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Low Carb Chocolate Angel Food Cake (FM)
Recipes | June 06, 2016
Ingredients for the Cake
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1/2 tea spoon sea salt
1/2 teaspoon baking soda
8 large eggs
1/2 cup coconut oil
3/4 cup powdered sugar substitute (I use Swerve)
Instructions
- Pulse all the dry ingredients in a food processor.
- Add all the wet ingredients and pulse again until well combined and smooth.
- Pour the batter into a coconut oil greased angle cake form.
- Bake in a preheated oven at 350F degree (180°C) for 25-30 minutes.
For the Frosting:
1 cup heavy cream
1/2 cup hazel nuts
1/2 cup powdered or granulated sugar substitute (I use Swerve)
2 tbsp coconut oil
1/2 cup unsweetened cocoa powder
Instructions:
- Add the hazelnuts into a food processor and pulse until you form a smooth nut butter (I use my Vitamix blender for this job)
- Add the rest of ingredients into the food processor and mix until you create a smooth batter. It’s going to be on a thicker side.
- Place the batter into a microwave safe container and microwave it for 40 seconds until the batter heats up and melts down then stir.
- Pour the whole batch of chocolate frosting over the angle food cake one tbsp at a time, and garnish the top with shredded coconut or sliced almonds.
Macros for the entire recipe:
Calories: 3,504.9
Carbs: 104.1 g
Net Carbs: 45.6 g
Fat: 324.1 g
Protein: 92 g
Note: This is for the entire recipe, not individual portions, which are going to vary depending on both the size and amount you’re going to eat. Just like you wouldn’t consume an entire cake or container of ice cream, you wouldn’t be choking down this entire recipe in one go. Relax, enjoy the treat, and be mindful of your portions.
Private Member |
I’ve been dying to try this! Thank you Zuzka!
Private Member |
tx
Can we substitute hazelnuts for something else?
Private Member |
orlando, fl, usa
Recipes are more like suggest-ipes.
Private Member |
santa cruz, ca
I use ground black sesame. It has a richer, more chocolatey flavor in my opinion. You could do whatever other nut or seed, I’m sure. I bet macadamia or pistachio would be amazing.
Private Member |
budapest, hungary
how many days does this cake going to be good, in the fridge ?
Private Member |
qc, canada
I suppose any kind of nuts or almond would do…
Private Member |
ohio, usa
Oh, thank you Zuzka for posting this recipe. Been waiting for this one since you posted it in your food journal a couple of weeks ago. Can’t wait to try!
Private Member |
How long will it do in the fridge? 🙂
Private Member |
Yum can’t wait to try this one!
Private Member |
Delicious! Made without frosting today and it went down like nothing 😀 Cant believe its a FM,brilliant treat to satisfy sweet tooth 🙂
Private Member |
budapest, hungary
OMG! this cream is sooo goood! i have just made the cake but first, i have to do our new 12 minute body workout:DDD
Private Member |
Mmmm, this cake is so good! I didn’t have ingredients for the frosting so just made the cake. I used part coconut sugar instead of swerve. It was delicious both plain and later with a simple glaze on top.
Private Member |
santa cruz, ca
Zuzka, would you mind stating how many portion sizes this would make? That would be helpful, thank you. 🙂