Gluten Free Chocolate Almond Cake with Dark Chocolate Ganache (no refined sugar)
Ingredients
Cake:
- 50ml (3 tbs + 1 tsp) coconut oil
- 105g (¾ cup) dates
- 1 egg (medium)
- 70ml (¼ cup + 2 tsp) milk (any)
- 25g (¼ cup) cocoa powder
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 40g (⅓ cup) flour (see note 1)
- 25g (¼ cup) ground almonds
- 40 (¼ cup) polenta
Frosting:
- 30g (1 oz) good quality dark chocolate
- 1 tbs honey
- sliced almonds (optional)
Instructions
Cake:
- Pre-heat an oven to 180°C (350ºF) and grease a 7" / 18cm cake tin (I used a springform pan).
- Melt the coconut oil and set to one side.
- In a food processor, blitz the dates and just one tablespoon of milk together until a paste forms. Pour into a large bowl or stand mixer.
- Add the egg and beat in, followed by the remaining milk and cooled coconut oil.
- In a separate bowl, combine the dry ingredients and then slowly add to the wet ingredients until a batter forms.
- Pour into the prepared tin, smooth the top over, and bake for around 20 minutes (an inserted skewer will come out almost clean when ready). Allow to cool.
Frosting:
- Heat the chocolate and honey together in a Bain Marie (double boiler) just until the chocolate has melted.
- Pour over the cake and allow to set a little before sprinkling with sliced almonds (if using). Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I made the original recipe with gluten free flour. However, you can do a straight swap with regular or spelt flour.
