I'll admit it. About a week into another lock down, I started craving cake. Decent chocolate cake that is fudgy, rich and delicious but won't make me feel awful afterwards.. and this recipe ticks all those boxes. Not only is it gluten free, it's also grain free.

 

While I used butter and cream, you could sub with coconut oil and cream. I made it keto friendly by using an allulose/monkfruit blend but use the sweetener of your choice. The great thing is that it's one of those keto friendly foods that doesn't TASTE keto friendly if you get my drift. It's exactly what you want a chocolate cake to be - moist, full of flavour but also easy and quick to make.

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Makes around 12-15 servings.

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MAKE THIS RECIPE
▢ 2.5 cups blanched almond meal
▢ 0.25 cup cocoa powder
▢ 2 teaspoon baking powder
▢ 0.5 teaspoon salt

▢ 50g butter, melted

▢ 0.25 cup cream

▢ 0.25 cup freshly brewed coffee

▢ 3 eggs, whisked

▢ 0.5 cup granulated sweetener (I used this keto friendly one)

▢ 1.5 teaspoon vanilla extract

 

1. Preheat oven to 180

2. Line cake tin with baking paper.

3. Stir dry ingredients together, then make a well in the centre.

4. Add liquid ingredients and mix together.

5. Pour batter into cake tin.

6. Bake 20 minutes.

7. Let cool before frosting.

8. While cooling, make the ganache below

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GANACHE

▢ 80 grams dark chocolate chips
▢ 0.5 cup cream
 

1. Bring the cream to a gentle simmer on the stove, and then remove from heat.

2. Gently stir in chocolate chips, and mix until chocolate is melted and the ganache is smooth.

3. Pour over cooled cake and allow to set.

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Loved this recipe? Please share on Instagram and tag me in @raisedonrealfood. You may also love my recipe ebook For Real with 70 nutrient-dense recipes from my kitchen to yours.

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