Cake doesn't need to be a guilty pleasure any more! This gluten-free, dairy-free and refined-sugar free, Cacao Ganache Cake will satisfy your choc cravings. And, as a bonus, it's made from beautiful nutritious ingredients!
Preheat oven to 180 degrees celsius. Line 3 shallow cake tins with baking paper.
In a bowl, whisk the coconut yoghurt, eggs, coconut oil, coconut milk and vanilla essence.
While mixing, gradually sift the cacao powder, almond meal, coconut flour, baking soda and rapadura sugar. Add the salt and stir well. Add more coconut milk if the mixture is too thick.
Spoon an even amount of mixture into all three cake tins and smooth/press down with the back of the spoon.
Bake for 25 minutes and remove and cool on a wire cake rack. Cool completely before adding the ganache.
Add all of the ganache ingredients into a food processor and blitz until smooth.
Ice the cake with the ganache in between each layer and on top and around the edges.
Sprinkle with crushed cacao buttons (optional).
Cut, serve and enjoy! Store in the refrigerator.
[cooked-sharing]
Ingredients
Directions
Preheat oven to 180 degrees celsius. Line 3 shallow cake tins with baking paper.
In a bowl, whisk the coconut yoghurt, eggs, coconut oil, coconut milk and vanilla essence.
While mixing, gradually sift the cacao powder, almond meal, coconut flour, baking soda and rapadura sugar. Add the salt and stir well. Add more coconut milk if the mixture is too thick.
Spoon an even amount of mixture into all three cake tins and smooth/press down with the back of the spoon.
Bake for 25 minutes and remove and cool on a wire cake rack. Cool completely before adding the ganache.
Add all of the ganache ingredients into a food processor and blitz until smooth.
Ice the cake with the ganache in between each layer and on top and around the edges.
Sprinkle with crushed cacao buttons (optional).
Cut, serve and enjoy! Store in the refrigerator.
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