Besides being affordable, this Paleo Flourless Cake  is the fastest, simplest, and easiest cake recipe I know of. The cake and the ganache combined only call for 4 ingredients.

Grain-Free flours are sometimes hard to find, especially outside of the U.S. I make this cake often whenever I’m traveling abroad, because the ingredients are easy to find pretty much anywhere. A few times I haven’t been able to find a soy-free chocolate bar, so I’ve used a regular kind and it works just as well. If you can’t find unsweetened chocolate, buy the sweetened one and just decrease the amount of honey to taste.

I’ve also made this for one of my daughter’s friends who is allergic to dairy, soy, nuts, and coconut, but I used  this organic environmentally friendly palm shortening instead of the butter or the coconut oil.

I have a new-found love for this environmentally-friendly organic  palm shortening. I can use it to cook my savory dishes or to safely fry things like sweet plantains, yucca chips, vaca frita, or patacones, without leaving them tasting like coconut, butter, or lard. Not to mention that palm oil is far less expensive.

The best part is that this non hydrogenated oil comes from small-scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria. With regard to environmental criteria, the assessments are carried out at the landscape and operational level at both the farms and processing facilities. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested.

For other treat recipes try my grain-free carrot cake,

Ingredients:

6 ounces of unsweetened soy-free chocolate or tempered cacao paste
3 large eggs, preferably room temperature
1/2 cup of butter or coconut oil
1/2 cup of honey or more to taste
1 tsp of vanilla (optional)
1/4 tsp of baking soda
1 tsp of apple cider vinegar

Preparation:

• Preheat oven to  350 degrees Fahrenheit.
• While the oven is preheating, place the chocolate and oil in an oven safe bowl and place it in the oven until they gently melted. If you are using raw honey melt it as well.
• Allow the mixture to cool down a little bit so that the eggs don’t cook before you mix them in
• Mix all the ingredients together until well combined.
• Grease a small cake mold. I used this 6-inch soufflé dish.
• Cut a piece of parchment paper the same size as the inside of the mold and line the bottom to prevent it from sticking.
• Pour the batter in the dish and bake for 25 minutes or until the cake starts to crack in the center.
• Allow the cake to cool down.
• Using a small knife, separate the sides of the cake from the dish.
• Remove the cake from the mold by turning it upside down over a plate and pour the ganache on top.

Ingredients for the ganache:

3 ounces of unsweetened soy-free chocolate or tempered cacao paste
2 tablespoons of butter or coconut oil
2 tablespoons of honey

Preparation:

• Gently melt and combine all the ingredients together and pour over the cooled down cake.
• If the ganache is too runny, let it cool down for a few minutes.

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