Hey Ascend family!
Well, aren’t we all in love with chocolate? Chocolate in it’s natural form is soooo good for us. No- it’s true! That’s because it’s full of antioxidants, which protect our bodies from disease. So why does chocolate have a bad rap? You can blame refined sugar, which is pretty terrible for your body.
That being said, what’s a great birthday party without a piece of cake, right? You all know our approach: Get the crap ingredients out of the recipes and replace them with mirconutrient dense ingredients. That’s what we try to do with this delicious birthday chocolate cake: Completely gluten free, but even more delicious than conventional cake. To good to be true? We don’t think so!
This cake contains plant based fat, protein, minerals like calcium, magnesium (to reduce your stress levels) and of course vitamins. As you can see, eating cake doesn’t necessarily have to be an unhealthy choice.We have to get away from the belief that a delicious desert= damage in our bodies.
As a nutritionist at Ascend Body, I always encourage my clients to look for the healthy choices out there, because they exist. For every junk food choice, there is always a healthier option. That’s why we don’t take away the delicious food, but make it even better. Trust us on that: Your brain won’t even notice! 😉
So, enough of the information, it’s time to pimp your next birthday party. It may take you a little bit for this masterpiece, but it’s easy to make and worthing. Thanks to Lisa Bryan for the inspiration to this cake. This is what you need:
Ingredients (for 1 whole cake):
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 4 tbsp stevia
- 1 1/2 cups raw cacao powder
- 2 tsp baking soda
- 1 tsp espresso powder
- 1 tsp salt
- 4 large eggs
- 1 1/2 cup full-fat coconut milk
- 1 cup water
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Buttercream frosting topping
- 8 cups organic coconut sugar
- 1 cup raw cacao powder
- 1 cup organic palm shortening (or vegan butter or a combination of both)
- 1/2-3/4 cup almond milk, cashew milk or coconut milk
- 2 tsp vanilla extract
- Preheat your oven to 350 degrees fahrenheit.
- Grease three 8-inch cake pans and line the bottom with parchment paper. Grease the pans with ghee. Set these aside.
- Add all of the dry ingredients to a very large mixing bowl and whisk together.
- Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
- Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
- While the cake is in the oven, prepare the buttercream frosting (step 7 and 8)
- Add all ingredients to a stand mixer and blend on low for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for one minute.
- To thin the consistency (if needed) add more milk, or to thicken add more powdered sugar.
- Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.