Low Carb Chocolate Cake


I don’t think I’ve met many people who don’t like a slice of chocolate cake every now and again, some more than others! Even though I am happy to be sugar free and don’t really miss cake, sometimes you just fancy a treat. I looked through a few recipes online and in some of my cookbooks and came up with my own version of a chocolate cake with an indulgent chocolate ganache and pecan topping.

Low carb,  sugar free (almost – a small amount of rice syrup was used) and packed with nutrients (dark chocolate, ground almonds, arrowroot powder – many health benefits including aiding digestion, lowering cholesterol, protein rich, blood sugar regulation and much more besides), this cake is suitable for paleo & gluten free diets.

Ingredients for Base:

  • 225 g ground almonds
  • 30 g raw cacao powder
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 20-50 ml rice malt syrup (amount to suit taste)
  • 60 ml water

Ingredients for ganache topping:

  • 120 ml double (heavy) cream
  • 100 g dark chocolate 85% or higher, roughly broken/chopped into pieces
  • Sprinkle of pecan nuts (optional)

Method (makes approximately 16 servings):

  • Preheat the oven to 180 degrees and line a 20 cm square or round baking tin
  • Mix together the ground almonds, cacao powder, arrowroot and baking powder in a bowl
  • Whisk the eggs, rice malt syrup and water
  • Add the egg mixture to the dry ingredients and mix well
  • Pour into baking tin and bake for 20 minutes before cooling completely on a wire rack
  • To make ganache, slowly heat the cream (do not boil) and stir in the chocolate pieces until glossy
  • Spread over the cooled cake and sprinkle with pecan nuts
  • Leave to cool and then cut to serve. Perfect with a scoop of clotted cream or mascarpone.

3 thoughts on “Low Carb Chocolate Cake

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