A Surprising Path to Nourishment (Image Credits: Flickr)
A cookbook author turned a personal health ritual into a simple, indulgent treat enjoyed every day for six years.
A Surprising Path to Nourishment
Rachel Riggs built her career around food, once running a specialty shop focused on cheese. Health challenges struck hard, bringing chronic fatigue that forced her to close the business after four years.[1]
Doctors guided her through a strict elimination diet. She pinpointed triggers such as grains, dairy, refined sugars, legumes, peanuts, shellfish, and nightshades. Riggs rebuilt her meals around meat, fish, fruits, nuts, vegetables, seeds, herbs, and spices. This approach restored her energy. She even incorporated dessert into lunch routines. For six straight years, a slice of her chocolate cake became a staple.[1]
Designing Dessert for Daily Life
Riggs crafted recipes that satisfied without compromise. Her debut book, In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life, reflects this philosophy. The Everyday Chocolate Cake emerged from that effort. “This is a legit dessert. I think it’s virtually indistinguishable from any mainstream chocolate cake,” she stated.[1]
Simplicity defined the process. Home bakers needed just one bowl and a whisk. Prep took 20 minutes, baking 25 more. The result served six, stored easily for days. Variations added fun, like mint extract in the ganache or a birthday version with thicker topping. Riggs emphasized quality ingredients. “When you’re cooking with so few ingredients, the ingredients matter,” she noted.[1]
Ingredients That Pack a Punch
The cake avoided common allergens while delivering flavor. Superfine blanched almond flour formed the base, joined by cocoa powder, baking soda, Himalayan pink salt, pure maple syrup, and eggs. A ganache of coconut milk, unsweetened chocolate, maple syrup, and salt topped it off.
- Virgin coconut oil for greasing
- 2½ cups (260 grams) superfine blanched almond flour
- ¼ cup (30 grams) cocoa powder, preferably Valrhona
- 1 teaspoon baking soda
- ¾ teaspoon Himalayan pink salt
- ¾ cup (235 grams) pure maple syrup
- 3 large eggs, room temperature
Ganache called for full-fat coconut milk without additives, 100% unsweetened chocolate baking bars, and minimal extras. Riggs recommended brands like Trader Joe’s or Native Forest for milk and Guittard for chocolate.
Step-by-Step Simplicity
- Preheat oven to 350°F (177°C). Grease a 9-inch springform pan with coconut oil and line with parchment.
- Whisk dry ingredients: almond flour, cocoa, baking soda, salt. Add maple syrup and eggs; mix smooth.
- Pour into pan, spread evenly, tap to level. Bake 25 minutes on center rack.
- Cool 20 minutes in pan, then transfer to plate. Cool fully before ganache.
- Microwave ganache ingredients 30 seconds; whisk until glossy and pourable.
- Spread over cake, let drip sides. Refrigerate uncovered 30 minutes to set.
Storage stayed straightforward: room temperature up to three days, fridge up to one week.[1]
Health Benefits in Every Slice
Each serving delivered 18 grams of protein, rivaling three eggs. Almond flour and eggs drove that figure, with cocoa adding more. Healthy fats came from nuts, antioxidants from maple, cocoa, and chocolate. Sugar totaled 39 grams per slice, all from natural maple syrup.
“In this cake, the almond flour provides healthy fats, and the pure maple syrup, cocoa powder and unsweetened chocolate deliver antioxidants. Eggs are nutrition powerhouses, too,” Riggs explained.[1]
Key Takeaways
- Protein-packed at 18g per slice for sustained energy.
- Allergen-free: no grains, dairy, refined sugar, or common triggers.
- Quick prep suits busy days, with room for creative twists.
Riggs proved dessert fits nourished living. Her cake offered indulgence without sacrifice, tailored for restrictions many face today. “Even if somebody doesn’t have their own restrictions, we’re all cooking for people that do these days.” What’s your take on daily cake? Share in the comments.
