Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Favorite Chocolate Cake and Frosting

Chocolate cake made with beets and gluten free

This cake is made with Gluten-free whole grains so it’s not for Paleos but if you eat grains now and then, this cake is a winner since it is full of sneaky healthy beta-carotene.

This is my favorite recipe for making a Birthday cake. Chocolate cake is most often requested from my family and this one is quite moist and delicious. If you are sneaky enough when adding the cooked carrots or sweet potatoes, it’s likely no one will even know they’re getting a serving of vegetables in their cake. My family knows and they really like it anyway. I topped this cake with slivered almonds and dark chocolate covered almonds as a bonus.

Makes one 9-inch round cake.
If making a two-tiered cake, just double the recipe.

Favorite Chocolate Cake and Frosting
Yield: 1 9" round cake
For the Chocolate Cake
  • 4 eggs (organic, range fed)
  • 1½ cups granulated wSugar (coconut sugar, muscavado or sucanat)
  • ¾ cup coconut oil
  • 1 Tbsp vanilla
  • 1 cup carrots, steamed or sweet potatoes
  • ¼ cup baking cocoa (nonalkalized) or raw chocolate, high in antioxidants
  • 1 cup buckwheat flour (used to use whole wheat pastry flour)
  • 1 cup oat flour (gluten-free)
  • 1½ tsp. baking soda
  • ½ tsp sea salt
For the Chocolate Frosting
  • ½ cup unsweetened cocoa
  • 1 cup butter, softened or Vegans use Palm shortening (non hydrogenated, Spectrum brand is good)
  • 1½ cup unrefined sugar, powdered. I use coconut palm crystals. Your'e not likely going to find a powered un-refined sugar in stores. Simply blend your dry un-refined sugar in a bullet blender or coffee grinder until it turns into a fine powder.
  • 1 Tbsp pure vanilla
  • pinch of Himalayan sea salt
  • stevia drops if desired for extra sweetness
  1. Chop up the carrots or sweet potatoes and steam cook for 5-8 min until soft.
  2. Smash vegetables into a 1 cup measuring cup and add to a high powered blender along with the eggs. Puree, then add pour mixture into a mixing bowl.
  3. Add the un-refined sugar, oil, and vanilla and blend together.
  4. Add the chocolate powder, buckwheat flour, oat flour, baking soda and sea salt and blend together well.
  5. Pour into a 9"x13" oiled pan or double the recipe and divide the mixture into two 8" round cake pans.
  6. Bake at 350° for 30 minutes. Check with a toothpick to see if it comes out clean.
  7. Cool completely before frosting.
For the Frosting
  1. With beaters in a mixing bowl, start by creaming the butter (or shortening) and the dry un-refined sugar together until creamy.
  2. Then blend the rest of the ingredients together.

Chocolate beet cake recipeHere I doubled the recipe and baked it in a 9″x13″ glass casserole dish.


I actually prefer to use 1 cup coconut palm crystals and 1/2 cup maple syrup or 1 cup coconut palm crystals and 1/4 cup honey (because honey is super sweet). I like to blend natural sweeteners together rather than just using one.

Photos by: Karly Blair

Whipped Coconut Cream

Coconut Whipped Cream Topping Recipe

Whipped cream made from Coconut Cream is the best kept secret ever. This is ridiculously good and good for you, too. Although people from the tropics have enjoyed coconut cream forever, it’s about time the rest of us discovered this wonderful accompaniment for all kinds of dessert toppings. I hope you enjoy it.

Coconut Whipped Cream
  • 1 14 to 16 oz. Coconut Cream, small tetra pak or canned Coconut Milk (make sure it is a full fat version with nothing else added) (I recommend Thai brand) or use homemade coconut cream from homemade coconut milk (See Notes below).
  • 2 tsp Vanilla (optional)
  • Sweetener of choice to taste (optional – a drop or two or stevia, a small amount of raw white honey to keep the color white or coconut palm sugar, maple syrup etc.
  1. If you purchased the Coconut Cream (found at Asian Supermarkets in Tetra paks or frozen in a can) then there you have it. Coconut cream is naturally sweet and can be used as a whipped cream just as it is. Of course its not nearly as sweet as westernized whipped cream so feel free to sweeten it and flavor it to your liking.
  2. If you purchased canned coconut milk, be sure to place it in the refrigerator overnight. This will cause the cream to separate from the water and rise to the top. It naturally does this over time at room temp but the cold does this faster and causes a more distinct separation.
  3. Open the can and carefully scoop out just the top layer of cream a little at a time. Every can will vary on the amount of cream it has but generally it has about half of the can or less.
  4. Whip the coconut cream together with beaters or in a small blender.
  5. Add vanilla and any sweeteners you desire to use.
  6. If it's too runny, cover it and set in the refrigerator and it will stiffen up a bit after awhile due to the coconut oil in it that solidifies when cold. If you sweetened it with honey it will never get as stiff as it would without it.
Important: Keep refrigerated and use within 2 days (possibly 3- but don't count on it) or it will spoil.
This makes a wonderful natural frosting or topping for just about any dessert.
Consider the following flavors:
Start by using a single drop of one of the following flavors to at least 1 cup of coconut cream and make your adjustments from there...
• Lemon extract/oil
• Peppermint extract/oil
• Orange extract/oil
• Almond extract/oil
Remember that you are only going to get possibly ½ cup of cream from a can of coconut milk and sometimes even less so be sure to get enough cans to get the amount you desire. Buying pre-packaged coconut cream lets you know exactly how much you are getting and it is more cost effective.
Coconut Products can get quite confusing especially when you find products called coconut creamed concentrate, creamed coconut and coconut cream. What the heck? See my article on Making Sense of Coconut Products. I personally hate the taste of canned coconut milk so I never in my wildest dreams thought I would like coconut cream other than making it fresh. But I discovered I was wrong. Thank goodness I forced myself to try it. I acted just like my kids trying something I already preconceived I wouldn't like due to past experiences with canned coconut milk. I discovered that it is the smelly separated water or whey left over when separated in the can that I don't like. Hooray, problem solved. I stay away from canned coconut milk. I buy coconut cream in tetra paks for whipped cream and frostings and I buy fresh frozen coconut milk (both found at Asian supermarkets) for making delicious ice cream or for many other recipes . See wRecipe for Healthy Chocolate Ice Cream.

Photo by: Karly Blair