I have to say. That i made this cake for my mother's birthday and it was so beautiful and sooo delicious. It was delicious. People could stop commenting on how good this was. Definitely Making this again and again.
Thank you so much for posting all of these amazing recipes! Both, this Chocolate cake and your Keto Berry Chantilly Cake look absolutely amazing. And best of all, it won't wreck my blood sugar! I will make it Saturday. This will be the first home made cake I have had since I came down with Type 1 Diabetes in 1996. Thank you
Oh John, dealing with Type 1 Diabetes is not an easy feat. I'm glad to hear you're handling it so well :-) Thank you for the support and kind words and I really hope you'll enjoy the cake :-)
This looks amazing and great tutorial!👍 My family loves chocolate, mocha, tiramisu cakes! Do you have any suggestions to tweak your chocolate cake recipe into a mocha or tiramisu cake?!?
For this particular cake, I would replace the water & cocoa mixture in buttercream with freshly brewed coffee to get that mocha flavor. It would be kind of difficult to change it up to tiramisu, but I really like that suggestion and I'll look into making that video 😀
Looks like. Great recipe especially using cream cheese but as I’m trying to get away from sweet things I’ll leave out the swerve. Or use lakanto just a 1/4 cup. Thanks so much for the excellent recipe.
Hi. So far I’ve only watched some of the video so I can save it in my library. I saw that you added vinegar to almond milk. Is that to make it like buttermilk? If so, can some buttermilk powder be used instead? Thanks! And the cake looks luscious!
Can I sub coconut flour for almond flour, also what's a good sugar sub to be low sugar, i want it to be keto but i only have maple sugar and brown sugar, any ideas🧐🤷😉
Hi Red :-) You could try and use 1 1/3 cups of coconut flour in total and omit the almond flour. As for the sugars, both maple or brown sugar would not make this cake keto anymore.
Thank you! Yes, Swerve is Erythritol with fiber added to take away that cooling effect Erythritol has. So, you can definitely just use Erythritol. Have fun baking :-)
Hi Shirley, Yes, you can substitute the coconut oil with butter. Use the same amount and melt it ahead. Just adjust the macros in the end, if you wish. Have fun baking :-)
Good Day! I want to replicate this for my birthday in September!! Can you tell me the different brand names of the ingredients used please. Especially the chocolate powder!
Hello :-) Of course, no problem! The Almond and Coconut Flours are: Bob's Red Mill. Almond Milk is: Almond Breeze, Unsweetened Original. Chocolate Chips are: Krisda, Semi Sweet. Baking Powder is: Magic Baking Powder by Kraft. Cream Cheese is: Philadelphia Cream Cheese, Original. Cocoa Powder is: Ruddy Red. I buy it here at Bulk Barn, because it has 22-24% fat content and makes delicious,very flavorful cakes. But, if not, I did have same success baking this cake with Hershey's Natural Unsweetened Cocoa. I hope this helps and Happy early Birthday ❤
You could make it up to 2-3 days ahead if you need to and just keep it in the fridge. Take it out a few hours before serving so that the frosting softens and the slices are easier to cut. Enjoy 😊
Thank you! Cake taste delicious and all family enjoy it! Can you advice how many grams in one serving? I want to enter calaries details in the app, but can not identify serving size.
Oh I'm so happy to hear you liked it 😀❤ Unfortunately, I have never weighed this cake and only went by slice serving. I entered the macros per slice, in the description, based on 8 servings that I get from it. I hope that helps :-)
Hi.... please let me know if the frosting gets crystallised after keeping in the fridge or not. I so loved the recipe and going to make it for my husband's birthday 😊
Hi :-) I have to say, I've never had it crystallize after keeping it in the fridge. Make sure to keep it at room temperature for about 30 minutes to an hour before serving. I hope you and your husband will love it 🎂
Good, catch! It's not Granulated it's Granular. I will fix that. In case you haven't used it before, it's Erythritol with fiber added to it and it doesn't have the same cooling effect that some sweeteners have. It's best used for baking, because it replaces sugar 1:1 ratio. And if you need icing Swerve for buttercreams, you can just grind some granular in a coffee grinder. I hope I answered your question correctly .
Hi Margarita, I honestly go by the Carb Manager app, but this is very interesting! How do you calculate that? How does the formula work, I'd love to learn more? Thank you for sharing ❤
Oh that's unfortunate :-( I'm sorry that happened. Buttercreams can turn out grainy when icing sugar is not fully melted in, which can be resolved by adding some hot water or even 1-2 Tbsp. of whipping cream. But, since this recipe uses Swiss meringue buttercream first, no icing sugar and even hot water with cocoa to prevent that from happening, I am not sure what could've gone wrong without being there to see it.
Hi Esther, Unfortunately, coconut flour absorbs a lot more liquid than almond, so it would offset the amount of liquids and eggs in the recipe. You can try and play around with the recipe to accommodate the substitute, by adding more eggs (up to 6-7 eggs for this amount of flour) and liquids. If not the cake will end up being more crumbly and have a dry texture. I hope you give it a try either way :-)
Normally, the almond flour coconut flour ratio is 1:4, so each cup of almond flour equals one quarter cup of coconut flour without having to change the other ingredients.
You technically could, but buttermilk is not considered keto :-( Our body processes lactose the same way as sugar, unfortunately. If you don't have any other plant based milks, I would just replace it with water. But, still add the vinegar. I hope this helps :-)
Vinegar is the acid needed to react with baking soda. The chemical reaction between the two releases carbon dioxide, making the cake rise more and produce fluffier texture :-)
Thank you for your input, Sandy. It does show up as Keto Friendly in the Carb Manager app, so I figure, for a celebratory cake, it's still acceptable. It is also based on 8 large slices, so you could either cut them thinner or half the entire recipe. It still tastes delicious and is a once in a while treat :-)
