Low carb and cake aren’t two words that you would usually see together. However, I was in the mood for something sweet a few days ago, and I thought to myself I should make a cake, so I did!
Now this was my first go at making a full on cake. I know I’ve made waffles and even a couple small cookies here and there, but never an actually all out decorated cake. I also am most certainly not a baker, but I think it turned out pretty good.
I am also not particularly artistically inclined, so I thought I could just drizzle my chocolate “ganache” all over the top to make my cake slightly more aesthetically pleasing. After I did it, I got the only opinion that mattered (Rae’s), and she said it looked good, so I put this one down as a success.
Now you probably could have split this cake in half and then put the creme in the middle, which was actually my original plan, but I am definitely not all that confident in my baker cutting skills, so I just put it all over the cake instead.
Although this was a bit of an experiment in baking, the end result was still tasty. Using a spring form pan and some parchment paper, this popped right out from the pan after it was done baking. I used a silicone head spatula to spread my whipped cream “frosting” all over the cake. After chilling for a few hours, it was ready to eat!
Now I know I called this a chocolate frosted marble cake, and I promise it is, but I completely forgot to take any pictures of slices, and we ate it all before I could :(.
I did, however, make a little video of me making it, so here you go!
I’m still working on my videographer skills, and believe me, getting natural lighting to be the same all the time is not easy! Still, I hope this video helps out with seeing the actual process of making this cake.
Also, I know this is posted as a marble cake, but it wasn’t actually meant to be one. It just somehow kind of turned out that way. If you make this at home, and you mix it really well, it may just turn out to be a chocolate cake. Either way, it’ll be delicious.
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Here are the directions:
8″ Spring form pan or cake pan
½ Cup coconut oil
2/3 Cup coconut flour
¼ Cup cocoa powder
½ cup Stevia
1 tsp baking powder
1 tsp baking soda
1 Cup Egg whites
1 tsp vanilla extract
¾ cup almond milk unsweetened vanilla
1 scoop vanilla whey protein powder
1 tbsp walden farm chocolate syrup
For Chocolate “frosting”
1 cup stevia
¾ cup heavy cream whipped
¼ tsp vanilla extract
2 tbsp Walden’s Chocolate Syrup
For Chocolate “ganache”
2/3 cup coconut oil melted
1/3 cup cocoa powder
2 tbsp Waldens chocolate syrup
1 tsp xantham gum
For the Cake:
- Preheat oven to 350 degrees F
- Melt coconut oil and beat with cocoa powder and Walden’s Farm Chocolate Syrup
- In another bowl beat eggs, egg whites, and vanilla extract together
- Combine the coconut oil mixture with the egg mixture
- In a separate bowl combine all the dry ingredients (baking soda, baking powder, whey powder, coconut flour, stevia)
- Slowly combine the dry ingredients into the liquid mixture a little by little and incorporate fully.
- Stir in almond milk and beat together on a low setting or by hand until well mixed.
- Get an 8” round spring form or cake pan lined with parchment paper on the bottom.
- Pour in batter and put in oven.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Once cooked through, take out of pan and let cool on a wire rack until room temperature (Can also put in fridge for a few hours to speed up).
- Pour heavy cream into a container with walden’s chocolate syrup, cocoa powder, stevia, and vanilla extract.
- SHAKE until turned into a thick consistency. (May take a while)
- Melt coconut oil and beat together with cocoa powder, walden’s chocolate syrup, and xanthum gum until it is a thick consistency.
- Optional: Cut cake in half and frost in the middle (I am not so bold).
- Slather “frosting” on the outside until well covered with an offset spatula (or whatever is handy)
- Drizzle “ganache”
Makes 8 servings (8 slices)
Net Carbs = 4.2g