This cake was moist and delicious. The only thing I’d do differently is make even MORE icing!! Substitutions are listed in the recipe below!! I made my cake dairy-free and it was DELISH!! Enjoy!!

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Ingredients:

Cake:

3 cups almond meal

1 TBSP baking powder

1 cup cocoa powder

3/4 cup vegan butter (or coconut oil)

6 large eggs (separate 3 of the egg whites for later)

1 cup Monkfruit/Allulose blend

1/2 cup Pyure (or Stevia)- can also just use one sweetener

1/2 TBSP vanilla extract

1 tsp instant coffee granules

3/4 cup unsweetened coconut milk

3/4 cup vegan sour cream

Frosting:

2 sticks vegan butter

1/2-1 cup powdered Monkfruit/Allulose Blend

1/4 cup cocoa powder

splash of coconut milk

Raspberries to top (optional)

Instructions:

Preheat oven to 350 degrees. Line the bottom of 2 9inch round pans with parchment for easy removal.

In a large bowl, beat your butter and sweeteners until fluffy. Separate 3 egg whites from 3 of the eggs and set aside for later. Beat in the rest of the eggs and 3 yolks, one at a time. Add in the coconut milk, sour cream, and vanilla.

Beat in the almond meal, cocoa powder, coffee granules, and baking powder, until everything is smooth.

In a separate bowl, whip the egg whites until they are in stiff peaks. Fold this into the batter.

Divide the dough into the 2 pans. Bake for 25-30 minutes, or until the toothpick test comes out clean. Set aside to cool in the pans.

Meanwhile, make the frosting by beating the butter and sweetener together. Add a splash of coconut milk if needed for the right thick, creamy consistency.

Place one layer of cake on a platter. Frost the top with a little less than 1/2 of the frosting. Then place the second cake on top and frost the top and sides with the remainder of the frosting.

Top with raspberries.

Enjoy!!

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The BEST Healthy Chocolate Cake!!

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