This light, moist & indulgent low carb chocolate cake is one of the best chocolate cakes I have ever made. It's healthy, gluten-free, refined sugar-free, Primal friendly and topped with whipped cream and fresh berries.
Since I shared my single-serve chocolate lava cake recipe with you all, there have been many requests for a classic, but low carb chocolate cake that's just as delicious as the one you'd find in a coffee shop.
To deliver, I've experimented with both almond flour and coconut flour for this recipe and the clear winner (every single time), has been almond flour. It's the key to the base of the batter and helps give the cake it's moist and tight crumb it needs to stay together. As much as I love coconut flour, it's far too absorbent for a moist cake like this one and completely changes the texture of the cake. Which is a big no no!
A key ingredient in this recipe is the coffee. It's optional (just in case you're not a coffee fan), but I highly recommend using it as it helps compliment the flavour of the chocolate used in this recipe. Which brings me to the next key ingredient: cacao powder. Cacao powder, unlike cocoa powder, not only intensifies the richness of this cake, but it has some wonderful health benefits too. Make sure you use a high-quality cacao powder to truly bring the flavour of this cake to life.
I've chosen to go all out for this cake and top it with whipped cream complimented with fresh berries. Don't worry, the whipped cream is incredibly easy to make (in case you've never whipped your own cream before). Simply place your organic full-fat double cream into a large bowl and whisk it with an electric whisk until it begins to stiffen.
While this cake may look a little daunting to any beginner in the world of cake-making, this recipe couldn't be any easier to make. All you need are the chosen ingredients, two bowls to mix the ingredients in and an electric whisk for the whipped cream topping.
I hope you love this highly requested recipe and if you do, make sure to take a snap of your cake and share it with us on our Primal Living Facebook group.
Low carb Primal Chocolate Cake With Whipped Cream and Strawberries Recipe
Prep Time: 10 minutes
- 1 tbsp coconut oil, to grease your cake tin with
- 120g ground almonds
- 40g cacao powder
- 1/2 tsp + 1/8 tsp baking soda
- 1/2 tsp salt
- 4 large eggs, at room temperature
- 3/4 cup agave nectar
- 1 tsp coffee
- 1 tsp liquid stevia
- 200ml organic full-fat double cream
- Fresh berries of choice
Begin by preheating your oven to 160c and grease a 20cm cake tin with coconut oil.
In a large mixing bowl add the ground almonds, cacao powder, baking soda, salt and coffee and mix everything together.
In a separate bowl, whisk together the eggs and add the agave nectar and stevia. Whisk once more until all the ingredients are combined.
Pour the wet ingredients into the dry ingredients and mix everything until fully combined.
Pour your mixture into your greased cake tin and bake in the middle of the oven for 20 minutes (or until a toothpick comes out clean).
Remove your cake from the oven and leave to cool in the pan for 20 minutes. Remove from the pan and leave to cool completely on a wire rack.
While your cake cools, make your whipped cream by pouring full-fat double cream into a bowl and whisking with an electric whisk/cake mixer for at 5-7 minutes on medium speed. Stop once your cream begins to stiffen. A good way to test is to insert a spoon into the mixture and see if the dent stays there or not. If it does, your mixture is ready. Be careful not to over whip.
When your cake is ready to serve, spread the whipped cream on top of the cake and decorate with fresh fruit. To get the icing sugar effect, sprinkle a little coconut flour on top. Slice and serve!