I feel very strongly that you would be impressed by the amount of cake I can put away.
I guess it’s just one of those innate talents I was born with. Some people are naturally gifted mathematicians or artists, but I was graced with the singular ability to effortlessly inhale about half an entire cake in one sitting. I don’t bring it up much since I don’t want to intimidate people or anything.
There is but one day a year that my special skill can truly reveal itself, and that is of course
every day MY BIRTHDAY HOORAY. Which was actually months ago now and is shamefully when I ORIGINALLY meant to post this, but let’s not kid ourselves: every day is a day that I could just take out the ingredients for this cake and make it because I have hands and a functioning oven. BOOM. No justification needed.
I mean ages before my birthday was even a consideration to normal people, I was planning this cake. I even made a beta version.
I knew it needed to be richer than God, and include various buttercream delights because I almost don’t consider frosting frosting without butter. But then also: not made of carby things. This is how I settled on a chocolate cake with caramel-hinted vanilla buttercream and also chocolate because obviously.
You will notice from the pictures that there appears to be only half a cake present. This is actually NOT because I had already annihilated that half before I managed to pick up the camera – it was because I couldn’t justify having an entire two-layer cake in the house when I knew I would be the one who would end up eating the entire thing myself. It’s better than the 10,000 ingredient white flour Frankencake I would have previously ordered from our local grocery store, but still.
Also, just kidding, I actually only made a half cake so I could justify baking a ton of other desserts that weekend and argue that I only had half a cake so this was fair. Future posts on those to come! WOO! So please, go make this low-carb, low-sugar, gluten-free (so basically, SUPER GREAT FOR YOU) birthday cake and enjoy! 1/4th the cake at a time.
Flourless/Grain-Free Chocolate Cake With (sugar-free!) Vanilla and Chocolate Buttercream
Recipe adapted from Maria Mind Body Health
Yields: two 9 ” cake layers (I halved the recipe and stacked one layer)
1 1/4 cup sweetener (I used ZSweet)
1 3/4 cups blanched almond flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt (I omitted this because the shortening I used already had salt)
2-3 egg whites (or two whole eggs)
1 cup unsweetened almond milk
drops liquid stevia to taste (I used this one)
1/2 cup butter or coconut oil, softened (I used Earth Balance Soy Free Buttery Sticks)
2 tsp vanilla extract
Recipe adapted from DaVinci Gourmet Coffee Syrups
1 1/2-2 cups powdered sweetener (I used Swerve Confectioners)
4 tablespoons butter, softened
2 tablespoons choice of milk (I used unsweetened vanilla almond milk)
2 tablespoons Da Vinci Gourmet syrup of choice (I used sugar-free caramel). But if you don’t want to use this, I would substitute with a tsp or two any flavor extract of your choice!
1 teaspoon vanilla
For chocolate buttercream: add 2-3 tbsp unsweetened cocoa powder, add milk as until desired consistency is reached. I also added some DaVinci sugar free french vanilla. Feel free to substitute this with a tsp or so vanilla extract if you’d like.
Preheat oven to 350 degrees F and grease two 9 inch cake pans. I also always cut out a circle of parchment paper and place it on the bottom of the pan for extra safety.
In a medium bowl, stir together the sweetener, almond flour, cocoa, baking soda, baking powder and salt. Add the eggs, almond milk, butter or oil and vanilla. Mix that for 2-3 minutes with an electric mixer. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. PLEASE NOTE: almond flour is very delicate right out of the oven, so let it cool for at least 15 minutes before flipping the pants out.
For the frosting, use an electric mixer to combine all of the ingredients until smooth. Frost cake once it’s cooled! And be sure to sample a lot of everything.
Our cast of cake components. I recommend mixing them up and baking:
The batter will be thick, almost like a brownie batter. Just trust me on this – you’re doing it right.
And the frosting, which should be approximately 50% of your cake, ideally.
Mix everything up and then BOOM. Cake.
You know what to do.
Calculated with two full layers and both frostings OF COURSE. Please also keep in mind this was all calculated with the specific products and ingredients I used as listed above – of course things will vary depending on what you put into yours!