Posting a little ahead of schedule to give y’all a heads up that National Chocolate Cake Day later this week – on January 27th to be exact. I want to give you plenty of time to start thinking of how you to pay homage to one of the world’s most popular desserts — will you partake in a cupcake, a layer cake, a Bundt cake, a sheet cake or even a single-serve mug cake? Heck, make them all!
This year, my Wow, it’s a Sugar-free, Gluten-free, Dairy-free Chocolate Cake needs to top your must bake list. I’ve topped it with rich butter macadamia nuts, but it’s equally delicious eaten plain with just the ganache or topped with other garnishes like raspberries, pistachios or orange zest. Even though it’s dreamy and decadent-tasting enough for a hardcore chocolatavore, it’s got some decent nutritional value and is even Paleo diet friendly, gluten-free and lower carb
I know it’s hard to believe a cake be dairy-free, sugar-free and grain-free and still be delicious, but trust me! I’m picky when it comes to “alternative” baking and would often rather just do without, than to eat a dessert that is dry, dense or simply disgusting. But, this chocolate cake is seriously good and will make a chocolate-lover seriously happy!
This chocolate cake has no grains, instead almond meal, coconut flour and raw cacao powder give it life. This means it’s a safe treat for those with gluten allergies and sensitivities. There is no dairy used, meaning no cow’s milk, butter or traditional chocolate. There are eggs involved, but those aren’t actually a diary product and even though you buy eggs on the dairy aisle – there no lactose involved (for some reason, this confuses people)! And, finally, there is no sugar, including no refined white sugar and no higher carb sugars like honey, agave, coconut, etc. I’ve used a stevia-based baking blend to create more than enough sweetness to balance the bitter of the cacao powder used in the cake and ganache.
I baked these Paleo chocolate cakes in four individual metal ramekins, but the batter can also be baked in a 9” x 9” brownie pan, a single layer cake pan or about single muffin tins.
Tips to remember when prepping the cake:
- Use a whisk to mix up the dry ingredients, this breaks up the cacao clumps and keeps everything light.
- Also whisk the eggs until light and airy and gently fold into batter to prevent cake from being dense.
- Allow cakes to cook before topping with ganache.
- Once you prepare ganache, be ready to frost the cakes – it will harden fairly quickly. If it does, gently reheat on defrost or low in the microwave for a few seconds.
I used ingredients from one of my favorite natural food companies, Now Foods. You can find at major retailers or buy on Amazon:
What is your favorite chocolate dessert? Do you prefer chocolate over vanilla? Have you ever done one of those Hot Chocolate runs — finishing one is totally on my bucket list! Please share in the comments – XOXO, Jennifer