This Mocha Cake with Mocha Frosting is infused with enough coffee and chocolate to make your taste buds fall in love. The cake is super fluffy and moist and the frosting is perfectly chocolatey and sweet, you'd never know it's all sugar-free, low-carb, high-protein, and gluten-free too!
In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, almond milk, eggs, egg whites, vanilla extract and stevia extract. Mix on low speed. Add in the cooled brewed coffee. Keep the mixer running while you prepare the dry ingredients.
In a medium-sized bowl, sift together the coconut flour, erythritol, cocoa powder, baking powder, and salt.
Turn off the mixer and dump in the dry ingredients. Increase the mixer speed to medium and mix until all the ingredients are fully incorporated. Scrape down the sides of the bowl and mix one last time.
The batter will be very thick, so scoop it into the pans and spread it out evenly with an offset spatula. Bake for 50 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
Flip one cake layer onto a cake pedestal, peel off the parchment paper cake liner, and scoop on some of the frosting. Flip the other cake layer onto a parchment paper-lined cookie sheet, peel off the parchment paper cake liner, then carefully slide it onto the frosted bottom cake layer (this is a delicate cake, so be careful!). Frost the remainder of the cake.
Refrigerate uncovered for 1 hour, then slice and serve, or store in the fridge covered with a cake dome for up to 5 days.
To store, place the marshmallows in an airtight container for up to 1 week.Adapted from: Homemade Marshmallows
Healthy Mocha Cake with Mocha Frosting
Amount Per Serving (1 serving = 1/12th slice of cake with frosting)
Calories 200Calories from Fat 81
% Daily Value*
Saturated Fat 6g38%
Vitamin A 200IU4%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.