SO my whole idea with this cake was to have a moist, fudgy cake that was gluten free, low carb AND dairy free. This is what this cake is and so much more!
Can you say VEGGIES? Yes, the main ingredient to this moist cake is puree pumpkin. Of course you cannot taste the pumpkin, but it is there 🙂
THEN I needed a low carb, dairy free frosting to put on it that would fit the amazingness of this cake……MISSSON ACCOMPLISHED!!
SO hurry up quick and make this cake, or make into cupcakes if you wish and bake for 20 minutes.
You will find the baking mix recipe here so you can go make some if you have not already!! There are over 8 different recipes on my site using this mix!
Low Carb Chocolate Cake With Frosting
Make a quick and fudgy chocolate cake topped with frosting that is gluten free, dairy free AND low carb! You can easily use butter in place of ghee in cake recipe or in frosting recipe. It will make the frosting recipe softer though so keep that in mind.
With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
Now add all of the other ingredients and mix very well until smooth.
Stir in the chocolate chips by hand.
Bake for 40-50 minutes until toothpick tested clean. Check at the 40 minute mark to not overbake.
Store cake in the refrigerator. Set on counter 10 minutes to bring to room temperature if frosted so it will soften.
Low Carb Frosting
In a stand mixer, whip the shortening and ghee for 3-5 minutes to get a fluffy consistency. Set a timer to be sure you whip it long enough. This is the MOST important step of all to take the time to do this. When you cream it like this it will become a bit lighter in color, then you know it is ready.
Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
Will keep on cake at room temperature. Cake will need to be refrigerated, so consider timing so you can set it out so the frosting will become soft. Frosting WILL harden with cold.
To save extra frosting, freeze or put in fridge up to 1 month. Thaw at room temperature and re-whisk if needed for spreading consistency.
In a large bowl, whisk all of the dry ingredients, Set aside.
In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.
Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.