Monday, September 23, 2013


This small chocolate cake is actually a bigger form of a much smaller chocolate cake recipe that I did when I first started low-carbing.  It comes from this recipe
lowcarbcakewhich was an off-shoot of the 3 minute chocolate cake recipe going around at that time.  I doubled this recipe and added some tweaks as you'll see.  I intend to experiment more with it with both flours and sweeteners.  It was sweet but it could be just a tad bit more sweet.
I did not make the chocolate whipped topping in the original recipe but this is a very wonderful Marshmallow Fluff from LC Foods.  Love this stuff!  Make sure you use real eggs if you do it and not egg whites from a carton.  I made that mistake the first time and though it was still very good as a marshmallow sauce it didn't thicken like it did this time with the real egg whites.  Wanna know what it tastes like compared to real marshmallow fluff?  It tastes like real marshmallow fluff.  I have some left over too, so I'm going to use it.
So you can decide how you want to top it. I'm just giving the nutrition info for the cake, but if you buy the Marshmallow Fluff Mix, you can get that from the back of the package and add to the cake. This makes an 8-inch square cake.  I cut it into 6 servings which gave nice sized pieces.  You can cut it into 9 if you like or how ever many you wish.  It rises well but is dense, not airy and fluffy like a cake mix would be.  Sort of brownie like actually but not quite.  Maybe I should call it a brownie cake.  The original cake with just flaxmeal was more cake-like. I think you can sure make it with all almond flour if you want to.  But then you would have to adjust the liquid.  Just so you bring it to a cake batter consistency.  I'm going to experiment more.

SMALL CHOCOLATE CAKE, LC & GF                    

1/2 cup  flaxseed meal, golden
1/2 cup  almond flour
2 tbsp.  coconut flour
4 tbsp. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup  Swerve -- or equivalent
4 tbsp. Torani vanilla flavored sugar-free syrup
4 tbsp. shortening, Spectrum organic, non-hydrogenated -- (or other oil)
4 eggs
1/2 cup  HOT water

Preheat oven to 350F.  Grease 8-inch cake pan. In medium mixing bowl, combine flaxseed meal, almond flour, coconut flour, cocoa powder, baking powder, baking soda, and Swerve.  Sift together with whisk or electric mixer.

Add sugar-free syrup, shortening, and eggs.  Beat for 1 minute on low speed. Continue beating while adding hot water and beat for about 2 minutes.  If it is too thick, add a little more water until it is cake batter consistency.

Pour out into pan.  Bake about 40 minutes or until tooth pick inserted in center comes out clean.

Top with Marshmallow Fluff or Whipped Topping.

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Per Serving: 248 Calories; 21g Fat (72.2% calories from fat); 9g Protein; 9g Carbohydrate; 6g Dietary Fiber


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