Chocolate Coconut Flour Cake with Chocolate Mousse Frosting

Desserts, Recipes

Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.comHealthy chocolate cake and frosting; all while not over indulging in the calories, carbohydrates, nor processed fat…can this be true? Yes! You can have your cake and eat it too. Actually this Chocolate Coconut Flour Cake with Chocolate Mousse Frosting is quite the opposite, it’s low calorie, low carbohydrate, high fiber, and high protein. Coconut flour is the star ingredient that allows all this goodness to happen. Chocolate.Mousse.Frosting. Three words that individually stand their own ground, but when put together, flavor party in your mouth!

As with my Dark Chocolate Avocado Mousse, I’m calling the avocado back into action with it’s perfect creamy and thick texture without having to use any dairy, processed sugar, or hydrogenated oils as with most frostings. This mousse is also great with simply dipping fresh fruit in it (i.e. strawberries, pears, apples, plums, etc.).

I tested this recipe out using many variations, trust me it was challenging work eating all of these delicious chocolate cake recipe successes and failures…such a hard job (wink, wink). I use the term “failures” in the kitchen with a grain of salt, because nothing is ever a failure, I’m continually learning new ways to develop recipes and combinations of flavors, therefore a more suitable term would be learning lessons. So next time you’re in the kitchen and you have a “failure”, back yourself up with positivity and say “no, this was just a learning lesson”, and keep the good cooking/baking vibes rolling 😉

Vegan friends, I have not tried this recipe without using eggs. You can try this recipe using “flax eggs” (see recipe here for it) or egg replacer, but the egg whites and whole egg in this recipe allow the cake to become very fluffy in texture and rises well- you may or may not have the same success. If you experiment with this way, please comment below and let me and your fellow friends know!

Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.com

This cake is light, airy, and spongey in texture. It also is slightly sweet and not overpowering- I prefer the cake to be a little less sweet, that way when you top the cake with a rich Chocolate Mousse Frosting or pair it with BananNO Cream, you will have a perfectly balanced combination. If you want to make this cake sweeter, try added in more soaked and pureed dates, honey, or other natural sweeteners. Coconut flour is a popular baking ingredient of my choice, as seen in my Coconut Flour Crepe-cakes, and Grain-free Banana Bread. You can pair this Chocolate Coconut Cake with Chocolate Mousse Frosting with your favorite ice cream of choice, fresh fruit, or double frosting which is what I love to do!

TIP | you can easily make 2 batches of this recipe to “stack” the two layers on top of each other to achieve a higher cake. One recipe yields a cake layer (if using a round pan) of about 1 inch in height; if using a bread loaf pan it yields about 1 1/2 inches in height.

Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.com Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.comChocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.com Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.com

4.0 from 3 reviews
Chocolate Coconut Cake
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious chocolate cake that tastes great but is high fiber, low carbohydrate, and high protein!
Ingredients
  • ¾ - 1 cup vanilla almond milk
  • 4 organic egg whites
  • 1 organic egg, whole
  • ¼ cup raw cocoa powder
  • ¼ cup almond flour
  • ¼ cup of coconut flour
  • 2 tablespoon cold espresso (or cold coffee from the morning)
  • 6 pitted dates, soaked and chopped (Sugar free version- see note)
  • 1 tablespoon flax seed, ground
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a round baking pan (8-9in)
  3. If using dates, soak until softened and puree with almond milk so you don't have large chunks. If not using dates, skip this step.
  4. Combine all the wet ingredients in a large mixing bowl (eggs, almond milk, vanilla, coffee, dates). Whisk until combined or using a mixer.
  5. Pour in dry ingredients (all remaining ingredients), and stir until well combined.
  6. NOTE: with coconut flour, the batter may initial look and feel like it’s very thin and watery. This will change as the coconut flour starts to absorb the moisture. The overall batter will be thinner than a standard cake batter, this is desired. When baking it will come together.
  7. Bake for 30-40 minutes (depending on your oven settings), or until you can stick a knife/toothpick into the center and it comes out clean.
  8. Let sit and cool for about 10-20 minutes.
  9. Garnish with Chocolate Mousse Frosting.
  10. Enjoy!
Notes
Nutrition Information includes dates.
Sugar free version // dates are full of natural sugars, which is why I use them in this recipe. If you don't want to use dates, you can try adding stevia to taste (in the batter), but this will not guarantee the same subtle sweetness as the dates.
Nutrition Information
Serving size: ¼ Calories: 140 Fat: 4 Carbohydrates: 15 (net 8) Sugar: 7 Fiber: 7 Protein: 8

Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.com
4.0 from 3 reviews
Chocolate Mousse Frosting
Author: 
Recipe type: dessert
Prep time: 
Total time: 
Serves: 1-2
 
A creamy, thick non-dairy frosting suitable for anyone! Full of nutrients and healthy fats.
Ingredients
  • 2 avocados, pitted and
  • 50g of dark chocolate, ½-1 bar
  • 4 pitted dates
  • 2 tablespoons raw cocoa powder
  • 1 tablespoon espresso (or cold brewed coffee), optional
  • 1 tablespoon coconut oil
  • ½ teaspoon vanilla
  • almond milk to thin (if needed)
Instructions
  1. Simply blend all ingredients in Vitamix// high speed blender until smooth.
  2. Use on any cake for a "frosting".
  3. Keep in refrigerator after making.
  4. Enjoy!

Chocolate Coconut Flour Cake with Chocolate Mousse Frosting | nutritionstripped.com

What’s your favorite type of frosting on chocolate cake? If you try this recipe out vegan, please comment below I’d love to hear your experiences trying this one out!

Happy cake making!

xo McKel

Next Post: Previous Post:

Share Your Thoughts

  1. I’m going to try a vegan version- I’ll let you know!

    1. Splendid! That’s on my to-do list this weekend as well, keep me updated 😉

  2. Hi, instead of dates, what else can I use? Not a dates fan :(

    1. Hi Monica, great question. The dates provide a thick and sweet texture and you won’t be able to taste them. You could try prunes as they have similar textures and add stevia or honey to sweeten more, or simply use honey but you will not have the same texture. Best to you and let me know what you try! :)

  3. […] The piece de résistance was this amazing cake that crowned our time together. The recipe was not original so I cannot post it, but here is the link: http://nutritionstripped.com/chocolate-coconut-flour-cake-with-chocolate-mousse-frosting/#.UjfWOuDFV…. […]

  4. I want to try this recipe. But I don’t take coffee. Caffeine causes vertigo for me. What can I substitute with?
    Thanks lots

    1. Simply take out the coffee as this is optional- it’s to enhance the chocolate flavor. :)

      1. Thanks for your reply. Going to try this recipe this week :)

  5. Looks amazing but I am allergic to avocado….any suggestions for the icing?

    1. Hi Kirsten, the avocado gives it a nice fluffy and mousse like frosting. Your next best option would be banana with a little coconut oil blended. If you’re allergic to avocados thought, chances are you may be allergic to bananas. In this case, I would use blueberries + raw cocoa powder heated up on the stove and you can create a nice chocolate sauce. Hope that works, let me know how it goes!

  6. Did you end up trying this vegan? I want to make this tomorrow for my baby’s first birthday, but would like to know what successful egg substitute (and other modifications) you used! Thanks :)

    1. Hi Rebecca! This is a vegetarian cake, not vegan- the eggs are needed to make it light and fluffy. I haven’t tried it with any egg replacers as the texture would be different. Good news is, I’m developing one now for the next month to share but not in time for your previous baby’s birthday! Best to you :)

  7. can you freeze the frosting????

    1. Hi Suzanne, I haven’t tried freezing this, but keeping it cool in the fridge is best and to use it within 3-5 days!

  8. Can the almond flour be substituted with something???

    1. You may use all coconut flour- but you will have to pay close attention to the liquid used as it may need more. Almond flour gives it a nice density and moisture to it.

  9. Hello! Does 3/4 – 1 cup almond milk mean 3/4 of a cup or one AND 3/4 cup? Making into cupcakes for a birthday party! Can’t wait :)

    1. Hi Molly,
      3/4- 1 cup means 3/4ths cup to 1 cup (there is a note stating you can add more liquid or less to make the texture of your cake as you need it). 1 3/4 cup would mean 1 cup + 3/4ths cup. 😉 Hope you love it!

  10. Hi!
    This recipe sounds amazing!! I was wondering if I can substitute the flaxseeds for hemp seeds? What do you think?

    Thank you! And merry christmas!

    1. Hi Anna,
      Good question! No that wouldn’t be a good replacement- better would be chia seeds. Flax seeds are used for a binding agent to make the cake doughy and bound together. Hemp seeds don’t have the same properties. Hope you enjoy!

  11. I made this cake for a Christmas dinner group and it was a HUGE success. It’s a group that is traditional and they love their stuffing and gravy. It was a little risky to offer them a ‘healthy’ option for dessert – but out of 10 guests only 2 of them chose pumpkin pie over this!! And everyone wanted the recipe. So this is a keeper for sure. I baked the recipe as stated without changes and offered the options of coconut milk vanilla bean ice cream and TruWhip topping. Soooooo good. Thank you SO SO much for sharing this.

    1. Hi Kathy,
      That’s so wonderful! I’m glad you and your family enjoyed the cake! Thank you so much for sharing and hope to see you back here soon :)

  12. Do you use medjool dates? Just wondering as the medjool dates I have are much bigger than another brand that I have (Sunsweet I think?) and I figured that would affect the taste… thanks!

    1. Hi Sydney,
      Yes I use medjool or whatever I have on hand. Dates should relatively be the same size, always use your tastebuds versus numbers- if it tastes good, you’re golden! 😉

  13. It has passed merely half an houl and I’m already enloved with your site and all your tasty anf healthy recipes. I can’t wait to cook some…Look forward dicovering all of them :)

    1. Hi Daniela,
      Wonderful! I’m so glad you’re enjoying it- hope you love them!

  14. Thank you for your dedication to healthy life. love your site. I tried this cake for my niece who eats healthy :). It was a hit for her 13th birthday . changes I made :#1. chia seeds since I was out of flax. soaked them with dates in almond milk 30 mins and blended it all together. #2 Decided to try sweet potato flour instead of cocoa for a whitish cake instead of chocolate. kept same amount of almond and coconut flour . #3 whipped the egg whites and folded them in after mixing wet with dry .
    Used whipped coconut cream for frosting(thank you for that )
    So it was fairly different from what you set out with , but your basic structure was the guide. AND IT WAS GREAT !.

    1. Hi Becky,
      I’m glad you tried it and enjoyed the recipe! It sounds like you had fun with experimenting with it :)

  15. Hi! I just made your frosting to go on my son’s preschool cupcakes. And we taste tested while making too… Yummy! Quick question: they are in the fridge in a sealed Tupperware and going out tomorrow, does the avocado turn rusty or with this recipe or will they be fine until tomorrow? I’m sure he will be extremely disappointed if we have to eat all twelve tonight 😉

    Thanks,

    Alyson.

    1. Hi Alyson,
      Wonderful! Normally avocados will turn brown when their oxidizing- no worries here as they’re already brown! I hope you enjoy them (sounds like you all are!)

  16. Can I use the whole egg instead of egg whites?

    1. I haven’t used whole eggs for this- you can try but it will be a different recipe, enjoy!

  17. Hi there – you said in a comment from November last year that you would be putting together a version of this cake without eggs included? Am so keen to try this cake but can’t find the eggless option on the website?
    Do you think replacing the eggs with bananas would work? And some baking powder? Thanks in advance – it looks scrumptious

    1. Hi Julie,
      I do not have a cake that’s vegan on my website yet. I’m sure there are other great ones out there now, you can try using bananas, but I don’t think that would work well- the eggs give it a fluffy texture

  18. Wow, I am definitely going to try this! A couple questions thou:
    -Did you use up an entire batch of the frosting on this cake? I was thinking of just making a half batch of that.
    -Did you use sweetened or unsweetened vanilla almond milk?

    I just wish I had picked up an avocado at the farmers market this week! One of the great things about living in Miami is getting fresh local avocados :)

    1. Hi Anna,
      Great questions- I use the entire frosting batch for this recipe- you may have extra depending on the size of avocados used. You can use either sweetened or unsweetened, I always used unsweetened almond milks. Hope you enjoy this!

      1. Thanks for getting back to me; I’m very excited to try this recipe! I just realized that you live in Nashville. I grew up there and lived there for a few years after college as well! I’m actually going back in a couple weeks to visit my family. I hope the weather warms up a bit for my visit!

  19. In the frosting recipe..do you melt the dark chocolate first or just chop it up and blend with the rest of the ingredients? I can’t wait to try this recipe!

    1. Hi Sharon- you melt it first! Hope you enjoy it :)

  20. Hi, i am so excited to try his recipe! If i wanted to cut the recipe in half, would i use 1 egg + 1 egg white? Im getting confused with the math. Thank you so much!

    1. Thank you, hope you enjoy! If you use half the recipe, simply divide everything in half :)

  21. Also – can i grind up almonds in my vitamix to make almond flour? Thanks!

    1. Blending almonds will create almond meal which is different than almond flour. Almond flour is lighter and made from blanched almonds :)

  22. […] you can come up with a DAMN good substitute. I found this recipe via Pinterest (what did ppl with broken bones do before Pinterest)? P.s. this website […]

  23. Just wanted to let everyone know i tried a vegan version ( 1 tbsp ground flax in 3 tbsp water per egg) and it didnt work. The middle sank and the inside was all gooey. I still ate it because it was delicious though :). I also made the regular one with eggs.. So fluffy and tasted good. Thanks for the great recipe!

  24. I have recently had to go on a very strict diet because of health issues and coconut flour has become s staple of my diet. I have been making and decorating special occasion cakes for several years using sugar art and fondants. I have been looking for a recipe that I can use to make my sons birthday cake next month that I can also eat…..nothing worse than baking something you can eat! I am dying to try this out and see how we like it before I launch into making the b-day cake for a very important 18th birthday!

    1. Hi Lauri, I’m so glad you enjoy this recipe and glad you can make it a part of your birthday celebrations! I also have another birthday cake called “fruit-fetti birthday cake which is all gluten free and using the same type of ingredients as this cake! xx McKel

      1. Hello McKel,
        I am still trying to find chocolate that I can use. I cant use regular chocolate because of the caffeine content. I am not allowed any caffeine at all. Carob is a good substitute because it does not contain caffeine. I have gotten the chips but my local natures grocers is out, hopefully be on their delivery truck tomorrow so I can get it in the next few days. I have been very ill for several months and could not get up and around long enough to play with cake, which is not just a passion, it is an obsession! I am in strong caking withdrawals! :). I am thrilled to find recipes that I can use with the very strict diet I am currently on. I can only eat so many cucumbers and avocado………mind you I like them but I need some variety. I am enjoying you’re site very much! I’ll shoot you some pics of the cake when its done and thank you again for sharing your knowledge with all of us! (((((hugs)))))
        Lauri

  25. Hallo, I was just wondering, is it 140 calories for 1/4 of the whole cake?:-D

  26. Do you think a food processor could be used instead of a Vitamix or a Blendtec? I don’t either but would really like to give this recipe a shot this weekend! Thanks!

  27. […] what type of cake I wanted to make and share this birthday. I already have the popular Chocolate Coconut Flour Cake with Chocolate Mousse Frosting, but wanted to make a vegan friendly chocolate cake for you all to enjoy as well, plus this one […]

  28. I made this cake but I used coconut milk instead of almond milk. The cake tasted better after being refrigerated but it didn’t have the chocolate-y flavour I was expecting. The frosting tasted way better. I pureed an avocado with dates, cocoa powder and vanilla extract. But, for being a healthy cake it is quite good.

    1. Yes, it’s a “healthy” cake, so it strays from traditional high fat/high sugar cakes. If you’re looking for something more dense and rich you should try my Blackberry Flourless chocolate cake! You’d love it : )

  29. I made your delicious cake & found it to be fabulous! I just discovered your blog a little while ago & I already made a lot of recipes! You rock! :)

    1. Thank you so much Sophie! I’m so glad you’ve enjoyed the recipes you’ve tried :)

  30. Have you tried a vegan version of the cake? I have coconut flour, but I am not sure how I can use it without eggs!

    1. No, eggs are needed for this one although I’ve had other readers try it out and it turned out okay!

  31. stephanie says:

    what can you substitute for advocados in the frosting? I want to make today, but don’t have ripe advcados?

    1. Avocados are kind of a must have for an avocado frosting haha!

  32. This looks amazing! Is there any way I could make the frosting without avocados? I am allergic to them :(

    thanks! Your recipes are always beautiful and delicious

    – Mari

    1. Hi Mari! Thanks for stopping by- if you’re allergic to avocados, I would simply try mixing coconut oil (melted) with cocoa powder and maple syrup- this will make a paste, but will harden when cooled- like a “magic shell”. It’ll be delicious!

  33. Hi i was wondering if i could use whole eggs rather than 4 egg whites and one whole egg. if so how many whole eggs would i use. It seems a shame to waste the yolks of 4 eggs

    1. egg whites give it a nice fluffy texture like a sponge cake, if you were to add in all whole eggs it would be more like a brownie or fudge cake AND far higher in calories. You don’t have to waste the yolks just save them for something else or add to an omelette, etc.

  34. […] chocolate cake (insert jaw-dropping facial expression here), so I refrained from making my go-to Chocolate Coconut Flour Cake which can easily serve 6+, and attempted to make a smaller version to […]

  35. […] and high protein. Coconut flour is the star ingredient that allows all this goodness to happen. Here‘s the […]

  36. hey, just wondering, does the nutritional information provided include the frosting? just because the 2 avocados alone would be quite high calorie

    Thanks, looks superrrrrb!

    1. If you check out my FAQ page I have a how-to guide on calculating the calories- I don’t count them!

  37. […] Chocolate Coconut Cake with Avocado Frosting […]

  38. I’ve been loving your site and recipes for quite a while, but haven’t posted before. I had to share on this one. I recently switched to a no sugar no grain diet which means I’m doing a LOT of experimenting of recipes. I was so excited to see this recipe…chocolate cravings never go away! I used 5 tablespoons of Yacon syrup instead of dates. I also left out the flax seed because my first attempt the cake came out very dense. AMAZING!!! Not sure how much you work with Yacon syrup, but I love that it has more of that nutty molasses flavor vs. the bitterness of stevia and it’s right next to stevia on the glycemic index. It also worked great in the mousse! Thank you for helping satisfy the chocolate crave!!

    1. Thanks for commenting and sharing your thoughts Gwyn! I actually haven’t worked too much with Yacon syrup, I like using maple syrup or honey mostly- thanks for sharing that I’ll give it a go! :)

  39. […] List: Sweet Whole Foods Bananas /Dates / Fruit: There are many recipes for cookies, brownies, and cakes  that use unrefined whole foods as the main sweetener. While bananas and dates are high in […]

Leave a reply

Rate this recipe:  

Follow Nutrition Stripped on Instagram

@nutritionstripped

Look for something? Let's find it!

Terms & Conditions

Photography, recipe, and content Policy

Content
All content is copyright of Nutrition Stripped and shall not be copied, replicated, or duplicated. Please be courteous, respectful, and refrain from using it as your own. You may share a recipe or image only by contacting, referring, or directly linking back to Nutrition Stripped.

Photography and Recipe Policy 
We’re extremely flattered when asked to publish NS photography on a website or blog. We ask that if you’d like to share a recipe, photography, or content, you must get permission from the team first. Please keep in mind that all written content, photography, recipes, and general writing are copyrighted materials which have been a labor of love in the production of and have worked very hard to produce it.

Nutrition Stripped policy is as follows if you want to do the following:
To promote a recipe or photograph from my site You may post one photo as long as you give a direct link back to the post where you found the photograph/material including in the content a mention of McKel Hill, MS, RD from Nutrition Stripped. You may not republish the recipe itself. To use my photography for promotion other than sharing my original works you must request permission beforehand, a simple email will do. You may not republish my recipe or multiple recipes without direct permission. We occasionally allow other websites to post my recipes; which is decided at my discretion on a case-by-case basis and mostly with those we have an agreement with for example with my blog writing contributions. Please uphold the standards of the U.S. copyright laws for recipes and mycopyright policy.

 

Nutrition Stripped © 2016

Privacy Policy

Personal identification information
We may collect personal identification information from Users in a variety of ways, including, but not limited to, when Users visit our site, subscribe to the newsletter, and in connection with other activities, services, features or resources we make available on our Site. Users may be asked for, as appropriate, name, email address. Users may, however, visit our Site anonymously. We will collect personal identification information from Users only if they voluntarily submit such information to us. Users can always refuse to supply personally identification information, except that it may prevent them from engaging in certain Site related activities.

Non-personal identification information
We may collect non-personal identification information about Users whenever they interact with our Site. Non-personal identification information may include the browser name, the type of computer and technical information about Users means of connection to our Site, such as the operating system and the Internet service providers utilized and other similar information.

Web browser cookies
Our Site may use “cookies” to enhance User experience. User’s web browser places cookies on their hard drive for record-keeping purposes and sometimes to track information about them. User may choose to set their web browser to refuse cookies, or to alert you when cookies are being sent. If they do so, note that some parts of the Site may not function properly.

How we use collected information
Nutrition Stripped may collect and use Users personal information for the following purposes: To improve customer service, information you provide helps us respond to your customer service requests and support needs more efficiently. To personalize user experience, we may use information in the aggregate to understand how our Users as a group use the services and resources provided on our Site. To improve our Site, we may use feedback you provide to improve our products and services. To run a promotion, contest, survey or other Site feature. To send Users information they agreed to receive about topics we think will be of interest to them. To send periodic emails, we may use the email address to respond to their inquiries, questions, and/or other requests. If User decides to opt-in to our mailing list, they will receive emails that may include company news, updates, related product or service information, etc. If at any time the User would like to unsubscribe from receiving future emails, we include detailed unsubscribe instructions at the bottom of each email.

How we protect your information
We adopt appropriate data collection, storage and processing practices and security measures to protect against unauthorized access, alteration, disclosure or destruction of your personal information, username, password, transaction information and data stored on our Site. Sensitive and private data exchange between the Site and its Users happens over a SSL secured communication channel and is encrypted and protected with digital signatures.

Sharing your personal information
We do not sell, trade, or rent Users personal identification information to others. We may share generic aggregated demographic information not linked to any personal identification information regarding visitors and users with our business partners, trusted affiliates and advertisers for the purposes outlined above. We may use third party service providers to help us operate our business and the Site or administer activities on our behalf, such as sending out newsletters or surveys. We may share your information with these third parties for those limited purposes provided that you have given us your permission.

Changes to this privacy policy
Nutrition Stripped has the discretion to update this privacy policy at any time. When we do, we will revise the updated date at the bottom of this page and send you an email. We encourage Users to frequently check this page for any changes to stay informed about how we are helping to protect the personal information we collect. You acknowledge and agree that it is your responsibility to review this privacy policy periodically and become aware of modifications.

Third party links
Occasionally, at our discretion, we may include or offer third party products or services on our website. These companies may use non-personally identifiable information (e.g. click stream information, browser type, time and date, subject of advertisements clicked or scrolled over) during your visits to this and other Web sites in order to provide advertisements about goods and services likely to be of greater interest to you.  These companies typically use a cookie or third party web beacon to collect this information.  To learn more about this behavioral advertising practice visit the NAI at http://www.networkadvertising.org. To opt-out of this type of advertising, you can visit http://www.aboutads.info/choices.

By using this Site, you signify your acceptance of this policy and terms of service. If you do not agree to this policy, please do not use our Site. Your continued use of the Site following the posting of changes to this policy will be deemed your acceptance of those changes. Privacy policy created by http://www.generateprivacypolicy.com last modified on 7/31/13

We allow third party companies to serve ads and/or collect certain anonymous information when you visit our Web site.  These companies may use non-personally identifiable information (e.g. click stream information, browser type, time and date, subject of advertisements clicked or scrolled over) during your visits to this and other Web sites in order to provide advertisements about goods and services likely to be of greater interest to you.  These companies typically use a cookie or third party web beacon to collect this information.  To learn more about this behavioral advertising practice visit the NAI at http://www.networkadvertising.org. To opt-out of this type of advertising, you can visit http://www.aboutads.info/choices.

Disclosure Policy

Nutrition Stripped works with brands all over the globe that we can stand behind and that we know you’ll love too! Companies and brands will send me products to try or develop recipes with. Whenever I review or refer to a product that was provided to me, I will make it clear in the post, otherwise it is a product that I have purchased and will not necessarily mention in that post. 

Disclosure Policy
This policy is valid starting from 16 June 2013. This blog is a personal blog written and edited by Nutrition Stripped. For questions about this blog, please contact Support [at] nutritirionstripped [dot] com.

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.

While this blog may be compensated for a review of a product or service, such compensation will never have an effect on the honest opinion that I present on this blog. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. This blog does contain content which might present a conflict of interest. This content will always be identified.

Questions? Please e-mail Support [at] nutritionstripped [dot] com or refer to the FTC’s ruling on blogger disclosure: FTC Rules on Sponsored Conversations

Release of Liability
Any item promoted/advertised/sponsored on this site that you choose to partake in is your decision and I am not liable for any problems that arise including, but not limited to: not receiving products, receiving broken or damaged goods, seeing an item you bought go on sale after you buy it, technical difficulties with sites that I link to. Furthermore, any information you submit to any external site is at your own risk.

Affiliate Discretion Notice

Nutrition Stripped is a participant of several affiliate programs which is designed to provide a means for sites to earn advertising fees by advertising and linking directly to sources that Nutrition Stripped genuinely likes. If you click on any of those links, which are known as “affiliate links”, and make a purchase within a certain time frame, I’ll get a small commission. The commission is paid by the third parties, not by you! Affiliate links and resources earned help support my efforts here at Nutrition Stripped, thank you!

Need help? Support

T-shirt Size Chart

Size US Sizes UK Sizes AUS Sizes
Small (S) 2-4 32-34 6-8
Medium (M) 6-10 36-40 9-13
Large (L) 10-14 40-44 13-17

DON’T SEE YOUR SIZE LISTED?

No worries, just shoot us a quick email at hello@nutritionstripped.com with SHOP in the subject and let us know what size you’re looking for and we’ll set you up!

Avocado Love t-shirt is made with super soft blend of 65% poly 35% viscose; it’s lightweight, flowy, hangs off the body and runs true to size. The boxy crop tee doesn’t show the tummy, just slightly when you raise your hands.

Matcha Matcha Matcha t-shirt is made with a durable 100% cotton blend. It runs a bit on the larger side, but shrinks an entire size due to the cotton.

Kale Made Me Do It t-shirt is made with super soft blend of 65% poly 35% viscose; it’s lightweight, flowy, hangs off the body and runs true to size. The sleeves are purposefully a little loose, hanging off the shoulders giving room to move.

Good Food Good Vibes t-shirt is made with super soft blend of 65% poly 35% viscose; it’s lightweight, flowy, hangs off the body and runs true to size. The sleeves have a deep scoop showing your side body more than a normal tank, great to show off a touch of your sports bra, lacy bra, or any tank underneath.

Each t-shirt is individually hand screen printed here in Nashville, TN by our friends Grand Palace Printing. Each design is printed multiple times to ensure quality color. A lot of love goes into making every single t-shirt, here’s how to take care of it when it gets to you:

+ Wash cold
+ Line dry or lay flat to dry to retain best color and size

Shop Support

Have questions about your order? Exchanges/returns, or just to share a testimonial of your experience with Nutrition Stripped? We’re happy to help answer any and all questions you might have. Please email us at support@nutritionstripped.com.

Already a member of the Nutrition Stripped society?
Sign in below.

Lost Password?

Not a member yet?

Join Now!

Uh-oh!

That page is only accessible to members.
Are you member? You need to log in first below.

Lost Password?

Not a member yet?

Join Now!

WELCOME TO THE NS LIFESTYLE.

Your simple nutrition and wellness-lovin' blueprint to live whole, eat well, and feel amazing. We strip wellness to bare basics to inspire our community (you). Turmeric Milk cheers to taking your wellbeing to the next level!