This Mint Paleo, Gluten-Free Chocolate Cake is a healthy treat that’s perfect for Christmas or any celebration.
Shortly before Christmas, my aunt hosts a holiday lunch buffet at her house for friends and family. It’s become a lovely little tradition with everything from a Secret Santa gift exchange to cookie-decorating for the little ones. Of course, one of the best parts is the food. We’re all asked to bring a special dish. Not a boring casserole or standard batch of blueberry muffins, but a real showstopper that puts us all in a really festive mood. To me, it’s always the perfect opportunity to come up with something decadent yet somewhat healthy. And yes, while I know this time of year is all about indulging, trust me—you can have your cake and eat it too.
If you’re looking for a chic dessert that’s paleo, gluten-free, and deliciously indulgent, we’ve got a winner here! I can’t tell you how quickly this mint chocolate cake disappeared from my aunt’s buffet table last year or how many people asked me for the recipe. So, here you have it—the perfect dessert to grace your table during holidays, birthday parties, or any kind of celebration.
This indulgent cake brings a fresh twist to a classic chocolate cake recipe with a hint of cool peppermint and a rich chocolate ganache. And guess what? It’s free from refined sugars and grains, so everyone can enjoy a slice (or even two).
Ready to roll up your sleeves? Let’s get baking!
Is This Mint Paleo, Gluten-Free Chocolate Cake Healthy?
This mint paleo and gluten-free chocolate cake is about as healthy as you can get for a dessert! Instead of traditional flour, this recipe uses coconut flour and tapioca starch, which are both gluten-free and tend to be easier to digest than all-purpose flour. The avocado not only keeps the cake nice and moist, but also adds a dose of healthy fats, fiber, and potassium. Honey is a natural sweetener, while dark chocolate is a source of antioxidants. All in all, as far as chocolate cakes go, this one is full of feel-good ingredients and is certainly a healthier alternative to ultra-processed store-bought cakes.
The Secret To Perfectly Smooth Ganache
One of the most important tips for a perfectly smooth ganache is to mind your temperature. Your coconut milk should be heated just to the verge of boiling—but not actually boiling! This can cause the ganache to split. Add the chopped chocolate to your hot coconut milk and let it sit for 30 to 60 seconds to soften before gently stirring with a whisk or spatula. Work in small circles starting from the center until the mixture is silky and smooth. If you overmix, you can introduce air bubbles. If any lumps remain, a quick 5 to 10 second heat from a microwave or double boiler will help you achieve that glossy, creamy ganache that truly takes this cake to the next level.
How to Make Ahead and Store
You can make this cake 1-2 days in advance and keep it covered in the fridge. Just bring it out to room temperature before serving for the best texture. It can also be frozen for up to 3 months.
Serving Suggestions
There are so many delicious gluten-free desserts featuring chocolate! Try these Mini Gluten-Free Brownies With Cherries and Chocolate Ganache for another decadent treat. Or perhaps this paleo and gluten-free Chocolate Lava Cake will strike your fancy. These Flourless Gluten-Free Chocolate Cookies are also bound to be a hit!
Ingredients
For the cake:
- 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 (66 grams) sifted
- 3/4 cup tapioca flour (90 grams)
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 6 tablespoons dark chocolate (2 ounces) very finely chopped
For the ganache:
- 6 tablespoons full-fat coconut milk
- 1 1/2 tablespoons honey
- 5 ounces dark chocolate roughly chopped
Instructions
- Preheat your oven to 350℉ 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. Add in the eggs, honey, and vanilla and peppermint extracts. 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 flour, salt, and baking powder to the bowl. Stir in the flour. Once no flour streaks remain, beat on medium speed until the batter is smooth. Stir in the finely chopped 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. Once cooled, run a sharp knife along the edges of the pan, and turn out onto a wire rack to cool completely, 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 saucepan 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!). Remove the pan from the heat, add the chopped chocolate, and let it sit in the milk for 30 seconds.
- After that, whisk until the chocolate is melted, and the mixture is smooth, and creamy. Let the ganache sit at room temperature for about 1 hour, until it begins to thicken, but is still pourable.
- 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 pour 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 it out evenly, letting it drip over the sides and smooth it out with your spatula to coat the entire cake. The ganache will begin to firm up quickly, so smooth it out as fast as you can.
- Serve and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Hi can I make this cake into cupcakes? Can I add pure mint extract into teh ganache? If so, how much? Really keen to try this, thanks!
Hi Connie! I really don’t know since recipes are only tested as written. Sorry. Let me know if you try. 🙂