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It’s never too late to start making your own desserts yourself at home! Your Daily Nutrients has you covered!

This healthy double chocolate cake is very easy to make and it’s so rich in chocolate! It is completely gluten free, refined sugar free and can be dairy free if you change the chocolate frosting.

If you want a vegan chocolate frosting click here, you can use it in many ways and this is how I used it on this healthy lemon coconut tart.

DIABETIC DIET TIP

This delicious double chocolate cake is made with rice flour, so it has a bit more of carbohydrates than most of the other recipes. This recipe is perfect for that occasion when you need to bake a chocolate rich dessert for your friends or family and everyone can enjoy it!

Even though it has a bit more of carbohydrates; thanks to the healthy fat content from the rest of the ingredients, this dessert will not spike your sugar levels like other regular chocolate bundt cakes you would find in supermarkets or even in regular bakeries! Believe me, you would be surprised if you knew how much sugar you can find on 95% of the cakes and cookies you buy on a daily basis…!

However, always check your glucose levels before eating any dessert! In this case, your sugar levels should be no more than 130 mg/dL at the most!

INGREDIENTS

2 cups or 150gr rice flour or oat flour
1 cup or 90gr almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
1 cup or 80gr unsweetened cacao powder 100%
1 cup or 250ml boiled water
1 cup or 250ml heavy cream or coconut cream
130gr grass-fed unsalted butter or coconut oil
130gr coconut sugar
70gr erythritol
1 tablespoon vanilla extract
4 whole eggs
1 cup dark chocolate chips - optional

For the chocolate frosting:

1/2 cup or 40gr unsweetened cacao powder
200gr cream cheese (at room temperature)
1/4 cup or 60ml of heavy cream
Stevia to taste
* If you want a vegan frosting click here for recipe.

STEPS

Preheat oven at 325F/160C. Grease 2 round cake molds (9-inch/22cm) with butter/oil and sprinkle some cacao powder.
In a bowl, mix rice flour, almond flour, salt, baking soda and baking powder. Set aside.
In another bowl, mix boiled water with cacao powder. Add the cream and mix again. Set aside.
In a 3rd bowl, beat the butter/oil with vanilla extract and coconut sugar until fully combined. Add the eggs one by one and after that add in the previous cacao mix.
Add the dry ingredients-mix (step 2) little by little into the previous mixture and mix until fully incorporated.
Add the chocolate chips and pour the batter into the molds.
Bake 35 minutes, let it cool 10 minutes inside the mold and let it cool on a rack afterwards.
Make the chocolate frosting just before serving. You need to mix all the ingredients together and spread between the two cakes and on top of the cake.

* Store in the fridge for 1 week or freeze. Before consuming, take it out of the fridge at least 10 minutes before eating.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and tag me so I can see you!

Thanks so much!

🇪🇸 Spanish:

Si quieres hacer un pastel de chocolate te animo a que hagas esta receta de ¨Pastel de doble chocolate¨ que además de ser una versión saludable, está delicioso!

No lleva gluten ni azúcares refinados y os doy alterativa para que tampoco lleve lácteos! Es una receta fácil de hacer y me encantaría saber qué tal os sale y ver vuestras versiones!

INGREDIENTES

2 tazas o 150gr de harina de arroz integral
1 taza o 90gr de harina de almendra
2 cucharaditas levadura en polvo
1 cucharadita bicarbonato sódico
1/2 cucharadita sal rosa del Himalaya
1 taza o 80gr cacao en polvo 100%
1 taza o 250ml agua hervida
1 taza o 250ml nata o crema de coco
130gr mantequilla de vacas de pasto sin sal o aceite de coco virgen extra
130gr azúcar de coco
70gr eritritol
1 cucharada extracto de vainilla
4 huevos grandes ecológicos
1 taza de pepitas de chocolate negro - opcional

Para el frosting de chocolate:

1/2 taza o 40gr cacao puro en polvo
200gr de queso crema (a temperatura ambiente)
1/4 taza o 60ml de nata para montar
Estevia al gusto
* Si queréis un frosting vegano o sin lácteos, hacer esta receta de frosting vegano.

PASOS

Pre calentar horno a 160C. Engrasar dos moldes de 22cm con mantequilla o aceite y espolvorear cacao en polvo por encima.
En un bol, mezclar harina de arroz con harina de almendra, sal, levadura y bicarbonato sódico. Reservar.
En otro bol, mezclar el agua hervida con el cacao en polvo. Añadir la nata y mezclar de nuevo. Reservar.
En otro bol, batir la mantequilla/aceite con el extracto de vainilla y el azúcar de coco. Añadir los huevos uno a uno y luego añadir la mezcla de cacao anterior.
Añadir la primera mezcla de ingredientes secos y mezclar hasta que quede todo bien integrado.
Añadir las pepitas/trozos de chocolate y verter la mezcla en los moldes.
Hornear 35 minutos, dejar enfriar 10 minutos en el molde y luego desmoldar y dejarlo enfriar por completo.
Hacer el frosting unos minutos antes de servir. Mezclar todos los ingredientes del frosting y esparcir entre las dos capas y por encima de la capa de arriba.

* Conservar en nevera durante 1 semana o congelar. Antes de consumirlo, sacarlo al menos 10 minutos antes de la nevera.

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y etiquetarme así puedo veros!

¡Mil gracias!

DOUBLE CHOCOLATE LAYER CAKE