This Cookbook Writer Ate Chocolate Cake Every Day for Six Years — Here’s Her Protein-Rich Recipe
Eating dessert daily might sound indulgent, but wellness-focused cookbook author Rachel Riggs insists her signature chocolate cake fits right into a balanced lifestyle. The simple, one-bowl recipe became such a staple in her home that she enjoyed it regularly for years — often as part of lunch.
Featured in her cookbook In Good Health, the dessert is designed to be both nourishing and satisfying. Each slice contains a notable protein boost thanks to almond flour, eggs and cocoa, while natural sweeteners and healthy fats add flavour and richness.
A Dessert Built on Simplicity
Riggs created the cake with ease in mind: minimal equipment, short prep time and straightforward ingredients. Almond flour forms the base, delivering both protein and fats, while maple syrup provides sweetness and cocoa lends deep chocolate character.
Though indulgent, the cake is meant to be enjoyed mindfully, fitting into an overall nutritious eating pattern rather than replacing it.
A Recipe Born From Health Challenges
The inspiration behind Riggs’ cooking journey came after she faced prolonged fatigue and unexplained health issues. Following medical advice, she experimented with elimination diets and discovered that certain foods didn’t suit her body.
Rather than settling for bland substitutes, she began developing creative, wholesome meals built around whole foods — meat, fish, fruits, vegetables, nuts and seeds — eventually compiling them into her first cookbook.
Why Fibre, Protein and Whole Foods Matter
Riggs focuses on nutrient-dense ingredients without relying on artificial replacements. Her philosophy centres on cooking that feels celebratory, not restrictive, especially for people managing food sensitivities or hosting guests with dietary needs.
That same approach shines through in her Everyday Chocolate Cake, which she encourages home cooks to customise with subtle flavour twists like mint, citrus oils or cupcake-style portions.
The Everyday Chocolate Cake
Serves: 6
Total time: About 1 hour
Cake Ingredients
- Virgin coconut oil for greasing
- 2½ cups blanched almond flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¾ tsp salt
- ¾ cup pure maple syrup
- 3 large eggs
Ganache Ingredients
- ¼ cup full-fat coconut milk
- 2 oz unsweetened chocolate
- 2 tbsp maple syrup
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F (177°C). Grease and line a 9-inch pan.
- Whisk almond flour, cocoa, baking soda and salt. Add maple syrup and eggs and mix until smooth.
- Pour batter into pan, level and bake for 25 minutes. Cool fully.
- Heat ganache ingredients together until melted and glossy.
- Spread over cooled cake and refrigerate until set.
Riggs’ everyday treat proves that desserts can still feel special while being built from thoughtful, real-food ingredients — a philosophy she hopes encourages people to enjoy cooking without fear.
