No milk, butter or eggs, this chocolate cake is rich, and delicious,. It's light, easy and super moist. The added coffee pulls the chocolate flavor out of the cake.
2 NET CARBS/100 CALORIES/5G PROTEIN/0 SUGAR
Preheat oven to 325
In a medium bowl add:
2 cups MsPatticakes almond flour Pancake & Baking mix, Cake Mix, or Buttery Biscuit Mix (all have the same ingredients).
1 cup low carb sweetener of choice
Add:
dash sea salt
1/2 cup baking cocoa
Whisk all together until combined.
Make a well in the flour mixture and whisk in:
2 tbsp. apple cider vinegar,
1/4 cup vegetable oil or melted vegan butter,
1 small container sugar free applesauce (3.9 oz)
1.5 tsp. vanilla extract
1 cup boiling water (add 1 tsp. instant coffee to boiling water if desired)
2 tsp. baking powder
Optional: 1 scoop protein powder to help it rise
Gently fold all together and pour into 2 greased 8” or 9” rounds. I like to use parchment paper for easy release.
Bake 26 - 32 minutes until centers are firm and toothpick comes out clean - let cool completely before adding frosting.
CHOCOLATE GANACHE FROSTING
- 1/3 cup cocoa
- ½ cup butter OR coconut oil melted and cooled
- ¼ cup sugar free maple syrup
- 2 pinches sea salt
- 1/4 cup powdered sweetener of choice
- 1 tsp. vanilla extract
Tip: have some cool whip nearby to top cake with but add about 1/2 cup of it to the frosting as well for a creamy and smooth finish
Instructions
In a small bowl combine cocoa and melted, cooled fat and sea salt. Stir well. (Make sure no water gets in the bowl.)
Add maple syrup, extract and powdered sweetener and stir well to combine.