Decadent Gluten-Free Chocolate Cake with Dairy-Free Coconut-Chocolate Ganache: Your Ultimate Healthy Indulgence
Prepare your taste buds for an extraordinary treat today! We’re absolutely thrilled to share this exquisite Gluten-Free Chocolate Cake with Coconut-Chocolate Ganache, a truly decadent creation from our talented friend, Julia, over at The Roasted Root. As soon as we laid eyes on her stunning photographs, our mouths were watering, anticipating the rich, moist chocolate cake generously draped in its silky, dairy-free ganache.
This isn’t just any gluten-free chocolate cake; it’s a masterpiece that transcends dietary restrictions, offering a luxurious experience that everyone can enjoy. When topped with its luscious coconut-chocolate ganache, this already delicious gluten-free cake transforms into a show-stopping dessert that is also completely dairy-free, making it an ideal choice for those with various dietary needs or preferences.
A Warm Welcome to Julia from The Roasted Root
Beyond the sheer delight of this cake, having Julia from The Roasted Root as our guest blogger today is an absolute pleasure! Julia’s website is a beautiful testament to wholesome, healthy eating, brimming with a vast array of mostly gluten-free recipes that consistently land on our “must-make” list. Her culinary philosophy aligns perfectly with ours: creating delicious food that nourishes the body and soul.
We’re huge admirers of her work, and some of our personal favorites from her collection include the vibrant Mango Cashew Chicken, the incredibly fresh Thai Salad with Curry Coconut Dressing (that dressing is truly divine!), her comforting Thai Chicken Soup, and her fluffy Gluten-Free Hazelnut Pancakes with Coconut Cream. And let’s not forget her impressive list of seriously yummy and healthy smoothies! We encourage you to stop by The Roasted Root and explore all her wonderful recipes. We’re confident you’ll fall in love with her blog just as much as we have. Welcome, Julia!
Julia’s Philosophy: Healthful, Gluten-Free Delights
Hello there, Cedar Spooners! I’m Julia from The Roasted Root, and yes, it’s a double Julia celebration in the house today – what a treat indeed! When Julia (from A Cedar Spoon) extended the invitation for me to guest post on her lovely site, I was absolutely thrilled. Her dedication to healthful, delicious food resonates deeply with me; the girl truly has impeccable taste!
Like Julia, my culinary passion revolves around creating healthful recipes. My kitchen typically focuses on vegetable and meat-based meals, emphasizing fresh, unprocessed ingredients. And when it comes to baking, my approach is always centered on gluten-free recipes. This dedication stems from a belief that delicious treats can also be nourishing. Last week, as I geared up for Easter celebrations, I meticulously baked this incredible gluten-free chocolate cake, which also happens to be paleo-friendly, crafted with wholesome almond meal.
I absolutely adore incorporating almond meal into my gluten-free creations. It’s a fantastic flour alternative that brings so much to the table. Not only does it significantly boost the protein content of baked goods, but it also imparts a wonderfully natural, subtly sweet, and nutty flavor that elevates the overall taste. Furthermore, the texture it provides is truly unique – it contributes to a cake that is moist, tender, and incredibly satisfying, far from the dry and crumbly stereotypes often associated with gluten-free baking. This particular gluten-free chocolate cake showcases these qualities beautifully, making it a joy to bake and even more so to eat.
The Irresistible Coconut-Chocolate Ganache: A Dairy-Free Dream
To crown this delightful cake, I crafted a rich, velvety coconut-chocolate ganache using full-fat canned coconut milk. While this particular ganache recipe isn’t entirely refined sugar-free (meaning it doesn’t strictly adhere to a full paleo diet due to the dark chocolate chips, which often contain some sugar), it boasts the fantastic advantage of being completely dairy-free. For this reason, I confidently categorize it on the healthier side of the ganache spectrum. The use of coconut milk not only caters to dairy-free diets but also lends a subtle, tropical creaminess that complements the deep chocolate notes beautifully.
I find immense joy in creating sweet sauces and toppings where coconut milk gracefully steps in to replace traditional dairy. And honestly, isn’t dark chocolate an essential vitamin for life? At least, that’s how I see it! So, from my perspective, this entire gluten-free chocolate cake with its dairy-free ganache is nothing short of wonderfully good for you. It’s the ultimate permission to enjoy your cake and eat it too. And truly, who could say no to that?
Why This Gluten-Free Chocolate Cake Is a Must-Try
If the world of gluten-free baking feels daunting, let me assure you, there’s absolutely no need to be intimidated! This recipe is specifically designed to be approachable and rewarding, even for novice bakers. The ingredients are straightforward, and the process is far less complicated than you might imagine. Similarly, for those who’ve never ventured into making ganache, the version in this recipe is remarkably simple. It’s a two-ingredient wonder that comes together effortlessly, promising a professional-looking finish without the fuss.
When all is said and done, this gluten-free chocolate cake stands out. It’s not only healthier than your average slice of cake, but it’s also incredibly easy to bake, yielding a truly delicious result every time. The combined flavors and textures are simply divine. Whatever you do, please do not skip out on making the coconut-chocolate ganache! It’s the secret weapon that transforms this already fantastic cake into an unforgettable dessert. The ganache provides an incredibly smooth, silky texture that melts in your mouth, while also adding an immense amount of deep, rich, and intensely chocolatey flavor. It’s the perfect complement to the moist crumb of the almond meal cake, creating a harmonious balance that will have everyone asking for a second slice.
Tips for Baking the Perfect Gluten-Free Chocolate Cake
- Quality Ingredients: Opt for high-quality almond meal and raw cacao powder for the best flavor and texture. Dark chocolate chips with a high cocoa content (70% or higher) will yield the richest ganache.
- Room Temperature Eggs: Ensure your eggs are at room temperature. This helps them incorporate more evenly into the batter, leading to a smoother consistency and better rise.
- Don’t Overmix: While mixing the wet and dry ingredients, stir just until combined. Overmixing can lead to a tougher cake, even with gluten-free flours.
- Cooling is Key: Allow the cake to cool completely before attempting to ganache it. A warm cake will melt the ganache, resulting in a runny mess instead of a beautiful, set frosting.
- Ganache Consistency: Pay attention to the ganache as it chills. Stirring it every few minutes in the refrigerator helps maintain a smooth, spreadable consistency. If it becomes too firm, you can gently warm it over a double boiler for a few seconds to soften it again.
Serving and Storage Suggestions
This Gluten-Free Chocolate Cake with Coconut-Chocolate Ganache is best served chilled, directly from the refrigerator, as the ganache sets beautifully, making for clean, mess-free slices. Garnish with whole raw unsalted pecans for an elegant touch and an added textural contrast, or simply serve as is for pure chocolate bliss. This cake is perfect for special occasions, holiday gatherings like Easter, or simply as a delightful weekend treat.
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The ganache will keep it moist and delicious, making it a fantastic make-ahead dessert. You can also freeze individual slices, wrapped tightly, for up to a month. Thaw in the refrigerator overnight before serving.
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Gluten-Free Chocolate Cake with Coconut-Chocolate Ganache
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Ingredients
For the Gluten-Free Chocolate Cake:
- 2.5 cups almond meal
- 1 tablespoon baking powder
- 2 teaspoons instant coffee granules
- 2/3 cup raw cacao powder*
- 1 teaspoon kosher salt
- 3 eggs
- 1 cup pure maple syrup
- 1 tablespoon pure vanilla extract
For the Coconut-Chocolate Ganache
- 2/3 cup full fat canned coconut milk
- 1.5 cups dark chocolate chips
- Whole raw unsalted pecans for serving, optional
Instructions
To Bake the Cake:
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Preheat the oven to 350 degrees F and lightly oil a 9” cake pan
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In a mixing bowl, stir together the almond meal, baking powder, instant coffee granules, cacao powder, and salt (the dry ingredients).
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In a separate bowl, whisk together the eggs, maple syrup, and vanilla extract (the wet ingredients).
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Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
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Pour the cake batter into the oiled cake pan and place it on the center rack in the oven. Bake for 30 to 35 minutes, until the cake tests clean.
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Allow the cake to cool at least 1 hour before turning it out onto a cutting board and spreading the ganache over it.
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Refrigerate the cake until ready to serve. The ganache will set up in the refrigerator and make the cake easy and mess-free to serve.
To Prepare the Ganache:
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While the cake is baking, prepare the coconut-chocolate ganache
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Pour the chocolate chips into a medium-sized mixing bowl.
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Heat the coconut milk in a small saucepan until just below a boil.
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Pour the hot coconut milk into the bowl with the chocolate chips and stir until completely smooth and the chocolate chips have melted.
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Place in the refrigerator while the cake finishes baking. This will allow the ganache to thicken. Every few minutes, stir the ganache to make sure the consistency stays uniform.
Nutrition
Carbohydrates: 47g,
Protein: 11g,
Fat: 28g,
Saturated Fat: 13g,
Polyunsaturated Fat: 0.4g,
Monounsaturated Fat: 1g,
Trans Fat: 0.01g,
Cholesterol: 49mg,
Sodium: 414mg,
Potassium: 391mg,
Fiber: 6g,
Sugar: 30g,
Vitamin A: 74IU,
Vitamin C: 0.3mg,
Calcium: 264mg,
Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @acedarspoon or tag #acedarspoon!