Coconut Chocolate Cake (or Cupcakes)

REAL FOODIE FRIDAY

Soft, spongy and chocolaty! Who doesn’t love a good chocolate cake? Especially when it doubles as moist and delicious cupcakes!

This one just happens to be dairy free, gluten free, naturally sweetened and absolutely delicious.

We serve this recipe as cupcakes to all the raw and healthy chocolate workshop students on arrival and they love them!

Perfect treat for the whole family and easy to make – especially the creamy frosting on top!

I also like to make two separate cakes and join the two cakes together as a double layer with frosting in-between, which is what I did for Easter (see pic below).

Enjoy making and eating this deliciously moist chocolate cake (or cupcakes) with healthy fats and a nutritional natural sweetener 🙂

This recipe is taken from my new 145 page eBook Healthy Chocolate Delights! Over 60 raw, cooked, vegan, paleo, dairy free, gluten free, grain free and refined sugar free recipes.

Coconut Chocolate Cake (or Cupcakes) with Creamy Chocolate Frosting

• 1⁄2 cup coconut flour (we stock this at the MindBodyFood Kitchen for Darling Downs residents)
• 1⁄2 cup raw cacao powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon bi-carb soda
• 1 cup coconut sugar
• 1 Tablespoon Mesquite powder (optional)
• 1⁄2 cup extra-virgin coconut oil, melted
• 6 free-range eggs

Preheat oven to 180°C.

1. Line the bottom of a spring form cake tin and grease the sides.
2. In a medium-sized bowl sift in the coconut flour, cacao, salt, bi-carb soda, coconut sugar and mesquite powder (if using).
3. In a separate large bowl whisk the eggs and melted coconut oil. Add to dry ingredients and mix until well combined.
4. Pour mixture into the spring form tin and bake for 30 – 35 minutes or until skewer inserted into the centre comes out clean.
5. Cool for 5 minutes in tin, then use a knife to separate the edge before removing the spring form side ring and allowing to cool completely.

Frosting:

• 100 g grass fed organic butter
• 2 cups coconut sugar
• 1/2 cup raw cacao powder
• 1/2 teaspoon cinnamon
• 1⁄4 cup nut or rice milk

Method:

1. Powder down the coconut sugar in a high-speed blender, food processor or grinder.
2. In the small food processor bowl, process the butter until smooth and creamy.  Add the powdered coconut sugar, cacao powder, nut milk and cinnamon, and continue to process until smooth and creamy.
3. Spread the frosting onto the cake or pipe it for a fancy cupcake topping, then decorate with lots of love!!

Enjoy!

Love

Viki xo

About Viki

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, and Eating Disorder Recovery Coach who inspires women to shift from dieting and restriction to whole-self nourishment, self-care and healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and retreats to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.

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