Chocolate Cake

Who doesn’t like cake? how about chocolate cake? I love a good bouncy moist cake that makes me happy and smile every time I eat it. I’ve been trying for some time to make a gluten free/keto/paleo cake that did not taste like almond flour or was too dense and dry that left you so full with just a few bites.

A few weeks ago I decided to create a cake recipe that checked all the boxes for a good cake. I happened to have all the ingredients at home and gave it a go. I was so happily surprised with the results that I decided to share it.

This recipe is for a small 6″ cake but you can increase the ingredients for larger cakes.

This cake is gluten free, paleo or keto (depending on the sweetener you use). I used monkfruit maple syrup but you can substitute with regular maple syrup.

Kitchen tools you need:

Medium size mixing bowl
Whisk (a fork also works great, I use a fork most of the time)
Silicon or plastic spatula
Measuring cups and spoons
6″ round cake pan
Wire rack

For the icing I made a simple cream cheese icing, super easy to make and it only takes two ingredients, cream cheese and powder sugar. I used Swerve powder sugar.

Chocolate Cake

Recipe by CarolCourse: Desserts, Low Carb DessertsDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Ingredients

• 2 eggs room temperature

• 1/3 cup sour cream

• 1/3 cup maple syrup

• 1/4 cup coconut oil in liquid form

• 1 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp vanilla extract

• 3 tbsp cocoa powder

• 2 scoops of chocolate or plain collagen (optional)

Directions

• Preheat oven to 350° F
• Spray butter or coconut oil in a small 6 or 7 inch round baking pan and set aside
• Using a fork mix the eggs, sour cream, maple syrup, vanilla and coconut oil
• dd the almond flour, baking powder baking soda, salt, cocoa powder and collagen to the wet ingredients. Mix all the ingredients well with a fork or a whisk
• Pour the mixed ingredients in the baking pan and bake for 30 – 35 minutes, use a toothpick or a knife to check and ensure the cake is fully cooked through
• Allow the cake to cool off in the baking pan for 30 – 45 minutes, move the cake to a cooling rack and allow it to fully cool off before adding any icing.

Notes

• The chocolate cake with stay fresh in the refrigerator for up to 5 days. Keep it in an airtight container. If you are making a cream cheese icing do not leave the cake out of the refrigerator for more than 30 minutes

Enjoy!

XO Carol