Chocolate Cake (Paleo Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cacao powder, raw

• Refrigerated

  • 4 Eggs

• Condiments

  • 9/16 cup Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking soda
  • 1 (10 ounce package Chocolate chips, dairy-free
  • 1/2 cup Chocolate chunks, dairy-free
  • 1/4 cup Coconut flour
  • 1/2 tsp Salt

• Dairy

  • 1 2 cup ghee or grassfed butter (1 stick
  • 4 tbsp Ghee or grassfed butter

Found on myheartbeets.com

Description

Ingredients

• 1 cup almond flour
• ½ cup raw cacao powder
• ¼ cup coconut flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup maple syrup
• ½ cup ghee or grassfed butter (1 stick), melted
• 4 eggs, room temperature
• ½ cup dairy-free chocolate chunks
• 1 (10 ounce) package of dairy-free chocolate chips
• 4 tablespoons ghee or grassfed butter
• 1 tablespoon maple syrup, to taste

Directions

• In a small bowl combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt).
• Add the maple syrup, melted butter and mix well.
• Then, add the eggs and mix well.
• Stir in the chocolate chunks and spoon the batter into two greased 6-inch round cake pans.
• Bake at 350° for 35-45 minutes or until toothpick inserted into center comes out clean.
• Remove the cake from the oven and place it on a wire rack to cool.
• Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
• As the chocolate begins to melt, add the ghee and maple syrup. Mix until smooth.
• Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.