Vegan Keto Chocolate Peppermint Cake {GF, Low-Carb, Sugar-Free} | Healthy & Easy

RECIPE in the description below.
This cake is SO GOOD – So moist, rich, incredibly delicious & packed with flavour – with coffee peppermint chocolate frosting. On top of all that, IT IS HEALTHY, your body will thank you!

It is sugar-free, using natural organic sweeteners, and low-carb, using almond & coconut flour full of fibre & protein. With chia seeds & flaxseed to get your Omega 3s, and coconut oil to get your healthy MCT fats!

I use my intuition while cooking, you don’t have to stick to the exact measurements. So make sure you use yours too and modify as you see needed. Happy Baking!

-RECIPE-
Binders (chia & flax eggs):
– 2 tbsp chia seeds
– 2 tbsp flaxseed meal
– 9 tbsp water or until consistency in the video

Dry mixture:
– 1/3 cup almond flour
– 3/4 cup coconut flour
– 6 to 8 tbsp cocoa powder (depending on how strong you like it, I like to be extra generous to get strong chocolate flavour)
– 3 tsp baking powder
– Pinch of salt

Wet mixture:
– 1/3 cup coconut oil
– 2 to 3 tbsp vanilla extract (depending on how strong you like it)
– 2 to 3 tbsp peppermint extract (you can add more if you like)
– 6 to 7 heaped tbsp stevia (natural sweetener)
*I taste my wet mixture and ensure it’s strong enough in sweetness and flavours, as it will mix with the dry ingredients and dilute in flavour. I even added more peppermint extract to get a stronger kick for my liking and modify it! This mixture will get your cake tasting great!

Combining wet & dry mixtures:
– Water to the combined mixture until a nice thick yet pliable consistency as in the video. As you can see, I didn’t use measurements for the water, I added water and mixed gradually, I just used my gut until I got a nice thick fudgy consistency of the batter. You don’t want to make it watery as it won’t hold together while baking.

Frosting:
– 1/3 cup coconut cream
– 1/4 cup coconut oil
– 1 to 2 tbsp natural sweetener
– 1 tbsp cocoa or cacao powder
– 1/2 tsp ground coffee (or a pinch)
– Peppermint extract to taste (I use 1 tbsp)
– Vanilla extract to taste (I use 1 tbsp)

**NOTE: TASTE TASTE TASTE as you go along because the cocoa powder, flavourings & sweeteners vary greatly in taste and strength depending on the brand. Make sure your cake taste as you like it, and your taste-buds prefer before baking!

**Keep checking on your cake while baking after 20, 30 (or even 40 mins if needed). Times may vary until it gets nice and firm.

Here are the brands I use:
– Cocoa powder – Cadbury Dark Pure Cocoa 100%
– Cacao powder – Connect Foods Organic Cacao Powder
– Coconut Oil – Raw C (Triple-Filtered & Unrefined)
– Natural Sweetener – Sugarless Stevia Organic
– Sugar-Free Syrup – Queen’s Sugar-Free Maple-Flavored Syrup

TIP – Be generous with the cocoa powder in the baked cake.
TIP – The peppermint extract really enhances the flavour of the chocolate, add as much as your taste-buds prefer.

#Vegan #Keto #Chocolate

Enjoy
Elle x


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