For Buttermilk
- 1/4 cup Milk ((60ml))
- 1 teaspoon Regular Vinegar ((5ml))
For Cake
- 1 cup Almond Flour ((96g))
- 1/4 cup Cocoa Powder ((25g) )
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Coconut Sugar ((100g) )
- 2 tablespoon Canola Oil ((30ml) )
- 1 teaspoon Vanilla extract ((5ml))
- 1 teaspoon almond extract
For Chocolate Ganache
- 1/2 cup hot Milk (use dairy-free for vegan option)1 tsp (5ml) Vanilla Essence ((120ml) )
- 3/4 cup Semi-sweet Chocolate Chips or Chopped Chocolate ((130g) )
- 1 teaspoon vanilla extract
1. Preheat the OvenSet your oven to 350°F (180°C) and prepare a 6-inch round cake pan by lining it with parchment paper or lightly greasing it. 2. Make the ButtermilkIn a small bowl, mix 1/4 cup buffalo milk with 1 tsp regular vinegar and let it sit for 5-10 minutes. This creates a simple, homemade buttermilk substitute that adds moisture and tenderness to the cake. 3. Sift the Dry IngredientsIn a large mixing bowl, sift together almond flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures that the dry ingredients are well combined and helps eliminate any lumps, especially from the almond flour. 4. Mix the Wet IngredientsIn an another bowl, whisk together the coconut sugar, canola oil, vanilla essence, and almond essence (if using). This blend will create a sweet, flavorful base for the cake. 5. Combine Wet and Dry IngredientsSlowly add the dry ingredients into the wet mixture, folding gently. Gradually incorporate the buttermilk to ensure a smooth batter without overmixing. Overmixing can make the cake dense rather than light and fluffy. 6. BakePour the batter into your prepared cake pan. Bake in the preheated oven for 25-30 minutes, checking at the 25-minute mark. Insert a toothpick into the center; if it comes out with a few crumbs, the cake is done. If the toothpick comes out completely clean, the cake might be overbaked. 7. CoolLet the cake cool completely on a wire rack. Be careful when handling it, as the texture is delicate. You’ll want to frost it only after it has cooled fully, to avoid the ganache melting. 8. Prepare the GanacheHeat 1/2 cup buffalo milk in the microwave for 1 minute, pausing halfway. Add the chocolate chips or chopped chocolate to the hot milk and let it sit for a minute before stirring. Add 1 tsp vanilla essence and whisk until the ganache is smooth and glossy. For a thicker ganache, refrigerate it until it reaches the desired consistency; for a pourable ganache, keep it at room temperature. 9. Frost the CakePour the ganache over the cooled cake and spread evenly with a spatula. For a finishing touch, garnish with fresh strawberries, almond slivers, or a sprinkle of cocoa powder. Refrigerate for a few minutes to set the ganache before slicing.
Tips & Tricks
- Don't Overmix: When combining wet and dry ingredients, fold them gently. Overmixing can cause the cake to lose its lightness.
- Check the Cake Early: Start checking the cake at the 25-minute mark. Remember, it continues to cook even after you remove it from the oven.
- Chill Before Slicing: For clean slices, refrigerate the cake for at least 30 minutes before cutting.
- Ganache Consistency: If you prefer a thicker ganache, let it chill in the fridge for a while. For a shiny, pourable consistency, keep it at room temperature.
- Customizations: You can swap coconut sugar for brown sugar or granulated sugar if preferred. Olive oil works well in place of canola oil, and you can use any milk of your choice.
