One of the things I love about healthy eating is guilt-free dessert. On an average day, I drink green juice when I wake up. Have two shots of ginger orange an hour later, and another shot of green juice before heading to the gym. Two hours later I come home and shower then sit down with a green juice smoothie and enjoy it on my back deck before my writing day begins. At around one in the afternoon I have a handful of nuts (usually cashews) and my last smoothie of the day comes at three. We eat dinner between five and six but the highlight of our evening is dessert.
Never skip dessert!
Our delicious tummy extravaganza is one of the following:
chocolate chip cookies
lemon meringue pie
Homemade ice cream
and the newest edition… German chocolate cake
Eventually I’ll have the recipes listed for all of these delightful desserts but today it’s all about the cake. Snacking is one of the bad things we do in our daily life and if you think back to your childhood (if you’re over 50), you’ll remember a time when snacks had to be prepared. They didn’t come in small snack-size packages nor did they have harmful chemicals. You were also more likely to eat a piece of fruit for your snack because your mother slapped your fingers if they went near the cookie jar. Green juice fasting took away our need for snacking throughout the day so dessert is a favorite in our house.
2 1/4 cups – almond flour (blanched is better in this recipe)
9 tablespoons – cocoa
9 tablespoons – flax seed plus 27 tablespoons water, mixed together and set aside (replaces 9 eggs)
1 1/2 cups – butter (unsalted)
3 teaspoons – vanilla extract (I make my own)
3 teaspoons – baking soda
1 pinch – salt
sweetener – 24 drops liquid Stevia or 1/2 cup pure maple syrup (found cheapest at Cosco or
1 cup – Enjoy Life chocolate chips (optional but super yummy when added)
Preheat oven to 350
Grease bottoms and sides of two cake pans with olive oil. Place parchment paper in the bottom by cutting to pan size
Prepare flax seed/water egg replacement and set aside
Mix dry cake ingredients
Mix wet ingredients with flax seed and water
Pour together and mix well by hand, add chocolate chips if you’re using them
Bake for 40 minutes (I bake at high altitude and you might want to check sooner) bake longer if needed. Cake might fall and that’s okay. Check center with fork or toothpick and it will come out dry when ready. Allow to cool for 15 minutes before removing from pans.
2 cans- coconut milk, full fat, refrigerated 24 hours before preparing (we always keep 2 to 4 cans in our fridge)
1/2 cup – pure maple syrup
2 teaspoons – vanilla extract
2 tablespoons – arrowroot starch or tapioca starch
2 tablespoons – shredded coconut
1/2 cup – finely chopped pecans
Turn cans of coconut upside down and open with can opener. Drain off clear liquid until the white coconut fat is left. Poor into medium size pan and turn on low to medium heat.
Mix in maple syrup, vanilla, starch and whisk together while heating. As frosting heats it will thicken. Add coconut and pecans once thickened and continue stirring for a few minutes, remove from heat.
Once cake is completely cooled add frosting and enjoy!