Perfect Chocolate Cake {THM}


As told by my beautiful friend in the THM apron: “I needed cake. Like, real, moist, cake. The kind that tastes like old-fashioned made from scratch cake. So, I went into my kitchen and started mixing that cake I was dreaming of! One that would fit into my THM lifestyle.

This is what I came up with. I think I may be dreaming! Can I really eat this and not gain weight? That looks like a too-good-to-be-true diet!

Ya’ll (and your husbands!) will love this cake! Try this. I promise you will love it.

I decorated them with different toppings. Whipped cream and berries with my so loved Lilly’s Chocolate chips. And chocolate and healthy peanut butter frosting….these two together I just love! I usually double this recipe for my family. Enjoy!” – Charlene Waldner


It truly does look amazing. Peanut butter and chocolate are my two favorite things!


But these berries look so refreshing! I can’t decide…..

…..I’ll take both. {Its healthy after all.}


These little mini cakes are just perfect! And you don’t have to break your diet for them either.

Oh, and the best part?

They’re not made with black beans! =) Haha.

Okay, I know its just a mind thing but somehow cake and black beans just don’t go together in my head.

Perfect Chocolate Cake {THM}

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1/3 heaping cup baking blend (a THM blend of flours)
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup gentle sweet
  • 1/4 tsp baking powder
  • 2 large eggs
  • 1 tbsp vanilla
  • 3/4 cup almond milk
  • Preheat oven to 350º. Mix all dry ingredients in medium size mixing bowl. In separate dish whisk eggs, vanilla, and milk. Add to dry ingredients and stir until well blended. Pour into 3 one cup size baking dishes.  Bake in preheated oven for 25 minutes.
  • Cool cakes.
  • Decorate with your favorite toppings! Either whipped heavy cream and berries
  • or peanut butter frosting made with cream cheese, peanut butter, heavy whipping cream, vanilla, and a healthy sweetener. Drizzle with melted Lilly’s chocolate. Refrigerate until serving.


3 thoughts on “Perfect Chocolate Cake {THM}

  1. I made my own baking blend and used it for this recipe. I used her Local recipe 2/3 almond flour 2/3 coconut flour 2/3 ground flax but addrd 1 tbsp collagen. Because it doesn’t have oat flour you need to use more. I added more flour to the batter until it had a better consistency and then made cupcakes. They turned out great!


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