Decadent Chocolate Cake

Diabetic-friendly CHOCOLATE CAKE

This cake is absolutely amazing.

  • Delicious
  • Diabetic-friendly
  • Low-carb
  • No artificial sweeteners
  • No wheat flour
  • Diary-free
  • Low-glycemic sugar

melt-on-your-tongue-goodness

Dry Ingredients:

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • ½ cup Just Like Sugar* brown
  • ½ cup Just Like Sugar* white
  • ½ coconut sugar
  • 1 ½ cups cacao powder 
  • 2 tsp baking soda
  • 1 tsp dandy blend coffee substitute
  • 1 tsp salt

Wet Ingredients:

  • 4 large eggs
  • 1 ½ cup full-fat coconut milk (1 can)
  •  ½ cup water
  • 1 cup unsweetened applesauce
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

DIRECTIONS:

  • Preheat your oven to 350 degrees. 
  • Grease two 9-inch cake pans with coconut oil, and line the bottom of the pans with parchment paper.  
  • Mix together all dry ingredients in a large mixing bowl.
  • Whisk together wet ingredients in another bowl. 
  • Add wet ingredients to the dry ingredients and blend for 2 minutes.
  • Evenly divide the batter between the two baking pans and bake at 350 degrees F for 30 minutes (or until a toothpick comes out clean).
  • Allow cake to cool completely. VERY important!
  • Frost the cake with Chocolate Icing and decorate. (Recipe below)

Chocolate Buttercream Frosting

Ingredients:

  • 1 cup thick canned coconut milk
  • 3 cups Just Like Sugar* white
  • 1 ½ tsp vanilla extract
  • 1 tsp salt
  • 6 Tbsp cacao powder
  • 1 cup coconut oil (not melted)

Directions:

Using a food processor, add room-temperature ingredients one at a time in the following order:

  • Using a food processor, add room-temperature ingredients one at a time.
  • Start with coconut milk.
  • Blend.
  • Add sweetener.
  • Blend.
  • Add Vanilla and salt.
  • Blend.
  • Sift in cacao powder.
  • Blend until smooth and creamy.
  • Add coconut oil.
  • Blend until completely smooth.
  • Refrigerate for 1 hour. Mixture will have the consistency of frosting.
  • If frosting is too firm, let it sit on counter for a short while to soften.
  • Decorate your cake as you desire. I used shredded coconut, almonds, and raspberries.
*Note:

You can find Just-Like-Sugar on Amazon.

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3 Comments Add yours

  1. This looks really rich and delicious. I’m not familiar with the Just Like Sugar, do you know if it is widely available?

    Liked by 1 person

    1. Chris says:

      Thank you so much. Just Like Sugar is truly the magic ingredient in this cake. It is made from Chicory root, is completely natural and has so far been the best sweetener I have found. It has no after taste, is natural and safe for diabetics. For a while I ordered it throughAmazon but recently have not been able to find the white tabletop sugar. They seem to be out at the moment due to high demand. I am trying to find another sweetener that has the same qualities. I will post about it when I find a good substitute for JLS.

      Liked by 1 person

      1. Thanks for the information! I’ll keep my eyes open for this.

        Liked by 1 person

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