Healthy Paleo Dark Chocolate Cake (Gluten and Dairy Free)
This delicious, easy, Paleo chocolate cake is the perfect simple swap to celebrate a birthday, special occasion, or to just enjoy when you’re craving something decadent! This recipe is gut-friendly and completely gluten and dairy-free.
Coconut Flour Swap:
Swapping to coconut flour from a grain based flour is one of the best swaps for your gut and your blood sugar. Coconut flour is a low inflammatory, high fiber, high protein alternative that tastes delicious and won’t send you into a sugar/carb coma. This recipe is also made with healthy fat and is low in sugar leaving you feeling satiated and energized.
More Protein Please:
One of my favorite tip when making baked goods is adding in Vital Proteins Collagen Peptides Protein Powder. It’s an amazing way to help keep blood sugar balanced, keeping you off blood sugar roller coaster to avoid typical post-dessert energy crashes and cravings.
Why Collagen Protein? Collagen is the vital building block of our bodies including skin, hair, nails, bones, and joints. Our diets today contain minimal collagen and for many of us, our bodies cannot synthesize enough collagen on their own, so supplementation can be highly beneficial. Collagen is amazing for glowing skin, anti-aging, joint health, increased athletic performance, gut health, improved digestion, and deeper sleep...but not all collagen is created equal. You want a collagen supplement made from grass-fed, pasture raised cows, Non-GMO wild caught fish, or a Non-GMO plant based collagen, like Matcha Collagen. I recommend Vital Proteins which are completely flavorless. Find them on vitalproteins.com, Amazon, or at Whole Foods.
For more ideas how to make collagen part of your daily routine, or if you’re looking for personalized support to up-level your health and energy contact Ellie at email@example.com.
For more simple swap ideas check out Ellie’s Health Coaching Instagram @mindfulbellie.
Paleo Dark Chocolate Cake (Inspired By ElanasPantry.com)
½ cup coconut flour
½ cup cacao powder
½ teaspoon celtic sea salt
½ teaspoon baking soda
8 large eggs
½ cup + 2 tbsp coconut oil
½ cup honey
4 scoops Vital Proteins Collagen Peptides (optional)
Pulse together dry ingredients in a food processor
Pulse in wet ingredients
Grease two 6-inch spring-form pans with coconut oil
Pour batter into prepared cake pans
Bake at 350° for 25-30 minutes
Cool and frost with a double batch of Paleo Chocolate Frosting
Paleo Chocolate Icing (Bonus Tip: Use leftover icing to dip fruit into for a healthy treat! ☺)
1 cup dark chocolate chips (70% or greater cacao, I use Equal Exchange brand)
⅓ cup coconut oil
1 tablespoon vanilla extract
In a small saucepan over very low heat, melt chocolate and coconut oil
Stir in vanilla extract
Place frosting in refrigerator for 15-30 minutes to thicken
Remove from refrigerator and whip frosting with a hand blender until thick and fluffy