2.8.18

Sexy is as sexy does, and nothing is sexier than a decadent dessert that doesn’t clash with our wellness and nutrition goals. We can’t help but swoon over this gorgeous grain-free, dairy-free, refined sugar-free chocolate truffle cake from Sweet Laurel Bakery.

While any oozy chocolate layer cake can kick off a serious craving, knowing that this one is loaded with gut-friendly ingredients has us lusting that much more. Make it for Valentine’s Day for a sweet treat that will have you feeling as good as it looks… which is pretty damn good, if we do say so ourselves.

Raspberry Chocolate Truffle Cake

Ingredients:

For the cake:
2 1/2 cups almond flour
1/4 cup cacao
1 tsp baking soda
1/2 tsp Himalayan pink salt
2 eggs
3/4 cup maple syrup
1 Tbsp vanilla extract

For the ganache:
8 oz unsweetened 100% baking chocolate
1/2 cup coconut oil
1/4 cup maple syrup (more if you’d like your ganache to be on the sweeter side)
3/4 cup coconut milk
1 cup raspberries, gently smashed, plus extra for garnish

For the optional raspberry spread (for garnish):
2 cups raspberries
3 Tbsp maple syrup
1 Tbsp lemon juice

Directions:

Preheat oven to 350°F. Grease one 8- to 9-inch pan or two 6-inch pans with coconut oil.

Mix almond flour, cocoa, baking soda and salt in a bowl. Add eggs, maple syrup and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool.

For the ganache:

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat and pour in maple syrup, coconut milk and raspberries. Gently stir and allow to sit a room temperature until you are ready to frost your cake.

To build the cake:

When your cakes are completely cool, place one layer on a cake plate and smooth about 3-4 tablespoons of ganache over the first layer. Repeat with the second layer. Add optional berry spread and garnish with fresh berries!

For the optional raspberry spread:

Place raspberries, maple syrup and lemon juice in saucepan and cook on low for about 1-20 minutes, gently smashing down berries as the mixture cooks. Allow mixture to simmer additional 10-15 minutes, and then remove from heat. Garnish cake with complete cool raspberry mixture.

Hungry for more clean chocolately goodness?
This stunning chocolate cake from Sweet Laurel is another V-Day classic we’ll never quit.


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Leave A Comment

  1. Thanks

  2. “8 oz unsweetened 100% baking chocolate” — 100% what? Coconut milk from a can or the kind you drink? Thanks, this looks amazing!

    Alyssa | 02.12.2018 | Reply
    • Hi Alyssa, 100% baking chocolate can be found in the baking section of grocery stores close to the chocolate chips. ‘Bakers unsweetened baking squares’ or Ghirardelli 100% Cacao baking bar’ will do! For coconut milk, I prefer the canned coconut milk with no added fillers. Happy Baking!

  3. Is there a vegan alternative for the eggs that will produce similar texture for the cake? Can’t wait to try it!

    Michelle | 02.12.2018 | Reply
    • Hi Michelle. Yes! Instead of two eggs, grind 2 tablespoons of chia or flaxseeds and put the ground mixture into 6 tablespoons of water (key is freshly ground chia or flax, not pre-ground). Let the mixture congeal a bit then add the mixture to the cake batter. Your cake will need to bake a bit longer, but will be divine! Enjoy!!!

  4. We did these as cupcakes for a Valentine’s Tea Party. They were amazing.

    therese | 02.13.2018 | Reply


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