Servings: 2
Ingredients
Batter
Cake
- 2 Tbsp coconut flour
- ½ cup homemade almond milk
- 1 egg white
- 2 Tbsp raw cacao powder
- 7 drops vanilla or toffee liquid stevia
- ⅛ tsp Himalayan pink sea salt
Icing
- 2 Tbsp almond butter
- 2 Tbsp unsweetened coconut flakes or almond slices
Instructions
- Preheat oven to 375° F.
- In a bowl, add all ingredients and whisk until smooth.
- Lightly coat the inside of a small shallow ramekin with coconut oil and pour in batter. Bake for 10 to 15 minutes. The cake will be done when a toothpick is stuck in and comes out clean.
- While the cake is baking, mix icing ingredients together in a bowl.
- Let cake cool and top with icing.
Notes
Rejoice. There is cake! Not only is it, well...cake, but it’s actually incredibly good for you. Late December I started to get very bloated and mega low on energy. I couldn’t figure out why- because I eat super healthy and work out hard! Coach Valerie helped me discover the challenge was a candida overgrowth. Candida is a fungus that can cause a host of challenges. To name a very few, low energy, brain for, weight gain (in spite of doing “everything right”), fatigue, and SUGAR CRAVINGS! If you suspect you have an overgrowth of candida, email our support team at [email protected] and set up an appointment to speak with a health coach, or reach out to your coach immediately! It gets worse the longer it goes untreated. Take a step towards your healing today, okay? 🙂
Back to the cake. So, I got to work using our food protocol to design a cake recipe that would support my body in letting go of this candida overgrowth- and this godsend was born. Here’s why I chose each ingredient.
- Coconut Flour: Coconut is a miracle. It contains anti-fungal properties that actually help to kill the fungal overgrowth candida. Also, a mere 2 tbsp. of coconut flour contains 25% of the dietary recommendation for fiber!!!! Woah.
- Carob Powder: Since cacao contains caffeine and can irritate candida, I HAD to find another option. Because what is a world without chocolate?? So, I found carob powder instead. Carob comes out of a pod from a tree that grows along the Mediterranean sea. I love Sunfood’s brand, which can be purchased at Whole Foods and local natural grocery stores. What’s amazzzzingggg about Sunfood carob is that 2 tbsp. contains 50% of the dietary recommendation for fiber!! YES TO THAT! That being said, carob has a different taste than cacao. If you’re new to this whole lifestyle shift and are not experiencing a candida overgrowth- go with the Cacao 😉
- Soy Milk: Soy is a controversial subject. I personally use it because I do not have a sensitivity to it- but many do. I choose it because it has 9 grams of protein per 8 oz serving, plopping in a helpful 4.5 grams into this cake. Unsweetened almond or coconut milks are great options too.
- Egg Whites: Egg whites are a great source of clean vegetarian protein!
- Stevia: Stevia is an herb that doesn’t spike blood sugar levels at all. It’s a zero calorie plant-based sweetener that I adore! Admittedly here, stevia is a hit or miss with people’s taste buds. Sweet Leaf is the tastiest brand with the least amount of bitter aftertaste.
- Cinnamon: Regulates blood sugar, assisting the naturally occurring sugar from the carob to assimilate more easily.
- Himalayan Pink Salt: Adding salt to baked sweet things brings together the flavors. I choose pink salt because it is dense in vitamins and minerals!
- Almond Butter: I know almond butter is more expensive than peanut-but almonds are less likely to be an allergen for people. They also do not contain fungus and peanuts do. So, one baby packet of almond butter is just the ticket here. Sprouts and Whole Foods also make almond butter fresh for a more reasonable price than brands on the shelf.
Tried this recipe?Mention @betr_health or tag #betrmeals
