This chocolate cake is baked with ghee and only sweetened with monk-fruit powder and fresh raspberries - and it's simple to make!
I used monk-fruit, made from powdered monk-fruit juice, rather than erythritol or other highly processed sugar alcohols. Monk-fruit naturally contains mogropides, compounds which impart a sweet taste without calories or any spike in insulin. You can adjust the amount according to the sweetness you desire.
This chocolate cake is baked with ghee and only sweetened with monkfruit powder and fresh raspberries - and it's simple to make!
I used monkfruit, made from powdered monkfruit juice, rather than erythritol or other highly processed sugar alcohols. Monkfruit naturally contains mogrosides, compounds which impart a sweet taste without calories or any spike in insulin. You can adjust the amount according to the sweetness you desire.
Author:
Philippa Norman
Ingredients
For the cake
3/4 cup water or unsweetened plant milk (if lactose free)
2 cup monk fruit powder (adjust as needed for consistency)
1/2 cup unsweetened cocoa powder
1/4 tsp cinnamon
1 tsp vanilla extract
1/8 tsp salt
For the garnish
Fresh orange zest
Fresh raspberries or other berries
Directions
Preheat oven to 350 degrees
PREP CAKE PAN:
Generously oil an 8 or 9" round or square pan. I recommend also adding parchment paper to the bottom of the pan and then oiling the paper to make it easier to remove the cake.
BLEND WET INGREDIENTS:
In a large bowl, blend the eggs, melted ghee or coconut oil, vinegar, milk and vanilla until foamy, and set aside
SIFT & STIR DRY INGREDIENTS:
In a separate bowl, sift and mix the almond and coconut flour, cocoa powder, monk fruit powder, baking powder and sea salt.
FOLD TOGETHER:
Gently fold the flour mixture into the egg mixture scraping the sides and bottom to be sure everything is mixed together.
BAKE:
Pour the batter into the pan and tap gently to settle.
Bake at 350 degrees F for 20-25 minutes, until springy to the touch. You can insert a toothpick into the center to check if done - if you remove the toothpick and no batter is stuck to it, it is done.
Allow too cool - so the cake will hold together when you transfer it from the pan. (Tip: while the cake is cooling you can make the frosting, see below)
Once cool, gently run a spatula or knife to loosen the edges of the cake. Gently cover your pan with a plate, then turn over to transfer the cake onto the plate. You can tap the bottom of the pan if needed.
MAKE THE FROSTING:
Whip the ghee until fluffy
Add the remaining ingredients a little at a time and continue to whip until smooth and velvety. You can add a teaspoon or two water or milk if needed, but try to keep the mixture thick enough to spread. Keep in the fridge until needed.
FINISHING TOUCHES:
Spread the frosting over the cake - just the top, or all over as you prefer
Sprinkle fresh orange zest over the cake, using a zester, grater, or knife to remove just the outer orange rind.
Arrange berries artfully or just fit as many on top as you can
Recipe Note
STORING THE CAKE: We recommend keeping the cake in the fridge so the ghee frosting will remain on top without melting in to the cake. Though, that did happen with my first try and it was SO good...
