Chocolate Truffle Cake
Prep time
Cook time
Total time
believe in desserts. No really, I do. And I still believe in being healthy. How can I believe both? Because they don’t have to be mutually exclusive. Just like this delicious and healthy chocolate truffle cake.
Serves: 8 servings
  • ½ cup raw honey, (125 mL)
  • ¼ cup extra virgin coconut oil, (60 mL) (where to buy)
  • 4 large egg yolks or 2 large eggs
  • ½ cup full fat coconut milk, (125 mL)
  • ½ cup unsweetened cocoa powder, (125 mL) (buy it here)
  • ½ tbsp vanilla extract, (7.5 mL)
  • ¼ tsp cream of tartar, (1 mL)
  • ⅛ tsp baking soda, (0.5 mL)
  • ⅛ tsp salt, (0.5 mL)
  • Note: Carol recommends 4 egg yolks for a richer batter.
  1. Preheat oven to 350°F (177°C). Line the bottom of a 7 inch springform pan with parchment paper. In a bowl, cream together honey and coconut oil. Mix in the egg
  2. yolks (or 2 large eggs).
  3. Add to the mixture, coconut milk, cocoa powder, vanilla, cream of tartar, baking soda and salt. Mix until smooth.
  4. Pour the mixture into the spring form pan. Bake for 25-30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.) Let the cake set for at least 5 hours before cutting and serving.
Recipe by Thank Your Body at