Einkorn Sponge Cake with Chocolate Ganache (dairy free, wheat free)

There were no mushrooms this year in Provence. At least, we weren't lucky. But I can always make marzipan mushrooms like my grandmother made every year around holidays. I remember me and my sister carefully dipping the mushroom heads in cacao powder and arranging them on a big plate. We couldn't wait to eat them all! At least, I couldn't. Mushrooms are my favorite fall ingredients but this year, I guess I have to enjoy only the marzipan ones.

Einkorn Sponge Cake with Chocolate Ganache


For the sponge cake:

1 cup/120 grams einkorn flour

5 eggs, separated

3/4 cup/150 grams sugar (cane, coconut or other)

1/2 tsp sea salt

grated zest from one lemon

For the chocolate ganache:

5 oz/ 140 grams dark chocolate (70% or higher)

1 tbsp coconut oil

1/3 cup coconut milk

2 tsp grass fed gelatin or 1/2 gelatin sheet

2 tbsp maple syrup


Sponge Cake:

  1. Preheat the oven to 350 degrees/180 F. Grease the bottom and sides of a round cake pan.

  2. Mix egg yolks, half cup of sugar, salt and lemon zest and process in a standing mixer until thick and pale yellow.

  3. In another bowl, mix egg whites until the whites hold soft peaks. Add remaining sugar (1/4 cup/50 grams) and beat until stiff and glossy.

  4. Fold a third of the whites into the yolk mixture, sift the flour over it, mix with a spatula. Carefully add the remaining whites.

  5. Pour the batter into the cake pan, bake around 40 minutes. Let cool and transfer to a platter to decorate.

Chocolate Ganache:

1. Temper the chocolate, then stir in the coconut oil. Pour half of the melted chocolate into a separate bowl with the coconut milk, gelatin, and maple syrup, and gently whisk it all together until smooth.

2. Cover and chill in the fridge until almost solid.


Decorate the cake with ganache, marzipan mushrooms, put on a ''lichen'' floor made from hemp protein powder mixed with spirulina, add cacao nibs.

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