I have been meaning to share this cake with all of you for quite some time. I can’t tell you how many times it came out of my kitchen this summer(and not always topped with raspberries. It can stand on it’s own two feet without them, honestly). September hit and I was out of the country for a week(visiting Israel) and came home only to move out of our home 4 days later. We moved in with my parents and are occupying their second level while we build our little white retro/modern farmhouse about 1/2 mile behind them. We’ve been dying to live out in this part of the country for a long time now and it’s a little surreal to see some of our deepest hopes start to take shape before our eyes.
Today I share this cake with you as a sort of celebration. To celebrate the beginning of a new life, to a season of growth as we work hard to build up our dreams. And to celebrate the birth of my dearest friend’s baby who made her appearance in the hallway of a hospital early last night. There are so many good things happening all around us and the best way I know to honor them is with cake. Always with cake, my friends.
This cake is gluten and grain free, dairy free, and refined sugar free. Having a cake like this that is so intolerance friendly might just be one of my greatest joys in life. I freeze slices just so that on those nights where I feel like there is nothing to eat and everything is disagreeing with me I find a nice little decadent surprise waiting for me in the freezer. 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 which is why it’s been a signature go-to for these last few ultra-busy months.
It stores well in the fridge for up to a week so give it a make and enjoy!
- tFOR 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
- 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.