Chocolate almond cake

Ingredients

2 cups blanched almond flour

1/3 of a cup of coconut flour
1/2 cup (60 g) raw cacao powder
2 teaspoons gluten free baking powder
4 free range/ organic eggs
2 teaspoon vanilla extract or paste
125 g (rounded 1/2 cup)  melted butter or your choice macadamia nut oil or coconut oil
1 ½ cups (375ml ) your choice of milk (dairy, nut, seed, rice)
¼ of a cup of  honey or rice malt syrup

Couple of pinches of salt

Method

Preheat oven to 170 C – fan forced. 180 C no fan.
Combine almond meal, cacao, coconut flour, salt and baking powder.
Add the eggs, melted butter/coconut oil, honey and milk, vanilla then mix well to form a smooth batter.
Spoon into a 20 cm / 8 inch round baking tin or a bundt silicone cake mould(you don’t need to line the silicon ones) that you have lined with baking paper to prevent sticking.

Bake for 40 minutes or until just cooked through. It’s ok if the inside is a little moist when you remove the cake as it will create a lovely moist texture inside. Leave to cool for 10 minutes before turning out.Then cool completely before icing.

Chocolate ganache frosting

150 g good quality dark eating chocolate, chopped (minimum 70 – 85 % cocoa solids) use dairy free chocolate if you like
150 g coconut cream (1/2 cup)  or your choice of (coconut milk, cream or organic full cream milk,)
pinch sea salt

Warm the cream in a pot over a gentle heat – do not boil.
Melt the chocolate gently in a bowl over a simmering pot of water.
Remove the cream and chocolate from the stove.
Pour the cream in gently into the melted chocolate – incorporating with a spoon or whisk until smooth and creamy.
Add a pinch of sea salt.
Cool  your ganache at room temperature for about 2  hours until set.
Spread ganache over your favourite chocolate cake or cupcakes and enjoy.