Chocolate Cake with Chocolate Ganache [Paleo / Grains free / Gluten free / Dairy free]

This slightly adapted Chocolate Ganache cake for a Paleo or gluten and dairy free lifestyle has had my mind working for quite a while, mainly as the original recipe called for coconut blossom sugar and agave syrup, both of which are refined sugar alternatives, and,  high on the glycemic index.  The inclusion of raw honey as the replacement, worked excellently in this nut flour based chocolate cake and while the recipe calls for half a cup of raw honey, you may taste the batter and add more if it does not meet your sweet-o-meter test! However, always bear in mind that raw honey does raise the blood-sugar level, so keep this indulgence to very special occasions only.  The raw cacao added decadent dark chocolate taste and the ganache which was originally meant to sandwich two horizontal halves of this cake, worked brilliantly as the cake icing or topping.
While this is a totally over the top bake in both pricey ingredients and in calories, this is a once in a long while treat, for a special occasion such as a birthday or anniversary for those who are following a lifestyle free of gluten and dairy.  Almond milk may work in this recipe but the taste factor may be affected as coconut milk gives off a rich, opulent taste as opposed to the no-taste of almond milk.
Will I bake this again?  You can bet your last cent! Come my birthday in a few months, this as per the original plan, will be made with lashings of ganache in the middle and topped with coconut cream topping decadence.
Some advice, make the ganache well before you begin baking this cake, as patience is required as the recipe below advises,  and try avoiding tasting this delectable guilt-free chocolate indulgence as you complete making it! 😉
I hope that you enjoy this bake as much as I did – coming from someone who is way too nervous about cake baking, and while this may have challenged my skills just a tad, the decadent and moist, rich dark chocolaty delight end result  was worth it,  in both the taste and texture of this fantastic nut-flour chocolate cake!
Chocolate Cake

3 cups almond flour

¼ cup coconut flour

¾ cup raw cacao powder

½ – ¾  cup raw honey, not pourable – more solid state

2 tsps bicarbonate of soda

1 tsp Himalayan or Sea salt

½ cup coconut oil, melted

1 cup coconut milk, preservatives and sugar free

3 large eggs, room temperature

2 tsps vanilla extract

Here’s How

  • Preheat  the oven to 180°Celsius
  • Grease the base and sides of a small to medium springform round cake tin with coconut oil and line the bottom with baking paper
  • In a large bowl mix together the almond flour, coconut flour, raw cacao powder, bicarbonate of soda and salt
  • In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla extract and honey, giving the eggs extra effort as it makes the cake less dense.
  • Gently mix the dry ingredients into wet ingredients to form a batter with a spatula or wooden spoon. Do not over mix.
  • Pour batter into the prepared cake tin and bake until a toothpick inserted into the centre comes out clean, approximately 50-60 minutes. If you see that the cake is still not fully baked and you need to cook it longer, cover cake with aluminium foil to prevent burning the top and lower the heat to 160°C. Cook until toothpick comes out clean.


  • Allow the cake cool completely, then spread the chocolate ganache.  At this stage you may choose to cut the cake in half horizontally, spread the ganache over the bottom half of the cake and refrigerate for 30 minutes, then top with other half of cake.  You may choose to top the cake with whipped coconut cream and decorate with toasted blanched almonds or coconut.




Chocolate Ganache




400ml  coconut milk,  preservatives and sugar free

2 tblsps raw honey

4 tblsps raw cacao powder

½ teaspoon vanilla extract


Here’s How

  • Using a small non-stick pot or saucepan over medium stove-top heat, bring the coconut milk and honey to a light boil.
  • Simmer on low heat for two hours, stirring occasionally. Do not cover the pot. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker colour.


  • Add in the raw cacao powder and vanilla extract and mix well until all is combined and smooth.


  • Allow the ganach to cool and refrigerate until cake is well cooled and  ready to be topped.


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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