No milk, butter or eggs, this chocolate cake is rich, and delicious,. It's light, easy and super moist. The added coffee pulls the chocolate flavor out of the cake.
2 NET CARBS/100 CALORIES/5G PROTEIN/0 SUGAR
Preheat oven to 325: Line 2 8" rounds with parchment paper
Flour 3.25 cups
1/3 cups protein powder
1/2 cup Natural Cocoa Powder
Granulated Sugar 1¾ cups
Salt 1 teaspoon
Baking Soda 2 teaspoons
Apple Cider Vinegar 2 teaspoons
Vanilla Extract 2 teaspoons
Vegetable Oil 3/4 cup
Strong Brewed Coffee 2 cups
- Preheat the oven to 325°F
- In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
- Add the Vegetable oil, vanilla extract and vinegar, then add all the liquids to the dry ingredients in the large mixing bowl.
- Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
- Pour all the batter into your prepared pan(s)
- bake immediately for approximately 40-45 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan(s) until you can easily touch them without burning yourself.
- Then flip the cake(s) out onto a cooling rack to cool to cold.
CHOCOLATE GANACHE FROSTING
- 1/3 cup cocoa
- ½ cup butter OR coconut oil melted and cooled
- ¼ cup sugar free maple syrup
- 2 pinches sea salt
- 1/4 cup powdered sweetener of choice
- 1 tsp. vanilla extract
Tip: have some cool whip nearby to top cake with but add about 1/2 cup of it to the frosting as well for a creamy and smooth finish
Instructions
In a small bowl combine cocoa and melted, cooled fat and sea salt. Stir well. (Make sure no water gets in the bowl.)
Add maple syrup, extract and powdered sweetener and stir well to combine.