The almonds the author speaks of are in the almond flour, already pretty dry. I substituted almond milk for whole milk which, as it turns out, has half the fat. An optional ingredient was dollops of blackberry jam around the top of the cake before baking. I made it both ways. While the jam was good for a bit of a flavor burst, both cakes were on the dry side. The highlight was the ganache icing made with Valrhona chocolate, maple syrup and coconut cream, decadently covering the top. A bit more work than a powdered sugar dusting, but definitely worth the time.
My Paleo Marin Rating: 3 Persimmons*
Ingredients:
For the Cake: (Note: Double the ingredients for a two-layer cake)
Unsalted non-dairy butter substitute or spray for the baking pan
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| Image from Amazon here |
2 cups almond flour
1/4 cup + 1/8 cup + 1 tablespoon cocoa powder, sifted, preferably Scharffen Berger Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
2 large eggs, room temperature
3 tablespoons pure cane sugar
1/4 cup firmly packed light brown sugar
1/4 teaspoon sea salt
1 teaspoon apple cider vinegar
3/4 cup almond milk, preferably Califia Farms Original Almond Milk
Optional: 1/2 cup blackberry, raspberry, apricot, peach or strawberry jam
For the Ganache: (Note: Double the ingredients for a two-layer cake)
4 oz. semisweet chocolate, chopped, preferably Valrhona 70% Guanaja Dark Chocolate Bar
1 tablespoon pure maple syrup
Pinch of kosher salt
1/2 cup coconut cream
Directions:
For the Cake:
Preheat oven to 350º F. Use a non-dairy butter substitute or spray to cover the bottom and sides of a 9” round cake pan. Add a layer of parchment paper to fit the bottom of the pan.
1. In a large bowl, whisk together the almond flour, cocoa powder and baking soda. Set aside.
2. Using a stand mixer with the whisk attachment (or hand mixer), beat the eggs, sugars and sea salt together on high speed until ribbons of batter fall back into the bowl, about 3 minutes.
3. With a hand whisk, mix the vinegar and milk into the egg mixture. Pour the wet ingredients into the dry ingredients and whisk by hand until well combined.
4. Pour the batter into the prepared cake pan. If using, add the dollops of jam around the top of the cake.
5. Bake the cake until it is set and a toothpick or skewer comes out clean, about 25-30 minutes. Let the cake cool completely in the pan on a rack. Run a butter knife around the sides of the cake, turn it upside down on your hand, remove the parchment paper, and place on a serving plate.
Note: my cake started to break apart when I turned it over. It may not have cooled off long enough. It looked fine on the serving plate with the icing on top.
For the Ganache:
While the cake is cooling, make the ganache:
1. Add the chopped chocolate, syrup and salt in a medium bowl.
2. Bring the coconut cream to a low simmer, watching it carefully so it does not burn. Pour the heated cream over the chocolate mixture until it has all melted together.
3. With a hand mixer, beat the chocolate mixture until the ganache comes together, about 6 minutes.
4. Cover the top of the cooled cake with the ganache and serve.
Keep the cake covered at room temperature for about 3 days.
#chocolate #cake #nondairy #glutenfree #desserts #almondflour #ganache #Valrhona
Cake recipe adapted from Tartine All Day: Modern Recipes for Home Cooks.
Ganache recipe from Clair Saffitz’ article “Have Your Cake" in Bon Appétit April 2017.
*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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