Yesterday was Christmas, and in our home that calls for a special meal and desert. Each year it becomes more challenging as we eliminate more foods from our diet. First we were gluten free, then, we eliminated all grains (since all grains contain gluten). We’re now on a diet that eliminates all grains, refined sugars, fruits and casein. Since the house has been void of sweets recently I decided a treat was in order. The D-Man (our little chocoholic) requested Chocolate Cake with Chocolate Frosting to round out our Christmas meal.
I based my recipe on a chocolate cake from the Gluten-Free Almond Flour Cookbookby Elana Amsterdam. Elana served her chocolate cake with a fluffy Marshmallow Frosting, but the D-Man insisted on chocolate. A few modifications to her original recipe yielded a moist and delicious treat and the D-Man gave it high ratings.
2 Cups blanched almond flour (packed)
¼ Cup unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon of baking soda
1 scant Cup of raw honey (I used ½ Cup of raw honey and ¼ Cup of Coconut Nectar)
2 Large pastured eggs
1 Tablespoon of vanilla extract
1 teaspoon of organic chocolate extract
1 dash of organic ground cinnamon
Preheat oven to 350 degrees.
Grease a 7 inch round cake pan with coconut or organic palm oil
In a large bowl combine the almond flour, cocoa powder, sea salt, baking soda and cinnamon. Whisk to combine.
In a smaller bowl whisk the two eggs, then add the honey, vanilla and chocolate extracts. Whisk the wet ingredients until combined.
Add wet ingredients to dry ingredients mixing to incorporate. This can be done with a spoon.
Pour batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 1 hour.
I opted for a simple yet elegant Ganache Icing to top the cake.
8 Ounces of bittersweet chocolate, chopped
1 Cup of heavy cream.
Bring the cream to a boil in a small saucepan. Pour it over the chopped chocolate. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool slightly, the mixture will thicken slightly yet be fluid enough to pour over your cake.
Note: Since we have eliminated casein from our diet I substituted Coconut Milk for my ganache.