The Chocolate Ganache Cake That Won My Son Over - Chef Cynthia Louise
Close this search box.

Did you know I make an AMAZING wholefood gluten-free chocolate ganache cake? Well, I do! And I have my son Jayman to thank for it. Let me tell you the story about my chocolate ganache cake.

Back when Jayman was a teenager (he’s 23 now!). he was in his early teens 1 and things were a little crazy (mums and dads I’m sure you get this!).

Anyway so around this age he STUNK! Why? Well because he had a sugar addiction. He was under the table sugary lollies. It was full-on. And I was a whole food chef!

So what happened? Well he challenged me for years so I had to play a part in satisfying his sweet tooth.

I didn’t want to deprive him though. I wanted to nourish him. I wanted to satiate his sweet tooth.

So I started to make my own whole food version of his favourite cake, which was a raspberry chocolate ganache cake he used to get from the local bakery. You can check out this blog post recipe on how to make chocolate at home. Here, you can find the ingredients and methods for making chocolates!

How My Epic Wholefood Chocolate Ganache Cake Came To Life

It’s wasn’t easy! I can tell you. I don’t know how many versions I made trying to get it to his standards. He’s got good taste my son, and like a lot of kids there is no pulling the wool over his eyes. The chocolate ganache was often pushed aside with “all i can taste is avocado mum, yuk!”

Each word was a dagger in my heart. I know he’s far from being alone on this, so many kids are really wanting sweetness and starting to react to our modern diet. My niece is gluten and dairy intolerant and my heart went out to her too. These kids wanted to eat fun food, I was determined to make this a reality for them.

I wanted to show them that being healthy was about having a connection with nature, I didn’t want to push them in the wellness industry world of fad diets, or something so uber healthy that they might rebel against it later.

If At First You Don’t Succeed Add More Chocolate And Try Again

So I persevered. I took my tried and trusted recipes and pushed them and pushed them. Like many works of art this was a real process and it took many exchanges of cruel words and tears before I got it right. But this pressure to produce the ‘impossible’ ended up making magic possible! Despite the challenges so much joy and love came from the process. It brought my son and I closer together. Situations of glory were born.

So the Chocolate Raspberry Ganache cake is Jayman’s cake. I feature this cake in my online Cooking Class Series Celebrate Your Sweet Tooth {naturally} and I’m so grateful to Jamyn for the inspiration that he’s been.

Remember making food should be for the joy of it. It’s so beautiful to be making things that really serve your kids, family and friends on many levels.

Click the image below to see how I FILMED making Jaynam’s super sweet chocolate ganache berries gluten free cake!


I know you’re gonna make this…. I just know you are.

And send me the pics on FB of your teeangers all up in it!

Much love,Chef Cynthia


For The Cake:

  • 200 grams Macadamia Nuts
  • 100 grams Sunflower Seeds
  • 1 cup Dried Dates

  • 1/2 cup Cacao Powder
  • 1 cup Desiccated Coconut
  • 1 tablespoon Water

For The Ganache:

  • 2  large Avocados
  • 1 cup Dates
  • 1 cup Cacao Powder

  • 1-2 tablespoons Maple Syrup
  • Pinch of Salt
  • 1 -2 cups Frozen Raspberries (set aside for the top of your cake)

For The Homemade Chocolate: 

  • 100 grams Cacao Butter, melted
  • 1/2 cup Cacao Powder

  • 1/4 cup Maple Syrup
  • Pinch of Salt



To prepare the cake:

  • Line a round (20 cm) cake tin with baking paper and set aside. 
  • Add all ingredients to a food processor and blend until well combined.
  • Transfer the mixture to the prepared cake tin.
  • Press evenly and set aside in the fridge to chill.

To prepare the ganache:

  • Add all ingredients to a food processor. 
  • Blend until completely smooth and creamy.
  • Taste and add more sweetener if needed.
  • Spread the mixture roughly over your cake.
  • Top with the frozen raspberries.
  • To prepare the homemade chocolate: 
  • Add all ingredients to a bowl and mix well.
  • Transfer to the fridge allowing it to film up a little (this will make it thick).
  • Splash over your amazing cake.

Prep time: 20 minutesSetting time: 15 minutesServes: 8-12Freezer friendly: YESR, GF, DF, RSF, VEG, V

Get a free copy of my Let's Eat Plant-Based Ebook.

I have included some of my favourite plant-based and much loved recipes.

>> Grab It Now <<

About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.