Dreamy Chocolate Cake

Last summer I went to Colombia to spend some time taking care of my nieces. On my flight down there I was making a mental list of some activities that we could do together and cooking rapidly became a priority, of course.

I asked them what they wanted to bake and they said cupcakes. I wanted to create an easy, fun, healthy and delicious recipe. Something that they’d enjoy making but also love eating and this recipe was born.

This time around I decided to make it a full size cake and it was a total success… It was gone in 36 hours! I assure you that your entire family will love this guilt-free dessert!

Serves: 8-10            Prep Time: 15 min.            Cooking time: 1 hour        Total: 1 h. 10 min.



  • 2 cup unsweetened almond milk
  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 1 tsp. vanilla extract
  • 1 cup coconut flour
  • 1 tsp. baking powder
  • 4 tbsp. chia seeds
  • 4 tbsp. ground flaxseeds
  • 1/2 tsp. sea salt
  • 1/4 cup raw cacao powder


  • 3 tbsp. raw cacao powder
  • 1/8 cup coconut oil
  • 3 tbsp. coconut sugar


  • Pre-heat the oven to 350F.
  • With a handheld or stand mixer combine the dry ingredients (sugar, flower, baking powder, chia seeds, flax seeds, salt and cacao).
  • Then add the wet ingredients and keep mixing until everything is well combined (almond milk, coconut oil, vanilla extract).
  • Add the mix to a 9” cake pan and press it with a spoon until it's all even.
  • Bake in the oven for 1 hour. 
  • For the frosting melt in a pan the coconut oil, add the cacao and sugar and mix well.
  • Let the cake cool down for about 30 min. hour before flipping it over, add the frosting and enjoy!