This is a fabulous celebration style cake. Wonderfully moist and packed with flavour. You can easily make this vegan too using flaxseed to replace the eggs. The cake is completely sugar free as I have used ground up xylitol in the icing. You can freeze this cake for up to 3 months if wished.
Makes 1 large x 7 inch cake / Serves 12
Preparation time: 15 minutes
Cooking time: 30 minutes
What’s Good About It?
The addition of yogurt keeps the cake lovely and moist while the use of xylitol keeps the overall carbohydrate content down.
- Preheat the oven to 180C, gas mark 4. Grease and line two 7 inch spring form cake tins.
- Place all the ingredients in a food processor and process until smooth and creamy.
- Divide the batter between the two cake tins and smooth the tops.
- Place in the oven for 30 minutes until cooked through.
- Allow the cakes to cool in the tins. Remove from the tins and place on a wire rack to cool completely.
- Meanwhile make the filling – beat together the ingredients until smooth. Spoon the filling into a piping bag.
- Place one of the cakes on a cake stand. Pipe half of the filling on the top of the cake then place the remaining cake on top. Pipe the remaining icing on top of the cake then scatter over a little grated chocolate or chocolate chips.
Did You Know?
You can replace the protein powder for additional cocoa powder if wished. Try adding a tsp of ground coffee to the cake if wished.
Makes 1 x 7 inch cake / Serves 12
300g almond flour
100g tapioca flour
115g cocoa powder
30g protein powder (chocolate or vanilla) or collagen powder
30g coconut flour
2 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp sea salt
1tsp vanilla extract
4 eggs or flax eggs (mix 4 tbsp of flax meal with 10tbsp water)
300g coconut milk
100g coconut yogurt
100g dairy free spread or softened coconut oil
1 tbsp apple cider vinegar
Filling / Icing
2 x tubs dairy free cream cheese
2tsp instant coffee
100g finely ground xylitol (use a nutri bullet)
To decorate – grated chocolate or chocolate chips