GUYS – this is the best keto cake I’ve ever had in my LIFE. It tastes just like a regular full of wheat cake!!! The peanut butter frosting is to DIE for.
For this recipe, I used black cocoa powder, which gives it the dark colour. Hershey’s has a dark cocoa powder as well as King Arthur but if you can’t find it, you can replace it with normal cocoa powder but it just won’t be as dark of a cake. In Canada you can find black cocoa in Bulk Barn.
On another note – the cocoa powder I used is not Dutch processed, meaning it has no baking powder additives. So because the cocoa is natural, it is acidic meaning it pairs well with baking SODA when cooking. If you use ALL cocoa that is Dutch-processed, best to use baking POWDER instead. If you’re confused, just check the ingredients on your cocoa.
What you will need:
In a bowl, mix together your sour cream, cocoa and water. Add in your sugar substitute and melted butter.
Add in one egg at a time, whisking the egg into the mix.
Once all your eggs are in, whisk in your almond flour.
Separate the batter into two bowls equally. In a small bowl, stir together 1 tbsp of white vinegar and 1/2 tsp of baking soda. It will start to foam. Pour that into one bowl with the batter and mix in.
Take that bowl with the baking soda mixed in, and pour the batter into a lined cake pan. I used a 7-inch cake pan.
Bake at 350 for roughly 40 minutes or until the cake passes the toothpick test. Set aside and let it cool.
In the meantime, stir the remaining baking soda and vinegar together and pour it into the other bowl of batter.
Pour into a lined cake pan and bake.
For the icing, it’s super easy, just use a mixer to blend together all the ingredients.
Once your cakes have cooled, you can ice them and and you’re ready to go! Top with some blueberries if you’d like.
Keep in the fridge and it will last about a week. You can also freeze it.
This makes roughly 10 slices.
NUTRITIONAL INFORMATION (per slice)