To Make The Frosting:

Place the chocolate chips and coconut oil in a bowl and microwave at 30 second intervals, stirring in between until melted. Alternatively, use a double broiler to melt the chocolate. This is my preferred method.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition