Gluten-Free Chocolate Cake

Happy Secret Recipe Club Monday!

I have been super busy with school and life lately.

Yesterday I was finally able to relax with family and enjoy endless amounts of pasta over great conversation.

Even though life is busy right now, I still make time for baking and cooking.

It calms me down.

For realz.

So, I was super excited to find out that my secret recipe blogger this month was from Jenna, the creative voice behind the The Painted Apron. I loved reading about Jenna’s love for all things family and design. With her amazing recipe list, it was difficult to not want to make everything!

But then…I saw it…Gluten-Free Chocolate Cake.

I put my own spin on things.

Y’all…

this cake.

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I’m not sure I even want to share it with you.

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It’s just that good.

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I mean, it’s chocolate on chocolate…

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enough said.

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🙂

 

Gluten-Free Chocolate Cake

Servings: 8

A rich, cocoa based gluten-free/paleo chocolate cake topped with a creamy chocolate cream cheese frosting for double the chocolate fun!

Ingredients:

For the cake:

2 large eggs

1/2 c. coconut sugar

1/2 c. full-fat coconut milk

1/4 c. walnut butter (or any other nut/seed butter)

1/4 c. unsweetened, cocoa powder

1/4 c. coconut flour

1/2 t. baking soda

1/2 t. salt

For the chocolate frosting:

8 oz. package cream cheese, at room temperature

2 T. unsweetened cocoa, powder

1/4 c. pure maple syrup

1/2 t. pure vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.

In a large mixing bowl, combine the eggs, coconut sugar, coconut milk, and walnut butter until smooth. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.

Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely.

For the frosting, beat all of the ingredients on high using a stand mixer until smooth.

Top the cake evenly with the frosting and slice.

MANGIA!!!

Almond Lime Cake with Honey Lime Frosting

 Y’all.

I’m on a cake kick.

I know it’s pretty much 100+ degrees outside right now, but when I want cake, it’s got to be had.

We can make cake summer-ish.

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Because ya know, who doesn’t love a almond cake soaked in lime juice

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and a sweet honey lime cream cheese frosting.

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Oh yes, cream cheese frosting is my one and only frosting option.

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Seriously…we’ve chatted about this before.

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 I’m just a cream cheese frosting purist.

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 🙂

Almond Lime Cake w/ Honey Lime Frosting
Author: 
Recipe type: American
Cuisine: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A almond/coconut cake soaked in lime juice and topped with a sweet honey lime cream cheese frosting. Gluten-free, grain-free.
Ingredients
  • For the cake:
  • ½ c. coconut oil, melted
  • 3 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ½ c. unsweetened vanilla coconut milk
  • 1½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • ½ t. salt
  • 1 small lime, juiced
  • For the frosting:
  • 4 oz. cream cheese, softened
  • ¼ c. pure honey
  • juice of one small lime
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large bowl, combine the coconut oil, eggs, vanilla, sugar, and coconut milk until smooth.
  3. Stir in the almond flour, coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared pan.
  5. Bake for 30-35 minutes or until lightly golden.
  6. Let the cake cool slightly, poke the top of the cake with a fork.
  7. Pour the lime juice evenly over the cake and allow the juice to seep through.
  8. For the frosting, place everything in a large mixing bowl and mix on high until smooth.
  9. Cut the cake into squares and spread each with a good helping of frosting.

MANGIA!!!

Skinny Girl Snack Swap 2.0 Review and Giveaway!

Y’all…I apologize for the lack of posting over the past couple of weeks.

I have been staying in tip top shape running around like a chicken with my head cut off.

My days usually look something like this: eat breakfast, workout, eat lunch, school, internship, eat dinner, sleep.

Pretty much.

Let’s just say I am glad I even have time to eat.

Eating is super important to me and when I’m on the go, it can be extremely stressful and difficult to eat a good meal.

I am a three meals a day kind of person, but I still have hunger pangs mid-afternoon.

That’s where my healthy snacks come in handy.

Because I have a sweet tooth, it is often hard to turn down anything dessert-like. However, I can usually satisfy most of my cravings with healthier options.

This usually involves a banana w/ smear of peanut butter or cashew butter, or Greek yogurt, with fresh fruit, cinnamon, and a bit of stevia mixed in.

Or, I go for my ultimate snack: toasted coconut over a sliced banana with a bit of cocoa powder.

Guess what? My snacking woes just got sooooooo much easier.

Last year I posted about the Skinnygirl Snack Swap.

Basically, Skinnygirl encourages women to swap out their snacks for healthier options with the Skinnygirl Snack Swap Campaign.

Yes, you just have to swap one of your snacks for a healthier snack…it’s that easy.

But wait…Skinnygirl has it’s own Skinnygirl Snack Swap website which features playful tools that ask users to choose their favorite snack, and then personally picks healthier options  to match that craving.

Oh, yes, that is awesome technology.

Well, that was version 1.0.

Allow me to introduce you to the even bigger and better Skinnygirl Snack Swap version 2.0.

Everything is the same with the interactive tools.

The main difference between the previous and new version is that Skinnygirl has added 27 new recipes
that match the flavor profiles of their Skinnygirl Tasty Nutrition Bars!

This means that you can find flavor profiles that match the Banana Oatmeal Dark Chocolate Bar, the Dark Chocolate Multigrain Pretzel Bar, the Chocolate Peanut Butter with Sea Salt Bar, the Lemon Swirl Bar, the Dark Chocolate Almond with Coconut Bar, and the Chocolate Chip Cookie Dough Protein Bar.

I know…it’s pretty amazing.

The site has a variety of nutritionist-approved healthy snack swap recipes.

Plus, you can join in on the fun by participating in the snack swap through social media.

Just use the #sgsnackswap hashtag on FacebookTwitter, and Instagram to let us know that you have chosen to snack healthier.

Here’s the best part.

There is a giveaway.

Yes, I know…Skinnygirl is pretty awesome.

Y’all this Skinnygirl Snack Swap is legit.

I chose a recipe to try from the snack swap and it was crazy good.

I had to stick to my coconut + dark chocolate guns and go with this flavor profile.

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I mean, just look at that chocolate goodness.

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Yes, that is a brownie.

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That chocolate frosting is seriously the icing on the cake.

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It’s made with avocado.

Don’t be scared.

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It’s a genius idea + it adds a healthy dose of good fat.

Did I mention these things are paleo, gluten-free, and grain-free?

What!?

To enter the GIVEAWAY  to win an assortment of Skinnygirl Tasty Nutrition Bars:

1). Follow Skinnygirl Daily on Facebook.

2). Try your own Snack Swap and share the swap on Skinnygirl’s Facebook page , Twitter, or Instagram and use the #SGsnackswap.

3). Follow Mangia on Facebook or Twitter.

4). Post about the giveaway on Twitter: “I just entered to win a box of @SkinnygirlDaily Tasty Nutrition Bars on Mangia @misschelsmangia, enter now !”

PLEASE LEAVE A SEPARATE COMMENT BELOW FOR EACH ENTRY. 

Happy Entering!

This giveaway is now over, the winner was Jordan Dunne!

I will contact the winner shortly to claim his/her prize!

5.0 from 1 reviews
Coconut Almond Brownies
Author: 
Recipe type: Brownies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A rich, melt in your mouth chocolate brownies topped w/ shaved coconut and sliced almonds. Gluten-free, paleo, grain-free. These “paleo”­inspired brownies use coconut flour, which contains significant amounts of fiber and protein, and are sweetened with maple syrup. The frosting is loaded with healthy fats since its base is an unlikely food – avocado! And to top it all off, the nutrient­ packed almond­ coconut topping gives a satisfying texture contrast to the fudginess of the brownies.
Ingredients
  • Brownies
  • ∙ ½ cup less 1 Tbsp coconut flour (50 g)
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup unsweetened applesauce
  • ∙ 2 Tbsp coconut oil
  • ∙ ½ tsp salt
  • ∙ ½ tsp baking soda
  • ∙ 3 eggs, at room temperature
  • ∙ ½ cup plus 2 Tbsp maple syrup
  • ∙ 1 tsp coconut extract
  • Frosting
  • ∙ 1 ripe avocado
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup pure maple syrup
  • Topping
  • ∙ ½ cup unsweetened coconut flakes
  • ∙ ¼ cup sliced almonds
  • ∙ Pinch of salt
Instructions
  1. Preheat the oven to 300ºF and grease an 8x8 or 9x9 glass baking dish (8x8 or 9x9).
  2. Mix together all ingredients either by hand, with an electric mixer or with a high­speed
  3. blender.
  4. Pour into the baking dish and bake for 30-­35 minutes, until a toothpick inserted into the
  5. center comes out clean.
  6. Add all of the frosting ingredients to a food processor and pulse to combine. Continue to pulse until the mixture is smooth and fudgy, scraping down the sides as needed.
  7. In a hot, dry skillet, add the ingredients for the topping. Toast until brown and fragrant.
  8. Be careful; coconut burns quickly.
  9. When the brownies have cooled completely, top them with the frosting and then sprinkle with toasted coconut and almonds.
  10. Slice and serve or store in airtight container in refrigerator.
Nutrition Information
Calories: 170 Fiber: 4g Protein: 4g

MANGIA!!!

 

 

 

 

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.

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Yes, please!

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Mhhhhhhm.

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🙂

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Author: 
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
Ingredients
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.

MANGIA!!!

Two Carrot Cake w/ Coconut Frosting

Today I should be talking about a recipe that involves some sort of chocolate candy.

Like Reese’s…my personal fave for any holiday or just any regular time of year.

It is Halloween after all.

Buuuuuttt…instead, I made you cake.

Because that’s just how I roll.

Oh, and because I get to meet Godson #2 today…so cake is always the best way to celebrate.

It’s orange…so that’s festive…right?

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I mean, just look at that carrot color.

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If you know me, I have two favorite cakes…Italian Cream and Carrot Cake.

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Let’s get festive up in here.

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This isn’t your fancy carrot cake…no raisins or walnuts…no frills…

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it’s all about the carrot. Well, the carrot and then this frosting.

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It’s super thick, creamy, and made out of coconut and a few other lovely ingredients.

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I mean, did you think I would give you a un-frosted carrot cake?

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I didn’t think so 🙂

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But seriously y’all…

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it’s got this melt in your mouth texture and the absolute perfect sweetness.

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Oh, and it’s got this super buttery thing going on.

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So, while y’all are enjoying those big buckets full of Halloween candy, I will be having a slice of this cake.

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All while watching a Hocus Pocus marathon.

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I’m pretty sure that is the first time I wanted to be Sarah Jessica Parker.

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Don’t act like you didn’t want to be one of the Sanderson sisters.

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Happy Halloween!

Two Carrot Cake w/ Coconut Frosting
Author: 
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
 
A melt in your mouth, buttery, slightly sweet carrot cake loaf topped w/ a creamy coconut frosting. Gluten-free, nut-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 7 T. dairy-free butter or grass-fed butter, at room temperature
  • ½ c. + 2 T. coconut sugar
  • ¼ c. full-fat coconut milk (scoop the cream off the top of the can that has been refrigerated overnight)
  • 2 large eggs
  • ½ c. coconut milk yogurt
  • 2 large carrots, finely grated
  • ¼ c. +2 T. coconut flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. salt
  • For the coconut frosting:
  • ½ c. coconut butter
  • ¼ c. maple syrup
  • ¼ c. warm water
  • 2 T. coconut oil
  • 1 t. pure vanilla extract
  • pinch of salt
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray, line with parchment paper, and then grease the parchment paper.
  2. In the bowl of a electric stand mixer fitted with a paddle attachment, cream the butter, sugar, and coconut milk cream together on high until pale and fluffy.
  3. Add in the eggs, coconut milk, and carrots and mix until combined.
  4. Stir in the flour, baking powder, baking soda, spices, and salt.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the frosting, combine all of the ingredients in a large food processor and process on high until smooth and creamy.
  7. Frost the top of the carrot cake loaf, slice and enjoy!

MANGIA!!!