What if I told you that indulging in chocolate cake every single day could actually be a healthy choice? Yes, you read that right. One innovative cookbook author, Rachel Riggs, not only gives you permission but also shares a recipe that’s as nutritious as it is decadent. But here’s where it gets controversial: this isn’t your average chocolate cake. It’s packed with 18 grams of protein per slice, thanks to ingredients like almond flour, eggs, and cocoa powder. And this is the part most people miss—it’s also loaded with 39 grams of sugar per slice, courtesy of natural sweeteners like maple syrup. So, is it a guilt-free treat or a calculated indulgence? You decide.
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 dessert that Riggs herself enjoyed daily for six years straight as part of her lunch. ‘This is a legit dessert,’ she insists. ‘It’s virtually indistinguishable from any mainstream chocolate cake.’ But what sets it apart is its nutrient-dense profile. Almond flour provides healthy fats, cocoa powder and unsweetened chocolate deliver antioxidants, and eggs bring their powerhouse of nutrition. Each slice offers as much protein as three large eggs, making it a satisfying, muscle-building treat.
But here’s the kicker: Riggs’ journey to this recipe wasn’t born out of indulgence—it was born out of necessity. After a health crisis forced her to close her specialty food shop in 2010, she embarked on a strict elimination diet to combat chronic fatigue and pain. She discovered her triggers—grains, dairy, refined sugars, legumes, peanuts, shellfish, and nightshades—and began crafting recipes that were both nourishing and delicious. Her debut cookbook, In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life, is a testament to this journey. ‘There aren’t any adaptations or faux foods here,’ she explains. ‘It’s whole, nutrient-dense food that doesn’t feel punitive.’
The book is a treasure trove for anyone cooking for dietary restrictions, whether it’s for yourself or loved ones. From Morning Glory Muffins to Zesty Herbed Tahini Dip, Riggs proves that limited ingredients don’t mean limited flavor. And the cake? It’s just the beginning. Riggs encourages experimentation—add mint extract to the ganache for a cookie-like twist, or bake the batter in a cupcake pan for single-serving treats. ‘Nobody should have to celebrate a birthday without a birthday cake,’ she says, offering a thicker ganache variation for special occasions.
Here’s the recipe to get you started:
Serves 6
Prep time: 20 minutes
Bake time: 25 minutes
Cool time: 20 minutes
Total time: 1 hour 5 minutes
Ingredients for the Cake:
- 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
Ingredients for the 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 the 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 bowl and microwave for 30 seconds. Whisk gently until smooth and glossy. Pour over the cooled cake, spread it with an offset spatula, and let it 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 quality makes all the difference.
Now, here’s the question: Is this cake a daily indulgence or a once-in-a-while treat? Do you think it’s possible to balance nutrition and decadence, or is it a recipe for overindulgence? Let us know in the comments—we’re eager to hear your thoughts!
