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Mint Chocolate & Pomegranate Cake


This mint chocolate and pomegranate cake is gluten free and dairy free, but still decadent and delicious!

INGREDIENTS

FOR CAKE: 

  • 1/2 cup oil, such as olive or coconut

  • 1/2 cup Lily's chocolate baking bar, chopped

  • 2 large eggs
1/2 cup coconut nectar

  • 1 1/2 cup almond flour

  • 1/4 cup buckwheat flour

  • 1 1/4 tsp baking powder

  • 1/4 cup almond milk

  • 3-4 sprigs fresh mint, leaves roughly torn
mint chocolate ganache (recipe below)

  • fresh pomegranate seeds
  • fresh mint for garnish
  • 
Lily's chocolate baking bar, for garnish


FOR GANACHE: 

  • 2 sprigs of fresh mint
  • 
1/4 cup almond milk

  • 1/4 cup Lily's baking bar, chopped
  • 
2 tbsp oil, such as olive or coconut


INSTRUCTIONS

FOR CAKE: 

Preheat oven to 350 degrees F. Prepare 6" (3" tall) round pan by greasing bottom and sides with oil and lining bottom with parchment paper.

In a small saucepan, infuse almond milk with fresh mint leaves over medium low heat and simmer for about 5 minutes. Remove mint leaves and add Lily's baking bar chocolate and oil, mixing occasionally with a rubber spatula until smooth. Remove from heat and set aside.

In a medium bowl, whisk together almond flour, buckwheat flour, and baking powder. Set aside.

In a separate bowl, using a hand or stand mixer, whisk eggs and coconut nectar on medium-high speed until thickened and pale, about 6-8 minutes. With a rubber spatula, fold 1/3 dry ingredients until just incorporated, then pour 1/2 chocolate mixture and mix until just combined. Repeat process, ending with dry ingredients.

Pour batter into prepared pan and bake for 35-40 minutes, or until a skewer comes out with a few crumbs. Let cool for 10 minutes then invert on wire rack to cool completely.

To assemble, place cake on plate or stand, then immediately pour ganache while still warm. Use an offset spatula to gently smooth ganache to drip over the edges. Top with sprigs of fresh mint and pomegranate seeds. To finish, use a vegetable peeler to create curls of Lily's chocolate baking bar to garnish the cake.

FOR GANACHE: 

In a small saucepan, infuse almond milk with fresh mint leaves over medium low heat and simmer for about 5 minutes. Remove leaves, then add Lily's baking bar chocolate and oil, mixing occasionally with a rubber spatula until smooth. Use immediately.

Recipe from Matchbox Kitchen