Happy Monday! As most of you are aware it’s National Chocolate Cake Day! Shout out to all those chocolate lovers out there, today is our day. While the week has just begun, it feels like we need another weekend in our household. We celebrated the annual Gasparilla parade in Tampa Bay with friends and families all day which means we are in need of a pick-me-up. This delicious holiday could have come at a better time!

In our household, we have to be very conscious of gluten-free recipes and diet lifestyles so I’ve decided to make two recipes for chocolate cake.

Gluten-Free/Vegan Chocolate Cake

Ingredients needed:

2 ½ cups of gluten-free rolled oats

1 tablespoon of baking powder

2 tablespoons of cocoa powder

¾ cup of granulated sweetener of choice

1 cup of mashed bananas (sweet potato can work too)

1 cup of almond milk

¼ cup of Kelapo Coconut Oil

Kelapo Coconut Oil Non-Stick Cooking Spray

Keto/Low Carb/Paleo Chocolate Cake

Ingredients needed:

¼ cup of coconut flour

¼ cup of cocoa powder

¼ teaspoon of baking soda

½ cup of granulated sugar

3 large eggs

3 tablespoons of Kelapo Coconut Oil (melted)

3 tablespoons of coconut milk

Begin by preheating the oven to 350 degrees. Using the Kelapo Coconut Oil Spray grease an 8×8 inch square pan. To make the batter, add all the ingredients into a large mixing bowl and thoroughly blend with a hand mixer. You can also use a food processor. Transfer the batter into the greased pan and pop in the oven to make for 25-30 minutes. Once the cake is finished, let stand for about 10-12 minutes before transferring to a wire rack.

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Peace, love and Kelapo

Erin