Italian Chocolate Cake

As promised, here is the chocolate cake recipe we have been enjoying over the past week. I did originally make it in a flat sheet, but the marscapone frosting would do better between two layers of cake, with the ganache (though it’s technically not a ganache because it doesn’t have cream in it, I am calling it that, because it tastes so similar) on the top layer. This recipe is grain and sugar cane free – except for the ganache (see adaption below to remedy that if necessary).


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Italian Chocolate Cake

Makes 2 9″circle cake pans


  • 12 pastured eggs
  • 1 cup raw cream
  • 1 cup melted butter (or half coconut oil and butter)
  • 1 cup raw honey
  • 1 tsp Real Salt
  • 1/2 tsp baking soda, aluminum free
  • 1 1/2 tsp baking powder, aluminum free, gmo free
  • 2 droppers of Vanilla Stevia (or a pinch of powdered – I use NuNaturals)
  • 1 cup coconut flour
  • 3/4 cup cocoa


  1. Add each ingredient, one at a time in the listed order. Mixing well each new item until well combined.
  2. Add the dry ingredients in slowly, allowing for complete uniformity.
  3. Allow to mix for a couple minutes, adding more liquid if too dry or more cream if too wet.
  4. Pour batter into 2 well greased and dusted (I use brown rice flour) stainless steel circle cake pans (9″).
  5. Bake at 350 for between 20-30 minutes – keep checking it, you don’t want to dry it out and over bake it. Better to check it early and often.
  6. When done, take out of cake pans and allow to cool on two separate plates.

Marscapone Frosting

This will go in the middle of your cakes.


  • 1 cup raw cream
  • 1 8oz container of good quality marscapone cheese
  • 1/4-1/3 cup raw honey
  • pinch of stevia or Vanilla Stevia extract


  1. Beat the cream until it peaks (be careful not to go too long or you will have butter, or lumpy cream).
  2. In a separate bowl, beat the remaining ingredients until combined well.
  3. Gently combine the two bowls, tasting and adding more honey or stevia until desired sweetness is achieved. I like it to be just barely sweet, leaving the super sweet for the ganache topping.
  4. Once the cakes are cooled, this frosting will go in the middle of layers – you could also divide the circles into half and create a 4-layer cake with this frosting in between each layer. Add a thin layer on the top – totally optional if you have enough.

Chocolate Ganache Topping


  • 1 cup dark chocolate chips (or unsweetened chips/baking bar if going for no sugar)
  • 1/4 cup raw honey (or 1/2-3/4 cup if using unsweetened cocoa + stevia to taste)
  • 1/2 cup coconut oil


  1. Gently heat all ingredients on low until melted and combined.
  2. Allow to cool just to slightly warm.
  3. Pour ganache on the top of the last layer of the cake and allow to drip down the sides.

Lastly, put cake in the fridge to solidify – or outside (well covered to keep away pesky farm animals). This cake tastes better the longer it is allowed to chill. Enjoy!

Lemon Coconut Cake

January is a very busy month around here. We have three birthdays, each 7 days apart from each other. As a family tradition, the birthday child/adult picks out what he or she would like for dinner as well as what kind of cake to enjoy. Nathaniel asked for a half vanilla and half chocolate cake, to please everyone, he says. How sweet. Aaron is having chocolate. In the oven is a coconut flour, sugar grain free chocolate cake, for which I will top with a marscapone chocolate frosting (with raw honey).  This past week, we had our monthly meeting with the topic being Real Food and Real Health, a bit of an intro class into what these look like. I brought a lemon coconut cake with me. It turned out better than I expected, so I thought I would post the recipe. Remember I don’t always measure everything, so use your best judgement and keep in mind that you’re looking for the right consistency when it comes to the batter. Coconut flour takes a bit of getting used to, but with some trial and error, the rewards of having a protein packed, gluten free dessert are so worth it. After we all devour the chocolate cake tonight, I might post that recipe as well.

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Lemon Coconut Cakegluten and grain sugar free


  • 1 dozen eggs, pastured
  • 1 cup organic butter, melted
  • 1 cup raw honey
  • 1 cup raw cream, from grassfed cows
  • 3 droppers of vanilla stevia (I use NuNaturals) – or just use a dash of powder stevia
  • 1/2 cup lemon juice, freshly squeezed
  • 2 TB lemon zest, organic
  • 1 TB vanilla extract
  • 1/2 tsp baking soda, aluminum free
  • 1 1/2 tsp baking powder, aluminum free, gmo free
  • 1 cup coconut flour


  1. Preheat oven to 350. Grease and flour (I use sprouted brown rice flour for dusting) a 9 x 12 pan (or about that size).
  2. Add each ingredient listed in order, one at a time. Wait to add the coconut flour until after having allowed the liquid ingredients to blend well.
  3. Slowly add the coconut flour and allow to mix for another couple minutes.
  4. If the batter is thick enough as a cake batter, but not overly so, then turn off the mixer, if the batter seems a little runny after several minutes of mixing, add just a TB of coconut flour until you get the desired consistency. It shouldn’t take much though. A little goes a LONG way.
  5. Pour batter into pan and bake for about 25 minutes.
  6. Keep checking the cake every 5 minutes until a knife comes out clean, be careful not to overbake or it will be dry.
  7. Allow to cool and add the following frosting recipe.

Coconut Frosting


  • 1 cup butter
  • 2 eggs
  • 1/2 cup raw honey
  • pinch of salt
  • 1 TB vanilla extract
  • pinch of stevia
  • 2 cups shredded coconut
  • 1/2 cup raw cream


  1. In a small saucepan, add all of the ingredients, except the shredded coconut.
  2. Whisk together with a fork or whisk until the mixture bubbles and starts to get thick (not too much), about 5 minutes
  3. Once frosting is thick, add coconut flakes.
  4. Allow to cool and then spread onto the cake.


Yeast/Recovery Diet

After successfully killing several bouts of overgrown yeast, I thought I’d post the protocol and diet that is necessary to follow in order to kill out the bad yeast/fungus and allow the good to repopulate and rebalance the entire body. The supplements I recommend I have used either personally for myself or for my family with good results. Depending on how severe your problem is will depend on which one you decide to use. Also, there are recommendations for the ones safest for children or nursing/pregnant mothers. Keep in mind if you’ve dealt with leaky gut or have had lived/been in a mold environment, it is best to do a yeast cleanse; as the chances that the bad have overtaken the good is highly probable in those compromised situations. I really recommend getting a health consult and use muscle response testing with a trusted professional to see exactly what would be best for each individual situation.

This diet is also good for those recovering from any parasitic infection, toxin overload, diabetic (in which case no raw honey), and other illnesses.


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For adults and children: Olive Leaf extract along with Mountain Meadow’s Yeast X V.

For adults and children over 2 (children still at half the adult serving): Can-Sol by Pure Herbs -2 tsp once a day for 15 days. This is the MAIN supplement I use.

If the yeast is from a parasite or of a particular strain, 5 drops of ProShield (ameo) and 2 oregano for 5 days could work.

For nursing/pregnant mothers and children under 2 (children still at 1/2 adult dose, and 1/4 dose if under 2 years): 1 TB of Molecular Silver (not the same as colloidal; please message me for the #, they don’t have a website) – once a day for 15 days. Olive Leaf Extract is also acceptable: (1/4 dropper once a day for 2-4 yrs; 1/2 dropper daily for 4-8 yr) 9 y and up 1 dropper twice daily. Olive leaf will not work for major yeast infections or ones that have been systemic for a long time. I would look into doing the one from Mt Meadow or after a nursing baby is at least 10 months old, I would use the Can Sol.

Renew Life Probiotics are great – they also have one for kids. (Do triple dose for 3 months to reclaim good gut flora.)

Prescripts Assist Probiotics (soil-based) – 1 cap 3x’s daily is a great supplement as well.

Diet (to be done for at least 15 days – up to 3 months longer if you’ve had this problem for a long time):

The No-no’s:

  • SUGAR – of any kind – sugar FEEDS yeast and harmful pathogens – this includes any gluten containing grains and corn as well
  • Canned foods – in aluminum canning
  • Vinegar – including Kombucha **for yeast issues**
  • Packaged meats (like deli meats)
  • No processed or boxed foods
  • No gluten containing grains unless sprouted
  • No cow dairy – not even cheese, trust me you can live without it for just 2 weeks 🙂 – for recovery diet can have goat cheese and raw goat milk
  • No sugar fruits (strawberries, cherries, grapes, oranges, bananas, etc. – look it up for a complete list) *** for yeast issues**
  • No starchy white potatoes, or pumpkin
  • Mushrooms (only for yeast cleanse)
  • peanuts, cashews, pistachios – **yeast issues** otherwise, can use peanuts organically in a nut butter
  • corn – in any form
  • soy – unless fermented like miso

The Yes Foods:

  • Grass-fed, pastured meats
  • Proteins – pastured eggs, nuts, seeds, avocados, coconuts
  • Good fats – organic butter, olive, sesame, flax, coconut oils, animal fats
  • Sprouted grains – make your own sprouted grain bread, or just avoid breads for a couple weeks
  • Soaked brown rice or oats
  • Low-glycemic fruits – like blueberries, raspberries, goji berries, pears, apples, lemons, grapefruit
  • All veggies – except for carrots unless cooked, not juiced and minimally
  • Yams or sweet potatoes, squashes (like spaghetti or butternut, delicata or acorn)
  • Coconut or almond milk – make your own or get unsweetened without additives
  • Raw honey or stevia –  will not feed yeast – no honey if high blood sugar recovery
  • For a meal replacement protein, you can use goat whey protein.
  • Legums/beans soaked and cooked properly
  • Raw and organic goat milk products (for most cases) – cheese, kefir, raw milk
  • almonds, walnuts, pecans (organic as these are heavily sprayed)

That’s about it. It’s very similar to the GAPS diet. So, if you’ve been on that diet anyways, it’d be good to do a yeast cleanse while you’re there. This is a great detox diet in general for any kind of cleanse – colon, kidney, liver, parasites, heavy metals, etc. If you haven’t done one or all of these cleanses at least once a year, I would really recommend it. An ounce of prevention is worth a pound of cure, as the saying goes. But really, if I could avoid having any dis-ease just by detoxing and “fasting” from certain foods and using the right herbs/oils/supplements, it’s worth so much more in my time and energy, emotional health – not to mention the health of those I am responsible to take care of! God bless you on your journey towards being fully whole!