Prep 20 mins
Cook 30 mins
An Old Classic made into a low carbohydrate and reduced calorie version.
- 1 cup oat flour
- 1⁄2 cup gluten flour
- 1 cup almond flour
- 1⁄3 cup Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 1 cup Splenda sugar substitute
- 1⁄2 cup diabetisweet artificial sweetener
- 1⁄2 teaspoon salt
- 8 large egg whites (at room temperature)
- 1⁄2 teaspoon cream of tartar
- 1⁄4 cup cold water
- 1 tablespoon white vinegar
- 1⁄2 cup heavy cream, soured (make "sour" with vinegar –– see directions.)
- 4 large egg yolks
- 1⁄3 cup oil
- 2 1⁄2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon liquid sweetener
For White Frosting
- 1 (4 ounce) package cream cheese, at room temperature
- 1⁄2 cup unsalted butter, softened
- 1⁄2 teaspoon white vanilla (to keep frosting pure white) or 1⁄2 teaspoon regular vanilla, for a cream color
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 cup heavy whipping cream
- Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans.
- Preheat oven to 325°F.
- In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt.
- Set aside.
- In another large bowl, whip egg whites until soft peaks form.
- Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.
- In a small bowl, mix cold water with egg yolks and whisk well.
- Add oil, vanilla extract and liquid sweetener.
- Mix heavy cream with vinegar in a small cup to get a mock-sour effect.
- Then add red food color and stir well.
- Mix into egg yolk mixture and incorporate fully.
- Add egg yolk mixture to flour mixture and beat till smooth.
- Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute).
- Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
- Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through.
- Keep an eye on them and don't over bake.
- Baking time can vary a bit depending on oven, elevation, etc.
- Cake is done when lightly golden brown on top and puffed and cracked at edges.
- Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks.
- When fully cool, assemble and frost.
- To make Frosting Whip all ingredients together until smooth.
- Frost cake as usual.
For being low carb, this was good. It also helped me put a dent in some odd ingredients I've been trying to get rid of. My dad's friend is diabetic, so I made this for when he came over. The chocolate flavor was very good, but the cake seemed dry. I was thinking it would be good broken up into a trifle, where it wouldn't be so noticeable. The frosting was very yummy, but make sure the butter is softened all the way, or you'll end up with lumpy frosting (I did and had to remake it). I don't think I'd make it again for my family, but if I needed a low-carb recipe for a guest, i might. Thanks for the recipe!