
<p>Who doesn&#8217;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&#8217;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.</p>



<p>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.</p>



<p>This recipe is for a small 6&#8243; cake but you can increase the ingredients for larger cakes. </p>



<div class="wp-block-image"><figure class="aligncenter size-large is-resized"><img src="http://cookwithcarol.phasedinnovations.com/wp-content/uploads/2020/07/IMG_4486-768x1024.jpg" alt="" class="wp-image-6288" width="419" height="558"/><figcaption>Chocolate cake with cream cheese icing</figcaption></figure></div>



<p>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.</p>



<p><strong>Kitchen tools you need:</strong></p>



<p>Medium size mixing bowl<br>Whisk (a fork also works great, I use a fork most of the time)<br>Silicon or plastic spatula<br>Measuring cups and spoons<br>6&#8243; round cake pan<br>Wire rack</p>



<p>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.</p>


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				<h2 class="recipe-card-title">Chocolate Cake</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Desserts, Low Carb Desserts</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">6</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">20</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">35</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6035425e4e557" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 eggs room temperature</span></p></li><li id="wpzoom-rcb-ingredient-item-6035425e4e558" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/3 cup sour cream</span></p></li><li id="wpzoom-rcb-ingredient-item-6035425e4e559" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/3 cup maple syrup</span></p></li><li id="wpzoom-rcb-ingredient-item-6035425e4e55a" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 cup coconut oil in liquid form</span></p></li><li id="wpzoom-rcb-ingredient-item-1614104249768183" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cup almond flour</span></p></li><li id="wpzoom-rcb-ingredient-item-1614104251017188" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp baking powder</span></p></li><li id="wpzoom-rcb-ingredient-item-1614104272781249" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp baking soda</span></p></li><li id="wpzoom-rcb-ingredient-item-1614104273815254" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tbsp vanilla extract</span></p></li><li id="wpzoom-rcb-ingredient-item-1614104274649259" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 tbsp cocoa powder</span></p></li><li id="wpzoom-rcb-ingredient-item-1614104304266348" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 scoops of chocolate or plain collagen (optional)</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6035425e4e55c" class="direction-step">Preheat oven to 350° F</li><li id="wpzoom-rcb-direction-step-6035425e4e55d" class="direction-step">Spray butter or coconut oil in a small 6 or 7 inch round baking pan and set aside</li><li id="wpzoom-rcb-direction-step-6035425e4e55e" class="direction-step">Using a fork mix the eggs, sour cream, maple syrup, vanilla and coconut oil</li><li id="wpzoom-rcb-direction-step-6035425e4e55f" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-1614104411172705" class="direction-step">Pour the mixed ingredients in the baking pan and bake for 30 &#8211; 35 minutes, use a toothpick or a knife to check and ensure the cake is fully cooked through</li><li id="wpzoom-rcb-direction-step-1614104411975710" class="direction-step">Allow the cake to cool off in the baking pan for 30 &#8211; 45 minutes, move the cake to a cooling rack and allow it to fully cool off before adding any icing.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>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</li></ul>
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<p>Enjoy!</p>



<p>XO Carol</p>

Chocolate Cake
