I think the mouth-watering title speaks for itself. As if this cake couldn’t get any better, it’s also gluten-free and can be made dairy and refined sugar-free. Image and recipe via Slim Palate.
Ingredients:
For Cake:
- ½ cup coconut flour
- 1 cup blanched almond flour
- ½ cup cacao powder (or cocoa powder)
- 5 eggs
- ¾ cup honey
- 2 teaspoons vanilla extract
- ¾ cup regular cold brew coffee ( I used chameleon cold brew)
- ¼ cup unsalted butter or coconut oil melted plus more (unmelted) for greasing
- ¾ teaspoon baking soda
- pinch of salt
For Frosting
- ¼ cup semi-sweet chocolate chips (I used enjoy life)
- ½ cup heavy cream or coconut cream (see what coconut cream is here)
- ¼ teaspoon vanilla extract
For Ganache:
- 4 ounces of dark chocolate (70 percent or higher) chopped finely
- 1 tablespoon of coconut oil
- ¾ cup coconut milk
For Salted Caramel:
- 1 cup of coconut sugar
- 1¼ cups of coconut milk
- ½ teaspoon flaky sea salt
- 1 tablespoon of ghee or palm shortening (it’s much better with ghee)
For instructions, go here.
