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Mint Paleo Gluten Free Chocolate Cake + A VIDEO

This Mint Paleo, Gluten-Free Chocolate Cake is a healthy treat that's perfect for Christmas or any celebration.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 40 mins
Servings: 8
Calories: 359 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve and enjoy!

Nutrition Information

Calories 359kcal (18%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 124mg (41%) Sodium 276mg (12%) Potassium 601mg (17%) Fiber 3g (12%) Sugar 37g (74%) Vitamin A 189IU (4%) Vitamin C 0.3mg (0%) Calcium 174mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 359

% Daily Value*

Calories 359kcal 18%
Carbohydrates 45g 15%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 124mg 41%
Sodium 276mg 12%
Potassium 601mg 13%
Fiber 3g 12%
Sugar 37g 74%
Vitamin A 189IU 4%
Vitamin C 0.3mg 0%
Calcium 174mg 17%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.