Updated March 2020
It’s my birthday week and I wanted to make myself a birthday cake! But not just any birthday cake, the ULTIMATE HEALTHY BIRTHDAY CAKE!
If you’ve been following this blog or my instagram for awhile, you know that I am a true chocoholic. I literally have chocolate everyday and I’m not ashamed to admit it! So it was only natural forme to make a chocolate cake. Yum!
I wanted this chocolate cake to be secretly healthy but also be light and flavorful. This can sometimes be difficult to do because sometimes healthy cakes can be dense and dry. Believe me, I’ve made many dry cakes when trying to perfect a healthy cake recipe!
One of the cake recipes that I adore is the Chocolate Nutella Mug Cake recipe. I thought that I could take this recipe and adjust it to be baked as a bundt cake. I’ve always loved the bundtlets from Nothing Bundt Cakes. Have you had them before? They are so good! So this was my little homage to these cute little bundt cakes.
The key ingredient to this cake recipe is coconut flour. I particularly like using this flour because it is very high in fiber and protein. It does lend a slight coconut flavor to the cake which I like. Coconut flour is also gluten free and low in carbohydrates. So, if you’re looking for a low carb alternative to traditional cake, this cake is for you!
This cake is also free of refined sugar. Instead, I use raw agave nectar, one of my favorite liquid sweeteners. Also, the chocolate chips are sweetened with stevia. I recently found Lily’s Stevia Sweetened Chocolates and I am obsessed with them! Plus, I really respect how Lily’s was founded. The name comes from a girl called Lily who beat brain cancer multiple times and is the ultimate personification of strength and determination. I also love how they give a portion of their proceeds to cancer research for children. Now I can really feel good about eating this cake!
To frost these gorgeous little bundt cakes, I made a 2-ingredient chocolate ganache. Just chocolate chips and coconut milk. Couldn’t be simpler! This makes a thick ganache that is also perfectly sweet and chocolately. Sprinkle on a little dessicated coconut and top with some berries for a beautiful color contrast. Let’s eat!
This cake turned out so light and flavorful, with a slight hint of coconut. I was really happy with the moisture of the cake too! No dry cakes here! The chocolate ganache was the perfect frosting with a rich, chocolately taste but still smooth and creamy. And did I mention that this cake was a healthier version of a traditional cake? Now that is my kinda birthday cake!
Let me know if you give this recipe a try. I really love how this cake turned out and I think you will love it too! Take a photo and tag me at @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!
Essential Kitchen Tools
Here are some of my recommended kitchen tools to make this recipe!
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- 4 tablespoons coconut flour
- 4 tablespoons raw cacoa powder
- 1 teaspoon baking powder
- 2 large eggs
- 7 tablespoons coconut milk
- 4 tablespoons melted coconut oil
- 4 tablespoons raw agave could use another liquid sweetener
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips such as Lily’s Stevia Sweetened Chocolate
- ½ cup chocolate chips such as Lily’s Stevia Sweetened Chocolate
- 3 tbsp coconut milk
- Berries and dessicated coconut for topping optional
Preheat the oven to 350 deg F.
Grease 2 small mini bundt cake pans, approx 5” in diameter and 2.5” deep, with non-stick spray of choice.
In small bowl whisk together coconut flour, cacao powder and baking powder.
Add egg, milk, coconut oil, agave and vanilla and mix until everything is every well combined. The mixture should look like a thick cake batter. If it is too dry, add more coconut milk, 1 tbsp at a time.
Gently fold in the chocolate chips.
Pour half the mixture into each of the prepared bundt pans. Smooth the top so that it is even.
Bake in the preheated oven for 30-35 mins, until a toothpick inserted into the center of the cake, comes out with a few moist crumbs attached.
Allow to cool completely.
In a small bowl, add in the chocolate chips and coconut milk.
Heat in the microwave in 30 second increments, stirring very well between heating periods. You do not want to burn the chocolate so make sure to mix really, really well.
Once the chocolate is completely melted, spoon the frosting over the bundt cakes and smooth.
If using, sprinkle over the dessicated coconut and top with berries.