Chocolate Cake – do I really need to say anything else, besides how large would you like your slice to be? Chocolate cake is one of the classic desserts that never gets old, and everyone likes (unless you are weird like my dad and don’t like chocolate). It it good anytime of year, and for any holiday or get together. One of my all time favorite desserts is chocolate cake (with chocolate frosting) and a big scoop of peppermint ice cream. It’s seriously so yummy, and reminds me of Christmas, and now I all I can think of is how I want a big bowl of it – – like NOW :).
Although my love for chocolate cake goes deep, I do have a few stipulations… 1) it cannot be dry – dry chocolate cake isn’t even worth eating, 2) it has to have frosting (brownies can get away without frosting), but chocolate cake must have frosting, and 3) I prefer it have some nutritional value (I know eye roll, and this isn’t an absolute must all the time, but I am a firm believer that healthier desserts can taste just as good as traditional desserts).
Fortunately for all of us, this Chocolate Cake meets all of those requirements. It is super moist and delicious, it is topped with rich chocolate frosting (made from coconut cream), and it is made without refined sugar, contains high protein almond flour, and is gluten and grain free. I promise you will not miss the traditional flour or sugar – and is definitely good enough to take to a get together.
- 1/2 cup butter
- 4 ounces unsweetened baking chocolate (not cocoa powder)
- 3 eggs, room temperature
- 1/3 cup coconut sugar
- 1/3 cup pure maple syrup
- 2 tsp vanilla
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup almond flour
- 2 Tbsp arrowroot powder
- 1/2 cup chocolate chips (optional)
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp coconut sugar
- 1/4 cup coconut cream
- Preheat oven to 350 degrees
- Melt together butter and baking chocolate (I used a double broiler), once melted set aside and allow to cool for 15 minutes
- In a large mixing bowl combine eggs, coconut sugar, pure maple syrup, and vanilla
- In a separate bowl shift together salt, baking powder, almond flour, and arrowroot powder
- Once the melted chocolate and butter have cooled, pour slowly into egg mixture (you want to make sure the chocolate has cooled, so it doesn't scramble the eggs when you pour it into the egg mixture) and mix well
- Add the dry ingredients to the combined chocolate mixture and mix well. If you use the chocolate chips stir them in.
- Pour the batter into a greased 8x8 pan
- Bake for 30-40 minutes or until toothpick comes out clean
- Allow to cool and then frost
- Combine all ingredients and mix well
- Calories: 344 Fat: 24 grams Carbs: 32 grams Protein: 5 grams