CHOCOLATE CAKE (gluten-free)


Chocolate Cake

1 cup almond flour

½ cup raw cacao powder

¼ cup sifted coconut flour

1 teaspoon baking soda

½ teaspoon salt

½ cup maple syrup

½ cup butter, melted

4 eggs, room temperature

½ cup dark chocolate chunks (optional for extra richness)

Chocolate Ganache Frosting

1 (10 ounce) package of dark chocolate chips

4 tablespoons butter

1 tablespoon maple syrup, to taste


Chocolate Cake

In a small bowl combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt).

Add the maple syrup, melted butter and mix well.

Then, add the eggs and mix well.

Stir in the chocolate chunks (optional)  and spoon the batter into two greased 6-inch round cake pans.

Bake at 350° for 35-45 minutes or until toothpick inserted into center comes out clean.

Remove the cake from the oven and place it on a wire rack to cool.

Chocolate Ganache Frosting

Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).

As the chocolate begins to melt, add the butter and maple syrup. Mix until smooth.

Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.

Skip to content