sugar-free, gluten-free & dairy-free chocolate cake. a dream!

currently I'm trying to already get back to the diet I had before falling pregnant.
that's quite intense since I did eat a lot more sweets during my pregnancy than usual (for my rate - still not a lot compared to my husband & others) ;) 
Spring always makes me want to change / renew. since fasting & detoxing during pregnancy is a "no-go", I tried at least to shorten my sugar intake.
gladly there's honey and maple syrup (so you can still enjoy "healthy" desserts)!
but, patience is needed! they say it takes (at least) 21 days to form a new habit. Let's start..
So how about sugar-free chocolate cake? I'd say: YES!
The cake is till sweet, but loaded with "good" (or let's say: "better") sugar! you should definitely give it a try!  

for the cake: 
+ 2 cups almonds
+ 1 cup coconut flour
+ 1/4 cup unsweetened cocoa powder
+ 1 table spoon vanilla
+ 1 table spoon baking soda
+ 1/2 tea spoon salt
+ 2 eggs
+ 1/2  honey
+ 1 table spoon lemon juice
+ 1/3 cup water

Preheat the oven to 180°. prepare your cake pan. 
Combine all the dry ingredients in a bowl. In a second bowl whisk together the eggs, honey, lemon juice and the water. pour the wet ingredients into the dry ingredients. Pour the batter into the prepared pan and bake for around 20-30' - check ones in a while with a tooth pick, ones it comes out clean, the cake is done. Let the cake cool for a while. 

for the ganache: 
+ 2 table spoons coconut oil
+ 2 table spoons honey
+ 1/2 cup almond butter
+ 1/2 cup almond milk
+ 1/3 cup unsweetened cocoa powder

In a sauce pan melt the coconut oil and honey, turn the heat off and add the almond butter, almond milk and the cocoa powder. Now combine well, till you got a chocolate mass. (try it - it's yum - tastes like a chocolate truffle)

Now you can top the cake with the ganache and decor with some fresh fruit. I did poach some frozen berries and added some fresh strawberries.
Serve with ice cream, yogurt or just as it is!

YAY to spring!