The World's Healthiest Chocolate Cake

WORLD'S HEALTHIEST CHOCOLATE CAKE

• INGREDIENTS

  THE SPONGE 
  300 g (3 cups) almond meal
  125 g (1 cup) arrowroot or tapioca flour
  3 tablespoons coconut flour
  2 cups Lakanto Baking Blend 
  185 g (11⁄2 cups) cacao powder
  2 teaspoons gluten-free baking powder
  1 teaspoon sea salt
  4 Flax Eggs
  125 ml (1⁄2 cup) melted coconut oil, cooled, plus extra for greasing
  375 ml (11⁄2 cups) coconut milk
  250 ml (1 cup) filtered water
  1 tablespoon apple cider vinegar
  1 teaspoon vanilla bean paste or powder
  
  CHOCOLATE FROSTING
  2 cups Lakanto Baking Blend 
  60 g (1/2 cup) cacao powder
  125 ml (1/2 cup) coconut oil
  125 ml (1/2 cup) tinned coconut milk
  1 teaspoon vanilla bean paste or powder
  
  TO DECORATE (OPTIONAL)
  Fresh raspberries
  Freeze-dried raspberries
  Shards of Low-Carb Keto chocolate

• METHOD

  Preheat the oven to 180°C. Grease the bases and sides of three 20 cm springform cake tins with coconut oil and line the bottoms with baking paper.
  
  Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk well for 1–2 minutes to create your lovely cake batter.
  
  Using a spoon, evenly distribute the batter among the three prepared tins, transfer to the oven and bake for 30–35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave to cool slightly in the tins before turning out onto wire racks to cool completely.
  
  For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for a further 1 minute. Check your consistency at this point and tweak as desired, adding a little more milk to thin it out slightly or a little more lakanto icing powder if you would prefer it a little thicker.
  
  Once the cakes have completely cooled, assemble the birthday cake by stacking the sponges one on top of the other, adding a quarter or so of the chocolate frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired.