Chocolate Cake with Espresso Ganache (GF)

In addition to the fact that March symbolizes the beginning of a long-awaited spring, it is also a happy time when we celebrate three birthdays one after another with an interval of a week. A real birthday marathon ?. These days are my favorite occasions to bake a cake, a chocolaty delight! I know it will make my family truly happy and my heart sing.

Today I am sharing one of the most successful recipes for chocolate cake. We have tried quite a few.
This cake is decadently rich and flavorful, easy-to-make and does not require too many bowls (fewer dishes to wash, yay!) It is also gluten-free, requires only naturally wholesome ingredients and very little sugar. (Of course, you can adjust sweetness to your taste)
Also, it calls a lot of cocoa, so it’s better to use the best quality cocoa powder.
If you love dark chocolate, this cake will be a perfect fit for any occasion! Feel free to add your favorite fruit topping or serve with ice cream.

Chocolate Cake with Espresso Ganache (GF)
  • 1 cup brown rice flour
  • 1 cup almond meal
  • 1 tsp. baking powder
  • 4 tbsp organic cocoa powder
  • 2 eggs
  • 2 ripe bananas
  • ⅓ cup of olive oil
  • ⅓ cup coconut sugar (adjust to your taste)
  • A pinch of salt
  • ***
  • For the Ganache
  • 50-60 grams of dark chocolate (70%)
  • 1 freshly brewed espresso
  • 4 tbsp coconut milk (any other plant-based milk)
  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. In a large bowl, mix the flour, cocoa powder, baking powder, sugar, and salt. Stir well.
  3. In a blender, process the bananas, eggs and olive oil until smooth.
  4. Mix the wet ingredients with the dry ingredients. The dough should have a creamy consistency. if it turns out too thick add a little water.
  5. Place the parchment paper on the bottom of a small round cake shape (8 inches, 20 cm diameter), then pour the dough. Smooth out it with a spatula.
  6. Bake for 40 minutes.
  7. Check with a toothpick that the cake is ready. Remove from the oven. Let it cool.
  8. At this time, prepare the ganache.
  9. Make a shot of espresso. Melt the chocolate in the double bath. Turn the heat off, add an espresso with milk. Mix well.
  10. Pour the ganache on the cake starting from the middle, level with a spatula. Let it sit until the ganache is firm.
  11. I love to serve with coconut yogurt and fresh strawberries.
  12. Keep the cake in a fridge.

Enjoy your time with family and stay happy!


Love, love,



P. S.

If you try this recipe please use hashtag

#lemonsqueezylife, and I will see your beautiful creations! Yay!


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