Cake

• 2 cups blanched almond flour
• 1 cup cassava flour
• 1 1/4 cup coconut sugar
• 1 cup cocoa powder (or cacao powder)
• 1 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3 large eggs
• 1 1/2 cup full fat coconut milk
• 1/2 cup water
• 1/3 cup ghee (or melted coconut oil, cooled)
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract

Chocolate Ganache

• 3/4 cup full fat coconut milk
• 8 oz semisweet chocolate chips
• 2 tbsp coconut oil

Chocolate Cake

• Preheat oven to 350°F (175°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a large bowl, whisk together almond flour, cassava flour, coconut sugar, cocoa powder, baking soda, and sea salt.
• In a separate bowl, whisk eggs, coconut milk, water, ghee, apple cider vinegar, and vanilla until combined.
• Add the wet ingredients to the dry and stir until a smooth batter forms.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake 45–48 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely before adding the ganache.

Chocolate Ganache

• While the cake cools, heat the coconut milk in a small saucepan over medium-low heat until hot but not boiling. Alternatively, warm in the microwave.
• Stir in the chocolate chips and coconut oil until smooth and glossy.
• Chill in the refrigerator about 30 minutes to thicken, but watch closely so it doesn’t become too firm.
• Spoon the ganache over the cooled cake and spread evenly. Slice and serve.

Nutrition