Mint Paleo, Gluten-Free Chocolate Cake
This Mint Paleo, Gluten-Free Chocolate Cake is moist, rich, and bursting with minty freshness—perfect for a healthy indulgence any time!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch Round Cake Pans
Ingredients
- 1 1/2 cups ripe avocado
- 6 large eggs at room temperature
- 3/4 cup honey
- 1 tablespoon vanilla extract
- 2 1/4 teaspoons pure peppermint extract
- 3/4 cup coconut flour sifted
- 3/4 cup tapioca flour
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 6 tablespoons dark chocolate very finely chopped
- 6 tablespoons full-fat coconut milk
- 1 1/2 tablespoons honey for the ganache
- 5 ounces dark chocolate roughly chopped, for ganache
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper to ensure easy removal after baking.
- In a large mixing bowl, mash the ripe avocado until smooth. You want to eliminate any lumps for a creamy cake texture.
- Add the eggs, honey, vanilla extract, and peppermint extract to the mashed avocado. Use an electric mixer to beat the mixture until it’s well combined and fluffy.
- In another bowl, sift together the coconut flour, tapioca flour, salt, and baking powder. This helps to aerate the flours and prevents clumping.
- Gradually add the dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.
- Fold in the finely chopped dark chocolate and the coconut milk into the batter until evenly distributed.
- Divide the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan, heat the full-fat coconut milk and 1 1/2 tablespoons of honey over medium heat until it simmers. Remove from heat and stir in the roughly chopped dark chocolate until melted and smooth.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top and pour the remaining ganache over the cake, spreading it evenly.
Notes
- Use room temperature eggs to achieve a fluffy texture.
- Check the cake early to avoid overbaking and drying out the cake.
- Store the cake in an airtight container in the refrigerator for up to five days.
- Freeze individual slices wrapped in plastic wrap and foil for up to three months.
- For a vegan option, substitute dark chocolate with dairy-free chocolate and use maple syrup instead of honey.