We have just officially entered June, my Birthday Month, which is on Monday but I will be celebrating this weekend with one of my favorite things in life, Chocolate cake!
This blog post is super special because I created a step-by-step video tutorial so you can see the behind the scene how to create my Chocolate Birthday CAKE!!!
However, this cake is entirely sugar-free, grain-free and the best part you will never know that it is keto and paleo-friendly… This Fluffy Chocolate Keto Cake is so rich, yet the layers are EXTREMELY MOIST, spongy & light.
I also have some secrets to share with you how to execute a perfect keto cake every time.
Also If you haven't already yet, please subscribe to my channel; This would be a great birthday gift to me ;)
Alright, let’s Eat some guilt-free Keto-Chocolate Birthday Cake!
My first secret tip to creating the perfect cake is the temperature, pre-heat your oven to 325 degrees F. Yes, the lower temperature makes the cake bake nice and evenly, making the edges of the cake bake just PERFECTO!
Since this Cake is completely gluten, grain, and carb-free, we will be using 2 flours; superfine ground almond flour and coconut flour. These two flours combined create that desirable light, fluffy, yet moist texture.
Next is my all-time favorite natural sugar-free sweetener, Lakanto Golden, which creates a brown sugar flavor.
My two secrets ingredients that take this cake from a plain chocolate cake to decedent RICH chocolate cake is to add very strong brewed coffee and Lily’s Sugar-free Fair Trade chocolate chips, melted with a little bit of coconut oil… If you haven’t yet tried the fantastic keto-friendly Lily’s chocolate Click Here to buy Lily's chocolate,warning, you may get addicted!
You want a smooth and silky cake batter… Very important that your batter looks more on the liquidy side that thicker side; this is key to create the more-airy spongy texture cake!
As the cake is baking away, it’s a good time to start making my famous chocolate buttercream frosting to help distract yourself from the heavenly chocolate aroma filling the air.
To create a perfect Buttercream frostingyou need room temperature grass-fed butter, make sure it’s not too warm and oily or your buttercream will not hold it’s structure, next tip is to whip, whip, whip for a full 5-7 minutes until the butter has doubled in size and becomes super pale white in color,
For more tips on how to create the perfect buttercream, I created afull video tutorial if you need some further instruction!
Next, instead of traditional Icing sugar, I am using Lakatos powder sugar to create a very desirable and naturally sweetened keto buttercream. Sift in cocoa powder and next you will need a splash of vanilla whip again for another few minutes… Last, but defiantly not least is the added BOLD punch to this buttercream frosting. Add another dose of melted Lily’s!
NOTE,make sure it’s not too warm, or it will deflate your buttercream frosting. Slowly drizzle the melted chocolate while the buttercream is still whipping.
Once your cakes layers are completely cooled to room temperature, it’s time to start dressing the cake layers in that gorgeously creamy keto chocolate butter-cream frosting. ANOTHER NOTE:if the cake is too warm your buttercream will slide off.
I do want to mention that you could cut these cake layers in half to create more layers, yet this cake holds its own even without any buttercream frosting as all…
To assemble the cake, add a dollop of buttercream to the surface of the cake stand to secure the cake from slipping around when frosting. add your bottom layer to a cake stand.
Next, you're going to add a very generous dollop of frosting to the center of the cake, and repeat until both layers are frosted; Using an offset cake spatula, try to get the buttercream close to the edge of the cake.
If you're like my husband and just like the cake just as is, then try a crème coat, also known as the popular naked rustic look. Since it is my birthday, I want to indulge in a good piece of rich frosted cake, I am going to add the first crème coat, pop the cake it in the fridge for 20min until the frosting hardens up, this is a great tip to avoid any crumbs getting into your final layer of buttercream frosting.
Once it is done, plop the rest of your heavenly creamy chocolate frosting right on top and decorate it however your desire!
Thanks for watching, I hope you get to enjoy my Keto Chocolate Birthday cake as much as I do! If you like this video, please give it a great big Thumps up and subscribe below, so you do not miss my next video!
God Bless You!
Andrea Witthoeft | Bakerlita
RECIPE
DRY INGREDIENTS
1 1/2 cups almond flour (superfine ground) 3/4 cup coconut flour 3/4 cup Lakanto 3/4 cup raw cacao powder 1 tsp baking soda 2 tsp baking powder 1 tsp salt
WET INGREDIENTS
6 large eggs 1 can (400mL) full-fat coconut milk 1 cup water (warm) ½ cup strong brewed organic coffee ¼ cup melted Lily’s Chocolate Chips ¼ cup of coconut oil 1 tbsp apple cider vinegar 2 tsp vanilla extract
KETO BUTTERCREAM
1 cup grass-fed butter 1 cup Lakanto Powdered Sugar 1/2 - 3/4 cup raw cacao powder (depending on how chocolaty you like it) 2-3 tbsp coconut oil (melted) 1/2 cup melted Lily’s Chocolate Chips TOOLS NEEDEDKitchen Aid Stand Mixer
INSTRUCTIONS
Preheat your oven to 325 degrees F.
Start by grease two- 7” cake pans with grass-fed, or you may use coconut oil as well.
Trace, cut out, and line the bottom of your cake pan with parchment paper and set your prepared cake pans aside.
In a medium bowl, using a sifter combined all dry ingredients, except the Lakanto Golden, no need to sift.
Whisk everything together and set aside.
In a separate large mixing bowl, combined all you wet room temperature ingredients, make sure coconut oil and Lily’s chocolate is melted.
Whisk everything together until you have a smooth and silky cake batter… Very important that your batter looks more on the liquidy side that thicker side; this is key to create the more airy spongy texture cake!
Once your cake batter is done, divide you batters evenly between your two prepared cake trays, then pop them into your pre-heated oven.
Bake cake for one hour and ten minutes (1:10)
As the cake is baking start making the chocolate buttercream frosting.
To create a perfect buttercream frosting you need room temperature grass-fed butter, make sure it’s not too warm and oily or your buttercream will not hold it’s structure, next tip is to whip, whip, whip for a full 5-7 minutes until the butter has doubled in size and becomes super pale white in colour.
Next, sift in Lakanto powder sugar and cocoa powder, and a splash of pure vanilla extract; Whip again for another few minutes… Lastly, add another dose of melted Lily’s! NOTE, make sure it’s not too warm, or it will deflate your buttercream frosting. Slowly drizzle the melted chocolate while the buttercream is still whipping.
Once your cakes layers are completely cooled to room temperature, it’s time to start dressing the cake layers in that gorgeously rich keto chocolate butter-cream frosting. NOTE: if the cake is too warm your buttercream will slide off.
I do want to mention that you could cut these cake layers in half to create more layers, yet this cake holds its own even without any buttercream frosting as all…
To assemble the cake, add a dollop of buttercream to the surface of the cake stand to secure the cake from slipping around when frosting. add your bottom layer to a cake stand.
Next, add a very generous dollop of frosting to the center of the cake, and repeat until both layers are frosted; Using an offset cake spatula, try to get the buttercream close to the edge of the cake.
Add the first crème coat, pop the cake in the fridge for 20min until the frosting hardens up, this is a great tip to avoid any crumps getting into your final layer of buttercream frosting.
Once it is done, plop the rest of your heavenly creamy chocolate frosting right on top and decorate it however your desire!
Andrea Witthoeft
Author