Chocolate Almond ‘Birthday’ Cake
Serves: 8
Yesterday was my birthday (31, don’t tell anyone!) and I had been thinking all week about what kind of cake I wanted. I went back and forth between buying one (it’s my birthday, so why should I bake?) and making one (because I didn’t want to feel awful from the sugar the next day). I finally decided to take out my measuring cups, cake pans andfit ingredientsand start baking! The results (on the first try I might add) were absolutely delicious! I couldn’t have asked for a better tasting, healthy birthday cake!!!
*This recipe makes a 2 layer cake (8-in pan). You can very easily divide it in half and make a single layer.
Fit Ingredients:
- 1 1/2 c almond flour
- 1/2 c unsweetened cocoa powder
- 6 large eggs, separated
- 1 cup unsweetened apple sauce
- 1 tbs vanilla extract
- 2 tsp chocolate extract
- 1/2c splenda (or sweetener of choice)
- 1 3/4 tsp (about 70 drops) liquid stevia
- 2 tbs lemon juice (about 1 lemon, juiced)
- 2 tsp baking soda
- 2 tsp apple cider vinegar
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- 2-8 in cake pans
- parchment paper
- non stick spray
Directions:
Pre-heat your oven to 325 degrees.
Spray each of your cake pans with non stick spray and line the bottoms with parchment paper. (I trace a circle on the parchment paper around the pan then cut out to fit inside)
Separate your egg yolks and whites into 2 different bowls. Set aside. In a third bowl, sift together your almond flour, cocoa powder, splenda and baking soda. Add lemon juice, liquid stevia, vanilla extract, chocolate extract and apple sauce to egg yolks and whisk well. Add the apple cider vinegar to your egg whites and beat with an electric hand mixer until they start to become frothy. Fold your egg whites into your egg yolks. Mix your dry ingredients into your wet ingredients. Divide the batter evenly between both pans. Bake for approximately 23 minutes.
When the cakes were done I thought I had died and gone to devil’s food cake heaven! The smell was absolutely amazing! I was tempted to dig in a day early! ?
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I filled mine with a raspberry ricotta cream. However, you could fill it however you’d like! The recipe for my filling was as follows:
Fit Ingredients:
8oz (1c) fat free, low sodium ricotta cheese
6oz fresh raspberries
1/4 tsp vanilla extract
1/4 c splenda
Directions:
Add all ingredients to a bowl and beat with an electric hand mixer until creamy! That’s it!! Super Simple!
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The cream on top is homemade coconut cream. Again, very simple….
Fit Ingredients:
1 can light coconut milk
1/2 tsp vanilla extract, optional
1/4 tsp liquid stevia, optional
Directions:
Open the can of coconut milk and let it sit in your refrigerator over night (24 hours is best). The next day, scoop the thick white cream off the top (**Be sure not to get the clear liquid that sits in the bottom) into a cold bowl. Add your extract and sweetener. Beat with an electric mixer until stiff peaks form! That’s it!
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Nutrition: (per 1/8 of cake with filling and cream)
Calories: 275.6, Protein: 13.2g, Carbs: 23.2g, Fat: 18.6g, (6g Saturated), Sodium: 393mg, Fiber: 7g (Net Carbs: 16.2)
**Although the fat is a bit higher, it comes (mostly) from the healthy fats in the almond flour and coconut milk.
**You could also decrease your carbs even further by using all liquid stevia instead of the splenda. If I was the only one eating this, I would have gone that route. However, most aren’t accustomed to the flavor of stevia.
