Important Note: This recipe is a very specific formulation of carefully chosen ingredients, through extensive research and testing. It will work as a fat-burning formula and health food ONLY IF the specific ingredients are used below, without ANY substitutions of other brands, so be sure to follow it exactly to the “T!”
Cake Ingredients (frosting ingredients below):
- 10 organic pasture-raised eggs
- 1.25 cup organic coconut flour
- 1 cup unsweetened cacao powder
- 1.25 cup sugar free Natures Hollow maple syrup
- 5 teaspoons chocolate stevia
- 1 cup melted organic coconut oil
- 1 cup filtered water
- 8 tablespoons erythritol
- 2 tablespoons baking soda
- Mix thoroughly! A stand mixer works best of course, but in place of that, just hand-stir the heck out of it (it’s a great upper-body toning workout) until smooth. You will notice that as you stir, the coconut flour starts to suck up some of the moisture and it becomes thicker. It will never be as thick as regular cake batter though, so expect it to be runnier, even when it’s done.
- Coat two 9 inch non-stick (PFOA free is best) cake pans with coconut oil (spray or rub on), then sprinkle with coconut flour (and shake it around in the pan so it coats the bottom and sides thinly and evenly) and pour half of the mixture in each pan. Note: you can also use cupcake tins to make cupcakes (same goes for the coconut oil spray and coconut flour step – unless you use paper cups of course).
- Bake at 350 for approximately 21 min. Most ovens range from 21 minutes to as much as 28 minutes, so check it after 21 minutes. As this bakes, it will turn from brown to black, but that doesn’t mean it’s burning. When it’s done, the edges will be dark black and the middle will be a very dark brown. When you take it out of the oven, the middle will still seem pretty soft and maybe even appear “liquidy” but don’t be alarmed, because after it cools, it will firm up nicely. Be sure to test with a toothpick in the center when you take it out, to make sure no cake material sticks to the toothpick. When the toothpick comes back out dry, it’s done (even though the center might still look and act too soft). If there is cake material sticking to the toothpick, return to the oven for additional 3 minute segments until the toothpick comes out dry. Be sure to note how long this takes in your oven (since every oven is different) and then you will know the perfect length of time for the next time you make this cake.
- 3 organic avocados
- 7 scoops Swanson’s sugar free grass-fed whey protein powder
- .75 cup sugar free Nature’s Hollow maple syrup
- 10 tablespoons erythritol
- 1.5 cup unsweetened cacao powder
- .75 cup organic whip cream (from ppasture-raisedcows)
- 3 tablespoons vanilla extract
- Place everything in a food processor and let it whirl until it is a smooth, shiny frosting consistency, with no lumps. This step can be done by hand too, if you don’t have a food processor, or if you want an amazing arm workout.
- Take one of the cakes out of one of the pans and place on a cake plate. Note: Be sure to jiggle it loose first, or even pry away from the edges first, so it comes right out easily.
- Spread frosting over the top, about 1/4 inch thick (or thicker – don’t be shy!). Alternate option: For this step, you can use the Strawberry Fitness Mousse instead of this frosting recipe and that’s amazing too!
- Take the other cake out of the other pan by hand and plop it on top of the bottom half.
- Now spread the rest of the frosting generously on the top and the sides to cover it completely.
- Chill for at least 30 minutes.
Cuts into 16 pieces
Fat 26 g
Carbs 33 g Note: This recipe boasts 11g of fiber per piece, so the net carbs is 22 g. These are also sugar-free carbs, which are slow carbs (like vegetables) which will not spike your insulin (aka non-effective carbs).
Protein 20 g
Inspired by Paleo Spirit, thanks to a tip from Bev’s cousin Laurel and then tweaked further by Bev.
And try these as cupcakes too, topped with the frosting recipe here, or with the mousse recipe (pictured below)!