I’ve been on a mission to make a deliciously moist, grain free chocolate cake for some time, specifically for my older daughter’s birthday. I have this terrible tendency to just “wing it” sometimes, so I decided to throw together what I thought would be a delicious chocolate cake – on her actual birthday – like, T-H-E D-A-Y I-T-S-E-L-F. You would think I’d be concerned about serving a cake I hadn’t tested to a bunch of people coming to a party. You would think…
Long story short, it ended up looking (and tasting) like a big chocolate hockey puck – not exactly one of my trophy mom moments.
To redeem myself, I went to work on this cake to get it juuuuuust right. And, thankfully, I think I’ve succeeded. I was able to perfect it by the time our youngest daughter had her second birthday. I’ve served it several times now – to SCD dieters, Paleo eaters as well as gluten-loving “normal” people and it’s gotten raves so far.
Not being much of a frosting fan, I actually love this cake plain with no topping. I admit, I’m in the minority on that one, so I topped the cake with this delicious dairy free, refined sugar free “mousse” by Tasty Yummies. It’s actually her Creamy Chocolate (Avocado) Fudgesicle recipe wherein she indicates it can be served as a pudding or frozen into fudgesicles. (I’ve done both and have always gotten compliments from kids and adults alike.)
- one batch of chocolate mousse, made ahead and chilled
- 1½ cups cooked navy beans (I use Eden Foods brand in the BPA free can)
- 3 eggs
- ½ cup honey
- 1 tablespoon vanilla
- 2 teaspoons apple cider vinegar
- ⅓ cup coconut oil, (or butter or ghee) melted
- 1 cup blanched almond flour
- ½ cup raw cacao powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup Enjoy Life chocolate chips (optional)
- SALTED PECAN GARNISH:
- ¾ cup pecan halves (optional)
- 1 tablespoon coconut oil (or butter or ghee), melted
- ½ teaspoon salt
- NOTE: navy beans need to be soaked 24 hours, drained, cooked until soft and then drained again. Eden Foods canned beans uses this method for their beans.
- Preheat oven to 350F.
- Grease a 9 inch baking pan with coconut oil or palm shortening and, if not using my favorite pan, line the bottom with parchment paper.
- In food processor, process the first six ingredients (beans through ⅓ cup melted coconut oil) until smooth.
- In medium bowl, whisk together the almond flour, cacao powder, baking soda and salt.
- Add dry ingredients to food processor and process again until smooth. Scrape down sides and process again.
- Add in chocolate chips and stir in by hand.
- Pour batter into prepared pan. Give the pan a tap on the counter to remove air bubbles.
- Bake 20-30 minutes, being careful not to over bake. Top should spring back when touched.
- Meanwhile, make pecans.
- In small bowl, toss pecans with 1 tablespoon melted coconut oil and salt.
- Lay pecans on parchment-lined baking sheet and bake at 300F until fragrant. Test in 5 to 10 minute increments to prevent burning. Allow to cool.
- Process nuts in nut chopper or mini food processor. Set aside.
- TO ASSEMBLE:
- Allow cake to cool completely then top with chocolate mousse, spreading to the edge of top layer (not on sides).
- Finally, sprinkle edges (or entire top) with ground salted pecans.