The Dessert: Chocolate Cake
I love a good triple-layer chocolate cake - there is something that feels so wonderfully indulgent about biting into a slice of one. If you agree, then check out my dessert recommendation for the week: Downshiftology’s Paleo Chocolate Cake with Vegan Buttercream Frosting!
When I think about gluten and sugar-free baking, I typically gravitate towards cookies, bars, and breakfast pastries- and shy away from more decadent desserts. However, I was intrigued when some friends asked me to test this recipe, and I was even more excited when Matt proclaimed the finished product “better than SusieCakes”, which is basically my favorite cake shop in the entire world. This cake is rich yet healthful, and you can indulge without later feeling sick to your stomach.
If you bake this cake, text me a picture, and if you’re enjoying the newsletter, share it with your friends.
The Dessert: Paleo Chocolate Cake with Vegan Buttercream Frosting from Downshiftology
Here’s How I Suggest Making the Recipe:
Replaced the coconut sugar with Lakanto Golden Monkfruit sweetener.
After you remove the cake from the oven, let cool in the pan for 15 minutes before transferring to a plate. Let it reach room temperature before frosting.
Use 4 cups of powdered erythritol/monkfruit for the frosting. The recipe says to use at least 4 cups confectioner’s sugar and 4 cups of another powdered sugar, such as powdered coconut sugar, if desired (8 cups total). However, I only used 4 cups of powdered Monkfruit and followed the rest of the ingredients as written, which worked well. (You can make your own powdered coconut sugar, but I found it lead to a grainier frosting.)
Do not use a stand mixer for this recipe. When you are ready to make the frosting, let the vegan butter come to room temperature, and then use a fork to combine all the ingredients.
Making a triple layer cake is great when you are planning to entertain. If you want to make something for a date night or small gathering, make 1/3 of the recipe and try my ‘hack’ for turning a single layer into a triple layer cake.
The Ingredients:
For reference, I have provided links to ingredients that may be less familiar to some of you, but all of these ingredients can be found at Whole Foods and most can be found at other local grocery chains or Target!
Flours Etc.
Almond flour can be purchased at any grocery store or on Amazon, but make sure that you get a super-fine blanched almond flour and not almond meal (any brand works)
Coconut flour can be purchased at any grocery store or on Amazon (any brand works)
Fats
Coconut oil can be purchased at any grocery store or on Amazon (refined will not give you a coconut taste, but either refined or unrefined works)
Full-fat coconut milk (comes in a can, not in a milk container)
Sweeteners
Lakanto Golden monk fruit sweetener (sugar-free, low-carb replacement for coconut sugar)
Sugar-free replacement for confectioner’s sugar in frosting
Powdered monk fruit or powdered erythritol will both work