This low carb birthday cake is my version of Nigella’s olive oil chocolate cake.
1 cup light olive oil
5 Tblspns cocoa
1 Tblspn coffee
1/2 cup boiling water
2 tspns vanilla essence
1 cup almond meal
1/3 cup flax meal
1/3 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
Crack of Himalayan pink salt
1 cup erythritol / sweetner of choice
Mix cocoa, coffee and boiling water.
Whisk until you have a smooth chocolatey paste.
Add the vanilla essence, then set aside to cool.
In a separate bowl, combine all the dry ingredients.
Whisk till well blended.
In another bowl combine the erythritol, olive oil and eggs.
Whisk on medium speed until you have a pale thickened cream.
Turn the speed down and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly add in the dry mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into a greased pan.
Bake at 180C for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp.
Leave to cool completely then pour over chocolate orange ganache (optional)
Chocolate orange ganache
1 cup cream
2 cups dark chocolate chips
3 Tblspns erythritol (optional)
1/2 tsp orange essense
1/4 tsp orange blossom water
Combine the cream, erythritol, essense and blossom water in a small saucepan.
Heat of medium to low. Do not boil.
Remove from the heat and stir in the chocolate chips till smooth.
Allow to cool before using.
Prepared, tried and tested by: Caashifa Adams Young
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