This super moist chocolate cake with cream cheese frosting is the perfect cake for any occasion. It holds up really well and can be made into cupecakes, cakes, doughnuts or anything else you can think of. Low carb, grain free, sugar free.
This post originally appeared on Our Toasty Life
When it comes to sugar-free baked goods, Tara is my toughest critic. She hates any and all artificial sweeteners and always complained that they tasted metallic or bitter. When I started sugar free baking several years ago I would use Splenda almost exclusively.
After learning some not-so-great facts about sugralose and other artificial sweeteners, I made the switch to using natural sugar alternatives. Luckily for me (and Tara) the natural sweeteners have a much more naturally sweet flavor (yay!). My favorite to date is to mix stevia glycerate and Swever.
I’ve tested and created many healthy chocolate cake recipes, but this one takes the cake! It’s just the right combo of chocolate, sweetness, and the perfectly moist spongy texture. When Tara tried her first bite she explained, “THIS IS MY FAVORITE” and, “YOU’RE MAKING THIS AGAIN!” hence the title – Tara’s Favorite Chocolate cake.
You could serve this cake at a party and no one would have a clue it was missing sugar and grains. Give it a try and let me know what you think!
- 1 cup coconut flour
- 3/4 unsweetened cocoa powder
- 2 tsp. baking powder
- 2 tsp. baking soda
- ½ tsp. apple cider vinegar
- 1 tbsp stevia glycerate
- ¾ cup Swerve
- 1/8 tsp. salt
- 8 large pastured eggs
- 1/2 cup melted virgin coconut oil
- 1 tbsp. no-sugar-added high quality vanilla
- 1 cup coconut cream
- 1/2 cup strong brewed coffee, cold
- 1/2 cup extra liquid ( heavy cream or coconut milk)
- 8 oz room temperature butter
- 16 oz room temperature cream cheese (or chilled coconut cream)
- 1 cup Powdered Swerve Sweetener (or your favorite natural sweetener)
- 2 tsp no-sugar added vanilla
- Preheat oven to 350F. This recipe makes quite a bit of batter. When I go through the effort of making cake I typically like to double the recipe so I can make cake and cupecakes to store in the freezer. This recipe make 20 large cupcakes + 2 8" layer cakes (about 1/2" tall) but you could really make any combo of bakeware that suits you. I'll summarize baking times after the last step.
- In a large bowl, blend dry ingredients with a whisk.
- Add remaining ingredients reserving the the 1/2 cup of extra liquid. Blend well with whisk or hand mixer. Allow to sit for 5 minutes and then add the last of the liquid and blend the batter again. Taste for sweetness once more before baking.
- Divide batter in half. Use half for 2 8" cakes and the other half for ~20 cupcakes.
- Oil the sides and bottoms of two 8" pans with coconut oil (or butter). Line the bottoms of the pans with parchment paper (I use this trick. Divide the halved batter equally between the 2 pans.
- Using an angled spatula spread the batter to evenly cover the pan.
- Bake for 20-22 minutes or until toothpick inserted into the center comes out clean.
- Using a 2 oz scoop, divide batter into cupcake liners already placed in muffin pans.
- Bake for 18-20 minutes or until toothpick inserted into the center comes out clean.
- Beat the butter and cream cheese together until well combined.
- Turn speed down to low and gradually add in sweetener. Note if you do not have powdered sweetener you can grind it in a high powered food processor or coffee grinder
- Add vanilla and use to frost cakes and cupcakes.