Name: Gluten-Free Chocolate Cake
Ingredients: ½ cup whole milk plain Greek yogurt (or sour cream), at room temperature; 1/2 cup melted butter, plus a little softened butter or coconut oil for the pan; 1/4 cup maple syrup; ½ cup sugar; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 1 cup almond flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1/2 cup cocoa powder; For garnish: flaky sea salt (I use Maldon); 4 ounces semisweet chocolate chips (or chopped bar of semisweet chocolate); 1/2 cup heavy cream; 1 teaspoon vanilla; 4 ounces cream cheese, at room temperature; 1/4 cup powdered sugar

Description

This gluten-free chocolate cake is the grain-free dessert you’ve been searching for. It’s light, fluffy, and perfectly sweet.

Ingredients

Units Scale

1/2 cup whole milk plain Greek yogurt (or sour cream), at room temperature
1/2 cup melted butter, plus a little softened butter or coconut oil for the pan
1/4 cup maple syrup
1/2 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup almond flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup cocoa powder
For garnish: flaky sea salt (I use Maldon)

For the chocolate ganache cream cheese frosting:

4 ounces semisweet chocolate chips (or chopped bar of semisweet chocolate)
1/2 cup heavy cream
1 teaspoon vanilla
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar

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Instructions

Preheat oven to 350 F. Grease an 8-inch cake pan with a little butter (or coconut oil, or a non-toxic oil spray like avocado oil).
In a large bowl (or the bowl of a stand mixer), whisk together yogurt, melted butter, maple syrup, sugar, vanilla, and eggs until fully combined. Add almond flour, baking soda, salt, and cocoa powder. Use a fork to lightly toss together dry ingredients, then whisk into the wet ingredients just until combined.
Pour the batter into your prepared pan, then bake for 30-35 minutes. To test for doneness, insert a knife into the center of the cake. If it comes out clean, you’re set.
Remove cake from oven and allow to cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely before frosting.
Make the frosting. Melt chocolate and cream together, either on the stovetop or in the microwave. If melting in microwave, set to 30% power and stir every 20-30 seconds, just until mostly melted. Stir together to finish melting. (This will ensure the chocolate doesn’t burn.) Remove and let cool.
In the bowl of a standing mixer, whisk together cream cheese, powdered sugar, vanilla, and salt until smooth. Beat in the cooled chocolate mixer for about 1 minute. (If you go longer, it may get too stiff.)
Spread frosting on top and sides of cake. Sprinkle with a few pinches of flaky sea salt, then slice and serve.