Super good chocolate cake without sugar

The recipe is taken from the cookbook “Sweet and sugar-free” by authors Gunn-Karin Sakariassen and Hege Hasler Barhaughøgda. All ingredients can be found at well-stocked grocery stores and health food stores.

Chocolate cake:

  • 100 g almond flour with fat
  • 35k cocoa powder
  • 2 teaspoons fiber husks
  • 2 teaspoons of yeast
  • ¼ tsp salt
  • 3 eggs
  • 60 g Sukrin gold
  • 60 g tagates
  • 1 teaspoon vanilla extract
  • L dl strong coffee
  • ¾ dl coconut milk, use the thick part of the coconut milk

Coconut cream:

  • 1 packet of rapeseed and coconut cream
  • 1 tbsp
  • 1 teaspoon vanilla extract

This is what you do:

Preheat the oven to 175 degrees. Cover a long mold (38×46 cm) with baking paper.

Combine almond flour, cocoa, fiber husk, baking powder and salt. Whisk the egg mixture of eggs, Sukrin gold, Tagatesse and vanilla extract. Sift the dry into the egg mixture, process with a spatula into a smooth paste. Add the coffee and thick coconut milk and turn over.

Pour the batter into the skillet. Bake on the middle rack in a hot oven for 20-30 minutes. Check with a cake stick that the cake is well cooked.

Coconut cream:

Whip the rapeseed and coconut cream into a cream. Add Tagatesse and vanilla. Taste with more sweetness or vanilla if needed. If you want chocolate cream, add cocoa at the very end.

Garnish with sprinkles or fresh berries.

Colored sequins:

  • 3 dl of coconut
  • Red, blue and green pastry coloring

Find 4 bowls and pour 1 dl of coconut into each bowl. Mix different colors of candy in each bowl. Tip: If you mix yellow and red, you get an orange color.

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