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This rich and decadent (yet secretly healthy) snack cake is gluten-free, grain-free, keto + paleo-friendly, and equally as appropriate for for breakfast, lunch, dinner, and all the morning and midnight munching in between.
1/2 cup granulated monk fruit erythritol (or coconut sugar)
1 (13.5 oz) can coconut cream (or heavy cream)
1.5 teaspoons vanilla
1/2 cup chocolate chips (optional)
1/2 cup chocolate chips
1/2 cup coconut cream
For the cake:
Preheat oven to 350F and line a 9" pan with parchment paper.
In a medium-sized bowl, combine coconut flour, baking powder, and cocoa powder; stir to combine.
In another bowl, combine eggs and monk fruit/sugar; whisk until incorporated. Add vanilla and coconut cream.
Pour liquid mixture into flour mixture; stir until well combined. Fold in chocolate chips, if using.
Pour batter into prepared pan and bake 40-45 minutes, or until a toothpick comes out clean. Cool and drizzle with chocolate ganache. Sprinkle shredded coconut on top!
For the chocolate ganache:
Combine chocolate chips and coconut cream in a medium-size sauce pan.
Over medium high heat, melt chocolate until small bubbles form around the edges.
Begin stirring continuously to incorporate (about 3 minutes). Be careful not to boil the cream.
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Meet Sara Stewart:
Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer.