3. Chocolate Mocha Cake
Now it’s time to get serious. People with diabetes flinch when they see the mention of chocolate cake. A sugar-free recipe almost sounds too good to be true. However, our method will excite your senses, while leaving your blood sugar alone. Give it a try and see for yourself.
INGREDIENTS
1/3-cup flaxseed meal.
3-cups almond flour.
1-cup unsweetened applesauce.
2-teaspoons vanilla extract.
1-shot espresso or strong brewed coffee.
1-cup unsweetened organic cocoa powder.
1-cup hot water.
1-cup light olive oil.
½-cup Truvia.
1-2-cup organic coconut, grated.
1-tablespoon baking powder.
2-teaspoons baking soda.
1-jar sugar-free chocolate frosting.
½-teaspoon xanthan gum.
1-teaspoon crushed Himalayan pink salt.
METHOD
Preheat oven to 375F. Grease the inside of a cake tin, line with wax paper and lightly grease the paper with grass-fed butter.
Take a medium-size mixing bowl and whisk together the applesauce, cocoa powder, Truvia, coconut, and add the coffee with the hot water. Mix until well-blended and set aside. In a separate bowl whisk together the flax meal, flours, baking powder, baking soda, xanthan, and salt – blend well.
Add the contents of the two bowls together and whisk until smooth. Pour the batter into the cake tin and add to the oven. Bake for 30-minutes until a skewer passes cleanly through the center of the cake. Remove from the oven and let cool. Frost with sugar-free buttercream frosting.