Serena’s Healthy Decadent Chocolate Heaven
There comes a time in every person’s life when they need a piece of chocolate cake. Whether on your birthday or after a long day, it can feel like a sweet and velvety hug. Why should you be denied this tasty treat just because you are vegan, gluten-free, and avoiding refined sugar?
When searching for gluten free dairy free desserts it can be hard to not be a little disappointed. But my commitment as a chef is to not limit what we can eat. As diets evolve to more plant-based and environmentally friendly options, I honestly love inventing healthy alternatives to my favorite foods. When cutting out gluten, dairy, and refined sugar how can you please your sweet tooth?
I’ve found the answer! This chocolate cake recipe doesn’t just check a lot of the dietary restriction boxes it also is AMAZING! I call it healthy decadent chocolate heaven. Part of the fun of being a nutritional health practitioner is finding new and creative ways to adjust recipes.
When you hear vegan, gluten-free, and refined sugar-free your first thought is, “Does it taste good?” It is hard to go wrong with chocolate. But not only does this vegan chocolate cake taste delicious it will also leave you feeling energized rather than drained.
Gluten, sugar, and animal products can weigh on the body. While these ingredients can have more energy, i.e. calories, they can make your body work harder. Processing dairy, gluten, and refined sugar can wreak havoc on your insulin and blood sugar levels and can leave you feeling bloated and heavy.
Dairy and gluten can be taxing on your gut. Your body takes time to digest them causing fatigue. We’ve all been put in a food coma before. But your favorite dessert shouldn’t leave you dragging. This recipe is not just an eggless chocolate. It’s dare I say, a heathy alternative.
The Health Benefits of Chocolate
Cacao, the seed which is used to make cocoa and dark chocolate, is a superfood. It has a ton of antioxidants that help eliminate free radicals in your body. Cocoa and dark chocolate have been proven to have more antioxidants, polyphenols, and flavanoids than any other fruits tested, including popular superfoods blueberries and acai berries. You can check out the other surprise that I have which is used for a delicious hot cocoa recipe.
According to heart.org, flavanols, a specific type of flavonoids is associated with a lower risk of heart disease, insulin resistance, and high blood pressure in adults. When you factor in the lack of butter, diary, eggs, and gluten you ensure that this gluten-free chocolate cake ends up being healthier.
The most important thing about this cake is that you can eat it without the guilt. I’ve tried to eliminate a lot of the excess fat and sugar by replacing it with healthier plant-based alternatives. And I hope that when you try out this recipe it speaks for itself.
PrintVegan Chocolate Frosting
Description
Serves: 12-16
Diet types: Vegan, Gluten-Free, Refined Sugar-Free
Ingredients
2 ¼ cup coconut cream
4 ½ cups vegan dark chocolate chips
Instructions
- Using a double boiler to melt the chocolate chips until smooth.
- Gradually whisk coconut cream into the melted chocolate until it is fully incorporated and smooth.
- Chill the frosting for a minimum of 3-6 hours or until the mixture is firm but pliable.
- Before frosting the cake, remove the frosting mixture from refrigerator and allow to stand at room temp for 10-12 minutes or until just soft enough to whip.
- Whip until light and fluffy using stand mixer or hand mixer.
Notes
Be sure to prep the frosting around 8 hours or the night before you bake your cake.
Gluten-Free Vegan Chocolate Cake
Description
Dry Ingredients:
4 ½ cups gluten-free baking flour
2 cups unsweetened organic cocoa powder
3 teaspoons baking soda
¾ teaspoon Himalayan salt
Wet Ingredients:
2 cups water
1 ½ cup non-dairy milk (Use your favorite plant-based milk. Try nut or coconut milk)
½ cup + 1 tablespoons melted vegan butter or coconut oil
¾ cup coconut sugar
¾ cup pure Grade A maple syrup
3 teaspoons pure vanilla extract
Ingredients
- Preheat the oven to 350°F
- Prepare three 9-inch round cake pans as follows: coat with softened vegan butter or coconut oil, then dust completely with the cocoa powder. Set aside.
- In a large bowl, sift together all the dry ingredients then set them aside.
- Add water and non-dairy milk (nut or coconut milk) to a small saucepan over low heat until warmed.
- In a medium bowl, whisk together all wet ingredients until well incorporated.
- Gradually add wet ingredients to dry ingredients. Whisk until just mixed. Make sure there are no dry patches of flour, but be sure not to overmix.
- Pour batter evenly into the three prepared cake pans. Slightly tap the pans to even out the batter and release any bubbles that may have formed in the batter.
- Bake for 20–25 minutes or until a toothpick stuck in the middle comes out clean.
- Place pans on a cooling rack to cool for 30 minutes. Remove cakes from the pans and allow them to cool completely before frosting (about 45-60minutes).
- Frost cake and add vegan chocolate shaving or chips as garnish, as desired.
Taking care of your body doesn’t mean you shouldn’t be able to have treats like chocolate cake. I hope that you enjoy this delicious, and somewhat nutritious, take on your favorite dessert.
