This looks like real chocolate cake doesn’t it? It tastes like it too. I was floored when my friend Monir Hodges showed up at our house with this cake. Who knew that you could make a moist, sublime, low carb, gluten free chocolate cake with almond and coconut flour?
It goes like this: we had gotten on the low carb bandwagon with our friends the Hodges and it had been about a month. We all have a pretty big sweet tooth and we were missing desserts. Monir is an inventive, passionate, and gifted baker and so she researched low carb cakes and came up with this recipe. I am eternally grateful and am including it here with her permission. Without a genuinely delicious dessert option, I doubt that I would have been able to stick to a low carb diet.
This is a simple one-bowl cake. Almond and coconut flour are gluten-free and are not finicky like wheat flour. Everything can just be mixed together with no worry about over mixing and making the batter tough. The only intense part of this cake is paying attention to when to take it out of the oven. It does not taste good overbaked. If you’re going to make a mistake (I speak from experience here) – slightly underbaked is better than overbaked. I’m including detailed instructions on how to judge the doneness so your effort is successful the first time around!
MOIST CHOCOLATE CAKE - LOW CARB, GLUTEN FREE, SUGAR FREE, DAIRY FREE
Serves: 8
INGREDIENTS
For the cake:
8 eggs
1 cup xylitol, erythritol, or coconut sugar
1 cup whole milk or coconut milk for dairy free
3 cups almond flour (also called almond meal), my favorite is Honeyville (see notes)
4 teaspoons baking powder
1 teaspoon baking soda
7 Tb. good quality cocoa powder, my favorite is Valrhona
8 Tb. (4 oz.) unsalted butter melted or melted ghee or coconut oil for dairy free (I like ghee better)
2 tsp. vanilla
For the Frosting:
Use your favorite frosting or make whipped cream or coconut whipped cream (see note)
1 pint heavy cream
1/4 cup xylitol, erythritol, or coconut sugar
1 teaspoon vanilla
It goes like this: we had gotten on the low carb bandwagon with our friends the Hodges and it had been about a month. We all have a pretty big sweet tooth and we were missing desserts. Monir is an inventive, passionate, and gifted baker and so she researched low carb cakes and came up with this recipe. I am eternally grateful and am including it here with her permission. Without a genuinely delicious dessert option, I doubt that I would have been able to stick to a low carb diet.
This is a simple one-bowl cake. Almond and coconut flour are gluten-free and are not finicky like wheat flour. Everything can just be mixed together with no worry about over mixing and making the batter tough. The only intense part of this cake is paying attention to when to take it out of the oven. It does not taste good overbaked. If you’re going to make a mistake (I speak from experience here) – slightly underbaked is better than overbaked. I’m including detailed instructions on how to judge the doneness so your effort is successful the first time around!
MOIST CHOCOLATE CAKE - LOW CARB, GLUTEN FREE, SUGAR FREE, DAIRY FREE
Serves: 8
INGREDIENTS
For the cake:
8 eggs
1 cup xylitol, erythritol, or coconut sugar
1 cup whole milk or coconut milk for dairy free
3 cups almond flour (also called almond meal), my favorite is Honeyville (see notes)
4 teaspoons baking powder
1 teaspoon baking soda
7 Tb. good quality cocoa powder, my favorite is Valrhona
8 Tb. (4 oz.) unsalted butter melted or melted ghee or coconut oil for dairy free (I like ghee better)
2 tsp. vanilla
For the Frosting:
Use your favorite frosting or make whipped cream or coconut whipped cream (see note)
1 pint heavy cream
1/4 cup xylitol, erythritol, or coconut sugar
1 teaspoon vanilla
