A Healthy Chocolate Cake Recipe That’s Easy and Elegant
I let some of my friends know earlier today that I was going to try a Paleo chocolate cake recipe today with the promise that I would let them all know how it turned out.
I have to say I think I just found a healthy chocolate cake recipe that is out of this world!
Even if you’re not on a Paleo diet, Paleo recipes use ingredients that can turn comfort foods into super healthy foods your entire family will enjoy.
This healthy chocolate cake recipe is no exception.
While your kids (and spouse) enjoy a wonderful homemade chocolate cake, you have used ingredients that are natural and helpful to building their bodies. The use of coconut flour in the ingredients here is a plus for those who steer clear of grain and wheat based food products that tend to raise blood sugar levels and thus weight. The raw honey adds a few carbs but also adds tons of health benefits without raising the carb count too much or adding a huge insulin strain for diabetics or those struggling with potential diabetic conditions.
The fact that it is a gluten free chocolate cake recipe at such a modest cost to make means we have found a real gem here for all sorts of folks to eat and enjoy!
If that wasn’t enough, these cakes were quite easy to make, and they almost looked like they were from a gourmet bakery! Perhaps you would come closer to being able to claim your chef’s hat with this one than I did; I never did have many skills as an “artist”, but I think what I ended up with was absolutely gorgeous. I surprised myself!
Many thanks to the website http://www.anaussiewithcrohns.com/ for always posting so many healthy recipes that so many families can incorporate into their healthy lifestyle!
So here’s the just of my experiment today. I started with this Paleo chocolate cupcakes recipe from An Aussie With Crohns website, which is a great recipe for chocolate cake in and of itself by the way, and with a few tweaks to use what I had here at hand today, I made my very own gorgeous, individual, healthy gourmet cake treats as seen here:
It’s easy and fun to make this healthy chocolate cake recipe from scratch!
Here’s the recipe I used:
Healthy Chocolate Cake Recipe That’s Paleo Friendly and Gluten Free…
(And Pretty Too)
Ingredients for the cake:
- 4 eggs
- 1/2 cup raw honey (For a low carb chocolate cake, you can use 1/4 cup raw honey with 1/3 tsp. liquid Stevia or 1/4 cup honey, more or less, with enough unsweetened applesauce to measure 1/2 cup in total)
- 1/3 cup coconut flour
- 1/4 cup cocoa powder (NOTE: Cacao powder has some additional nutrients that cocoa powder does not have, so if you have that, by all means use it. If not, cocoa powder is fine to use. However, read the label to make sure your manufacturer did not add any wheat or other ingredients to the product if you are on a wheat free and gluten free diet. Most cocoa powders are natural without added ingredients. Just verify.)
- 1/2 tsp. baking soda
- 1/3 cup coconut oil (NOTE: the original recipe called for cacoa butter, melted in microwave, but since I didn’t have that here, I substituted coconut oil, a very healthy oil with tons of health benefits, and I had a very moist homemade cake when all was said and done.)
Ingredients for the topping:
- 2 cups heavy whipping cream (NOTE: The original recipe called for a can of coconut cream, chilled in the fridge overnight, but I I had some regular heavy whipping cream around, so I used that, and it was fine. For those who don’t care for the extra fat in the heavy whipping cream, remember you are only using a dab on each individual cake… or just use the coconut cream which has lots of antioxidant properties and contains what most health gurus consider a very healthy fat for body functions.)
- 1 Tbsp. Honey (Optional. I added it,)
- 1/4 cup frozen raspberries or other berries, thawed and smashed just a little (The original recipe called for jam and even has a homemade Paleo jam recipe, but I was too hungry to make jam, so I just got my frozen raspberries out, thawed a few minutes, and smashed the pretty little things to make some juice! You can add a pinch of honey, Stevia, or Swerve to sweeten the berries just a little, if needed. I did not add any sweetener to my raspberries, and I was fine.)
- A few chocolate chips for the top, if desired. (For gluten free diets, use a gluten free brand like Enjoy Life. For a low carb diet, just shave a little chocolate off a dark, unsweetened, chocolate baking bar. The higher the cacao, the lower the carb count. As far as looks, mini chips and shaved chocolate may look a little more elegant than the larger chocolate chips I used.)
- Heat oven to 350 degrees.
- Grease 12 muffin pans with coconut oil.
- Beat eggs and honey with electric beaters.
- Add coconut flour, baking soda, and cocoa powder.
- Mix well.
- Add coconut oil (or melted cacao butter), and mix; then beat on medium to high speed for 1 to 2 minutes.
- Spoon mixture into 12 greased muffin pans.
- Bake at 350 degrees for 12 to 15 minutes until cakes have risen and tops of cakes spring back when touched. A dry toothpick, after insertion, generally indicates a finely baked product as well.
- Cool in pans around five minutes or so, then circle the cakes with a knife to loosen, and remove gently.
- While the cakes are cooling, beat the whipped cream with an electric mixer until creamy and a stiff top forms. If you are going to add a little raw honey to the whipped cream, begin to add it slowly as you are nearing that later stage of beating.)
- When the cakes are completely cool, pipe or spoon the whipped cream on top of the cakes.
- Drizzle with berries (I think the juice is the pretty part here) or top with a tiny bit of jam.
- If you like, place a very few, strategically-placed chocolate chips or chocolate shavings on top to assure your creations look like a professional chef created these gems!
For an easy, healthy lunch box dessert or afternoon snack on the run, just omit the whipped cream and toppings, and pack the cakes as is without all the frills on top!
I hope you try this recipe for chocolate cake with honey for health and coconut flour for safe, low carb, wheat free baking! Just as I am working on myself, by making these kinds of changes in your family’s life, you’ll be on your way to a healthier body, a better life outlook, and a better life story to share with others!
But I discipline my body and keep it under control, lest after preaching to others I myself should be disqualified. 1 Corinthians 9:27 (ESV)
Need any items for this cake? Check out the Amazon links below! I have listed some of the things you might like to have in your pantry shelf for this or other healthy cake recipes. These are products I can recommend to you. However, you’ll also be able to see some comparable products you might personally like even more!
Raw Honey: Y.S. Eco Bee Farms Raw Honey – 22 oz
Organic Raw Cacao Powder: Navitas Naturals Organic Raw Cacao Powder, 16-oz. Pouches (Packof 2)
Extra Virgin Coconut Oil (A large size because it’s so healthy you need to put this on EVERYTHING!!!!): Nature’s Way Extra Virgin Organic Coconut Oil, 32-Ounce