Chocolate is one of my favorite flavors on planet earth. If you’re a chocolate person, you understand. There is nothing like a fudgy, rich, chocolate cake that tastes like your favorite batch of brownies, but with a ganache topping.

As you may know, we focus on eating nutrient dense foods that are allergen-friendly in this home, so this recipe has been a labor of love. I wanted to create something that we could serve at a party that everyone would love, and never know was gluten free, nut free, egg free, grain free, or otherwise! It also makes a great “first” cake to give at a first birthday party, as it is super gentle on digestion.

This fudgy chocolate brownie cake is rich and delicious, without being too sweet or too bitter. The ganache topping is made with my favorite Hu Kitchen paleo and vegan chocolate. I love it because it’s super creamy, and is made without any fillers or cane sugar. You can use my discount code NICOLE15 to stock your chocolate stash, and don’t worry, they ship with ice packs so your chocolate won’t melt in transit.

Now, let’s bake!

CAKE INGREDIENTS

2 cans organic sweet potato puree

1 cup maple syrup

1 1/2 cups melted coconut oil

1/2 cup coconut palm sugar

1/4 cup cooled organic coffee (a strong brewed decaf works well too)

1 tbsp vanilla extract

1 tsp baking soda

1/2 cup organic cocoa powder

1 tsp cinnamon

1/2 tsp pink Himalayan salt

2 scoops (tbsp) Vital Proteins gelatin

1 cup arrowroot flour

3 2/3 cups coconut flour

GANACHE INGREDIENTS

Melted dark chocolate (I used 3.5 oz bag of Hu Kitchen snacking gems)

1/3 cup coconut butter (manna)

1/4 cup filtered water (you can add more to loosen the mixture if it gets too thick)

CAKE RECIPE

1. Combine wet ingredients in a large bowl and whisk until well combined (or use a hand mixer).

2. Combine dry ingredients and whisk together to remove any lumps (or sift). Then add the dry ingredients to the wet, and mix with a silicone spatula. The consistency should be thick, almost like a dough, but very moist. Because this recipe has gelatin as the binder in place of eggs, be sure to bake it right away or it will harden slightly and affect the overall texture.

3. Pop the mixture into a cake pan of your choice. I am partial to Nordic Ware pans because they never stick, and I really enjoy their bundt pan or springform pan with this recipe. Just be sure to pack the mixture in with your spatula, and tap on the counter to release any air bubbles before baking.

4. Bake on 350 for 45 minutes to 1 hour, depending on your oven. When the cake pulls away from the edges of the pan and looks more dry on the surface, it’s ready! Let it cool for 30 minutes before removing from the pan. You should be able to place your cake plate over the pan, flip it, and the cake will gently release.

GANACHE RECIPE

1. Melt your chocolate either in the microwave in 30 second spurts until softened, or over a double boiler (bain marie) until loose and shiny. Stir vigorously to remove any final chunks in the chocolate until it is smooth.

2. Add hot water (from the kettle is perfect) to the coconut butter to soften it in a heat safe bowl. Use a whisk to whip it, and then slowly fold in the melted chocolate. It will start to look thick and creamy.

3. Pour the mixture over the top of the cake as desired. If you like a lot of ganache, you may want to double the recipe. Using an off set spatula, smooth the ganache evenly over the cake, and serve! The coconut butter hardens slightly as it cools, which makes a super delicious frosting texture.

This cake is such a treat! I hope you enjoy sharing it with your friends and families, and be sure to let them taste it before you tell them all the things it doesn’t have in it. You’ll both be surprised.