Ingredients
The following ingredients have 16 Servings
- 2 cups almond flour
- 3/4 cup Swerve Sweetener
- 2/3 cup cocoa powder
- 1 tbsp baking powder
- 1 tsp espresso powder ((optional))
- 1/2 tsp salt
- 1 cup mayonnaise
- 3 large eggs
- 1/3 cup water
- 1 tsp vanilla extract
- 2 ounces unsweetened chocolate (chopped)
- 3/4 cup plus 1 tbsp coconut oil (divided)
- 4 ounces dairy free cream cheese (softened)
- 1 cup powdered Swerve Sweetener
- 1 tsp vanilla extract
- 1/3 to 1/2 cup full fat coconut milk
Instruction
- Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
- Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.
- Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.
