Super Moist Low-Carb Chocolate Cake (Dairy, Sugar & Gluten Free)

 

Here it is! A moist chocolate cake with no bean or strange flavor. Plus it can easily be made dairy-free for those of you who are sensitive to dairy. (Of course, you can also replace the coconut oil with butter.) I believe this cake is the closest you will get to a sugar and gluten-filled chocolate cake. I’ve been getting many rave reviews from people who have my cookbook and have made this cake. (It’s made into cupcakes in my cookbook.) I’ve also tested it out on many people who had no idea it was “healthy” and they kept exclaiming how delicious it was!

 

This cake has a perfect crumb and will stay moist. But don’t take my word for it…Take the few minutes needed and whip up this “baby” as soon as possible. I don’t think you will be disappointed!

 

Super Moist Low-Carb Chocolate Cake (Dairy, Sugar & Gluten Free)

Yield: 1 9x13 cake or 2 9-inch round cakes

Super Moist Low-Carb Chocolate Cake (Dairy, Sugar & Gluten Free)

Ingredients

  • 3 cups blanched almond flour
  • 6 tablespoons egg white protein*
  • 6 tablespoons ground flax meal
  • 3/4 cup coconut flour
  • 1 3/4 cups sweetener**
  • 3 teaspoons baking soda
  • 6 tablespoons instant coffee granules
  • 2 1/4 teaspoons sea salt
  • 1 1/2 cups unsweetened cocoa powder
  • 1 cup plus 2 tablespoons (soft or liquid) refined coconut oil
  • 3 tablespoons vinegar
  • 2 1/4 teaspoons vanilla
  • 3 cups cashew or almond milk (room temp)
  • 4 eggs (room temp)
  • 3/4 teaspoon xanthan gum

Instructions

  1. Preheat oven to 350 degrees. Whisk all the ingredients together in order listed. Slowly sprinkle in the xanthan gum. (If your ingredients are at room temperature, it will help prevent the coconut oil from hardening. However, some small clumps are fine.) Let batter set for 5-10 minutes to allow xanthan gum to absorb.
  2. Generously grease two round, 9-inch cake pans or one 9x13 pan. Fill with batter and bake for 35 minutes or until done. Remove from pans as soon as cooled enough to handle.
  3. Top with icing of choice! (I used my dairy-free Peanut Butter Frosting in A Better Weigh to Healthy cookbook. It's also delicious with a fluffy, whipped cream frosting in between the layers and on top.)
http://www.themullettfamily.com/news-family-updates/super-moist-low-carb-chocolate-cake-dairy-sugar-gluten-free/

*I use egg white protein powder, which keeps this dairy free. If dairy isn’t an issue for you, you can replace it with a whey protein powder.

 

**Use any sweetener that measures cup for cup like sugar. Click here for my recipe.

 

 

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4 Responses

  1. Myra says:

    So it wouldn’t work to use a super sweet blend type of sweetener, since I would then use a smaller amount than something that measures cup for cup like sugar? I’m really excited to give this recipe a try!

  2. Anna Wood says:

    Hello!

    This cake looks great and I’m looking forward to making it! What kind of vinegar did you use?

    Many thanks!

    Anna

  3. Cindy Mullett says:

    Hi Myra. Yes, it should work to use a more concentrated sweetener. Just adjust it accordingly. Of course, I can’t guarantee the end result will be exactly the same if you don’t follow the recipe as I created it. I hope you enjoy it! =)

  4. Cindy Mullett says:

    Thanks, Anna. Either apple cider vinegar or white vinegar will work great.

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