today was the second year anniversary for clara’s seizure-free day. I wanted to make something extra special for her, so i modified my favorite chocolate chiffon cake recipe to make it work for both clara and ellen (nut allergy)… enjoy this nut-free, low carb, unbelievably yummy cake!
This cake recipe is for a 8 inch double layered cake, which makes 12 slices. i couldn’t get a good picture since clara demanded the cake right away! =)
Approximate Ratio is 2:1
3 (54g) egg yolk
3T (39g) Truvia
4T (60g) olive oil
6T (42g) coconut flour
1.5T (10g) unsweetened cocoa powder, Scharffen Berger Unsweetened 100% cacao
1/4t (1.2g) baking powder
4.5 (160g) egg white
3T (39g) Truvia
5/8C, same as 10T (150g) heavy whipping cream
1T (13g) Truvia
Lightly whip the egg yolk.
Add Truvia (39g) and beat for about 5 minutes.
Add water and olive oil in order as you beat well.
In a separate bowl, mix together coconut flour, cocoa powder, baking powder. Sift three times.
Add the dry mixture to the wet mixture and mix well.
In a separate bowl, make meringue by whipping egg white as you slowly add Truvia (39g). Whip until stiff peak forms.
Add 1/3 of the meringue to the chocolate batter. Using rubber spatula, gently fold in the meringue. Repeat for the rest of the meringue.
In two lightly greased 8 inch round cake pans, pour in the batter evenly divided.
In preheated oven (300F), bake for 35-40 minutes.
Immediately take out of the pan and cool on wire rack.
When the cakes are completely cooled, it is ready for icing, or can wrap it in plastic wrap and store in freezer for later use.
For icing whip the heavy whipping cream, Truvia, and orange flavor.
place one cake on a plate. Spread little bit of cream on top (1/8 inch thick), then stack the second cake. Cover the cake with rest of the cream.
Keep in refrigerator until ready to serve.
best eaten within 1-2 days.
after 1-2 days, left over slices can be individually wrapped and kept in freezer.