The Nourishing Home

living healthier lives in service to the King!

Coconut Flour Chocolate Cake & Cupcakes (GF)

By · 13 Comments

This chocolate cake is SO DELICIOUS that my boys and hubby literally say “Mmm, sooo good!” with each and every bite – funny, but absolutely true!

As shown in the photo above, when cherries are in season, I like to finely dice some and sprinkle them across the top of the chocolate cream frosting to make a pretty & tasty garnish. Another delicious option is to sprinkle the top of the frosted cake with some raw cacao bits, or grated dark chocolate. YUM!

This grain-free, protein-packed cake is the perfect healthy treat for celebrating a special occasion, as it’s absolutely scrumptious and full of wonderful nutritious ingredients! What a delicious way to celebrate with family and friends!

As shown above, the final batter should be thick, creamy and whipped in appearance.

A good way to keep eager fingers out of your cake is to use the extra batter to bake-up a half-dozen cupcakes for the kiddos! Or you can use all of the batter to make about two dozen cupcakes.

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Coconut Flour Chocolate Cake & Cupcakes (GF)

Coconut Flour Chocolate Cake & Cupcakes (GF)

Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
  • 1 1/3 cup unsweetened organic applesauce (room temperature)
  • 10 eggs (room temperature) P.S. This is not a typo it really is 10 eggs!
  • 1 tsp vanilla extract
  • 2 cups organic coconut flour
  • 1 cup fair-trade unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp aluminum-free baking powder
  • 1 tsp sea salt
  • 1 1/3 cups whole raw milk (or coconut milk)

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with coconut oil. (Please note: This recipe produces too much batter for an average 9x13 dish, but that is no problem! In fact, it actually solves a bigger problem – keeping my boys' fingers out of the cake before guests arrive! So I simply line a muffin tin with six paper muffin liners and use the extra cake batter to make a half-dozen cupcakes too! Then I'm able to ward off the pleas for a taste of the cake, by handing over a cupcake instead. Problem solved!)
  2. In a very large, deep bowl, combine the butter and honey, using an electric mixer. Add the applesauce and mix until well blended. Add the eggs one at a time, mixing each one in before adding the next. Then beat the batter at high speed for 2-3 minutes. Finally, mix in the vanilla.
  3. In a separate bowl, combine the dry ingredients together until well blended. Then, take turns adding the dry ingredients and the milk to the batter, until all ingredients are incorporated. Finally, beat the batter for about 4-5 minutes on high speed. Batter will be thick, creamy and whipped in appearance (see photo below). Spoon the batter into the prepared baking dish, using a spreader to smooth out the top and evenly distribute the batter. Leave at least 1 1/2 inches of space from top of batter to top of baking dish, so you have room for the frosting after the cake bakes. (Use the extra batter to make 6 cupcakes as described below, be sure to bake them separately.)
  4. Bake cake in preheated oven for 30-35 minutes, until toothpick inserted into the center of cake comes out clean. Place baking dish on wire rack and allow to cool completely.
  5. Top with Chocolate Cream Frosting. Enjoy!
    6. Cupcakes:
  6. Follow recipe as directed above, but spoon batter into muffin cups and bake for about 22-25 minutes. If using all of the batter, the yield is about 24 cupcakes.

Notes

If you prefer, you can make a layer cake using two 9-inch round cake pans. Reduce bake time to 25-30 minutes.

This recipe was adapted from Tropical Traditions free coconut recipes website.

https://thenourishinghome.com/2012/03/coconut-flour-chocolate-cake-cupcakes/

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Cranberry-Orange Christmas Cake (GF, DF)
Apple Streusel Upside Down Cake (GF)
Lemon Poppy Seed Muffins {GF, DF}

Decadent Fudgy Brownies (GF)

By · 55 Comments


Sometimes you just gotta have a brownie! And, whether you’re GF or not, these decadent fudgy brownies are everything a brownie should be – chewy, gooey and rich with chocolatey goodness! YUM!

Talk about FUN – who doesn’t love Brownie Bites! They make the perfect party food. See recipe notes below for details!

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Decadent Fudgy Brownies (GF)

12 brownies (or approx. 2 1/2 dozen brownie bites)

Decadent Fudgy Brownies (GF)

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Very lightly grease an 8x8-inch baking dish with coconut oil. Or to make my famous brownie ice cream cake, be sure to double the recipe and use a 9x13-inch baking dish.
  2. In a small bowl, mix together the almond flour, baking powder and salt; set aside.
  3. Cut the butter into chunks. Then, place the butter chunks into a small saucepan and melt over medium heat. Add 1/3 cup of chocolate chips and the cocoa powder. Stir until the chocolate chips begin soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
  4. In a large bowl, add the eggs, coconut sugar and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate-butter mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
  5. Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle about a scant 1/4 cup of chocolate chips evenly across the top of the batter. Then, use a spreader to gently press the chocolate chips into the batter and smooth out the top. (Doing this, instead of mixing the chocolate chips directly into the batter, keeps them from sinking to the bottom of the pan.)
  6. Bake for approximately 25-28 minutes until a toothpick inserted into the center comes out clean. (If doubling the recipe and using a 9x13-inch baking dish, bake approximately 28-35 minutes, just until toothpick inserted in center comes out clean.) Do not over bake.
  7. Remove from oven and allow to cool completely in the baking dish before slicing and serving. For an extra special treat, top with a scoop of homemade vanilla ice cream. YUM!

Notes

To make Brownie Bites: Lightly grease 24-cup mini-muffin tin with coconut oil. Follow all directions above, except preheat to 325 degrees. Use a spoon to add brownie batter to mini-muffin cups until 2/3 full. Bake for approximately 15 minutes. Allow brownie bites to cool in pan about 5 minutes. Then, gently slide a knife around each brownie bite and gently remove while they're still warm. For easier clean-up, immediately place muffin tin in hot soapy water. Re-grease and fill clean muffin tin with remaining batter and bake as directed. Makes approximately 2 1/2 dozen brownie bites.

For information about why I only purchase fair trade chocolate and other products, click here.

https://thenourishinghome.com/2012/03/decadent-fudgy-brownies-gf/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Double Chocolate Chip Cookies (GF)
Wholesome All-Fruit Pops (GF, DF)
Coconut Flour Brownie Cake (GF, DF Option)

Raw Cookie Dough Bites (GF)

By · 85 Comments


Who doesn’t like raw cookie dough, especially when it’s packed with wholesome nutrition?

These delicious little “raw cookie dough” bites are simply an adapted version of my raw almond butter truffles recipe. These are one of my boys’ favorite lunchbox treats, so they never mind helping to whip them up!

There are three different recipes to enjoy, to be sure to keep scrolling to view all three! For some helpful Kids in the Kitchen tips and strategies, check out Cultivating Little Sous Chefs.

Can’t get enough raw cookie dough bites? Neither can we! Be sure to check these other great raw cookie recipes:
• Raw Cacao-Coconut Cookie Bites
• Raw Almond Butter Truffles

P.S. These scrumptious raw cookie bites make a beautiful Gift-in-a-Jar no matter what the holiday or special occasion. 

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Chocolate Chip Cookie Dough Bites

Yield: 18 cookie bites

Chocolate Chip Cookie Dough Bites

Ingredients

Instructions

  1. In a large bowl, mix together the raw almond butter, honey and vanilla until creamy and well blended.
  2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
  3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water. Fold in the dark chocolate chips or carob chips.
  4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
  5. *Refrigerate truffles for 30 minutes before serving.

Notes

*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!

Recipe Variation: Use 100% all natural peanut butter (the kind you have to stir) instead of raw almond butter to make yummy Peanut Butter Chocolate Chip Dough Bites.

https://thenourishinghome.com/2012/03/429/

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Gingersnap Cookie Dough Bites

Yield: 18 cookie bites

Gingersnap Cookie Dough Bites

Ingredients

Instructions

  1. In a large bowl, mix together the raw almond butter, honey, vanilla, molasses and ground ginger until smooth and creamy.
  2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
  3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
  4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
  5. Optional: Roll gingersnap dough balls in some ground flax seed before refrigerating.
  6. *Refrigerate truffles for 30 minutes before serving.

Notes

*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!

https://thenourishinghome.com/2012/03/429/

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Snickerdoodle Cookie Dough Bites

Yield: 18 cookie bites

Snickerdoodle Cookie Dough Bites

Ingredients

Instructions

  1. In a large bowl, mix together the raw almond butter, honey, vanilla and cinnamon until smooth and creamy.
  2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
  3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
  4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat. (Optional: Mix together three tablespoons of ground flax seed with 1/4 teaspoon of ground cinnamon. Then, roll the snickerdoodle dough balls in this mixture before refrigerating.)
  5. *Refrigerate truffles for 30 minutes before serving.

Notes

*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!

https://thenourishinghome.com/2012/03/429/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

New Raw Cookie Recipe with Honey Pacifica!
Yogurt Banana Split Parfaits (GF)
Double Chocolate Banana Bars
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