Brownies Cake  LoadingAdd to Favourites list

Orange List 12 servings


256 Kcal
18g Fat
24g Carbs
20g Net Carbs
18g Sugars
4g Protein

Brownies Cake

Healthy brownies cake for a happy gut.

We are coconut crazy here at Eat Burn Sleep. This dish contains coconut sugar, which is so good for balancing the body’s sugar and water levels, as well as being antioxidant and electrolyte-rich and so on. It’s a fabulous brownie cake that also contains coconut oil, which, among its many other claims, the anti-inflammatory properties that suit this lifestyle.

Of course, not many people will ask you what ingredients are in it when they try it. You will just hear how amazing and light it is and how it ‘doesn’t sit in the stomach, uncomfortably, as many cakes do.’

Here, we segmented it into tree shapes and decorated it with cranberries for the holidays – but you could sprinkle it with blueberries and shaved cacao (or not) and enjoy it year-round.


  • 2 eggs (at room temperature)
  • 1 cup or 100g of ground almonds
  • 1/4 cup or 80g of cocoa powder
  • 1/2 cup or 130g of coconut oil
  • 1 1/3 or 200g of coconut sugar
  • 1/2 tsp bicarbonate of soda
  • Sea salt to decorate
  • 3 tbsp or 20g chopped nuts to decorate (pecan, flaked almonds, pistachios)
  • 3 tbsp or 20g chopped cranberries to decorate


  1. Preheat your oven at 350 F / 175 C (fan oven). Place the coconut oil in a bowl and melt it in the oven.

  2. Beat the eggs and add the coconut sugar, followed by the ground almonds, bicarbonate of soda, and a pinch of salt. Mix well.

  3. Add the melted (but cooled down) coconut oil and the cocoa powder and mix gently as the cocoa powder is fine.

  4. Pour in a greased (I use coconut oil) round pan (8inch is ideal) lined with baking paper. Decorate with chopped nuts and cranberries.

  5. Bake at 350 F / 175 C (fan oven) for 18 minutes. Decorate with sea salt flakes and let it cool down. Once it has cooled down, cut the cake in slices (to make mini Christmas trees in the holidays and just delicious portions at all other times). Enjoy!

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

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