Sometimes you just want to have your cake, and eat it too! Here are some of our healthy (but delicious) finds from our friends at Living Healthy With Chocolate, Life Made Full, and Elana’s Pantry

Paleo Chocolate Cake By: Living Healthy With Chocolate

Cake:    3 cups almond flour •  ¼ cup coconut flour • ¾ cup raw cacao powder • ½ cup raw coconut palm sugar • 2 teaspoons baking soda • 1 teaspoon salt • ½ cup coconut oil, melted • 1 cup coconut milk, full fat • 3 large eggs, room temperature • 2 teaspoons vanilla extract • 2 tablespoons raw honey

Chocolate Ganache:      1 can (13.5 ounces) full fat coconut milk • 2 tablespoons raw honey • 4 tablespoons raw cacao powder • ½ teaspoon vanilla extract

Chocolate Frosting:    6 tablespoons coconut milk, full fat • ¾ cup dark chocolate chips

Cake:

Preheat oven at 350°F. Grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper. In a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt. In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey.

Using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean. Let cake cool completely then cut horizontally in the middle. Spread the chocolate ganache over the bottom half of the cake and refrigerate for 30 minutes. Top with other half of cake, then spread the chocolate frosting over the top and sides of the cake. Sprinkle top with shaved dark chocolate if desired.

Middle Layer Chocolate Ganache:

    In a medium saucepan, bring the coconut milk and honey to a light boil.

    Simmer on low heat for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk. Mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth. Let it cool and refrigerate until cake is ready.

Chocolate Frosting:

    Melt the chocolate chips in a bowl over simmering water (double boiler). Mix coconut milk with melted chocolate until all is combined and smooth. Let cool for 5 minutes before icing the cake.

 

 

Grain-Free Maple Cinnamon Bundt Cake By: Life Made Full

               

4 cups almond flour • 1/2 tsp salt • 1 tsp baking soda • 3 TBSP ground cinnamon • 3 eggs • 3/4 cup full-fat, unsweetened coconut milk • 1 cup pure maple syrup • 1 tsp pure vanilla extract

               

Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (VERY important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, syrup, and vanilla. Stir into dry ingredients and pour into greased pan. Bake in oven for 30-40 minutes, until toothpick inserted comes out clean. Let cool for 30 minutes (VERY important!) on a wire rack before turning upside-down onto a serving platter. Let cool another 10-15 minutes before serving. Enjoy!

Paleo Vanilla Cupcakes By:  Elana’s Pantry

Cupcake:

¼ cup coconut flour • ⅛ teaspoon celtic sea salt • ⅛ teaspoon baking soda • 3 large eggs • ¼ cup vegan shortening • 2 tablespoons honey • 1 tablespoon vanilla extract

Chocolate Frosting:

1 cup dark chocolate chips • ⅓ cup coconut oil • 1 tablespoon vanilla extract

Cupcake:

    In a food processor, combine coconut flour, salt and baking soda. Pulse in eggs, shortening, honey and vanilla. Line a cupcake pan with 6 paper liners and scoop ¼ cup into each. Bake at 350° for 20-24 minutes. Cool for 1 hour. Frost with Paleo Chocolate Frosting.

Chocolate Frosting:

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.