Very Vanilla Cake with Chocolate Frosting

My friend Bobbie found this recipe on the world wide web, if it’s yours, please send me a link so I can give credit!

Happy Birthday!

Happy Birthday!

Bobbie and I made this as a birthday cake for her boyfriend and I made it again for my Dad’s birthday last month.  This recipe is for a moist, springy, not too sweet cake and it was a big hit with everyone.  No one seemed to notice it was mostly sugar and carbohydrate free, perfect if your dad has diabetes and you want to make him a birthday cake he can healthfully enjoy!  Yes there is some apple sauce in the cake, and, no apples are not on the Candida diet but they also do not contribute a lot of sugars to the over all cake. The apple sauce adds a lot of moisture and contributes to the texture of the cake. I would recommend having a slice and sharing (or freezing) the rest.  The chocolate frosting is just melted chocolate with heavy cream aka ganache.  I have been trying out stevia sweetened chocolate with erythritol (sugar alcohols fermented from non gmo corn) and so far Coco Polo is the winner in the dark chocolate category.  It’s nice to know when I get a chocolate craving I can satisfy it without creating more sugar cravings.

Ingredients for One 9 in Round Cake:

  • 1 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 large eggs
  • 2/3 cup coconut oil (or butter)
  • 4 tablespoons coconut milk or other milk
  • 2 tablespoon vanilla extract
  • 1/2 cup apple sauce
  • Stevia to taste


Preheat your oven to 350 degrees.  Grease and then line the bottom of a 9 inch round pan with parchment paper.  I used a spring form pan.

Sift the coconut flour into a bowl and then combine with the rest of the dry ingredients.


In a separate bowl, beat the eggs until frothy.  Add the room temperature (soft or liquid) coconut oil, beat well, then add the rest of the wet ingredients.

Add the dry ingredients and mix well to combine.  Add the stevia, a dropperful at a time until the batter tastes sweet to your liking.

Pour the batter into the prepared pan and bake until a toothpick or knife inserted into the center of the cake comes out clean- about 30 minutes.


Cool completely before frosting.

Chocolate Ganache

If you are looking for a more in depth how to, try this!



1/2 cup of heavy cream

4 oz of dark chocolate

a pinch of salt


Coarsely chop the chocolate and place in a bowl.

Warm the cream just barely to a boil over medium high heat.

Pour the heated cream over the chocolate and salt.  Let sit for 10 minutes, do not stir!

After 10 minutes, stir with a whisk to emulsify.  Be sure to scrape the bowl with a spatula to incorporate everything.

Spread slightly cooled ganache on a cooled cake and then refrigerate til serving.


Let the ganache cool for an hour, stirring several times in between to keep it smooth.  Then beat on high with a mixer til it’s fluffy.  Frost with a knife or use in a pastry bag.


Served with whipped cream, of course!

Served with whipped cream, of course!

Hot Chocolate Cookies

Some of you have been asking me if I have any new holiday cookie recipes and thanks to the Farmer’s Almanac, the answer is YES!  On page 40 of the 2012 Almanac is a recipe for ‘Dark Chocolate Chili Balls’.  I have taken the advice of my celebrity chef friend, that is, he’s my friend and he cooks for a lot of celebrities, not something I personally have the stomach for after my experience working as a nanny for certain 1%-ers, but his advice was this: refrain from using the word ‘balls’ when naming a food.  So we’ll call them cookies, you can shape them however you like and make any inappropriate jokes you deem necessary for this time of the year.  These spicy, rich chocolate cookies are mostly a mix of 85% dark chocolate and unsweetened chocolate with some walnuts and hot pepper of your choosing.  The original recipe was easy to adapt since it only called for a 1/4 of wheat flour, and I substituted with a tablespoon of coconut flour.

I made these last weekend and they were a hit at our Sunday night family dinner.  At the end of this post I’ve linked to my other cookies and sweet treats in case you want to make up a variety of holiday cookies for you and yours!

Chocolate cookies spiked with chipotle and walnuts.


6 ounces bittersweet chocolate, chopped. I used Trader Joe’s brand ‘The Dark Chocolate Lover’s Bar’ which has 5 grams of fiber and only 8 grams of sugar per 40 gram serving (about 2/3 of the whole bar).

2 ounces Unsweetened chocolate, chopped

2 Tablespoons unsalted butter

1 Tablespoon coconut flour

1/8 teaspoon baking powder

1/2 teaspoon salt

1/2 to 2 teaspoons ground chiles, I used a shy 2 teaspoons of ground chipotle peppers and the cookies were spicy!  I would use less spice next time.  If you like hot, go for it, if not, 1/2 a teaspoon will do.  You can use Ancho chiles for a more mild and smokey heat, Cayenne for a lot of heat and not much else or Chipotles for heat and smoke, yum!

2 large eggs

stevia to taste

1 Tablespoon espresso powder

1 teaspoon vanilla extract

1 cup of chopped walnut pieces


Preheat the oven to 350 and line a baking sheet with parchment paper.

Unsweetened Chocolate, butter and some 85% dark chocolate make the base of these rich cookies.

In a saucepan over low heat melt the two kinds of chocolate with the butter.  Add stevia to taste, a bit sweeter than you’d like and the flavor will balance out when you add in the rest of the ingredients.  After it’s melted, set it aside to cool a bit.

In a bowl mix together the coconut flour, baking powder, salt and hot pepper.

In another bowl beat the eggs, espresso powder and vanilla at high speed for 2 minutes.

Cowboy coffee for the modern foodie: whipped organic farm eggs, espresso powder and vanilla extract.

This last part should be done quickly so have your baking sheet ready and your oven up to temperature.

Add the melted chocolate to your egg mixture and beat well to blend.

Add the flour mixture and stir until combined.  Stir in the walnuts.

The chocolate will begin to solidify so immediately begin to shape spoonfuls of dough into rounds and place about 2 inches apart on the cookie sheet.

Bake for 10-12 minutes until the cookies have a shiny skin and are slightly firm.  Let them cool on the cookie sheet for several minutes before transferring them to a rack to cool completely.  Makes 24-36 cookies depending on size!

Some of my other dessert recipes:

Nuts and Seeds Cookies

Chocolate Lavender Tart

No Bake Chocolate Cake

Pumpkin Pie and Coconut Ice Cream

Coconut Cake

Carrot Cake

No Bake Chocolate Cake

Photo from 101 Cookbooks

Another amazing recipe from 101 Cookbooks: a chocolate cake that is Candida diet friendly (after minimal adjustments) and doesn’t require that you turn your oven on, which is great since we are in the middle of a heat wave.  I really don’t feel much like eating but somehow the heat has not affected my appetite for dessert.  And this is definitely dessert, sugar-free and low carb it is but as you can see from the list of ingredients this cake is super rich, a little bit goes a long way.


butter, to grease pan
8 ounces  70% dark chocolate, well chopped
8 ounces  heavy cream (you can try substituting coconut milk for a vegan version)
1/2 teaspoon allspice (optional)
2 teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve

The sweetness in this recipe comes from the dark chocolate you use.  Choose a dark chocolate that has the least amount of sugar added or mix a dark chocolate bar with some unsweetened chocolate and add some stevia to make up the difference.


Lightly butter a 6-inch springform pan or equivalent – 101 Cookbooks recommends little loaf pans which are less common, but many small pans will work here. Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.

Barely melt the chocolate in a double boiler over gentle heat.

In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm / hot to the touch, remove from heat and stir in the salt.

Pour the chocolate into the cream, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.

Serves 12.

Prep time: 10 min