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Keto Chocolate Orange Cake

Keto Chocolate Orange Cake

Preparation Time | 20 mins

Cooking Time | 35 mins

Total Time | 55 mins

Servings | 16

By WillPowders

Hello high in protein, Chocolate Orange Keto Cake! Where have you been all our lives? Filled with good fats, no nasties and packed with amino acids your whole family will love. Nom Nom!

NB* For a smaller, single layer cake divide the recipe in half and use 4 medium eggs. 

Do not over-bake the sponge as it will firm up as it cools.

The Sponge Cakes

Method

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.

Ingredients

  • 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

Method

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.

Ingredients

  • 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

The Assembly

Method

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.

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