Healthy Chocolate Cake
This healthy chocolate cake recipe is going to blow your mind, and is proof that you can use healthy ingredients to make a delicious dessert! I challenge you to only eat one piece. Watch as Jillian Harris and I discuss the simple steps to making this cake, and how easy it is to substitute in healthy ingredients. There are a multitude of great, healthy alternatives you can use for any recipe, such as raw honey instead of sugar, or coconut oil instead of butter. Get adventurous try some variations out! The worst that can happen is you toss it out and try again. Remember, it’s not always about the end result, but about the learning you do along the way.
- 2 cups cooked quinoa
- 1/3 cup unsweetened almond milk (or preferred milk)
- 4 whole eggs
- 1 teaspoon vanilla bean
- 1/2 cup melted Coconut butter
- 1/4 cup melted coconut oil
- 1/2 cup raw honey
- 1/2 cup Xylitol
- 1 cup raw cacao powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Whipped Chocolate Coconut Cream Frosting
- 1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
- 1 (10 ounce) bag chocolate chips
1. Preheat your oven to 350°F and line two round cake pans with parchment paper.
2. In your blender, mix the eggs, almond milk and vanilla bean together.
3. Next, add the cooked quinoa along with the melted and cooled Coconut Butter and coconut oil into the mix and blend until the entire mixture is completely smooth. This could take between 30-45 seconds (maybe less if you have a Vitamix)
4. Mix the dry ingredients in a large bowl (Xylitol, cacao powder, baking powder, sea salt, baking soda).
5. Add the ingredients from the blender to the bowl with the dry ingredients and mix until you have a desired consistency.
6. Split the batter between the two cake pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. In order to make the frosting, you will need to place the coconut milk in the fridge overnight so that the cream separates.
8. To make the frosting, melt the chocolate in a sauce pan on low-medium heat. Take the coconut milk out of the fridge, and be sure to not shake the can. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. Melt the coconut cream and chocolate together. If you would like to lighten up the flavour, just add some additional coconut milk (to taste).
9. Allow the mixture to cool, then cover and refrigerate for several hours or until the mixture has thickened. Remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed.
10. Carefully remove the cakes from the pan and parchment paper. The cakes can be somewhat brittle, so make sure to move them around as little as possible.
11. Frost the cake and place in the refrigerator until you are ready to serve.
12. Sit back and watch the smiles on everyone’s face as they devour this cake!