Zero Flour Chocolate Cake
A rich, double-layered chocolate cake with ZERO flour, ZERO gluten, and ZERO seed oils! Packed with protein and finished with a decadent creamy frosting.
Equipment
- 2 x 9" cake pan
Ingredients
Cake Base:
- 8 large eggs
- 4 cups milk powder or heavy cream powder
- 2 cups Greek yogurt
- 2.5 tsp baking powder
- 1 shot espresso
- 1 cup cocoa powder
- Pinch of salt
Frosting:
- 16 oz mascarpone
- 8 oz cream cheese
- raw honey or sweetener of choice to taste
- 1 shot espresso
- 1/4 cup cocoa powder
Instructions
- Preheat your oven to 320°F (160°C) and butter two baking dishes generously.
- In a large mixing bowl, mix together the dry ingredients (milk powder, cocoa powder, baking powder, and a pinch of salt).
- In a separate bowl, whisk together the wet ingredients (eggs, Greek yogurt, and 1 shot of espresso).
- Fold the wet ingredients into the dry ingredients until just combined into a smooth batter.
- Divide the batter evenly between the two buttered baking dishes.
- Bake at 320°F for 50 minutes until set.
- While the cakes bake and cool, mix the frosting ingredients (mascarpone, cream cheese, raw honey, 1 shot espresso, and 1/4 cup cocoa powder) together until smooth.
- Once the cakes are completely cool, spread the frosting between the layers and over the top.
Notes
Storage Instructions: Store the assembled cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions: Best enjoyed cold straight from the fridge!
Bella's Fat-Boosting Tip: Serve a chilled slice with a hot cup of butter coffee or a cold glass of raw whole milk!