Grain-Free Dark Chocolate Cake
I love chocolate cake especially, and I finally figured out that adults can eat chocolate cake for breakfast…
There’s no one policing this!
So, let’s get real about chocolate cake. All that sugar and all those heavy carbs are not healthy. We all know that, right?
A piece, once in a while, isn’t a terrible thing. But let’s be honest… how many of us are really able to do that? In our family, we have no less than 2 birthdays a month. That leads to a lot of “once in a whiles."
Fortunately, there are options. Delicious and nutritious options!
This cake is one of those options — a delicious, nutritious option to the carb- and sugar-laden classic chocolate cake. It still has the texture and flavor of the classic and none of the guilt or blood sugar crashes.
Grain-Free Dark Chocolate Cake
What makes this grain-free dark chocolate cake so good? Clean, wholesome ingredients, of course.
Almond flour is a great replacement for wheat flour. It’s light, moist, and easy to work with. Wildly Organic coconut syrup is easy on the blood sugar while adding a rich, "caramely flavor" that makes this cake shine.
This cake is even paleo, making it even more of a win-win! Protein from eggs and the almond flour combine with the gentle sweetness of coconut syrup and the richness of Wildly Organic Raw Cacao Powder for a cake that is out of this world. It will fill you up without filling you out (in moderation, of course!).
It’s a grain-free dark chocolate cake that’s so good, you may even want to eat a piece for breakfast! Or lunch. Or both. I certainly won’t tell.
Will this be your new go-to chocolate cake recipe?
- 6large eggs
- 1cup Wildly Organic Coconut Syrup
- 2 cups Wildly Organic Almond Flour
- 1cup Wildly Organic Fermented Raw Cacao Powder
- 1 teaspoon vanilla extract
- 1teaspoon Wildly Organic Himalayan Pink Salt
- 1teaspoon baking soda
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Preheat oven to 325F.
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Grease a bundt pan with coconut oil or cooking spray. You can also use a 9x13 pan if you wish.
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Beat the eggs in a medium-sized mixing bowl together with the coconut syrup and vanilla extract.
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Add almond flour and cacao powder and mix in until smooth.
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Add in salt and baking soda and mix thoroughly.
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Bake for 35 to 40 minutes, until a toothpick inserted comes out clean.
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Allow to cool, then add the frosting.
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Slice and serve!
To make a chocolate coconut cream frosting, blend 1 cup of Wildly Organic Coconut Milk Powder with 1/4 cup of hot water. Add in 1/2 cup of Wildly Organic Raw Cacao Powder, and whisk together thoroughly. Allow to cool completely, then pour over the cake.
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