OMFG this is a good recipe! But it’s so nice knowing you can eat a piece of this delectable creation every day and not worry about gaining weight! Low Carb, Dairy Free and Gluten Free!!! Nailed it perfect on my first go! Just didn’t have pans to make the layered cake you see here. (borrowed the image..)
I found this recipe on The Big Mans World. I modified it a touch and here’s the way I made it.
For the Cake:
- Almond flour
- Cocoa powder
- Baking soda
- Sea Salt
- Plant Based Butter
- Eggs. Room temperature eggs are best.
- Liquid Monk Fruit Sweetener
- Pure Vanilla Extract
For the German chocolate frosting:
- Condensed Coconut Milk
- Xanthan Gum
- Plant Based Butter
- Granulated Monk Fruit Sweetener
- Egg yolks
- Chopped Pecans
- Shredded Coconut
- Pure Vanilla Extract
Step 1- Prep work. Preheat the oven and grease 2 cake pans.
Step 2- Mix the cake batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Gently whisk the dry ingredients into the wet until you have a thick batter.
Step 3- Bake. Pour the mixture into the cake pans and bake until a toothpick comes out mostly clean. Let them cool before frosting.
Step 4- Make the frosting. Combine evaporated milk and Xanthan Gum in a saucepan. Whisk in the sweetener, egg, plant based butter, and pure vanilla, and stir until it thickens. Remove the pan from the heat and stir in the pecans and coconut.
Step 5- Assemble. Once the cake has completely cooled, place one cake on a platter and spread in half the frosting. Add the second cake layer and cover in the remaining frosting. Refrigerate until firm.
I swear you must try it!
