Foodily

May 21, 2021
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This Healthy Chocolate Therapy Cake is so decadent, rich, and delicious, you’d never know it’s sugar free, low carb, high protein, and gluten free too!

Ingredients

Cake:

224g (2 cups) Coconut Flour
80g (1 cup) Unsweetened Natural Cocoa Powder *
96g (½ cup) Granulated Erythritol
1½ tsp Double-Acting Baking Powder
1½ tsp Baking Soda
¼ tsp Salt
7 large Eggs
6 large Egg Whites
308g (1¼ cups) Unsweetened Applesauce
1 cup Unsweetened Vanilla Almond Milk
⅓ cup Brewed Coffee (cooled to room temperature)
1½ tbs Vanilla Extract
1½ tsp Liquid Stevia Extract

Frosting:

1⅔ cups Light Coconut Milk (canned)
2 tsp Liquid Stevia Extract
2 tsp Natural Butter Flavor
1 tsp Vanilla Paste
210g (10 scoops) Chocolate Brown Rice Protein Powder

Garnish:

8 oz No-Sugar-Added Dark Chocolate (divided)
2 tbs Full Fat Coconut Milk (canned)

Instructions

For the Cake:

Preheat the oven to 350 degrees Fahrenheit, spray two 9 inch cake pans with cooking spray and line with parchment paper circles.
In a small bowl, whisk together the coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, egg whites, applesauce, almond milk, coffee, vanilla extract, and stevia extract.
Dump the dry ingredients into the wet ingredients and whisk vigorously until there are no clumps.
Pour the batter into the prepared pans and bake for ~45 minutes**. Let the cakes cool in the pans for ~20 minutes, then flip them over onto wire cooling racks and let cool completely.

For the Frosting:

In a stand mixer bowl fitted with a whisk attachment, add the coconut milk, stevia extract, butter flavor, and vanilla paste. Whisk on low for a few seconds, then turn the mixer off.
Add the protein powder and return mixer to low speed. Gradually increase the speed to high. Scrape down the sides of the bowl and mix one last time.
Frost the cake.

For the Garnish:

In a microwave-safe bowl, add 4oz of the chocolate. Microwave at 30 second intervals, stirring between each one, until the chocolate is melted.
Whisk in the coconut milk. Pour over the cake and spread it out on top.
Chop the remaining 4oz of chocolate and pat it around the sides of the cake. Slice, serve, and enjoy!

Recipe Notes

*I usually use 1 cup of Unsweetened Natural Cocoa Powder, but this time I used ⅔ cup Unsweetened Natural Cocoa Powder + ⅓ cup Dark Cocoa Powder because I wanted a dark color.**My oven has been a little wonky lately, so this time may be off. The cake is done when you tap the center and it springs back. If your finger leaves an indent in the cake, it’s not ready yet!