Vegan Keto Chocolate Cake
Keto? Cake? Yes!
When cutting this cake into 12 slices, each slice contains around 8.4g nett carbs, 5g fibre and 7.5g protein!
15 minutes to prep. 20mins to bake. Makes one 22cm double layered cake.
1 cup almond flour
1 cup coconut flour
2/3 cup cocoa powder
3 tsp baking powder
1 tsp baking soda
1 tsp salt
300 ml milk of choice
2/3 cup granulated xylitol
4 tsp pure vanilla extract
1/4 cup carbonated water
3 tbsp ground flax seed
3 tbsp psyllium husk
Preheat the oven to 180°C
Lightly grease an 8-inch spring form cake pan
For the fake eggs: Mix the ground flaxseed and the psyllium husk with 1 and 1/4 cups water, then let it rest for 3mins.
In a big bowl, mix all the other ingredients together.
Add the fake egg mixture to the bowl.
Let the mixture sit for 5 minutes.
Spread the mixture evenly in two 22cm cake pans.
Bake for 20 mins on the middle rack.
Let cool completely before frosting.
1/2 cup cocoa powder
250g cream cheese, at room temperature
1/4 cup margarine, at room temperature
1 cup powdered sugar substitute like xylitol or erythritol
2 tsp vanilla extract
4 tbsp milk of choice
Optional: 50g sugar free choc chips or chocolate of choice, melted
If you're using granulated sweetener, first heat up the margarine and the cream cheese in the microwave for 1 minute.
Blend all the ingredients together until smooth and fluffy (preferably with an electric blender)
Optional: Add more sweetener to taste.
Cover the one layer of cake generously with frosting, before placing the second cake layer on top. Decorate with frosting any way you like.
This recipe was inspired by one of my favourite food bloggers Chocolate Covered Katie. Almond flour is very expensive, which is why I opted to substitute half with coconut flour.