Grain Free Chocolate Cake

I was looking through one of my Pinterest boards for a grain free brownie recipe tonight and could NOT remember which one I had previously made that we really liked... What's a girl to do???  Well, I decided to try something new and I am SOOO glad I did. I made a couple of adjustments since I'm only using honey sweetener to stay and close to GAPS legal as possible, and while it did not turn out to be something I think resembles a brownie, it would give any flour based chocolate cake a kick in the caboose! Spongy and moist... and the fact that my husband CAN'T stay out of it even by threatening him within an inch of his life speaks volumes! He's being very supportive of my grain-free changes for my health, but he misses and notices with I've changed things. Topped with the Ganache recipe I recently found, adjusted for it's richness since it was just a little tooooo much for hubby, we have found a hit!

Post Note: as it turns out, it WAS the original recipe I was looking for, not a new one after all. I didn't realize it until I saw that I had commented on the recipe several months ago and completely forgot! 

This isn't the best picture, but when I made it the first time
we ate is so fast I didn't get a chance! Yes!!  It's THAT good!

Ingredients

• *Double the recipe if making 2 round cakes or for a 9x13" pan.
• 3/4 c Almond Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 c Melted Butter plus extra for buttering baking dish
• 1/4 c Cocoa Powder
• 3 large eggs
• 1/2 c Raw Honey
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350 degrees and lightly butter one round cake tin or 8x8 baking dish with butter.
2. Mix almond flour, baking soda, salt, and cocoa. Set aside.
3. Combine melted butter, honey, eggs, and vanilla, stirring until well mixed.
4. Pour liquid into flour and cocoa mixture and still well.  Batter is going to seem a little on the thin side but it's going to bake up beautifully!
5. Pour batter into prepared dish. Bake for 25-35 minutes until toothpick comes out clean without overcooking. 

Ganache Recipe

• 1/4-1/2 c. Heavy Cream
• 3/4 c. Bakers Chocolate pieces
• 1/4 c. Honey
• *8 drops of Peppermint Essential Oil

Heat cream and honey until warm over low heat.  Remove from heat and add chocolate pieces and peppermint oil and stir until chocolate is melted and all the cream is incorporated.  Let cool and stir well before spreading over cake.