Keto Chocolate Orange Cake

The Sponge Cakes:

Step 1:

Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line the base of two 8 inch springform pans with parchment paper. Generously grease the sides with butter.

Step 2:

Add the eggs to a blender and blend until they are fluffy and have doubled in size. If you don't have a blender, simply use a large mixing bowl and an electric mixer.

Step 3

Now, add all remaining wet ingredients - butter, yoghurt and milk. Blend until smooth.

Step 4:

Lastly, add all dry ingredients and blend until combined. With a high speed blender, you may need to scrape the sides a couple of times and blitz again.

Step 5:

Spoon the mix into your prepared springform pans and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking.

The Frosting

Step 1:

Meanwhile, place all the frosting ingredients in a food processor and blend until smooth. Taste and adjust the sweetness using chocolate orange protein powder to taste.

The Assembly

Step 1:

Place one (fully cooled) cake on your serving board. Top with a thin layer of frosting, about ¼ of the mixture.

Step 2:

Add the second layer of the cake and, using a spatula or palate knife, coat the top and sides of the cake until they are fully covered.

Step 3:

Option to decorate the finished cake with grated chocolate and orange zest plus orange slices.

The Sponge

• 7 large Eggs
• 85g of Greek Yoghurt
• 170 ml of full fat Milk
• 50g of grass fed melted Butter
• 45g Coconut Flour
• 250g of Almond Flour 250g
• 75g Cocoa Powder
• 200g of Chocolate Orange Protein Powder
• 4 teaspoon Baking Powder
• ⅓ teaspoon Salt

The Frosting

• 3 ripe Avocados (flesh only) 330g / 11.6 oz
• 3 large scoops of Chocolate Orange Protein Powder
• 1.5 tbsp of grass fed Butter or Coconut Oil
• Good pinch of salt