A healthy, paleo chocolate cake and frosting; it exists.
You can have your cake and eat it too. This Gluten Free Chocolate Cake with Chocolate Mousse Frosting is low calorie, low carbohydrate, high fiber, and high protein. Coconut flour is the star ingredient that allows all this goodness to happen. Then… Chocolate. Mousse. Frosting. Three words that individually stand their own ground, but when put the two together you get a total flavor party in your mouth!
As with my Dark Chocolate Avocado Mousse, I’m bringing the avocado back into action with it’s perfectly creamy and thick texture. The avocado mousse means you don’t have to use any dairy, processed sugar, or hydrogenated oils as with most frostings. This mousse is also great for simply dipping fresh fruit into (try strawberries, pears, apples, plums, etc.). This cake is also perfect for my paleo friends! Yes, a delicious paleo chocolate cake does exist.
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 an egg replacement, but the egg whites and whole egg in this recipe allow the cake to become very fluffy in texture and rise well. You may or may not have the same success in a vegan cake. If you experiment this way, please comment below and let me and your fellow friends know!
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. Either way, you will have a perfectly balanced combination. If you want to make this cake sweeter, try adding 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!
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
