Putting healthy and chocolate cake in the same sentence is a bit bizarre, but as far as a chocolate cake could be healthy and delicious at the same time, this one ticks the boxes.
I took a recipe from my old stick-it-together recipe book and adjusted the ingredients to create a low-carb cake. I have no idea where the original recipe comes from, so if it’s your great-grandmother’s secret recipe that leaked out by accident, I am thankful.
Here is what you need:
- 3 Eggs
- 250ml ground almonds or almond flour
- 125 ml Xylitol
- a pinch of salt
- 125 ml oil (I used coconut)
- 65 ml of Dark Cocoa powder
- 125 ml boiled water
- 10ml Baking powder
For icing I simply made a mix of finely ground xylitol, softened real butter and almond butter. I did this according to taste, remember xylitol is very sweet so you will never use as much xylitol as you would use icing sugar.
Preheat oven at 190ºC
Beat the egg whites till stiff.
Mix the rest of the ingredients except for baking powder.
Mix/blend the baking powder into the egg whites.
Carefully mix the egg whites with the rest of the ingredients until it is just combined, being careful not to over-mix.
Bake in a greased spring-form pan for 15 minutes or until skewer comes out clean. I baked my cake in two pans to create two layers. When it is hot it will be fragile. Let it cool down and put in the fridge to cool down completely, before you take them out, it is easier to assemble when cold.
Take the cake out of the pan and layer with icing in between and top.
Tip: The cake is even better when the icing has slightly hardened in the fridge.