When you’re cravings for chocolate cake hit, don’t deny them! Just whip up this luscious, chocolatey, gluten-free, Dairy Free Chocolate Cake and enjoy!
Ahhh chocolate.
My true love.
No matter if it’s white, milk or dark, it gives me so much joy to sit down to a piece… or, five!
When I am upset it calms me, when I am sad, it uplifts next, when I am trying to go sugar free, it reforms me!
So, even though I am trying to watch my sugar intake, there are times when I need a slice of chocolate cake.
And for those times, I have this easy peasy Healthy Chocolate Cake.
Sinking my teeth into a forkful of this feels downright sinful.
Speaking of sinful, have you heard the story of the Spanish women of San Cristóbal de las Casas?
Apparently, some time during the 17th century, a group of upper-class Spanish women of San Cristóbal de las Casas in Chiapas, Mexico, got into a disagreement with the Bishop of Chiapas. over their conduct during Mass.
The ladies, it seems, suffered from weak stomachs that dictated that they have a cup of very hot chocolate in the middle of Mass.
Their actions to enjoy hot chocolate during mass provoked a ban on all food and drink in the House of God.
The women were furious and vowed to never to attend Mass in the cathedral again and went instead to church in convents.
Shortly after, the Bishop of Chiapas was found dead-with a poisoned cup of chocolate in his hand and a little smile on his face. Apparently, it was the first recorded case of “Death by Chocolate.”
On the contrary, this cake isn’t going to cause any sort of death-by-chocolate incidents.
In fact, seeing this is Healthy chocolate cake is made without any butter and a minimal amount of sugar, this just might be a bit kinder on your ticker.
How is this chocolate cake healthy?
As mentioned, this cake is made without butter. Instead of butter, I used heart healthy corn oil like I did when making this lemon cake.
Corn oil is said to have more cholesterol-blocking plant sterols than olive oil and canola oil even.
I also used almond butter and almond flour in making this cake – which make this a grain free / gluten free cake as well.
This cake is high is protein thanks to the almonds and 4 eggs used.
Also, the ganache frosting on this cake is make with coconut milk, chocolate and a smidge of confectioners sugar.
After the feast-ivities of the holidays, if you are craving some chocolate cake, I hear you.
Don’t deny yourself, just whip up this healthy chocolate cake and enjoy as life is too short to live it without desserts. Besides, today is National Chocolate Cake Day after all…
Ingredients
For the Cake:
- 1/4 cup Almond Butter
- 1/4 cup Oil
- 4 Eggs
- 1/4 teaspoon Salt
- 3/4 cup Granulated Sugar
- 1/2 cup Almond Flour
- 3/4 cup Cocoa Powder
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Pure Almond Extract
For the Ganache Frosting:
- 1/4 cup Coconut Milk
- 1 1/2 cups Chocolate chopped (make sure it is good quality)
- 1 tablespoon Coconut Oil
- pinch of Salt
- 1 teaspoon Pure Vanilla Extract
Instructions
To Make the Cake:
- Preheat oven to 350°F
- Prepare a 9-inch square baking tray by lining the bottom with parchment and lightly spraying it with oil.
- Separate the eggs and place yolks in one bowl and egg whites in another.
- Using an electric mixer, beat the egg whites until stiff peaks form
- Then add the almond butter and oil into the bowl with the egg yolks and mix well with the same electric mixer.
- Add in the salt, sugar, almond meal, cocoa, almond extract and vanilla extract and mix well with electric mixer.
- Then, using a spatula, fold in the egg whites into the yolk/almond mix.
- Spoon the mix into the prepared baking tray and bake at 350°F for 25-30 minutes.
- Let cool completely.
- While cake is cooling, remove ganache frosting from the fridge so it is more spreadable.
- When cake is cool, spread it with ganache frosting and enjoy.
To Make the Ganache Frosting:
- Set the chocolate in a bowl.
- Add the coconut milk into a pan and place it on the stove to warm up. When milk is warm, add it to the bowl with the chocolate. Cover the bowl with a cover or plate and set aside for 10 minutes.
- At this time the chocolate should have melted, so, using a spatula mix the chocolate and coconut milk well.
- Add in the coconut oil, salt and vanilla and mix well.
- Then, set aside in the refrigerator for it to harden a bit.
Nutrition
This recipe first appeared on Food Fanatic ~ Make sure you check out Food Fanatic for a smorgasbord of other delicious recipe ideas.
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I have no problem with dairy, but I just love coconut cream more 🙂 These look fantastic!