CHOCOLATE CAKE LAYER CAKE WITH CHOCOLATE GANACHE
(grain-free, refined-sugar-free and dairy-free)
INGREDIENTS:
For the cake:
2 cups blanched almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp Himalayan pink salt
2 eggs
2/3 cup maple syrup
1/3 cup water
1 Tbsp vanilla
For the vegan chocolate ganache:
4 oz unsweetened baking chocolate
4 Tbsp coconut oil
4 Tbsp maple syrup
½ cup almond butter
¼ cup almond milk or coconut milk
DIRECTIONS:
For the cake:
Preheat oven to 350. Grease two 6-inch round cake pans with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla. Pour the wet ingredients into the dry ingredients. Stir to incorporate. Pour batter into prepared pans. Bake 25 minutes, or until toothpick inserted comes out clean.
For the vegan chocolate ganache:
Melt chocolate and coconut oil in thick saucepan or double broiler. Stir and remove from heat when melted. Slowly add maple syrup and stir to incorporate. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick, whippy frosting is formed. Add almond or coconut milk as needed for consistency.
To assemble the cake:
Allow cakes to cool. Place one cake layer on a plate. Place a dollop of chocolate ganache on top of cake and smooth over the cake. Layer the second cake over the caramel layer and repeat with a layer of ganache. Store the cake in refrigerator until serving time.
Recipe by Sweet Laurel via The Chalkboard
GRAIN-FREE ALMOND BUTTER BROWNIES
Yields about 24 brownies
INGREDIENTS:
for the brownies:
2 cups almond, cashew or sunbutter
2 eggs
1 cup maple syrup
1/4 cup date paste or 4 dates (pitted)
1 Tbsp vanilla extract
1/2 cup cacao powder
1/2 teaspoon Himalayan pink salt
1 tsp baking soda
1 cup chocolate chips
DIRECTIONS:
Preheat oven to 350.
In a large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.
Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.
Pour batter into 8×8 pan lined with parchment paper. Bake at 350 for 30-35 minutes.
Recipe by Sweet Laurel via The Chalkboard
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