It’s been a long week… heck, it’s been a long year! I love my little guys but they are 90 to nothin’ and this mama hasn’t had time to do anything! Well, I am coming out of recipe posting freeze to bring you this delicious recipe! It’s amazing that this cake is gluten-free, grain-free and can be made nut and dairy-free and still taste amazing! I should have called it my Magic Cake!
I made this cake for my son’s birthday party and everyone LOVED it, and I have since made it 3 more times to make sure I got it right! I love this cake because it’s CHOCOLATE, moist and not only is it grain-free but it is also flour-less! I also topped it with my 2-Minute Chocolate Frosting! Yeah, this cake is pretty amazing!
I used unsalted almond butter but you can use peanut or sunflower seed butter. This recipe calls for 2 cups but if you only need a small cake, free to half the recipe, bake it in a 9 inch cake pan and adjust the cooking time as needed. The key is to not over cook the cake. I personally prefer the cake to be underdone than over done!
I hope you enjoy!
Nutrition: 260 Calories, 21 grams of Fat, 15 Total Carbs, 5 grams Fiber, 10 grams Net Carbs, 7 grams Protein
- 18 oz. (2 cups) unsalted natural almond butter, peanut butter or sunflower seed butter (for nut-free)*
- 3 tablespoons salted butter (or coconut oil for dairy-free)*
- ½ tablespoon apple cider vinegar
- ½ tablespoon baking soda
- ½ cup unsweetened applesauce
- ½ cup mashed banana (or more unsweetened applesauce)
- ½ cup plus 2 tablespoons raw cacao powder
- 4 large eggs
- ¾ teaspoon Stevia Select Stevia or sweetener of choice
- 2 tablespoons coconut sugar or sweetener of choice (optional)
- ½ tablespoon vanilla extract
- 2 tablespoons cold coffee
- ¼ cup 70% Extra Dark Chocolate Chips (optional)
*If using a salted nut butter, use unsalted butter
- 3/4 cup heavy whipping cream
- 4 oz. Semi to Bittersweet Chocolate (or 60-70% Cacao), chopped*
Preheat oven to 325 degrees. In a medium bowl (or blender), add the almond butter and butter and blend until smooth. Then add baking soda and vinegar. As soon as the vinegar and soda react, add the remaining ingredients. Blend until batter is smooth. Taste for sweetness and adjust if needed.
Butter the bottom of a 9X13 inch baking pan. Pour batter into prepared pan and spread batter out evenly. Bake for 30-35 minutes or until the center is just done but don't let it cook so long it starts to crack on the top. The key to this cake is to not over cooking it. Allow cake to cool 10-15 minutes before topping with frosting.
Add heavy cream to a small pot over medium heat. As soon as the cream begins to get hot to the touch or you see little bubbles start to form on the sides of the pot, turn off heat and whisk in chocolate pieces until the chocolate is melted.
*You can use a darker chocolate you may need to add additional sweetness to the ganache. I used 60% so that I didn't have to add anything else to the recipe.
You can pour warm frosting over the warm cake and serve immediately or let it sit to get to room temperature. Be sure to serve with Vanilla Bean Gelato!