Next up on my sugar and wheat free adventure was a household staple: chocolate cake. Chocolate is quite good for you on its own: it’s full of antioxidants and fiber. Once you add in all that flour and sugar, though, it becomes a nutritional nightmare.
This cake was made with almond and coconut flours with a smidgen of gluten free oat flour. I used erythritol and liquid stevia to sweeten the cake. The frosting, however, was a bit more tricky. I put in an order for Swerve powder, which is a powdered sugar replacement made mostly of erythritol. Unfortunately, the erythritol I had on hand was granulated, which wouldn’t work in this recipe. Making a chocolate frosting with powdered erythritol like Swerve would have been easy, but I had to improvise. For this I ended up using a bit of Splenda– something that I don’t normally use and you probably won’t ever see me use again. I don’t like it and it’s not natural, so it’s definitely not a sweetener of choice. However, it has the advantage of being able to hyper-dissolve in liquid (ever put Splenda in a drink and watch it bubble up? That’s what I’m talking about.), which is what I needed in a pinch. Granulated Ideal, which is made of xylitol and hyper-dissolves like Splenda, would have been a better second choice, but because I was out, I had to use what I had on hand. In general, a chocolate buttercream made of Swerve, butter and cocoa powder would have been a better option here. We’ll do that in another post.
Regardless, this chocolate cake came out delightful. My husband and daughter ate it up. I served it with a half-scoop of low carb vanilla ice cream and it felt like I was cheating, but I was not. The cake came out moist, chocolatey and delicious! The frosting had a slight Splenda aftertaste (ick), but using xylitol or powdered erythritol would completely alleviate that. Enough said. Here’s the recipe:
· 3 eggs
1 1/4 tsp. xanthan gum (optional)
255 calories, 6 grams of carb per 1/9 of cake