The yummy Ultimate Chocolate Cake gluten free, paleo & keto
48 g almond flour
18 g golden flaxseed meal finely ground
8 g coconut flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum or 2 tsp more golden flaxseed meal
56 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
2 tablespoons heavy cream or coconut cream
40 g cocoa powder **
1/4 teaspoon kosher salt
1/2 teaspoon espresso powder or instant coffee (optional)
1 / 3-1 / 2 cup xylitol * or coconut sugar if paleo (we use 1/3 cup)
2 eggs at room temperature ***
FOR THE FROSTING (NOT PALEO)
1 batch keto chocolate buttercream frosting
FOR THE CHOCOLATE CAKE
Each batch of cake is good for one 8-inch layer of cake (or 6 cupcakes). If you’re building a two-layer cake adjust serving size to 12 and for three layers to 18. You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though, and there is some added flaxseed and coconut flour for a solid crumb.
Incredibly moist and intensely chocolatey, this is the ultimate paleo and keto chocolate cake (with cream cheese buttercream frosting!).
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside.
Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
Add butter, heavy cream (or coconut oil and cream), cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.
Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour batter into prepared pan.
Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn’t dry out, and always keep in mind, however, that your cake will continue to cook while cooling!
Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It’ll be particularly fragile right out of the oven if you made it with xylitol or allulose, so you need to let it set.
If you’re building a layer cake, you’ll want to chill the layers (well wrapped) once they’ve come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.
FOR THE CREAM CHEESE BUTTERCREAM FROSTING (NOT PALEO)
One batch of frosting is enough for roughly two layers (or 12 cupcakes!).
Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag!
The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaw it out in the fridge overnight.