Welcome to The Duchess chocolate cake Workshop this cake is 100% gluten grain sugar and dairyfree making it 100% keto and paleo approved this decadent chocolate cake has a delicious spongy moist texture from the added fluffy mering folded into the.
Batter this chocolate cake recipe is the best recipe you will ever make and you will enjoy every single bite guilt-free it is frosted with my famous velvety vegan chocolate frosting there are a few secret nutritional tips that I will be sharing with you how to optimize your health and baking experience this recipe is exclusively.
From my baking Academy which is opening up this fall 2024 please click the first link in the description box below to get free access to my baking Academy Workshop where you can download my beautiful PDF recipe with the instructions absolutely free preheat oven to.
325° F in a large bowl add almond flour sift in coconut flour Dutch cocoa celium husk powder baking soda baking powder and sea salt next add sweetener of choice I’m using monk fruit whisk together and set.
aside using room temperature large eggs separate the eggs place the egg yolks in a medium bowl and place the egg whites in a stand mixer bowl with a whisk attachment whip egg whites until foamy you may add cream of tartar or.
Lemon juice to stabilize the egg whites continue whipping the egg whites until they look like soft peaks simp similar to whipped cream whip again at medium to high speed until it forms stiff peaks in a medium bowl with the egg yolks add oil I’m using avocado oil since it has a high smoke point and can.
Sand high temperature without damaging the healthy fats add full fat coconut milk from a can and apple cider vinegar which helps as a natural leaver and pure vanilla extract whisk until combined add the wet mixture to the dry ingredients in the large bowl whiz together until well combined make make.
Sure you get to the bottom of the bowl you don’t want to miss any dry ingredients in the mixing process gently fold in 1/3 of the whipped egg whites and repeat for two to three additions until you see a few white stps remaining try not to over mix because.
This is where the cake gets great fluffy moist texture preparing the cake pans using a folded piece of parchment paper trace a 6in spring folded cake pan and cut it out grease with coconut oil line the two.
6in spring fold cake pans with the parchment paper rounds and grease the top of the parchment paper as well generously Grease the sides of the cake pan as well transfer the fluffy cake batter into the prepared pans using a mechanical scoop measure out the batter evenly into each cake pan bake the cake for 45 minutes to 1 hour while.
The cake is baking it’s a great time to make the most delicious fluffy velvety vegan frosting the frost in recipe is included when you access a free Workshop in the link in the description box below poke a large toothpick in the center of the cake to ensure it comes out clean let the cake set in the pan for 5 to 10 minutes run a sharp knife.
Around the cake unlock the cake pan and flip it over remove the bottom and the piece of parchment paper place onto a cooling rack and let cool until it reaches room temperature which is at least 1 hour once the cake is cooled cut the two layers in half using a serrated bread.
Knife dollop a few tablespoons of frosting onto the plate of choice or a cake stand to ensure the cake won’t slide anywhere add a heaping one cup of frosting and spread on the first layer right to the edge using an offset spatula repeat for each layer.
Add the last layer the top of the cake and scoop a large dollop of frosting on top of the cake using an offset spatula cover the sides of the cake with a light naked crumb coat place in the fridge for 10 to 15 minutes to allow the frosting to set add the remaining of the frosting to.
The whole cake you can make pretty Swirls and designs or leave it completely smooth the choice is yours one of my manifestos I would love to share is that decorating a cake does not have to be perfect the truth of the matter is that imperfection makes it perfect adorn with roses I’m using small.
Garden spray roses or any fitting non-toxic foliage you desire you will learn more about this in my baking Academy place a cake in the fridge until it’s time to eat and enjoy it’s best to take the cake out 30 minutes to 1 hour before slicing and serving to allow the layers to set in.
Place store in an airtight container in the fridge for up to 1 week or freeze in the freezer for a few months I hope you enjoyed my Duchess chocolate cake Workshop make sure you click the first link in the description box below to get free access to my baking Academy Workshop where you can download the beautiful PDF recipe with the.
Instructions absolutely free blessings and bake the baker lead away
