A deliciously decadent chocolate cake worth celebrating. Sugar and gluten-free, this is sure to be a hit with family and friends. It can be made vegan by replacing the cream with a vegan alternative.
0.75cupKeto friendly Granulated Sugar (such as Swerve)
4Large Eggs (or use Vegan Egg alternative)
1tspPure Vanilla Extract
1cupAlmond Milk
0.33cupStrong Brewed Coffee
For The Buttercream:
28oz Blocks of Cream Cheese, softened (or use dairy-free cream cheese if vegan)
0.50cup(1 stick) Butter, softened (or use dairy-free butter if vegan)
0.75cupKeto Friendly Powdered Sugar (such as Swerve)
0.50cupUnsweetened Cocoa Powder
0.50cupCoconut Flour
0.25tspInstant Coffee Powder
0.75cupHeavy Cream (or use dairy-free heavy cream if vegan)
Pinch of Kosher Salt
1
Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.
2
In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs (or egg replacer if vegan), one at at time, then add vanilla. Add dry ingredients and mix until just combined then stir in your milk of choice and coffee.
3
Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely.
4
Make frosting: In a large bowl, with a hand mixer, beat the cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.
5
Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake.
0.75cupKeto friendly Granulated Sugar (such as Swerve)
4Large Eggs (or use Vegan Egg alternative)
1tspPure Vanilla Extract
1cupAlmond Milk
0.33cupStrong Brewed Coffee
For The Buttercream:
28oz Blocks of Cream Cheese, softened (or use dairy-free cream cheese if vegan)
0.50cup(1 stick) Butter, softened (or use dairy-free butter if vegan)
0.75cupKeto Friendly Powdered Sugar (such as Swerve)
0.50cupUnsweetened Cocoa Powder
0.50cupCoconut Flour
0.25tspInstant Coffee Powder
0.75cupHeavy Cream (or use dairy-free heavy cream if vegan)
Pinch of Kosher Salt
Directions
1
Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.
2
In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs (or egg replacer if vegan), one at at time, then add vanilla. Add dry ingredients and mix until just combined then stir in your milk of choice and coffee.
3
Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely.
4
Make frosting: In a large bowl, with a hand mixer, beat the cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.
5
Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake.
