TCM Classics | This chocolate cake recipe was originally published on the site in 2015, but we loved it so much we decided to bring it back!

First we shared Sweet Laurel’s two-ingredient ice cream and now this – the chocolate cake that changes everything.

We recently spent an afternoon drooling in Jenni Kayne’s kitchen along with a few of our favorite ladies. We passed around bowls of ganache and dipped into chocolate cake batter – everything grain, refined sugar, dairy, and fake-ingredient free. Head on over to the story to meet Laurel and Claire of the Sweet Laurel baking company, then come right back and begin your plans to make this cake immediately!

Once you gather a few of these healthy staples and have them on hand in your pantry, you’ll be surprised at how simple it is to reform your baking traditions! Keep the birthday cakes, lose the unhealthful ingredients! We can’t wait to hear about your adventures trying out this recipe. Please come on back and tell us how it goes…

Chocolate Cake Layer Cake with Chocolate Ganache
(grain-free, refined-sugar-free and dairy-free)


For the cake:
2 cups blanched almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp Himalayan pink salt
2 eggs
2/3 cup maple syrup
1/3 cup water
1 Tbsp vanilla

For the vegan chocolate ganache:
4 oz unsweetened baking chocolate
4 Tbsp coconut oil
4 Tbsp maple syrup
½ cup almond butter
¼ cup almond milk or coconut milk


For the cake:
Preheat oven to 350. Grease two 6-inch round cake pans with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla. Pour the wet ingredients into the dry ingredients. Stir to incorporate. Pour batter into prepared pans. Bake 25 minutes, or until toothpick inserted comes out clean.

For the vegan chocolate ganache:
Melt chocolate and coconut oil in thick saucepan or double broiler. Stir and remove from heat when melted. Slowly add maple syrup and stir to incorporate. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick, whippy frosting is formed. Add almond or coconut milk as needed for consistency.

To assemble the cake:
Allow cakes to cool. Place one cake layer on a plate. Place a dollop of chocolate ganache on top of cake and smooth over the cake. Layer the second cake over the caramel layer and repeat with a layer of ganache. Store the cake in refrigerator until serving time.

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