Servings: 12 · Prep Time: 20 mins · Cooking Time: 30 mins
Total Time: 50 mins
This light, moist & indulgent low carb chocolate cake is one of the best chocolate cakes I have ever made. It's healthy, gluten-free, refined sugar-free, Primal friendly and topped with whipped cream and fresh berries.
- Coconut oil (1 tbsp)
- Ground amonds
- Cacao powder
- Baking soda (1/2 tsp + 1/8 tsp)
- Salt (1/2 tsp)
- Eggs (4 large at room temp)
- Agave nectar (3/4 cup)
- Coffee (1 tsp)
- Liquid stevia (1 tsp)
- Full fat double cream (200ml)
- Berries of choice (1 punnet)
Begin by preheating your oven to 160c and grease a 20cm cake tin with coconut oil.
In a large mixing bowl add the ground almonds, cacao powder, baking soda, salt and coffee and mix everything together.
In a separate bowl, whisk together the eggs and add the agave nectar and stevia. Whisk once more until all the ingredients are combined.
Pour the wet ingredients into the dry ingredients and mix everything until fully combined.
Pour your mixture into your greased cake tin and bake in the middle of the oven for 20 minutes (or until a toothpick comes out clean).
Remove your cake from the oven and leave to cool in the pan for 20 minutes. Remove from the pan and leave to cool completely on a wire rack.
While your cake cools, make your whipped cream by pouring full-fat double cream into a bowl and whisking with an electric whisk/cake mixer for at 5-7 minutes on medium speed. Stop once your cream begins to stiffen. A good way to test is to insert a spoon into the mixture and see if the dent stays there or not. If it does, your mixture is ready. Be careful not to over whip.
When your cake is ready to serve, spread the whipped cream on top of the cake and decorate with fresh fruit. To get the icing sugar effect, sprinkle a little coconut flour on top. Slice and serve!