Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

One problem I have with healthier baking is, if I am honest, the taste (and sometimes texture). Had I never tried sugar or pigged myself silly on white bread, I am sure I wouldn’t even be writing this now.

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

The problem is, I have, and as a self-confessed cake-aholic, a reduced amount of sugar can sometimes leave me feeling dissatisfied. Sucky, eh?

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

That said,  my health and more importantly, the well-being of my children, is paramount. I already know that my oldest son, who has high functioning autism, does so much better on an almost gluten free diet with no processed food. So do I. Fact.

So I search very hard for recipes I can adapt, and cakes that still taste like cake, just with less fat and sugar and where possible, no gluten.

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

Like this cake. Sometimes you come across something so fabulous, that ticks all your health concern boxes and looks amazing.

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

I have to say that this cake tasted as pretty as it looked. I mean, that looks like a real cake, don’t you think?

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

The measurements below made a small cake that was cut into 8 slices good-sized slices.

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

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Ingredients

    Cake:
  • 50ml (3 tablespoons + 1 teaspoon) coconut oil
  • 105g (3/4 cup) dates
  • 1 egg
  • 70ml (1/4 cup + 2 teaspoons) milk
  • 25g (1/4 cup) cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 40g (1/4 cup) self raising gluten-free flour - see notes
  • 25g (1/4 cup) ground almonds
  • 40g (1/4 cup) polenta
  • Topping:
  • 30g (1/3 cup) good quality dark chocolate
  • 1 tablespoon honey
  • Sliced almonds (optional)
  • NOTES:
  • You can use all purpose (plain) gluten free flour. If you do, add an additional ½ teaspoon of baking powder to the dry ingredients.

Directions

~ Pre-heat an oven to 180°C (350ºF) and grease a 6" cake tin.

~ Melt the coconut oil and set to one side.

~ In a food processor, blitz the dates and one tablespoon of milk together until a paste forms. Add the egg and beat in, followed by the remaining milk and cooled coconut oil.

~ In a separate bowl, combine the dry ingredients and 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 clean). Allow to cool.

~ For the topping: melt the chocolate and honey together in a Bain Marie (double boiler). Pour over the cake and allow to set a little before sprinkling with sliced almonds (if using). Slice and enjoy!

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http://www.theculinaryjumble.com/2017/07/31/chocolate-almond-cake-with-a-dark-chocolate-ganache-no-refined-sugar-gf/

Chocolate Almond Cake with a Dark Chocolate Ganache (no refined sugar & GF)

 

This recipe was adapted from Vegan Gluten Free Chocolate Orange Cake  by Nadia’s Healthy Kitchen.

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