Luke Hines - Worlds Healthiest Chocolate Cake

LUKE HINES WORLDS HEALTHIEST CHOCOLATE CAKE

To help create awareness of the how using Lakanto can help make recipes (that usually wouldn't be) diabetic friendly our wonderful ambassador Luke has created this incredible healthy choc cake!

Ticking so many boxes... 

  • Diabetic Friendly (160g serve)
  • Low Carb
  • Gluten free
  • Dairy Free
  • Refined Sugar Free
  • Can even be 100% Plant based
  •  All that's left to do is make it for yourself, your family, your friends. 

    Click here to watch Luke making the cake to get in the baking mood. 

    Want to know more about diabetes and some more diabetic friendly recipes? Head over here

    INGREDIENTS

    • 300 g (3 cups) almond meal
    • 125 g (1 cup) arrowroot or tapioca flour 
    • 3 tablespoons coconut flour
    • 2 cups Lakanto Baking Blend
    • 185 g (11⁄2 cups) cacao powder
    • 2 teaspoons gluten-free baking powder 
    • 1 teaspoon sea salt
    • 4 Flax Eggs 
    • 125 ml (1⁄2 cup) melted coconut oil, cooled, plus extra for greasing
    • 375 ml (11⁄2 cups) coconut milk
    • 250 ml (1 cup) filtered water
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon vanilla bean paste or powder

    CHOCOLATE FROSTING

    • 4 cups Lakanto Icing Powder 
    • 125 g (1 cup) cacao powder
    • 250 ml (1 cup) coconut oil
    • 250 ml (1 cup) tinned coconut milk
    • 1 teaspoon vanilla bean paste or powder

    TO DECORATE (OPTIONAL)

    • Fresh raspberries
    • Freeze-dried raspberries
    • Shards of Low-Carb Keto chocolate

    METHOD

    1. Preheat the oven to 180°C. Grease the bases and sides of three 20 cm springform cake tins with coconut oil and line the bottoms with baking paper.
    2. Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk well for 1–2 minutes to create your lovely cake batter.
    3. Using a spoon, evenly distribute the batter among the three prepared tins, transfer to the oven and bake for 30–35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave to cool slightly in the tins before turning out onto wire racks to cool completely.
    4. For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for a further 1 minute. Check your consistency at this point and tweak as desired, adding a little more milk to thin it out slightly or a little more lakanto icing powder if you would prefer it a little thicker.
    5. Once the cakes have completely cooled, assemble the birthday cake by stacking the sponges one on top of the other, adding a quarter or so of the chocolate frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired.

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