This mint, paleo gluten free chocolate cake uses a secret ingredient so it’s oil, butter and dye-free! You’d never know it’s a healthy, holiday treat that is perfect for Christmas!
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HOLD THE PHONE YOU GUYS. I’m 25. TODAY.
LIIIIIKE, I’m ¼ of a century old. I don’t really know how I feel about it. Except that I feel weirdly about it.
So I guess I do know how I feel. Whatever. You’re witnessing a mid-century crisis blog post writing fiasco right now. DEALZ WITH IT.
Seriously though, it’s MAH BIRTHDAY. Which means, we must EAT CAKE. Because if you don’t celebrate birthday with cake then you need to question all the birthdays you ever had. You could even re-celebrate them. Which gives you an excuse to eat MORE CAKE. I know you like how my brain WERKS.
BUT FIRST, we have ANOTHER VIDEO. Complete with Spongebob party hats because I am trying to pretend that “2” does not exists and I am only “5.”
Also, you should know that no Huberoni’s were harmed in the making of this video. WATCH it and then you’ll know what I’m talkin’ aboot <– not how I actually say “about.” But I know you all wonder it since I am Canadian and all.
So, light and fluffy, naturally sweetened, Paleo Mint Chocolate Chip Cake with DARK, velvety smooth and RICHHH chocolate ganache. Here, let me help you by picking your taste buds up RIGHT OFF THE FLOOR.
I know. Your brain is blown, mind is shattered and all you can think about is eating cake for the rest of the evers that you have to be alive. Maybe that’s just me.
Oh well, ALL the cake for me then. You lose.
Now, we need to have a chat. A chat about weird ingredients that your judgey-person self is, well, JUDGING. I can feel it. You’re peepin’ the ingredient list. Your eyes are WIDENING as you read “MASHED AVOCADO” WHO THE WHAT? Why are we eating guacamole cake with CHOCOLATE? THEN, to make matters worse, you read “TAPIOCA FLOUR?!” WHO THE WHAT, the sequel, my grandma used that to make that weird pudding that had eyeballs (am I the only one that feels this way about tapioca pudding? Discuss in comments)
Just STAP it. Didn’t you KNOW that all the cool and healthy kids are putting avocado is cakes? I pinkyswearpromise that you will not be hankering for tortilla chips and a sombrero when you take a bite. In other news: don’t bite this cake.
Face planting is the only acceptable method of eating here. It’s my birthday, I am allowed to be bossy for a sec.
And Tapioca flour. I know you’re already wondering what ingredient you can sub into this so you don’t have to break into Grannies house, scare her half to death and then proceed to steal her tapioca flour. BUT YOU CAN’T SUB ANYTHING. I tried. Then I tried again. The cake was soggy. Like a puddle and not like a moist and fluffy, perfectly sweet and TOTALLY CHRISTMAS acceptable (planting the seed in your BRAIN) cake. No one wants to eat puddles. FACT.
Just. Don’t. DO IT.
I feel like this post is getting long, but there are MORE WORDS to say. Like, uhmm, always.
Another thing that I know you’re doing – because APPARENTLY I am 110% inside your mind today – is feeling FEAR of making a layered cake and wondering how you will spread the ganache PERFECTLY SMOOTH.
Step 1. Buy an offset spatula. Seriously, the best 2 bucks you will spend EVER.
Step 2. Why would you worry about spreading chocolate perfect? You KNOW that it’s only going to last negative 6 seconds and no one is even going to pay attention to your oh-so-perfectly swirled ganache you ultra-perfectionist-person you.
Not that I know anything about that. You did NOT just see me wipe cake crumbles off my mouth. YOU DID NOT.
Okay. I have presents to open <– Lies. The hubskerdoo is working so I’m partying (read: having a normal work day) alone with my dog today. SEND ME VIRTUAL BIRTHDAY HUGS MMKAY?
And if you don’t. Well, I’ll be okay.
Paleo Mint Gluten Free Chocolate Cake
- For the cake:
- 1 1/2 Cups + 2 Tbsp Very ripe avocado well mashed (360g)
- 6 Large eggs at room temperature
- 3/4 Cup Honey
- 1 Tbsp Vanilla extract
- 2 1/4 tsps Pure Peppermint Extract
- 3/4 Cup Coconut Flour sifted 66g
- 3/4 Cup Tapicoa Starch/flour 90g
- 3/4 Tsp Salt
- 2 Tbsp Baking powder
- 6 Tbsp Dark chocolate minced (2oz)
- For the ganache:
- 6 Tbsp Full-fat coconut milk
- 1 1/2 Tbsp Honey
- 5 Oz dark chocolate roughly chopped
Preheat your oven to 350 degrees and line the bottoms of 2 9.5 inch cake pans with parchment paper. Generously rub the sides with coconut oil and set aside.
In a large bowl, mash the avocado until it's very smooth, but a few small lumps are totally okay. Add in the eggs, honey, vanilla and pepper mint extracts and beat on high speed with an electric hand mixer, until the mixture begins to thicken and lighten in color, about 2 minutes.
Add the sifted coconut flour, tapioca starch, salt and baking powder to the bowl. Stir the flour in with a spoon and then, once no flour streaks remain, beat on medium speed until the batter is smooth. Stir in the minced chocolate and let the batter stand for 10 minutes so that the coconut flour can begin absorbing the moisture.
Divide the batter between the 2 cake pans and smooth out evenly. Bake until the edges are lightly golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
Let the cakes cool in the pan and then run a sharp knife along the edges of the pan, and turn out onto a wire rack to cool completely, about another 15-20 minutes.
When the cake comes out of the oven, it's a good time to start making the ganache. Whisk together the coconut milk and honey in a small sauce pan set over-medium high heat. Keep the pan on the heat until the coconut milk is JUST about to boil (but don't let it boil!) and then remove the pan from the heat, add in the chopped chocolate and let it sit in the milk for 30 seconds.
Once 30 seconds are up, whisk until the chocolate is melted, smooth and creamy. Let the ganache sit at room temperature for about an hour, until it begins to thicken, but is still spreadable and pour-able.
Once the cake and ganache have cooled, it's time to assemble: Place one of the cake layers. bottom-side up, onto a cake pan, or stand, and dump a heaping 1/4 cup of the ganache on top. Using a flat, metal spatula, spread the ganache evenly over the top of the cake. Gently place the second layer, bottom-side up, on top of the ganache and refrigerate for about 15 minutes, or until the ganache filling just sets.
Once set, pour the remaining ganache over top of the cake and spread out evenly, letting it drip over the sides, and then smoothing to coat the entire cake with your metal spatula. The ganache will begin to firm up quickly, so smooth it out as fast as you can.
Serve and DEVOUR.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Weight Watchers Points Per Serving: Points+: 11. Old Points: 9 (Hey, it’s cake. You’re allowed.)
Based off 10 servings
Want more healthy, paleo desserts?
Fancy paleo cake from around the web:
Paleo 3 Layer Birthday Cake – Planima
Paleo Opera Cake – The Healthy Foodie
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