- 1/2 cup unsweetened cocoa powder
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup ground golden flax
- 1 cup Gentle Sweet* (or natural sweetener, your choice)
- 1/8 to 1/4 teaspoon Stevia powder (depending on your sweet tooth)
- 1 Tablespoon aluminum-free baking powder
- rounded 1/4 teaspoon sea salt
- 4 large eggs
- 3/4 cup egg whites (carton or fresh)
- 4 Tablespoons Saporito Blood Orange Olive Oil or robust extra virgin olive oil (EVOO)
For the Ganache
- 2 ounces unsweetened baking chocolate
- 4 Tablespoons Saporito Blood Orange Olive Oil (or robust EVOO)
- 1/4 heavy cream
- 1/2 cup unsweetened almond or cashew milk
- 1/4 cup Gentle Sweet*
- 1/4 teaspoon Stevia powder
- 4 pinches sea salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 350. Line the bottoms of two 9-inch springform pans with rounds of parchment. Grease with olive oil.
- Mix almond flour, coconut flour, golden flax, cocoa powder, sweeteners, baking powder and salt in a bowl. In a second bowl, mix eggs, egg whites, 4 Tablespoons olive oil and water and whisk well.
- Pour batter into 2 prepared pans and bake 25-30 minutes until tops are done.
- Make the ganache while the cakes are cooling on the counter. Simmer the olive oil and baking chocolate in a small pan. Allow to melt completely, then reduce to low. Whisk in the heavy cream, then add almond milk. Keep whisking while adding the sweeteners, salt and vanilla.
- Place ganache bowl in freezer. Check every 10 minutes and whisk as it thickens. It should be ganache consistency after about 30 minutes.
- Remove cakes from the pans and place one layer on a cake plate. Ice the top layer with some ganache, then place the other layer on top. Frost the top, then smear ganache around the sides of the whole cake. Keep refrigerated until ready to eat.
Note: The original recipe can be found in Trim Healthy Table, by Pearl Barrett and Serene C. Allison.
*Gentle Sweet contains some xylitol for that perfect frosting like taste, but is sensibly blended with a small amount of Stevia extract and non GMO erythritol. The result is a smoothly powdered gentle sweetener that is still twice as sweet as both sugar and Xylitol.