It’s been a long week… heck, it’s been a long year! I love my little guys but they are 90 to nothin’ and this mama hasn’t had time to do anything! Well, I am coming out of recipe posting freeze to bring you this delicious recipe! It’s amazing that this cake is gluten-free, grain-free and can be made nut and dairy-free and still taste amazing! This tastes just like the ones you get from a gluten free bakery. I should have called it my Magic Cake!
If your event is held indoors whether it is a big hall or someone’s home, feel free to use a filling that has to be refrigerated. Cream cheese, custards, pastry cream, whipped cream, puddings, and any mousse type fillings that include fresh fruit are perfect for these venues. Cakes can remain refrigerated until right before serving. Let people know when they request these fillings that there needs to be space in the refrigerator to store the cake until serving. A lot of people fill the refrigerators with everything else and then have to scramble to find room for the cake. It cannot sit out for a long period of time or there will be a disaster.
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I made this cake for my son’s birthday party and everyone LOVED it, and I have since made it 3 more times to make sure I got it right! I love this cake because it’s CHOCOLATE, moist and not only is it grain-free but it is also flour-less! I also topped it with my 2-Minute Chocolate Frosting! Yeah, this cake is pretty amazing!
Baking Tips:
I used unsalted almond butter but you can use peanut or sunflower seed butter. This recipe calls for 2 cups but if you only need a small cake, free to half the recipe, bake it in a 9 inch cake pan and adjust the cooking time as needed. The key is to not over cook the cake. I personally prefer the cake to be underdone than over done!
If you want to lower the carbs even more, omit the chocolate chips in the cake and use THIS ganache recipe for the frosting! If you are looking for a dairy-free ganache, use this RECIPE.
I hope you enjoy!
XOXO Melissa
Serves 20
Nutrition: 260 Calories, 21 grams of Fat, 15 Total Carbs, 5 grams Fiber, 10 grams Net Carbs, 7 grams Protein
Cake
- 18 oz. (2 cups) unsalted natural almond butter, peanut butter or sunflower seed butter (for nut-free)*
- 3 tablespoons salted butter (or coconut oil for dairy-free)*
- ½ tablespoon apple cider vinegar
- ½ tablespoon baking soda
- ½ cup unsweetened applesauce
- ½ cup mashed banana (or more unsweetened applesauce)
- ½ cup plus 2 tablespoons raw cacao powder
- 4 large eggs
- ¾ teaspoon Stevia Select Stevia or sweetener of choice
- 2 tablespoons coconut sugar or sweetener of choice (optional)
- ½ tablespoon vanilla extract
- 2 tablespoons cold coffee
- ¼ cup 70% Extra Dark Chocolate Chips (optional)
*If using a salted nut butter, use unsalted butter
2-Minute Frosting
- 3/4 cup heavy whipping cream
- 4 oz. Semi to Bittersweet Chocolate (or 60-70% Cacao), chopped*
Cake
Preheat oven to 325 degrees. In a medium bowl (or blender), add the almond butter and butter and blend until smooth. Then add baking soda and vinegar. As soon as the vinegar and soda react, add the remaining ingredients. Blend until batter is smooth. Taste for sweetness and adjust if needed.
Butter the bottom of a 9X13 inch baking pan. Pour batter into prepared pan and spread batter out evenly. Bake for 30-35 minutes or until the center is just done but don't let it cook so long it starts to crack on the top. The key to this cake is to not over cooking it. Allow cake to cool 10-15 minutes before topping with frosting.
2-Ingredient Frosting
Add heavy cream to a small pot over medium heat. As soon as the cream begins to get hot to the touch or you see little bubbles start to form on the sides of the pot, turn off heat and whisk in chocolate pieces until the chocolate is melted.
*You can use a darker chocolate you may need to add additional sweetness to the ganache. I used 60% so that I didn't have to add anything else to the recipe.
You can pour warm frosting over the warm cake and serve immediately or let it sit to get to room temperature. Be sure to serve with Vanilla Bean Gelato!
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This sounds so yummy! I’m not a huge fan of almond flour (the texture or the price!) so I like to see low carb baked goods without it. Do you know what the fat & carb count would be for this? I’m on THM & trying to figure out if this would be an S or a Crossover? Either way, I’ll make it! 🙂
Hi
I’d like to make this cake for my boy for his first birthday in a few days. Just a couple questions:
1. Can I sub more banana if I don’t have applesauce?
2. Can I use white vinegar instead of the apple cider vinegar?
Thanks!
Yes and yes! 🙂 Just be sure to taste the batter to get the sweetness right and don’t over bake. I hope your son (and guest) enjoy the cake!
Thanks! I’ll let you know how it turns out.
Sorry, one more question. This calls for 1/2 tablespoon baking soda. Is that correct, or did you mean 1/2 *teaspoon* baking soda. That seems like a lot
1/2 tablespoon is correct. This is a big cake.
Hello, I just wanted to thank you for posting such great recipes. My daughter was recently diagnosed with type 1 diabetes. It has been a very difficult diagnosis. We have done many diet changes but she has missed some of her favorites. The recommended sweetener for her is stevia. However I didn’t have much experience with it. When I found your website with recipes in which it was already utilized vs having to substitute (which I found turned out poorly) I was thrilled! We first made one of the cake recipes and it tasted like cake! She loved it! I cried to see her loving a piece of cake without being so worried about her blood sugar. Thanks so very much from the bottom of my heart. Your recipes have been a huge blessing to us.
Thank you for your kind words Jackie. 🙂