Healthy Chocolate and Coconut Frosted Brownie Cake

This stunning chocolate and coconut frosted brownie cake tastes just as delicious as it sounds, but you might be surprised to know it’s healthy! That’s right, you can indulge in chocolate cake guilt free thanks to this fantastic recipe from our friend Stephanie Elswood of @healthychefsteph. Made using our Free Range egg white, no refined sugar and it’s even gluten free!

Ingredients

(For the cake)
100g Coconut oil (melted)
90g Coconut sugar
100ml Two Chicks whole egg
6 tbsp Two Chicks egg white
100g Coconut flour
20g Cacao powder
60ml Almond milk
80g Dark chocolate (melted)
(For the frosting)
200g Greek yoghurt
4 tbsp Cacao powder
2 tbsp Peanut butter
3 tbsp Coconut syrup/agave nectar/honey

Directions
1. Preheat the oven to 180C (160C Fan)
2. Grease and line two 20cm round cake tins.
3. In a food processor whisk up the coconut sugar and oil and gradually add the eggs. Continue to whisk for a few minutes until well combined.
4. Gradually sift and fold in the coconut flour and cacao powder.
5. Stir in the melted chocolate and almond milk thoroughly.
6. Separate the mixture into the two cake tins and spread to the edges.
7. Bake for 20/25 minutes or until a knife when inserted comes out clean. (It may not rise as much as a normal cake due to the gluten free flour).
8. Remove from the oven and leave to cool in the tins.
9. Meanwhile mix the ingredients for the frosting.
10. When the cake has cooled completely spread half the mixture over one of the sponges.
11. Top with the other sponge and finish with the rest of the frosting.
12. Leave in the fridge for 1-2 hours to set and enjoy!

Follow Steph on Instagram (@healthychefsteph) for more mouthwatering healthy recipes just like this one!


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