I have a client having a birthday this week (Happy Birthday Dee!) and she asked for a "healthified" German Chocolate Cake. Yum, if you like coconut and chocolate...this one is a hit!
Cake:
2/3 cup butter or coconut oil
1 cup unsweetened cocoa powder
10 eggs
1 cup coconut milk
1 cup Swerve (or erythritol and 2 tsp stevia glycerite)
1 tsp Celtic sea salt
1 tsp vanilla (or coconut extract)
1 cup coconut flour
In a saucepan, melt the coconut oil (or butter) over medium heat. Add cocoa powder and mix well. Remove from heat and cool. In a separate bowl, beat eggs, coconut milk, sweetener, salt, and vanilla. Slowly mix in cocoa mixture. Add coconut flour into batter and mix until it is very smooth. Pour batter into 2 greased round 8 or 9x1½-inch layer cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool (I put mine in the freezer overnight...it frosts really easy then:). Fill layers and cover top and sides of cake with Coconut-Pecan Frosting below.
Coconut Frosting:
1/4 cup coconut milk
8 oz cream cheese or coconut cream
1/2 cup Swerve (or 1/2 cup erythritol and 1 tsp stevia glycerite)
1/2 cup coconut oil or butter
1 tsp coconut extract
1 cup flaked coconut
1/2 cup pecans, chopped (or more to taste)
Mix coconut milk, cream cheese, sweetener, and butter until well combined and very smooth. Add vanilla, coconut, and pecans. Frost the cake and enjoy! Serves 16.
NUTRITIONAL COMPARISON:
Traditional German Chocolate Cake = 738 calories, 85.2 carbs, 1.8 fiber (WOW!!!)
"Healthified" German Chocolate Cake = 324 calories, 15 carbs, 9 fiber
Ooh, I am definitely going to try this sometime!
ReplyDeleteSpeaking of German Chocolate Cake, I made a new version of your "Faux Meal" using:
ReplyDelete¾ cup of warm unsweetened Chocolate almond milk
2 TBS freshly ground golden flaxseeds
1 scoop chocolate whey protein (Jay Robb)
1 TBS unsweetened coco powder
1 TBS vanilla extract
1 drop of stevia glycerite
1/4 tsp of xanthan gum
2tbsp unsweetened shredded coconut
8grams Chopped Pecans
You inspired me Maria:)
Thank you!
Maria, I love this!! Made it on my b-day and although it took some time, it was worth it. It's a very dense cake, so it really does serve 16. Have been enjoying a piece everyday since my bday & had the last slice last night...
ReplyDeleteMy sister has asked for this for her birthday on Friday, so I'll be baking it for her. I'm drooling already. :-)
ReplyDeleteYeah! You will love it!
ReplyDeleteHappy baking!
Can I substitute cacao bean powder for coco powder? Do you have any recipes that use cacao beans? I have read that they are the best antioxidant food. Maybe I can use there nips as toppings? Any suggestions would be appreciated.
ReplyDeleteI have never used cacao before. It looks like a good ingredient as long as it comes without a bunch of added sugars. Let me know how it works if you try it. :)
DeleteHi Maria (perusing your blog... AGAIN!).
DeleteI just wanted to chime in that I have successfully used raw cacao powder in recipes before, instead of cocoa powder. If it wasn't that expensive I'd use it more often (and coming to think of it, I just might get some more!).
Here's the top Google link for Cacao Powder in Australia, it explains what it is also: http://www.powersuperfoods.com.au/cacao-power-raw-powder.html :)