It’s not very often that I bake my cake and eat it too. I’ve always been sensitive to sugar, and I would far rather forgo sweets than walk around dizzy and lightheaded all day. Over the past few months, though, I’ve experimented with compiling a few different muffin and pancake recipes to come up with this cake–and in terms of ingredients, taste, and the steady level of energy I get from eating it, I think it’s just about right.
This also makes great muffins, but I’m super efficient (read: lazy) so I usually just pour it into a parchment-lined cake pan, which makes cleaning up–dare I say it?–a piece of cake.
In the past couple of years–since going from vegetarian to adapting more of a Paleo lifestyle–I’ve learned how not only sugar, but also grains and carbs in general, can create obstructions to living a healthy life.
From insulin resistance and diabetes to age-related brain maladies such as dementia and Alzheimer’s, studies are showing that our society’s popular high-carb, low-fat (including whole grains) way of eating might be making us sicker and weaker. On the other hand, a diet low in carbs and high in good fats and animal proteins can help keep you strong, sharp, and healthy.
I’m certainly not perfect–my kids eat whole grain sandwiches and sweets, but I’m trying to work other things into their diets–like this cake–in hopes of slowly changing the foods they like.
This recipe is a Paleo-ish type of thing, since it contains no grains and less carbs than most cakes. It also boasts a host of protein from eggs (did you know scientists are finding that eggs are a “superfood”? and, BTW, cholesterol is good for your heart and your brain). The cake also contains chia seeds and blueberries–superfoods in their own right–and a nice helping of coconut milk.
Eating it feels like eating a complete meal, and it’s great to take along on a trip or just for a snack on the go. I often have it for breakfast, lunch, or dinner (I just try not to eat it for every meal of every day 😉 ) and the kids like it, too. And did I mention it gives you energy?
And with that rather gushy introduction, I bring you…
Paleo Blueberry Chia Cake!
Preheat oven to 375 F.
Grease a 13″ x 9″ x 2″ pan with coconut oil, or line with parchment paper. If making muffins, use parchment liners–this makes about 24 muffins. (You can also halve the recipe to yield 12 muffins or fill a smaller cake pan.)
Dry ingredients:
1 cup coconut flour
1/2 cup protein powder (any kind; I’ve been using this)
1/2 cup sweetener (I use xylitol or erithritol–if using stevia, try 1/2 tsp liquid or 1 tablespoon powder)
2 tsp baking powder
2 tsp cinnamon
1 tsp sea salt
Wet ingredients:
1 dozen eggs
1 can full fat coconut milk
1 tsp vanilla extract
Juice of 1 lemon
Add at the end:
1/3 cup chia seeds
2 cups blueberries ( use frozen)
Combine dry ingredients in a large bowl. Mix or whisk together wet ingredients (I use a blender) and add to dry ingredients, stirring well. Whisk in chia seeds, then carefully fold in blueberries. Pour into prepared pan and bake 30-40 minutes, or until toothpick comes clean. Try not to overcook–it’s better a little moist.
I like to eat this cake after it cools, topped with yogurt (1 cup plain yogurt, 7-10 drops stevia, a few drops lemon flavor). Let me know what you think if you try it!
For more info on the health studies I mentioned, read Grain Brain.
