The World's Healthiest Chocolate Cake

The World's Healthiest Chocolate Cake

GF DF RSF LOW CARB KETO

WORLD'S HEALTHIEST CHOCOLATE CAKE

Here is my famous Gluten-Free, Dairy-Free, Refined Sugar-Free, Low-Carb Keto Chocolate Cake made using Lakanto Maple Flavoured Monk Fruit Syrup.

Lakanto Maple Flavoured Monk Fruit Syrup is a game-changer when it comes to healthy cooking. Its GF, DF, SF and 100% Low-Carb Keto friendly. It is a 1:1 sugar replacement in recipes making it easier to be responsibly sweet every day.

For a limited time I have some Special Edition Signed Cookbook + Lakanto Maple Bundles available so you can get your hands on my favourite low-carb keto recipes and have the maple ready to use with them - Get yours here!

Enjoy!

  • 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.

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