It’s EASY. It’s HEALTHY. It’s everything you’ve ever wanted in a rich chocolate-y layered cake! Perfect if you’re on a low sugar, low carb, diabetic diet…or just want some freaking delish cake that won’t spike your blood sugar! Who’s ready for this? The frosting is made from just 2-simple ingredients (it’s VEGAN and PALEO!) and the cake is keto friendly and full of protein! Have your cake and eat it too! Don’t have a cake tin? Just make cupcakes!
INGREDIENTS:
For the cake:
1 recipe of my Low Carb Chocolate Muffins (vegans use flax eggs in this recipe)
For the frosting:
1 recipe of my 2-Ingredient Chocolate Frosting (low carb / sugar use pumpkin puree instead of sweet potato)
METHOD:
Grease a small ramekin (I used a mini Springform Pan) https://amzn.to/3pKKZ8Hand pour cake batter into pan. Bake at 350 F for about 12 minutes. Allow to cool while making your frosting. Once your frosting is made and cake is cooled, slice the top of the cake just so that the “muffin top” is gone and there’s a smooth, non-bumpy surface. Then slice in half. Spread frosting on one of the rounds, sandwich the other cake round on top, then continue to frost until entire cake is covered. Refrigerate for at least 1 hour or overnight for frosting to harden and firm (THIS STEP IS IMPORTANT!). Once frosting is firm, slice and enjoy!
