What if I told you that indulging in chocolate cake every single day could actually be a healthy choice? Sounds too good to be true, right? But here’s where it gets controversial: Rachel Riggs, a renowned healthy cookbook author, not only gives you permission to do so but also shares a protein-packed recipe that’s as nourishing as it is decadent. And this is the part most people miss—this cake isn’t just a treat; it’s a legitimately wholesome dessert that’s been a daily staple in Riggs’ life for six years straight.
Riggs’ Everyday Chocolate Cake is a masterpiece of simplicity, requiring just one bowl, a single whisk, and 10 minutes of prep time. The result? A slice of heaven that packs a whopping 18 grams of protein, thanks to its star ingredients: almond flour, eggs, and cocoa powder. But here’s the kicker: while it’s loaded with muscle-building, appetite-taming protein, it also contains 39 grams of sugar per slice (including the ganache), courtesy of natural sweetener maple syrup. So, how often will you make room for it in your diet? That’s the million-dollar question.
Riggs describes her creation as ‘virtually indistinguishable from any mainstream chocolate cake,’ and it’s easy to see why. The almond flour provides healthy fats, while the pure maple syrup, cocoa powder, and unsweetened chocolate deliver a dose of antioxidants. Even the eggs are nutritional powerhouses, each adding 6 grams of protein to the mix. But here’s where opinions might differ: is this cake a guilt-free indulgence or a treat best enjoyed in moderation? We’ll let you decide.
The inspiration behind this cake is deeply personal. Riggs, a lifelong food enthusiast, faced a health crisis that forced her to close her specialty food shop in 2010. Chronic fatigue and mysterious symptoms led her on a journey of elimination diets, where she discovered her triggers: grains, dairy, refined sugars, legumes, peanuts, shellfish, and nightshades. Through this process, she developed recipes that were both nourishing and delicious, culminating in her debut cookbook, In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life.
Riggs’ philosophy is simple: no faux foods, just whole, nutrient-dense ingredients. Her recipes are designed to be easy, satisfying, and inclusive, whether you’re cooking for yourself or for friends with dietary restrictions. From Morning Glory Muffins to Zesty Herbed Tahini Dip, her book is a treasure trove of allergen-aware delights.
Now, let’s talk customization. Once you’ve mastered the Everyday Chocolate Cake, Riggs encourages you to get creative. Add a hint of mint extract to the ganache for a cookie-like twist, or infuse it with orange oil for a citrusy kick. Prefer single servings? Bake the batter in a cupcake pan. And for birthdays, Riggs includes a variation with a thicker, more spreadable ganache—because no one should celebrate without cake.
Ready to give it a try? Here’s what you’ll need:
Ingredients:
- Virgin coconut oil, for greasing
- 2 ½ cups (260g) superfine blanched almond flour
- ¼ cup (30g) premium cocoa powder (Valrhona recommended)
- 1 teaspoon baking soda
- ¾ teaspoon Himalayan pink salt
- ¾ cup (235g) pure maple syrup
- 3 large eggs, room temperature
Ganache:
- ¼ cup (60g) full-fat, additive-free coconut milk
- 2 ounces (57g) 100% unsweetened chocolate
- 2 tablespoons pure maple syrup
- ⅛ teaspoon Himalayan pink salt
Instructions:
1. Preheat your oven to 350°F (177°C). Grease a 9-inch nonstick springform pan with coconut oil and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Add maple syrup and eggs, whisking until smooth. Pour the batter into the pan, spread it evenly, and tap the pan to level it.
3. Bake for 25 minutes, then cool for 20 minutes before transferring to a serving plate.
4. For the ganache, combine all ingredients in a microwave-safe bowl and heat for 30 seconds. Whisk gently until smooth and glossy, then pour over the cooled cake. Spread it gently, allowing it to drip down the sides.
5. Refrigerate for 30 minutes to set the ganache. Store at room temperature for up to 3 days or in the fridge for up to a week.
Pro Tip: Use high-quality ingredients like Guittard baking bars for the chocolate and Trader Joe’s Organic Coconut Milk for the ganache. The difference is in the details!
Now, here’s the question: Is this cake a daily indulgence you’d embrace, or do you think it’s better saved for special occasions? Let us know in the comments—we’re eager to hear your thoughts!
