I have made many recipes over the past few years, this one seems to take the cake! (Ha Ha).  I’ve tweaked, experimented, and substituted to get this chocolate cake sent from heaven just right.  It’s very rich, but I’m not concerned about that. This recipe is gluten, dairy, and soy free. I choose recipes that are friendly and won’t adversely affect my insulin resistance.

Many recipes call for agave as a sweetener and deem it as “SAFE” for hypoglycemia, diabetes, and insulin resistance.  I have read new reports saying that it is jacks up the liver because it’s pure fructose and many of the harvesting/processing methods are questionable (See Mercola.com).  I don’t know if all that is true. All I know is when I use agave my blood sugar flies all over the place; I can’t regulate it.  When I stopped using agave the I was able to really heal my insulin resistance issues. Remember, my panic and anxiety attacks were directly associated with blood sugar spikes and crashes.  So not only did my blood sugar regulate, the panic and anxiety improved.  Agave is NOT anxiety therapy!

This is why I choose maple syrup, it’s sucrose not fructose.  The higher the grade the better, A is lightest and C is darkest.  Grade B and C syrups taste wicked good, are full of minerals, and they have a low glycemic index of 54. BUT, it has a high glycemic load. Which means the blood sugar rises and can crash down if the there is not enough fat, fiber, and protein on the back end of the food to stabilize levels.  I love this recipe because it has a ton of fat, fiber, and protein which don’t make you fat, it’s the spiking and crashing of your blood sugar that does.

Another trick I do is cut back on the main sugar type sweetener and add stevia. For this recipe, I use Young Living’s stevia. It is the true extract, not the clear stuff you find commercially. It is sweet, but it is also high in minerals and has the blood sugar balancing health benefits of the stevia herb due to it’s high level of chromium.

The flour that is used is coconut, which is 58% fiber and 15% coconut oil.  Bran is only 27% fiber! Very few people are allergic to coconut, so it’s considered hypoallergenic.  I love the taste and when baked goods made with it are fresh, it is not cononutty.  Coconut flour is now found in many grocery stores in the health food section.

So what’s YLTG oils?  They are Young Living Therapeutic Grade essential oils. I use them medicinally for myself and in my practice. However, they taste great too!  I would never, ever, ever recommend using a store bought oil for ingestion. So please, if you make this recipe use Young Living’s Oils only.

The best part about this cake is that it is rich and satisfying.   The texture is like a pound cake and it is very moist.  Each piece has the equivalent of one egg in it!!!  So enjoy and don’t feel guilt with this wonderful treat.

THE CAKE ITSELF:

Ingredients:

¾ C coconut flour – sifted

¼ c Dutch coco powder – sifted

1 teaspoon Redmond RealSalt

1 tsp baking soda

10 eggs

1 cup grapeseed oil

1 cup Grade B maple syrup

½ tsp stevia (English Toffee and Vanilla Crème flavors can be used also)

1 tblsp vanilla extract

10 drops of YLTG orange oil

2 drops of YLTG Abundance oil

Instructions:

– Grease two 9” round pans with butter or coconut oil.

– In a small bowl mix the coconut flour, coco powder, salt and baking soda. Set aside

– In a large bowl add the 10 eggs. Whisk lightly to break the yolks. Add the grapeseed oil, maple syrup, stevia, vanilla, orange oil, and Abundance oil.  Blend with hand mixer until thoroughly combined.  Make sure the maple syrup is mixed in, because it is heavy it has a tendancy to settle at the bottom.

– Immediately add the dry mixture to the eggs. Blend with a hand mixer until smooth and even.

– Bake at 325 for 30 to 40 minutes.  Half way through, rotate the cake pan 180 degrees to ensure even baking. Check with a tester to ensure batter is completely cooked. Cake will be spongy and firm.

– Remove from oven and place in a well ventilated area.  Cake will pull away from edges and be easy to remove when completely cool in the pans.

THE SIMPLE & SINFUL FROSTING:

Ingredients:

1 ½ cup of semi sweet chocolate chips (Enjoy Life makes allergen free)

¾ cup of grapeseed oil

2 tablespoons of Grade B maple syrup

¼ tsp of stevia

2 tblsp of vanilla

Pinch of Redmond RealSalt

10 to 15 drops YLTG Abundance oil (15 drops is strong, but yummy!)

Instructions:

– In a small saucepan over very low heat, melt chocolate and add grapeseed oil.  Do not allow to boil or “cook”.

– Turn off heat and wisk in maple syrup, stevia, vanilla, salt, and Abundance oil.

– Place pan in freezer for 15 to 20 minutes to cool.  Do not allow to cool solid, it will not fluff up and be spreadable.

– Remove frosting from freezer when cool.  Mix with hand blender to add air. This will increase volume and make it easy to spread.

– Place about 1/3 of the frosting on top of the first layer of cake. Spread to the edges.  Place the top layer over the bottom.  Spread on the remainder of frosting.

Enjoy!!!

Super yummy with ice cream. We recommend Breyer’s Natural chocolate or vanilla – it’s not full of man made junk. Or, Turtle Mountain’s coconut ice cream!