Healthful Chocolate Cake
Robyn Youkilis has brought us a book called Go With Your Gut
Excerpted with permission. Go With Your Gut, by Robyn Youkilis. Published by Kyle Books, 2016.
This book didn’t originally have a chocolate cake in it, but when I attended a birthday party and tried this recipe, created by my cooking assistant Gaby, I knew I needed to include it in the book! Our version of a classic chocolate cake, this one contains all good-for-you ingredients without any gluten, refined sugars, or flours and nothing funky. There are a lot of steps in this recipe (which is why I didn’t originally include it!) but it’s worth the work for a special occasion … like a Tuesday.
- ½ cup melted coconut oil, plus extra for greasing
- 3 cups blanched almond flour
- ¼ cup coconut flour
- ¾ cup raw cacao powder
- ¼ cup raw coconut palm sugar
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup full-fat coconut milk
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons raw honey
- 2 (15-ounce) cans full-fat coconut milk, refrigerated
- 4 tablespoons maple syrup or coconut sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Coconut flakes
- Mint leaves
- Strawberries, sliced
- To make the cake: Preheat the oven to 350°F.
- Grease the bottom and sides of a 6-inch springform cake pan with coconut oil.
- In a large bowl, mix together the almond flour, coconut flour, cacao powder, coconut palm sugar, baking soda, and sea salt.
- In a separate bowl, whisk together the coconut oil, coconut milk, eggs, vanilla, and honey.
- Gently mix the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
- Let the cake cool completely, then cut it horizontally in half.
- To make the frosting: Spoon off only the cream from the cans of coconut milk.
- Whisk it and the maple syrup or coconut sugar, cocoa powder, vanilla, and salt together until smooth. Refrigerate until you’re ready to frost and serve the cake.
- Put the bottom layer of cake on a plate. Spread a layer of frosting on it. Top with the other half of the cake, finish frosting, and garnish.
I mixed up the batter for this cake, and it was super dry and no way going to fit in a 6-inch pan. So I threw it in the trash and tried again, using only 1 cup almond flour instead of the 3 listed in the recipe. This time it looked like cake batter and fit in the pan. Is there a typo on the almond flour amount?
How was the texture and taste?