{"id":7339,"date":"2018-05-09T12:26:44","date_gmt":"2018-05-09T16:26:44","guid":{"rendered":"http:\/\/www.eyecandypopper.com\/?p=7339"},"modified":"2018-05-09T12:28:06","modified_gmt":"2018-05-09T16:28:06","slug":"wheatless-wednesday-healthy-chocolate-cake-and-whipped-coconut-icing-dairy-free-soy-free-low-sugar-wholegrain-wheat-free","status":"publish","type":"post","link":"https:\/\/flexitariannutrition.com\/wheatless-wednesday-healthy-chocolate-cake-and-whipped-coconut-icing-dairy-free-soy-free-low-sugar-wholegrain-wheat-free\/","title":{"rendered":"Healthy Chocolate Cake and Whipped Coconut Icing | Dairy-Free, Soy-Free, Low Sugar, Wholegrain"},"content":{"rendered":"

This is probably one of the easiest cakes I’ve ever made. Healthy chocolate cake and whipped coconut icing, with cherries, making a delicious but simple version of a G\u00e2teau For\u00eat Noire (Black Forest Cake).<\/p>\n

I’ve been trying to find options for icing that would be dairy-free because my husband can’t have any, but also soy-free because we try to stay away from soy (especially soy extract!) as much as possible, because # 1, almost 100% of soy and soy extract on the market come from genetically modified<\/a> soy (GMO). I do occasionally use an organic vegan butter to make icing for cupcakes and cakes that contains a bit of soy, but whenever possible, I try to come up with a dairy-free and soy-free option, such as this one.<\/p>\n

\"Chocolate<\/p>\n

 <\/p>\n

The issue with soy<\/h2>\n

Soy is one of those foods that somehow got thrown into the “healthy” category for no other reason that it’s used as a dairy alternatives and that it contains a lot of proteins, but given that soy mimics female hormones (estrogens), eating too much of it can become a health issue in the long run (some studies have linked it to breast cancer, amongst other risks). Plus, I read a while ago about why soy has been good in the Asian cultures, but isn’t necessarily in our Western culture: for one, the Asian population has different digestive enzymes than we do, making it easier for them to digest soy. Raw soy is actually toxic, so it always has to be cooked, which I’m guessing can become problematic in large commercial operations. Who knows if it’s cooked properly? Also, soy has pretty much always been used whole, and in a fermented way in their diets (tofu, old fashioned soy sauce, etc.), but the commercial soy found in western culture is not very often fermented (even tofu), and more often than not, is used only in parts (extracts). All of those little bits of information have been part of my decision to stay away from soy, as much as I can, within my control. I occasionally use a traditional organic soy sauce, but I also use a coconut amino sauce that replaces soy sauce, so I alternate. Other than that, I avoid soy in all forms (milk, tofu, etc.).<\/p>\n

So, back to this dilemma of finding dairy-free and soy-free icing, I’ve decided to make whipped coconut cream! I’m not a pro at making whipped coconut cream, but this one turned out pretty good, and even if it’s not very “solid”, it makes it easy to just pour over the cake and use a knife to spread it.<\/p>\n

This cake has 4 layers, only 1 of them has whipped coconut cream, the other 2 got some of my homemade Strawberry Chia Jam<\/a> from last summer. A detail not to be overlooked, as it created an amazingly intense chocolate and fruit flavour that reminded me of a For\u00eat Noire cake (Black Forest cake)! Very tasty, soft, and moist, despite the fact that I only used wholegrain flours: no white flour for me! But no one would’ve known (hint: a great way to get your picky eaters in the family to eat wholegrains without them knowing!) \ud83d\ude09<\/p>\n

Inspired by my Olive Oil Devil’s Food Cake<\/a>.<\/p>\n

Enjoy!<\/p>\n

ECP xo<\/p>\n

\"top<\/p>\n

\n\t\n\t\n\t\n\t
\n\t\t
\n\t\t\t
\"Healthy<\/div>\n
\n\t\t\tPrint<\/span>\n <\/div>\n\t\t<\/div>\n\t\t

\n\t\t\tHealthy Chocolate Cake and Whipped Coconut Icing | Dairy-Free, Soy-Free, Low Sugar, Wholegrain\t\t\t
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/div>\t\t<\/h2>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\tCourse:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tDessert\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\tCuisine:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tAmerican\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tPrep Time:<\/span> 10<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tCook Time:<\/span> 25<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tTotal Time:<\/span> 35<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\tServings:<\/span> 8<\/span> servings<\/span><\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t\t

One of the easiest cake to make: Healthy chocolate cake and whipped coconut icing! Dairy-free, no wheat, low sugar, no soy.<\/p>\t\t<\/div>\n\t<\/div>\n\t

\n\t\t\t\t
\n\t\t\t

Ingredients<\/h3>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t