I've shared this recipe before, in cupcake form…due to the rave reviews from family and friends, it's been my “go to” healthy chocolate cake recipe. I like cupcakes for easy portion control, however, when it comes to presentation, a double layer frosted cake wins, hands down.
Yesterday, for Mother's Day, we gathered as a family for a backyard barbecue at my sister's house. I was in charge of salad and dessert. I made our favorite Salad with SASS and then I made this healthy chocolate cake. I'm calling it Double Mocha Cake — chocolatey goodness with just a hint of coffee added.
There was not a slice left…my sister said it was her favorite healthy chocolate cake ever, my niece and nephews ate it, none the wiser. My older son, who typically doesn't like my “healthy” desserts, ate one piece and asked for a second. I say all this, for one reason only, to show you can feed your family healthy desserts, with no sugar-added and still enjoy and celebrate holidays.
Healthy chocolate cake recipe the whole family will love. Gluten-free, dairy-free, low-carb and no sugar added.
Ingredients
- 1/2 c. Coconut Flour
- 1/2 c. Cocoa Powder
- 2 tsp. Aluminum-Free Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 1 c. Granulated Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
- 6 Large Organic Eggs
- 4 tsp. Pure Coffee Extract
- 1/2 c. Coconut Milk
- 1/2 c. Water
- 1/2 c. Coconut Oil, Melted
- Coconut Oil for Greasing Cake Pans
- 1 1/2 c. Granulated Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
- 1/4 c. + 2 Tbsp. Cocoa Powder
- 1/2 c. + 1 Tbsp. Coconut Oil
- 1/4 c. + 2 Tbsp. Coconut Milk
- 1 Tbsp. Pure Coffee Extract
Directions
- Preheat oven to 350 degrees F.
- Line the bottom of two 9-inch cake pans with parchment paper then grease bottom and sides with coconut oil.
- In medium mixing bowl, sift together coconut flour, cocoa powder, baking powder, salt, sweetener.
- In a smaller bowl whisk together eggs, coffee extract, coconut milk and water.
- Whisk wet into dry until smooth, then slowly whisk in melted coconut oil.
- Divide batter evenly between cake pans.
- Bake for 22 minutes, remove from oven and cool completely on rack.
- In a coffee grinder, grind sweetener until powdered fine like powdered sugar.
- In small bowl, sift together powdered sweetener and cocoa powder.
- Add coconut oil, coconut milk and coffee extract.
- With electric beaters on medium, beat together until frosting is light and fluffy.
- Frost cake and enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition information per slice: 250 calories, 25 g fat, 8 g carbs, 5 g fiber, 3 g NET CARBS, 5 g protein (calculated using sugar-free option -- Swerve)
Have you tried this healthy chocolate cake recipe? Click below and give it a +1!
