Description
A delicious and guilt-free Sugar Free Chocolate Mint Layer Cake that satisfies your sweet tooth without the added sugar.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup erythritol (or preferred sugar substitute)
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- For the frosting: 1 cup heavy whipping cream
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with almond flour.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, salt, and erythritol. Whisk until well combined.
- In another bowl, mix together the applesauce, almond milk, melted coconut oil, eggs, vanilla extract, and peppermint extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the erythritol, vanilla extract, and peppermint extract, continuing to whip until stiff peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Notes
- For a richer flavor, try adding a tablespoon of instant coffee granules to the batter.
- You can substitute the almond flour with coconut flour, but use only 1/2 cup as coconut flour absorbs more moisture.
- For a festive touch, garnish the cake with sugar-free chocolate shavings or fresh mint leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg