healthy weight loss Archives - Page 4 of 7 - Healthy Happy Life Secrets

Radish Salad – Tomato Substitute

Radish salad is one that isn’t often a first choice for most. Because fresh radishes are bitter, pepper-spicy.

But the salad recipe below is more sweet than bitter notes.

This salad is radi(sh)-cally DIFFERENT.

And radishes are super healthy and I have a way to lessen the bitter.

You can even replace tomatoes and cherry tomatoes in your salad for this similar but different radishes in a radish salad.

You may even fall in love (with this no-tomato salad again). Radishes are a year-round produce staple that often gets overlooked and not over picked in stores.

And it’s a good substitute for tomato because some people can’t eat tomatoes despite their bright attractiveness and summery abundance.

Because tomatoes are acidic. Even though they’re healthy lycopene food.

And radishes have a different profile (or personality if food were people).

Radishes prepared the way I describe below look a bit like yellow potatoes (also abundant), but have no starchy calories, so that’s another good reason to ra-dish.

This radish salad recipe is a new way but a traditional salad in that there’s no cooking meal prep involved… gotta love that!

A salad is great in the hot or summer months when you want to eat lighter and meet weight loss goals.

Red radishes are available and abundant year round in most stores.

They’re usually packaged next to their baby carrot root veggie friends… and cost about the same affordable pennies each as price.

Plus the packaged ones have been de-stemmed so they’re ready to eat after you rinse them off.

But unlike the carrot, the radish is part of the Brassica family that Cousin broccoli, Brussels sprouts, collard greens, and cauliflower are all in.

There are many interesting types of radishes with names just as curious, like Watermelon, Cherry Belle, Daikon, Easter, and French Breakfast radishes.

But keeping it simple and wallet-friendly, you can use red radishes for your radish salad.

And to make the radishes soft and less bitter, there are 2 ways that I’ll share here…

The first way is: instead of cutting or thinly slicing up in round radish coins fresh from raw radishes, wash off your radishes like you would, put them back in the plastic bag and tie up the top or in a freezer safe plastic bag with a ziplock for at least 2 days.

Don’t bother to dry them off (…even easier!).

The moisture helps them mush a little.

The radishes will transform and change color.

Where instead of the vibrant magenta-ish reddish purple pink color, you get a white-washed pale faded magenta color with a slightly burnt light brown hue around looking more like a yellow potato.

Did I do my paint color description justice?

When you’re a few days away from working with the radish in your salad and meals, you can take the bag out of the freezer and place in the fridge in a noticeable place you won’t forget about (but you can intentionally temporarily forget).

If you add to you fridge mid-week, they’ll be ready for your weekend salad.

There is some exercise of time and patience here… but if you leave the radishes as an afterthought, then it’s just time…

…So just fuh-gettabout it!

And then when you’re ready to use your radishes for your weekend dish, they will be soft and squishy… and if you squeezed one like a cherry tomato, it would squirt juice across the room like a water gun

Except it’s more like watery juice than tomato juice.

So that’s the first way.

The second way takes less time.

You’d freeze your radish like the first step in the first way already mentioned.

But then after they have formed icicles after a day or longer, bring the bag out to room temperature and place the bag in a bowl.

There will be a lot of juice coming out that you can use for a gazpacho or some other juicy food bowl dish.

After a day and overnight at room temps, they will get soft. But the color will be more like the faded pink-purplish colors in case that matters for your dish.

…Like these that are ready to be cut and used for your radish salad.

Tips for radishes from frozen:

Cut the squishy radishes with a serated knife (with jagged edges). Pierce into each radish first, in order to let out the radish water and air that has accumulated like a pressure cooker… except they won’t explode on their own.

[Btw, if you use a butter knife, the radish will just roll around like a inflatable beach ball.]

With prepared radishes from frozen, you should notice easily the less bitter pungent smell (than that of raw radishes).

…Ya never thought you could have so much fun with produce, did ya?

And then you can cut up the radish bits to the sizes you like and place them in your salad.

They also go well with pasta salads or an Italian bean salad with radicchio.

…And btw… radishes and radicchio are not related. That would be ridiculo! Sorry, I couldn’t resist.

But they pair well on a salad plate together.

…And wow-za, you have one bright plate that’s calling. The contrast against a bed of spinach or Iceberg lettuce is inspiring… and if you add Romaine lettuce, that would be a salad melange party.

Anding sweet diced pimento peppers, chopped red bell peppers, and corn also dazzle up the dish.

If you’re sensitive to cheese dairy, but you still want to add, you may find buffalo mozzarella is better since it’s cheese made from buffalo milk or halloumi made from sheep and/or goat milk.

Also, radishes goes well with microgreens and microgreen salads.

Radish Salad - No Raw Bitter Taste

Author Brandy @ Healthy Happy Life Secrets

Ingredients

salad mix bag
3 large radishes, frozen in freezer and then brought to fridge/room temperature to soften. Add more if you prefer
1/4 red onion, thinly sliced
1/4 cup goat cheese crumbles
1 tbsp chopped bell peppers or sweet pimento peppers
1 tbsp balsamic vinegar
1 tsp extra virgin olive oil

Black Bean Smoothie with Coffee

Black bean smoothie from coffee beans is a 2X bean plant-based healthy beverage… and something to get excited about for your day! 🌅

You naturally get a powerhouse of fiber PLUS plant-based protein to start your morning on the right foot… and those steps 👣 keep you on a happy high for the rest of the day. 😊

ICYMI, beans are the rage in new food vitamins to take.

…PLUS A can of bean costs almost nothing when you compare to other high protein sources. AND the cans last for-ever (as food goes).

A can of beans usually has an expiration date that’s a few years out. That’s longer than what you and I know with what the future holds… but you can count on your beans! 🫘

If you get the organic black bean cans, those are still pennies compared to other protein sources, and you’ll have less sodium.

And then instead of rinsing your open canned beans with running water, you can dump the beans, liquid, and all into your blender (…maybe all while your eyes are still opening).

…This is great too for when you’ve woken up on the wrong side of the morning and want your positive energy boost to bounce back.

…Or when you feel like your gut needs a detox from processed foods and need to add some plant-based food love to your gut.

…And to add balance from a weekend of eating and drinking enjoyment.

You can also soothe those bloating gut discomfort feelings or uncomfortable jabs in the gut that you’ve normalized from what you consume.

Those don’t need to be your new normal and weigh you down!

…You’d know, because you have a less than a satisfactory healthy bathroom life.

And if off kilter….

You can get back on smooth track with a smoothie cold beverage like this.

…Where you get gut unhindered and be ready to conquer the world after a little daily energy boost!

This is a love language your gut understands…

And a coffee black bean smoothie like this can healthy balance restore. It’s even smoother than an avocado smoothie with coffee great for fasts

…Or you can try both and alternate the blend in your life. 💭

For any coffee smoothie, you can add the brewed coffee you like… but I like to add cold brew coffee for less acidity.

AND it’s already room temp coldish so you can drink and enjoy your finished smoothie sooner without adding ice cubes (that’s an option too). Btw, there’s a difference between cold brew and iced coffee.

And whatever coffee you choose, I recommend using an organic coffee (less toxins).

So, to make the coffee black bean smoothie:

Add your can of black beans and brewed coffee. And let the blender grind (blend). 😀 Let your smoothie start out thicker.

Add more or less liquid depending on how thick you like your smoothie. And you can always thin out with a ‘lil water later.

So after blending the beans (the coffee and black kind), work on the flavoring that matters…

You can make this a sweet beverage option.

Sooo with healthy notes, you don’t want to blanket douse all the good you just did with table sugar…

You can keep it sweet, tasty and plant-based healthy with cacao (powder).

Both cocoa and cacao powder come from cocoa beans but cacao is not as processed like cocoa is. It’s not just an “a” and “o” spelling play in the words. They are different but the same.

Common cocoa powder also often has sugar hidden within so the consuming product is different in the end.

And to compliment your powder sweetness, you can add another sweet source that’ll make it smooth: raw honey that’s another healthy Vitamin B (as in bee -add 🐝).

I also like to add banana and cinnamon spice that are other B and C adds… but those are optional and if you have on-hand.

And an option is to add Greek yogurt (for thickness), but you can get this coffee smoothie doing the minimum with black beans, brewed coffee, and cacao powder (or cocoa if cacao is not available).

…And in case you’re not a coffee drinker, you can substitute the coffee for milk or a plant-based milk like almond milk or yogurt whey. Think of it more like a protein chocolate drink, so it’s good for all growing ages.

…Especially those 30 and up!

And if you prefer a thicker smoothie, the yogurt solids will help you get that consistency too! Oh, and you add a dollop of yogurt to the top as your whipped 😉

(We’re now heading into parfait territory now.)

And to keep this a refreshing smoothie, I haven’t even gotten to the fun part yet (that would be the zhugh in desserts)…

Add mini chocolate chips to the smoothie drink and let some sink to the bottom.

You may have had cold java drinks like this that had the chips swirling around at the bottom and every now and again you get a nice pause in a chocolatey morsel bite.🧋

You can add 70% or more dark cacao chocolate morsels to your home smoothie that’s healthy delicious (and FUN to add).

You can also sweeten the vitamin-ness with wild blueberries too. How fun!

This is looking less and less like a beans drink and more like a delicious one!

…Wait ’til you get a taste! 😋

And this is what your Monday and any early morning gut and mouth are calling for. 📣

I’ve added this to the Magic Bullet recipes and this could be a low-sugar summer dessert too.

For more smoothie inspo and ideas, check out this healthy smoothie guide challenge I put together for you with all kinds of fiber-delicious blends (to give you your better than regular healthy LIFE back!) 🎉

Anti-Inflammatory Black Bean Coffee Chocolate Smoothie

This makes a nice cup or glass plus more for later.

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1 can organic black beans
1/2 cup cold brew coffee
2 tbsp cacao
1 tbsp raw honey
1 tbsp mini dark chocolate chips
1 banana (optional)
1 tsp cinnamon (optional)
1 tsp frozen wild blueberries (optional)
shredded coconut (zhugh optional)

Instructions

Blend ingredients until smooth. Refrigerate.
Add chocolate chip morsels and zhugh with more, blueberries, and/or coconut. Enjoy!

Notes

This makes an 8 ounce cup to enjoy plus more. If you add more liquid, you can make a larger batch for later.

If you want a thick smoothie base, choose a creamy thick yogurt like Icelandic yogurt or Fage Greek yogurt.

Low-Sugar Angel Food Cake

Angel food cake is heavenly and cloud-like. This one is low-sugar and will not rise blood sugar. And great to serve for brunch and home party gatherings…

Like the Met Gala TODAY where this year has “superfine” in the theme.

And if you watch celebrate 👗 and wanna bake a cake, THIS angel food cake recipe is a light and minimal ingredient one. 🧡

…You can add a little themed superfine sugar to help your individual cake rise in the air.

Because angel food cake is airy fairy 😇… very different than its opposing devil’s food cake that’s full in calories.

(Notice angel is part of food cake and devil possesses it with an apostrophe in the name).😉

With an angel food cake, it’s made with egg whites as the star ingredient ⭐️ …and you’re looking at 17 calories per egg.

So even with a dozen eggs you’d use is only about 200 calories… FOR AN ENTIRE CAKE!

It’s angel feather wing light 🪽… so think of fluffy egg whites or white clouds as the prep…. 🌩️🌩️

Oh, and that can get even more cotton ball pillowy with a dollop of whipped cream… or if you know me, swirly piped on Greek yogurt with a zhugh strawberry on top. 🍓

But first you gotta make the cake!… anddd that’s when I start to get excited. 🎉

…That btw this is super simple to make and bake.

Whoever said that an angel food cake is a more advanced baking skill? 🤔

…hmm,, I’m thinking that there was an inner debate that may have been going on with an angel on one shoulder and a doubter on the other.

So I’ll make this super simple…

This is an easy bake and if you believe that it’s simple to make, you will have a beautiful and tasty low-sugar cake to enjoy as intended.

On those notes, don’t overthink and don’t over mix with your baking or stand mixer…

After then you get clouds where you’ll stop.

And then make light moves to transfer the egg white clouds to your baking cake pan and gently leveling out with a spatula or back of a spoon.

And that’s it for prep!

I don’t think it gets easier than that, do you?

Low-Sugar Choice

What may be tricky is the sugar bit…

But I love a healthy challenge so that’s what I seek to use just enough…

And if you use monk fruit sugar, you won’t be as concerned with the amount that will tip the scales toward sugar inflammations or spikes.

Monk fruit sugar is plant-based natural (and recommended by dietitians).

And since it’s sweeter than regular table (or granulated sugar), you’ll want to use less of the healthy crystals anyway.

And monk fruit sugar doesn’t affect blood sugar that’s always an important healthy point (especially with those who are pre-diabetic).

And so it doesn’t affect glycemic index as monk fruit sugar doesn’t have calories or carbs.

It’s like Stevia in those ways that’s a common sugar relatable substitute these days.

While both are plant based white sugar alternatives, monk fruit is more of a low-sugar sweet (but still more sweet than sugar)…

In a drink, I think the taste difference is very noticeable. But in a healthy baked desserts with other ingredients, not as much.

And in this recipe, the monk fruit low-sugar sweet minimum is added to mostly help the texture of the cake.

Using less is more because I’m a fan of adding sweet at the end after the bake and for individual tastes.

The additional sweet if you choose can be strawberries or in-season fruit at the end that pairs well with an angel food cake. 🍰

It’s a myth that you have to bake in the sweet tastes.

…It can be even better fresh at the end, and it looks pretty too.

I worked in event planning and catering for a decade, so that’s just how I roll. 😊

I like to cater to tastes because some of us want more sweet and the older ones of us, usually don’t.

Angel Food Cake Process

And for your angel cake flour choice, you could use a sifted all-purpose flour as more easily available, but a fine cake flour is going to pay off for a light as angel finish.

This cake is close to the process for making meringues, but since flour is added, that turns this into a cake.

And you’ll notice there’s no baking powder or baking soda for this cake as the fluffy egg whites will be the rising wings.🪽

Tip: Separate eggs cold when you’re taking them out of the fridge. Because when warm or room temperature, eggs are ready to run… so they may just run away from your hands and be ready for a scramble.

🥚 And if you make this cake, save the yolks! Make scrambled eggs, or make yolk-ingredient desserts like a low-sugar chocolate soft serve ice cream that’s so easy to make with or without an ice cream maker… where you’re never disappointed that the machine is down at a drive-thru!

…Or you make lemon curd for your parfait and other light brunch desserts. 🍥

Low-Sugar Angel Food Cake

Course Dessert

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1 cup cake flour, sifted
12 egg whites
1 tsp cream of tartar
1/4 tsp salt
low sugar or monkfruit sugar (1 tsp or 1-1/2 tsp recommended)
strawberry

Instructions

Beat egg whites. Add cream of tartar, sugar, and salt.
Gently fold in flour.
Line tin with butter to prevent sticking. Bake on 350°F for 35-40 minutes.

Fruit Shake Recipes On-the-Go

Fruit shake recipes (aka fruity smoothies) is something good and healthy for mornings or before a hike. Enjoy the 3 fruity ideas 🍓🍒 below.

…I was inspired by smoothie to-go (or on-the-go recipes) because I found I actually crave a cold one on an adventurous hike or on a warm day.

…Or after I’ve reached the mountain top and taken in the height and scenery, I’m thinking, ok… what’s next?

…And a strawberry milkshake 💭 usually comes up, but is not in hand.

It’s a food dream I have in my head… that even matches my pink wear on some days 💕

strawberry for great travel fruit shake recipes.

But then I talk myself out of the shake because the reality sinks in… fast food milkshakes are usually full of sugar and high calories.

…Which isn’t good for all the good exercise calorie loss (or weight loss) that just happened while hiking.

Plus on-the-road, I don’t want to stop if I don’t have to, so I let my craving time pass while driving.

Like you in your travels, I want to keep going…

So to be aligned 😁, I found a good satiating solution… that’s a cold fruit shake I bring along with me… that’s waiting for me after the hike later in the afternoon.

Oh, and it’s HEALTHY too! 🎉

So this week’s post is all about fruit shake recipes you can enjoy and take on-the-go along with you.

And if you like fruit shakes, these easy fruit shake recipes are healthy taste ideas you can use at home or on your next outing adventure! 🧉

Be sure to also check out my tips waaay below 👇 for these enjoyable take-with-you fruit shake recipes….

In the fruit shakes, the fruit and a ‘lil honey, syrup, or spice is the added sweetness.

They’re loaded with vitamin nutrients and the healthy good stuff.

And while a banana is a great smoothie texture and healthy ingredient, if you’re not a fan, below are some other ingredient substitutions that will hold up outside on activity game day.

And the best part is… the ingredients in a fruit shake drink is refreshing, guilt-free, and convenient.

…That’s what I think golfers thought when I was a kid on the golf course serving ice cold lemonade 😀

The most important feature was the ice cold part 🥶 that cools and soothes our Pitta on a warm or overheated activity day.

And in that Pitta Ayurvedic balancing spirit, you can prepare these fruit shake recipes the day before (that’ll please you and others when you want them)!

Easy move: freeze the fruit shakes, and then take them with you in your cool tumbler or cups.

If you take the fruit shakes out from the freezer in the morning, by afternoon or sooner they will have slowly melted for drinking.

You can also bring with you some water and ice in a cooler (if you weren’t planning to already).

And if your fruit smoothie shake has melted too much, add a few ice cubes.

…And if still too frozen, add a ‘lil water to melt.

It’s that easy to get the perfect temperature drink on-the-go! 🧡

Your fruit smoothie will be temperature ready for you when you’re ready to celebrate and feeling happy that you reached the summit top (or whatever that is for your day)…

You can stroll, sip, and enjoy a cold strawberry 🍓 with a strawberries-and-cream fruit shake vibe wherever you are.

…That’s what I’m talking about!

Another fruit shake idea is a grapefruit shake for less sweet-on-the-go tastes.

This fruit shake recipe has whole grapefruit prepared, unsweetened applesauce, and ginger powder.

When you pair whole ingredients that are a tasty duo together, they don’t need sweetness… and that’s coming from the mouth of a serious sweet tooth with former-caterer tastes. 😊

Grapefruit is loaded with Vitamin C that’s anti-inflammatory and good for you especially if you have outdoor allergies, but want to enjoy a sunshine-y day.

Or a star day.

…Anthocyanin strawberries can be the red star ingredient you add.

Anthocyanin is a polyphenol that’s eat-from-the-rainbow 🌈 anti-inflammatory healthy. It’s also part of a healthy Mediterranean diet full of red, blue, and black berries.

For a strawberry fruit shake, the strawberries are also loaded with Vitamin C (as are most food in the same fruit category)… and Vitamin B-9 or folate that’s especially good for cells.

Keeping healthy cells is what matters most in anti-inflammatory living.

And this strawberry fruit shake recipe is made with almond flour, 3-5 strawberries, and almond milk.

The almond flour texture gives it a slight thicker strawberries-and-cream vibe.

But there’s no cream.

…That wouldn’t be good on warm days or for healthy dessert drinks.

Speaking of which a cherry and apple fruit shake is another one that’s enjoyable and has whole and healthy ingredients that are great for travel. See recipe below 🍒🍎

Ingredients for a cherry shake include: dark cherry and chopped apples. For some sweetness, you can add cinnamon and/or maple syrup.

And for texture, you can add ground flax seed that’s filled with omega-3, fiber, and protein.

You can also add chia seeds and ground oats for an overnight oats effect if you want to go that route.

But whatever ingredients you ultimately decide on, the dark cherry and apple make this one satisfying fruit shake. 😋

Ingredients for fruit shake recipes are whole and healthy like in an cherry apple smoothie shake. — Ingredients for a cherry apple fruit shake drink.

And these are some good tips for your on-the-go fruit shake recipes…

Fruit Shake Tips For Recipes

✅Use frozen fruit as ice! Also, when fruit isn’t yet in season, buy frozen fruit that’s more economical and doesn’t go bad.

✅Look for organic berries and fruits.

If you’re using the fruit peels, citrus zest or berries, whether frozen or fresh produce, organic is the better pesticide-free way for healthy living. Bananas are an exception since the peels aren’t consumed.

✅Bananas make great smoothie textures. And if you don’t prefer bananas for smoothie fruit shake recipes or don’t have any bananas on hand, these make great fruit shake recipe ingredient substitutes:

chopped apples

applesauce

protein, collagen, or energy powder – will help you keep going in the day

fruit zest (from the outside peel)

If you don’t have a nutrition powder, you can use a gluten-free (healthy) flour like almond or coconut flour good for sweet drinks.

Use a freezer-safe cup or tumbler, and freeze overnight so that your fruit shake stays cold. Pull out in the morning and put by your things you’ll be packing for the day (so you don’t forget!).

For more healthy smoothie ideas, grab this FREE smoothie guide challenge (if you dare 😊)!

Cherry Fruit Shake

This will fill about 12 of an 8 ounce cup leaving room for ice or water as needed during the day. For a full cup, double the ingredients.

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1/2 cup tart or Bing cherries
1/2 cup peeled and chopped apple
1/2 cup almond milk

Instructions

Blend ingredients and freeze for at least several hours.

Low-Sugar Chocolate Cake – Anti-Inflammatory Healthy

Chocolate cakes that are anti-inflammatory healthy exist! And it’s not Devil’s cake with all the calories.

Like these chocolate cakes in ice cream cone cookie cutter shapes you can make without any egg. And they’re low sugar!

These are topped with healthy Greek yogurt “frosting” in colors like a pairing match spumoni ice cream with no eggs. 🇮🇹

It is anti-inflammatory healthy with the ingredients in the chocolate cake recipe below 👇… but don’t let the healthy fool you.

Because this is a DELICIOUS and moist cake (you’ll see the batter below) that smells chocolate amazing from the oven when baking.

You may be surprised at the good food tastes and healthy, plant-based ingredients… and this may tip you in favor of becoming a healthy chocolate cake convert. 🧡

…Plus this individual chocolate cakes have a melt-in-your-mouth soft cake texture like that from an ice cream sandwich or a packaged dessert with cream in the middle… 😋

On that note, you can add a cream in the middle or on the top… and maraschino or glace cherries too like in this ice cream illusion trio. 🍒🍦

Based on the previous descriptions, it’s hard to believe that mostly gluten-free flour is part of the chocolate cake mix.

Gluten-Free Flour

Since non-gluten flours are softer (and mostly used in this healthy chocolate cake recipe), you will need more gluten-free flour than if you were using all or mostly gluten flours like all-purpose flour commonly used.

Gluten-free flours will make a soft batter without gluten. So you will not need to use a mixer. All you need is a spoon to combine the wet and dry ingredients.

It’s so easy to mix that I even just used one of the plastic teaspoons I was using to measure in ingredients to mix, that works just fine. Less cleanup. 😊

This is the perfect lazy day bake!

And you can use a silver spoon (or messy whisk) to mix ingredients if you prefer (or whatever makes you happy!).

The batter consistency almost looks like chocolate ice cream. How fitting!

And what makes this cake special and low-sugar healthy is the special sugar choice…

Maple Syrup

Table or white sugar is not needed for most bakes to add sweetness. And it’s not needed in this cake recipe, as the more healthy sugar choice is maple syrup.

A little maple syrup goes a long way to sweeten… and is low glycemic which means it won’t spike your blood sugar the way table sugar would.

That’s good for anti-inflammatory benefits.

Vermont Grade A maple syrup is one of the best.

And you can easily source maple syrup all over the Northeast. Maybe even around their sugar maple trees. 🌳

I used maple syrup from the Adirondacks for this recipe below. But our Canadian friends are also well known for their maple syrup that’s part of the country’s tradition.

…It’s not just GOOD for pancakes. 🥞

Maple syrup is also a cooling food, so it’s a great sweetner choice for warm days, your Pitta stress and irritations you have in your life. 😊, and for ice cream cool chocolate cake…

This is where it gets happy and fun!

Pick Your Flavors

For your chocolate cake batter, you can lean into pure chocolate with just the cocoa in the recipe, or you can add sophisticated adult tasting vibes with ginger, coconut flour, or dark cocoa (more like an Oreo cookie vibe).

You get to choose your flavors before you bake… like when you’re in an ice cream parlor shop picking out flavors.

If you want a dark cocoa vibe, you can add black cocoa that will be a more intense cocoa. Think of the blackish color from the black cocoa as dramatic chocolate like in your cookies and cream desserts.

Keep in mind, adding dark cocoa will mean that it’ll take longer to bake as any time you have dark (blackish) color bakes (cakes, cookies, bread, etc.), they take longer than lighter bakes to bake.

And for this healthy cake, if you prefer more chocolate and pure chocolate tastes, you can add chocolate chip morsels (approx. 1-2 tbsps) where you’ll get pops of chocolates in your baked bites like a chocolate chip cookie. 🍪

And if you want to make this cake with chocolate coconut-y vibes 😋, you can include 1 tsp of coconut chips. And substitute the almond flour in the recipe with coconut flour that’s also gluten-free.

And for more choices and variety, if you don’t mind a spicy kick… pair with pungent ginger (that’s delightful!). You can add a teaspoon of ginger powder. Red (chili) pepper flakes also go great with chocolate.

There are very few baking spices that don’t pair well with chocolate! 🍫

Other Tips:

Flatten and even out your chocolate cake batter with a plastic lid. Dust with cocoa (or a little flour) so that it doesn’t stick. Easy peasy! No need for a rolling pin.

Also, you can pre-score cut your cake shapes before baking. Or use a round springform pan for a traditional cake if you will be making a round cake to more easily pop the cake out since the cake won’t be as springy like with a mostly gluten-flour cake.

You’ll know when it’s baked done when you can lift the bottom in one baking piece. Don’t over bake this one or you’ll have cookies! 🍪🍪

And technically, you could eat this without baking like a chocolate mousse and don’t need to bake this cake batter because there’s no egg, BUT for the decadent light chocolate cake texture (and not no-bake cocoa balls), pop it in the magical oven.

And if you want to use egg, you can. I did an experiment to see the rise difference and there wasn’t much. Can you tell which ice cream chocolate cake has egg?

…Didn’t think so.

It’s the one on the right that’s slightly fuller and higher but only by comparison. 🐣 You’d not notice the difference on a ready-to-eat plate.

So the choice is yours… to egg or not. Either way, enjoy these crowd pleasers for your next table party!

Anti-Inflammatory Olive Oil Chocolate Cake - Low-Sugar

Healthy chocolate cake where you can make one 8" or 9" round cake or 4 - 3" wide cakes shaped in ice cream cone or fun cookie cutter shape (your choice). Great for parties and all ages!

Course Dessert

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1 cup almond flour
1/2 cup almond milk, plus additional (add as needed)
1 tbsp maple syrup
1 tbsp cocoa powder + 1 tsp
1/2 tsp baking soda
1 tbsp all purpose flour
1 tsp apple cider vinegar
1 1/2 tsp light olive oil (or neutral oil)
pinch of salt

Instructions

Mix ingredients by hand with a spoon. Almond flour is a gluten-free flour that will make a softer batter. Work in enough wet ingredients so the batter falls off the spoon together. The batter will be noticeably more grainy and less gloppy/smooth than a full gluten flour batter. For chocolate cake sandwiches, roll out to about 1/4 inch thick.
Bake at 325°F for about 20 minutes (or until a toothpick comes out clean). Don't overbake or you'll get cookies.
Sometimes the bottom is still moist, so if you use a springform cake pan, you can take a small peek or simply add another 5-10 minutes to ensure it's dry at the bottom. When you bake at low temps and slow, you don't have to worry about burning your cake and still getting a little rise.
Let cool, frost, and enjoy!