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healthycake hashtag performance

#healthycake promotes delicious, nutritious desserts that satisfy sweet cravings without guilt. Recipes often feature wholesome ingredients like whole grains, natural sweeteners, fruits, and healthy fats, appealing to health-conscious food lovers.
Where are my fellow January birthdays? Also great for St Valentine’s 🏹♥️ RECIPE 👇🏽 For the Icing 13 oz can coconut cream 1 ½ cup dark chocolate For the Cake 4 eggs - room temperature 1 ½ cup coconut sugar ⅓ cup coconut oil - melted and cooled ½ tablespoon vanilla extract 13 oz can full-fat coconut milk 2 tablespoon apple cider vinegar 3 cups almond flour 1 cup tapioca flour 1 cup cacao powder 3 teaspoon baking powder 1 ½ teaspoon baking soda 1 cup hot coffee - or hot water For the Icing 1) In a pot, heat the coconut cream and chocolate over medium-low heat. Stir until the chocolate is melted and the consistency is smooth. 2) Pour into a bowl, wrap with cling wrap, and place in fridge to set for at least 3 hours. By the time you bake the cake and it cools, the icing will be ready! 3) When ready to ice, mix the icing with a hand mixer to achieve a spreadable consistency. For the Cake 1) Preheat oven to 350F. In a large mixing bowl or in the bowl of a stand mixer, beat the eggs, coconut sugar, coconut oil, and vanilla until well mixed. Add the coconut milk and apple cider and continue to beat well. 2) Slowly fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda until no flour clumps remain. The batter will be thick at this point. 3) Carefully pour in the hot coffee and mix well into the batter. You should notice the batter begin to thin out and resemble cake batter. 4) Pour the batter into three 6-inch cake pans lined with parchment paper or greased with oil. Bake for 25 - 30 minutes until a tooth pick can be inserted in the middle and come out clean. Let cool completely before icing. Put cake layers in the fridge once they have cooled down to make sure they have a chill to them before icing. #healthycake #paleocake#paleocakeecake #healthydessert #cyclesyncing #hormonebalance Credit @Ansley Beutler ♥️
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Where are my fellow January birthdays? Also great for St Valentine’s 🏹♥️ RECIPE 👇🏽 For the Icing 13 oz can coconut cream 1 ½ cup dark chocolate For the Cake 4 eggs - room temperature 1 ½ cup coconut sugar ⅓ cup coconut oil - melted and cooled ½ tablespoon vanilla extract 13 oz can full-fat coconut milk 2 tablespoon apple cider vinegar 3 cups almond flour 1 cup tapioca flour 1 cup cacao powder 3 teaspoon baking powder 1 ½ teaspoon baking soda 1 cup hot coffee - or hot water For the Icing 1) In a pot, heat the coconut cream and chocolate over medium-low heat. Stir until the chocolate is melted and the consistency is smooth. 2) Pour into a bowl, wrap with cling wrap, and place in fridge to set for at least 3 hours. By the time you bake the cake and it cools, the icing will be ready! 3) When ready to ice, mix the icing with a hand mixer to achieve a spreadable consistency. For the Cake 1) Preheat oven to 350F. In a large mixing bowl or in the bowl of a stand mixer, beat the eggs, coconut sugar, coconut oil, and vanilla until well mixed. Add the coconut milk and apple cider and continue to beat well. 2) Slowly fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda until no flour clumps remain. The batter will be thick at this point. 3) Carefully pour in the hot coffee and mix well into the batter. You should notice the batter begin to thin out and resemble cake batter. 4) Pour the batter into three 6-inch cake pans lined with parchment paper or greased with oil. Bake for 25 - 30 minutes until a tooth pick can be inserted in the middle and come out clean. Let cool completely before icing. Put cake layers in the fridge once they have cooled down to make sure they have a chill to them before icing. #healthycake #paleocake#paleocakeecake #healthydessert #cyclesyncing #hormonebalance Credit @Ansley Beutler ♥️
introducing the best fudgy chocolate cake you’ve ever seen … and it’s gluten free and refined sugar free 1. Preheat oven to bake at 350F 2. Add 1 cup of gluten free quick cooking oats into the blender or food processor to make it into a flour 3. In a bowl, combine the wet ingredients: * 1 cup pumpkin purée * 2 pasture raised eggs * 1/3 cup melted coconut oil ( I just melt in the microwave) 3. Then, add in the dry ingredients: * 1 cup blended gf oats * 1/3 cup cacao powder * 1/2 cup coconut sugar * 1 tsp baking soda * 1/2 tsp vanilla extract (opt.) * 1/2 cup chocolate chips 4. Add to a greased baking tray 5. Bake for 35 min 6. Once a little cooled, flip over 7. Combine 1/3 cup cacao powder, 1/3 cup maple syrup and 3 tbsp melted coconut oil to create your chocolate fudgy topping and pour on top I hope you try this out and enjoy it as much as me! #healthyrecipes #healthycake #healthybaking #bakinginspo #chocolatecake #fudgebrownies #chocolatecakerecipe #cakerecipe #easyhealthyrecipes
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introducing the best fudgy chocolate cake you’ve ever seen … and it’s gluten free and refined sugar free 1. Preheat oven to bake at 350F 2. Add 1 cup of gluten free quick cooking oats into the blender or food processor to make it into a flour 3. In a bowl, combine the wet ingredients: * 1 cup pumpkin purée * 2 pasture raised eggs * 1/3 cup melted coconut oil ( I just melt in the microwave) 3. Then, add in the dry ingredients: * 1 cup blended gf oats * 1/3 cup cacao powder * 1/2 cup coconut sugar * 1 tsp baking soda * 1/2 tsp vanilla extract (opt.) * 1/2 cup chocolate chips 4. Add to a greased baking tray 5. Bake for 35 min 6. Once a little cooled, flip over 7. Combine 1/3 cup cacao powder, 1/3 cup maple syrup and 3 tbsp melted coconut oil to create your chocolate fudgy topping and pour on top I hope you try this out and enjoy it as much as me! #healthyrecipes #healthycake #healthybaking #bakinginspo #chocolatecake #fudgebrownies #chocolatecakerecipe #cakerecipe #easyhealthyrecipes

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