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This month Sip Kitchen share their Sugar-Free, Gluten Free & Keto-Friendly Chocolate Cake.
Cake:
Sugar-free Chocolate Ganache:
*Lakanto is an all natural GMO-free monk fruit and erythritol sweetener.
Put in grinder and grind until fine.
1. Preheat the oven to 175°C.
2. Lightly grease and line a 20cm round cake tin. Set aside.
3. Soften the butter in a heatproof bowl over a pot of barely simmering water (don’t let bowl touch water).
4. Remove from heat and add Lakanto, Dutch cocoa, ground coffee beans, vanilla essence and pink salt and stir until combined.
5. Set aside to cool.
6. While you’re waiting for the chocolate mixture to cool, prepare your dry mix. Combine the almond meal, freshly ground flaxseed, baking powder and baking soda in a small bowl and whisk until combined.
7. Once the chocolate mixture has cooled, add eggs one at a time, mixing well between each addition.
8. Add the dry mixture to the wet mixture and stir until combined.
9. Stir in the apple cider vinegar (this helps activate the raising agents).
10. Pour the batter into the prepared cake tin and bake until a toothpick inserted into the centre of the cake comes out clean - around 25-30 minutes depending on the oven.
11. Leave the cake to cool in the tin for 10 minutes and then invert onto a cooling rack to cool completely (another 20 minutes approximately).
To make the chocolate frosting:
1. Melt the cacao butter, Lindt dark chocolate and coconut oil together in a heatproof bowl set over a pot of barely simmering water (don’t let bowl touch water).
2. Remove from the heat and whisk in the remaining ingredients until smooth.
3. Let cool to room temperature.
1. Cut the cake in half to create two layers.
2. Spread half of the icing over the top of one of the halves, leaving a 1cm gap to the edge.
3. Place the other half of the cake on top of the lower layer and press down gently.
4. Spread the remaining icing over the top of the cake.
5. Garnish with raspberries.
12 Melrose Street | @sipkitchen
Photography by Sophie Andreassend
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