It’s my husband’s birthday tonight, so I’m going to try to make this fairly quick. I got the base recipes for these from two other bloggers: Preheat at 350 and Low Carb Maven. But, like always, I made some tweaks to get what I needed from them. This cake was fabulous, and tasted honestly better than a regular cake because the cake itself was moist but easily retained its shape when layered, and the frosting didn’t taste like that super nasty, artificial, sugary nonsense I always used to scrape off anyway.
Chocolate Layer Cake
- 3 c almond flour
- 1-1/3 c Swerve Confectioners blend
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 1/2 c cocoa powder
- 1 c cashew milk (you can use whatever low carb milk you typically use)
- 1 tbs lemon juice
- 8 eggs
- 8 tbs melted butter
- 2 tsp vanilla extract
- Preheat oven to 350
- Line the bottoms of 2 9″ circle layer pans with parchment paper (trace the pans and lay those circles on the bottom — I even like to stick them there with a little strategically smeared butter). Liberally grease with butter and set aside.
- In one medium mixing bowl, whisk together dry ingredients and set aside.
- In a large mixing bowl, use a hand mixer with the whisk attachment to whip those eggs for about a minute. Add in the melted butter (not too hot or you’ll cook the eggs. No one wants egg drop birthday cake, don’t do that to your loved ones.), cashew milk, vanilla, and lemon juice and whisk that for a good couple minutes and get it all nice and frothy. The point here is to integrate air into the eggs — it’ll help the final product rise more efficiently.
- Whisk the dry ingredients into the wet ingredients 1/3 at a time until everything is smooth, homogenous, and blended. Pour into the pans and bake about 25 minutes or until they look set and don’t jiggle much when you move them. If you take them out before they set, they will deflate and you’ll end up with lopsided layers.
- Before frosting, make sure you kinda level off the top by taking a long, serrated knife and cutting the tippy top of the bottom layer. Use the most level layer as the top. At least that’s how I roll.
Vanilla Bean Butter Cream Cheese Frosting
This frosting is kinda a hybrid between cream cheese frosting (which I LOVE but is a little too loud for this cake) and buttercream frosting (which I think fit this cake but when I looked at all the complicated steps involved in the recipe I liked, I was like “aw hell no.” This works great because it’s sturdy but very spreadable, so while it can hold its own between layers under the weight of the top, it isn’t so heavy that it tears up the delicate, fluffy cake as you try to spread it and level it out.
- 24 oz cream cheese, softened (I like Organic Valley because it’s from pasture raised cows and has a very mild taste to start out with when compared to brands like Philadelphia Cream Cheese, which has a bit of a bite to it that I wanted to avoid here)
- 1/2 c heavy cream
- 1 scraped vanilla bean (or add another tsp extract)
- 1 tsp vanilla extract
- 3/4 c Swerve confectioners sugar
- 2 sticks of butter (8 oz), softened
- 1/2 tsp Himalayan sea salt
- In a large mixing bowl, add cream cheese, heavy cream, vanilla bean scrapings and extract, salt, and sugar. Use a hand mixer with a whisk attachment to cream together all those goodies until everything is light, creamy, and well blended.
- Add in the butter and cream until totally blended.
- Test for poison…..
Macros are on you tonight, folks! I gotta love up on this unbelievably awesome husband of mine because today, he turned the big 3-0, and he deserves my 110% attention more than anyone else I know!!! 🙂
…Hence, the cake!