No Wheat Chocolate Mud Cake
This is the cake we make whenever someone in our house has a birthday, and it is amazing. It is rich, dense and fudgy, and it can be sugar free depending on the sweetener and chocolate you choose. Built on almond flour, it has that proper mud cake character without a grain of wheat in sight, and the almond flour brings natural fat and protein that keeps every slice moist in a way most gluten free flour blends never manage. It is high in protein, my kids cannot get enough of it, and I do not feel guilty serving it to them.
If you prefer maple syrup or raw honey instead of monk fruit, start with ½ cup and add more to taste before baking. Liquid sweeteners make the batter slightly looser, so it may need a few extra minutes in the oven. For a completely sugar free cake, use monk fruit and a sugar free dark chocolate for the ganache. The cake keeps covered in the fridge for up to four days and the texture actually improves overnight as the crumb settles. Bring slices to room temperature for 15 minutes before serving so the ganache softens and the cake loses its fridge chill.
Serve at room temperature with a dollop of whipped coconut cream, a spoonful of coconut yoghurt or lightly whipped cream. A small handful of fresh raspberries cuts through the richness of the ganache and makes it feel properly festive on a birthday table.
Method
Preheat your oven to 175°C (350°F) and position the rack in the centre. Grease a 20cm (8 inch) or 23cm (9 inch) round cake tin with a little coconut oil or butter, then line the base and sides with baking paper so the cake lifts out cleanly once it has cooled.
In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, salt, and espresso powder if you are using it. Almond flour tends to clump, so take a moment to work out any lumps of flour or cocoa, as uneven dry ingredients will affect the final texture.
In a separate bowl, whisk the eggs, melted oil or butter, milk and vanilla extract together until smooth and the eggs are fully incorporated. If you are using butter, let it cool slightly first so you do not accidentally scramble the eggs.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined and no dry patches remain. The batter will be noticeably thicker than a conventional cake batter, and that is exactly right for almond flour. Avoid overmixing. If you would like a little extra moisture, stir in one or two tablespoons of extra milk.
If you are using the chocolate chips, fold them through now with a few gentle strokes so they are evenly spread without overworking the batter.
Spoon the batter into your prepared tin and use the back of the spatula to smooth the top into an even layer. Because the batter is thick it will not level itself the way a wheat flour batter does, so a little extra care here gives you a more even crumb.
Bake for 28 to 35 minutes. A 23cm tin is usually done closer to 28 minutes, while a 20cm tin needs the longer end of that range. Start checking at the 27 minute mark. The cake is ready when the centre looks set rather than glossy and a toothpick inserted into the middle comes out with just a few moist crumbs clinging to it. A completely clean toothpick usually means it has gone a little too long, as almond flour cakes dry out quickly if overbaked.
Allow the cake to cool in the tin on a wire rack for 15 minutes, then run a knife around the edge, turn it out onto the rack and peel away the baking paper. Let it cool completely before adding the ganache, as a warm almond flour cake is delicate and holds together much better once it has rested.
While the cake cools, make the ganache. Place the chopped chocolate in a heatproof bowl. Warm the coconut cream in a small saucepan over low heat until it just begins to steam and tiny bubbles appear around the edges, then pour it over the chocolate. Let it sit for two minutes without stirring, then stir gently from the centre outward until glossy and smooth. Allow it to cool at room temperature for 20 to 30 minutes until it thickens to a spreadable consistency.
Spoon the ganache over the cooled cake and spread it to the edges, letting it drip naturally down the sides. Leave it to set for at least 20 minutes, then slice and serve, and try not to be surprised when the birthday person asks for seconds.
