Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe)
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yields: 1 (9 by 5-inch) cake, 10 servings
 
This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy. Topped with a layer of date caramel, chocolate ganache, and a sprinkling of pecans, it tastes like turtle candy.
Ingredients
Paleo Chocolate Cake:
  • 2 large eggs
  • 1/2 cup (75 g) coconut sugar
  • 1/4 cup (60 ml) plain, unsweetened almond milk
  • 3 tablespoons avocado oil or light olive oil, plus more to grease the cake pan
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup (115 g) almond flour
  • 1/4 cup (20 g) natural unsweetened cocoa powder
  • 2 tablespoons arrowroot starch
  • 2 tablespoons tapioca flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
Caramel Layer:
  • 1 cup/185g Medjool dates (about 10 dates), pitted
  • 1/2 cup (120 ml) boiling water
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon apple cider vinegar
  • 1 pinch sea salt
Chocolate Ganache:
  • 2 oz (57 g) cacao butter
  • 3 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt
Other:
  • 1/4 cup (28g) chopped pecans, for topping
Instructions
  1. For the cake, preheat the oven to 350F; brush the inside of a 9 by 5-inch loaf pan with oil and line the bottom with parchment paper.
  2. Puree the eggs, coconut sugar, almond milk, oil, and vanilla extract in a food processor.
  3. Add the almond flour, cocoa powder, arrowroot starch, tapioca flour, baking powder, and salt and pulse until combined.
  4. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 28 to 32 minutes. Cool completely.
  5. Once the cake is cooled, make the caramel layer. To do so, add all ingredients to a blender or food processor and puree until smooth, stopping to scrape down the sides as necessary.
  6. Spread the caramel evenly on top of the cooled cake, and then transfer to the fridge until the caramel is set (about 1 hour).
  7. Once the caramel layer is chilled, make the ganache. To do so, melt together all ingredients in a double boiler or microwave. Pour the ganache on top of the caramel layer and sprinkle the pecans on top. Transfer the cake to the fridge so the ganache can set before slicing and serving, about 15 minutes.
  8. Store any leftovers wrapped in the fridge for up to 5 days.
Nutrition Information
Serving size: 1 slice (1/10 of recipe) Calories: 273kcals Fat: 20g Saturated fat: 6g Trans fat: 0g Carbohydrates: 20g Sugar: 11g Sodium: 144mg Fiber: 2g Protein: 4g Cholesterol: 53mg
Recipe by Healthy Sweet Eats at https://www.healthysweeteats.com/flourless-chocolate-cake-with-caramel-and-chocolate-ganache-paleo-gluten-free-chocolate-cake-recipe/