I have to admit something. I am NOT a cake person. I’ve stated this before, in a previous post for my Chocolate Chip Cookie Pie. And, well, nothing has changed. I know that my cake-hating is kind of unusual and that the majority of humans enjoy a good slice of cake. So I made this cake for all my loved ones who love cake. And of course, it had to be chocolate. And, well, if I’m being completely honest, because I find cakes to be a bit boring, I decided to throw in some maca, because I love the taste AND the added health benefits.
You can definitely make this cake without the addition of maca and no other alterations need to be made other than it’s omission. And if you are like “WTF is maca and why should I ever include it in anything” here’s a bit more info and some of the potential health benefits!
What is maca?
Maca is a root which typically grows in the Andes. It is a superfood and been used for it’s healing and restorative properties in the Incan culture for thousands of year. It is a close relative to the radish family. It is typically sold in powder form or in capsules.
Why should I use it?
Maca is most commonly used a natural method to balance hormones. It is an adaptogen and has been found to support the endocrine system, by helping restore balance. It is also used to help lowered libidos, increase energy, and combat adrenal fatigue. Additionally, it may assist with fertility.
Maca is packed with nutrients and minerals like calcium, potassium, iron, magnesium, and amino acids.
How should I use it?
The easiest way would be to mix it into smoothies, yogurt, or juices. I have also seen it in some chocolates which I love. It is also wonderful as an added boost to hot chocolate! Or you can bake with it, like I do here!
What do you know?
I am not a medical professional. Just someone who likes to experiment with “functional foods” and read about healthy ingredients and products. I personally, have been using this for years and love it. If you are unsure if this is safe for you, talk to your doctor and do your own research, especially so if you are pregnant and/or breastfeeding.
If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna
paleo, dairy free, gluten free, grain free, refined sugar free
Chocolate Maca Cake with Easy Chocolate Frosting
paleo, dairy free, gluten free, grain free, refined sugar free
This healthified chocolate cake is anything but boring with the addition of the superfood maca! And a super easy 4 ingredient chocolate frosting that makes this cake especially tasty.
freshlydafna.com
Ingredients
Cake
Wet Ingredients
- 1/2 cup almond butter (or other nut/seed butter)
- 1/2 cup coconut oil melted
- 2 eggs pasture raised if possible
- 1/2 cup coconut sugar
- 1 tsp vanilla
Dry Ingredients
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup cacao powder
- 1/4 cup maca powder
- 1/8 tsp sea salt
Frosting
- 1 cup cocoa powder
- 1/2 cup coconut oil not melted
- 1-2 tbsp maple syrup
- pinch of sea salt
Instructions
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Preheat oven to 350. Line 8x8 baking dish with parchment paper or grease with additional coconut oil or butter.
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In the bowl of a stand mixer or by hand beat together the almond butter, coconut oil, and coconut sugar until well combined.
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Blend in one egg at a time. Then add vanilla.
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In a medium bowl whisk together or sift all the dry ingredients together to remove any clumps.
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At a low speed slowly incorporate the dry ingredients into the wet ingredients until just combined and there are no streaks.
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Scrape the batter into the prepare baking dish and with a silicone spatula or a piece of plastic wrap press down the batter into an even layer. Bake for about 18 minutes, testing for doneness with a toothpick (toothpick should come out clean).
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Let the cake cool slightly and prepare the frosting. Mix all the frosting ingredients together until all is well combined and a glossy and thick mixture is made. Adjust to your taste by adding more maple and/or salt. Using a rubber spatula spread frosting over cake! See recipe notes for more on frosting.
Recipe Notes
I have only stored this in the fridge for best texture and freshness. It will likely hold at room temp for a day or so if it's not too hot outside.
Frosting Tips:
- The frosting will come out best if the coconut oil is slightly soft so consider warming it slightly (a few seconds in the micro) if it's rock hard.
- I used a stick blender to mix up the frosting and got good results. You can likely make this in a small food processor or blender. Please let me know if you do and how it turned out. You can also probably blend this together by hand if you have the arm power.
- This frosting recipe will completely cover the cake with a nice not too thick layer. I used the full frosting recipe on the cake but I suspect that leftover frosting would be a delicious dip for fruit or cookies. PLEASE let me know if you try this.