Grain Free, Gluten Free Chocolate Cake That Actually Tastes Like Cake!

Have you ever dreamed of a smooth, flavorful, chocolate cake that is both healthy and won’t make you feel guilty? You heard me! Yes! A cake – that tastes good – that is healthy!

Look no further. I present to you the ultimate “Unicorn Chocolate Cake”.  A delicious cake without the effects of… well, cake. It’s the unicorn we’ve all been chasing.

Can’t make it now? Pin this to save this recipe for later!

Try this delicious grain free, gluten free, keto and paleo approved chocolate cake that actually tastes like cake! Yummmm

This is nothing like the “desserts” from healthy restaurants where you pay $15 for a slice of “cheesecake”, just to have a bite full of disappointment and the realization that you just wasted your money. Instead, this delicious blend of healthy ingredients will fill you with tears of joy. Once you have a bite, you’ll know deep in your heart you’re riding a unicorn over a rainbow.

Note: For keto followers – make sure you consume these during a meal. Try to avoid snacking in general, which is what causes blood sugar problems in the long run. Sincerely yours.

The recipe calls for organic ingredients but if you are only able to get them in their non-organic varieties they will work just fine. The most important ingredients that I encourage you to find organic/grass fed are the eggs and the cream cheese as the nutrition differs significantly between the organic and non-organic versions.


Keto Unicorn Chocolate Cake

Finally! A smooth and delicious chocolate cake that is keto friendly! Made with ingredients that are actually healthy for you and will leave you with a satisfied sweet tooth.

Prep Time: 15 mins

Cook Time: 30mins

Total Time: 45 mind

Ingredients

Dry Ingredients

  • 1/2 cup Organic Coconut Flour
  • 1/2 cup Organic Cacao/Cocoa Powder
  • 1/2 tsp, rounded Baking Soda
  • 1/4 tsp Real or Himalayan Salt
  • 1/2 cup Organic Coconut Sugar
  • 1/2 cup Organic Birth Xylitol or Erythritol (non GMO)
  • 1 tsp Organic Psyllium Husks (optional)

Wet Ingredients

  • 6 large Organic Eggs
  • 2 tsp Vanilla Extract
  • 1/2 cup Milk (coconut, almond or raw cow’s)
  • 1/2 cup Dandelion Root Tea substitute with water if tea is unavailable
  • 1/2 cup Organic Coconut Oil Melted substitute with grassfed butter if needed

Frosting Ingredients

  • 8 oz Organic Cream Cheese room temperature
  • 8 oz Grass Fed Heavy Whipping Cream avoid ultra pasteurized if possible
  • Erythritol (powdered) to taste approximately 1/2 c
  • Vanilla Extract to taste

Instructions

Cake Directions

  1. Preheat oven to 350 Fahrenheit
  2. Prepare either a square cake pan or 12 muffin tin with parchment paper, cupcake liners or by greasing the surface.
  3. Mix dry ingredients in a medium sized bowl until fully combined.
  4. In a larger bowl, mix your wet ingredients EXCEPT for the coconut oil.
  5. Once the liquids are mixed, slowly incorporate the melted oil while mixing.
  6. Add the dry ingredients to the wet ingredients. Mix and beat until fully combined.
  7. Pour cake batter into your pan/tin and bake until a tooth pick come out clean from the middle. Approximately 20 minutes for cupcakes and 40 minutes for cake pan.
  8. Let the cake cool completely.

Frosting Directions

  1. With the cream cheese at room temperature, place it in a small bowl and beat it with a hand mixer until soft.
  2. In a medium sized bowl, beat the heavy whipping cream until it begins to thicken.
  3. Add the softened cream cheese, erythritol and vanilla to the whipping cream. Beat all the ingredients until they are well incorporated and whipping cream forms stiff peaks.
  4. Wait for the cake/cupcakes to cool completely before frosting.

Gather and measure your dry ingredients

Now the wet ingredients

Pour dry ingredients in medium sized bowl then mix with spoon,

Until it looks like this.

Now combine all of the wet ingredients in a bigger bowl except for the melted coconut oil.

Mix them well baby! You’re about to touch the rainbow.

Next add the melted coconut oil slowly at the very end, after the other wet ingredients are already mixed.

Then go ahead and add the dry mix to the wet mix and you have almost reached perfection.

Pour the batter in a greased baking pan or muffin tins. We are so close, my heart bursts with joy (tear running down cheek).

Just a quick tip, always pound container against flat surface gently and rapidly to get the bubbles out of batter, this will help you achieve a smoother top on your baked goods. You’re welcome 🙂

Bake the cake at 350 Fahrenheit until a tooth pick inserted in middle comes out clean. This will be approximately 40 minutes for the cake pan and 20 minutes for cupcakes.

Once the cake has cooled completely you can prepare the frosting. Now it’s important that the cream cheese is at room temperature so it’s nice and soft. Place it in a small bowl and beat it until it’s smooth. In a medium sized bowl beat the heavy whipping cream until it begins to thicken. Then add the softened cream cheese, erythritol and vanilla to the whipping cream. Beat the ingredients together until they are fully incorporated and the whipping cream begins to form stiff peaks.

Frost the cake!

And there you have it. Now go and reach the sky!

If she only knew mom has reached the impossible for her! Enjoy your cake my dear, it won’t give you cavities! Love mom!

Warning: Extremely high levels of joy and satisfaction may lead to some strange behavior post-consumption.

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