Chocolate cake is traditionally prepared with enriched-white flour and a host of other unhealthy ingredients (sometimes even high-fructose corn syrup!). Not to mention the enormous amount of sugar usually in chocolate cake. This version is made with protein-rich almond flour along with an additional boost of protein from the protein powder. There are a ton of healthy fats from the coconut milk and flour. Also, the only sugar in this recipe is honey and there’s a mere 4 tbsp in the whole cake! So, at the end of the day, you can enjoy this cake without worrying about any fattening consequences!
- 2 eggs
- 10 oz full fat coconut milk
- 4 tbsp honey
- 1 1/2 tbsp vanilla
- less than 1/4 cup water
- 4 generous tbsp dutch-processed cocoa powder
- 1 scoop gluten-free vanilla protein powder (the twist!)
- 1 cup + 3 tbsp almond flour
- 1/4 cup coconut flour
- 1/4 tsp celtic sea salt
- 1/4 tsp baking soda
- Optional: cacao nibs or shredded coconut to top
Preheat oven to 350F. Grease 8×8 Pyrex baking dish with coconut oil or butter in order to prevent sticking.
Mix all ingredients together in large bowl. Pour batter into dish.
Top with optional additions if you choose.
Bake for 24-28 minutes (until a toothpick can be inserted in the center and removed clean).
Cut into squares and enjoy! Maybe even ice with this awesome Primal chocolate icing recipe.
Makes 9 squares. Store extras in refrigerator! Enjoy!