Paleo and Gluten Free Chocolate Cake (Made With Ghee)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Combine almond flour, raw cacao powder, coconut flour, baking soda, and salt in a bowl.

Add maple syrup and ghee to the dry ingredients and mix well.

Add in the eggs and mix until combined.

Stir in dairy-free chocolate chunks.

Grease a 6-inch round cake pan with ghee.

Pour the batter into the greased cake pan.

Bake at 300°F for 35 to 45 minutes, or until a toothpick comes out clean.

Let the cake cool completely on a wire rack.

Wrap the cooled cake in saran wrap and refrigerate.

To make the chocolate ganache filling, melt dairy-free chocolate in a double boiler.

Once the chocolate begins to melt, add ghee and maple syrup, mixing until smooth.

Remove from heat and let it cool slightly before pouring into a bowl to cool down until slightly thickened.

Trim the top of the cake if necessary and split the cake in half using a cake leveler.

Spread ganache filling on one layer of the cake and smooth it out.

Cover the second layer with ganache all over the cake.

For a pourable ganache consistency, melt dairy-free chocolate chips in a double boiler with maple syrup and ghee, stirring until smooth.

Place the cake on a ramekin upside down on a half sheet pan and pour the ganache over the cake, spreading it with a spatula.

Tap the pan a couple of times to even out the ganache icing.

Let the ganache set for 1 to 3 hours before decorating with raspberries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens