Indulge in Chocolate Cake Daily, Says Cookbook Author
Yes, you can have chocolate cake every single day. That’s the word from one healthy cookbook creator, who even shares a nutritious recipe with us.
Rachel Riggs’ easygoing cake recipe requires just one bowl and a whisk, taking only about 10 minutes to prepare for baking. The final product? A chocolate delight that packs 18 grams of protein per slice—so good that Riggs has enjoyed a piece for lunch every day for six years!
It’s no surprise she calls it The Everyday Chocolate Cake.
“This is a genuine dessert. Honestly, it’s hard to tell it apart from any regular chocolate cake,” Riggs said, including this recipe in her debut cookbook, “In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life.”
“In this cake, almond flour adds healthy fats, while pure maple syrup, cocoa powder, and unsweetened chocolate contribute antioxidants. Plus, eggs are loaded with nutrients,” she noted.
Each slice of this cake delivers as much satiating, muscle-building protein as three large eggs, thanks to the almond flour, eggs, and cocoa powder. Just to put it into perspective, the cocoa powder brings in about 4 grams of protein per ¼ cup, each egg adds 6 grams, and a cup of almond flour contributes 32 grams. Keep in mind, though, that it also contains around 39 grams of sugar per slice, mainly from the maple syrup, so it’s worth thinking about how often you’ll want to enjoy this treat.
The idea for this cake sprouted from Riggs’ food passion, which has a backstory. “I’ve always had a love for food, especially cheese. I opened a specialty food shop in 2006, but within four years, my health took a turn for the worse, and I needed to shut it down,” she reflected.
Initially, her symptoms were barely noticeable but escalated, leading to such profound fatigue that recovering took days or even weeks. “Like many dealing with chronic illnesses, I visited numerous doctors and eventually broadened my search, even traveling for treatment. It was puzzling,” she shared.
As she searched for solutions to her pain and exhaustion, Riggs decided on a doctor-approved, strict elimination diet.
“I spent three months avoiding a wide array of ingredients,” she described. “Later, I could gradually reintroduce some foods to see what didn’t agree with my body.”
Through this process, Riggs learned that skipping out on potential triggers like grains (not exclusively gluten), dairy, refined sugars, legumes, peanuts, shellfish, and nightshades (which include tomatoes and potatoes) made a difference. Yet, her diet remained varied, including meat, fish, seafood, fruits, various nuts, and many vegetables, seeds, herbs, and spices.
With a desire to cook using limited ingredients, Riggs found the options uninspiring, compelling her to create her own recipes “that didn’t feel restricting for my husband and me,” she said.
This creativity led to her first cookbook, “In Good Health.” In compiling these recipes, her must-haves were nourishment, flavor, and simplicity.
“No faux foods or adaptations here,” Riggs emphasized. “It’s genuinely whole, nutrient-dense foods. These recipes are staples I’ve relied on for years.”
Yes, her cookbook features ingredients like berries, sweet potatoes, and salmon, along with ahi tuna, roasted almonds, and rotisserie chicken. “Even if you don’t have any dietary restrictions, we often cook for those who do nowadays,” she acknowledged. “This book can be a helpful resource when preparing meals for friends or family with special diets, particularly during holidays, which can be daunting.”
Start with The Everyday Chocolate Cake, and soon enough you might be experimenting with recipes for Morning Glory Muffins, Zesty Herbed Tahini Dip, and Savory French Onion Beef.
Recipe Details
Serves: 6
Prep time: 20 minutes
Bake time: 25 minutes
Cool time: 20 minutes
Total cooking time: 1 hour 5 minutes
This cake, one of Riggs’ go-to solutions for her sweet cravings, boasts a moist crumb thanks to cocoa powder.
She opts for high-quality cocoa with a richer fat content for a deeper flavor. “In recipes with limited ingredients, every component matters,” Riggs explained, adding that her cookbook features her favorite product recommendations.
Once you’ve mastered the original Everyday Chocolate Cake, Riggs encourages you to get creative. Try mixing in a touch of mint extract for a refreshing twist or adding a few drops of orange oil. You might even want to bake the same batter as cupcakes for individual servings.
“My book has a birthday cake variation too, with a thick, spreadable ganache. No one should miss out on birthday cake,” Riggs assured.
Ingredients
- Virgin coconut oil, for greasing
- 2 ½ cups (260 grams) superfine blanched almond flour
- ¼ cup (30 grams) cocoa powder, preferably Valrhona
- 1 teaspoon baking soda
- ¾ teaspoon Himalayan pink salt
- ¾ cup (235 grams) pure maple syrup
- 3 large eggs, room temperature
- ¼ cup (60 grams) canned full-fat, additive-free coconut milk
- 2 ounces (57 grams) 100% unsweetened chocolate
- 2 tablespoons pure maple syrup
- ⅛ teaspoon Himalayan pink salt
Instructions
- Make the cake: Preheat your oven to 350°F (177°C). Grease a 9-inch (23 cm) nonstick springform pan with coconut oil and line the bottom with parchment paper.
- In a medium bowl, whisk the almond flour, cocoa powder, baking soda, and salt together, making sure to break any lumps. Then, stir in the maple syrup and eggs until everything is smooth. Pour the mixture into the pan, smoothing it out to the edges.
- Place in the oven for 25 minutes. Allow it to cool for 20 minutes before transferring it to a serving plate.
- Let the cake cool completely before preparing the ganache.
- Make the ganache: Combine all ingredients in a small bowl and microwave for 30 seconds. Whisk gently for 2-3 minutes until melted and smooth.
- Pour the ganache onto the center of the cooled cake, using a spatula to spread it over the top and let it drip down the sides as desired.
- Chill the cake uncovered for 30 minutes to set the ganache.
- Cover and store at room temperature for up to three days, or refrigerate for up to a week.
Note: Choose a baking bar with just cacao beans, like those from Guittard. For the coconut milk, use a full-fat option without additives, such as Trader Joe’s Organic or Native Forest Organic Coconut Milk Simple.
