Ingredients:

  • 2 cups (240g) super-fine almond flour
  • 1/4 cup (30g) coconut flour
  • 1/2 cup (100g) unsweetened cocoa powder
  • 3/4 cup (150g) powdered erythritol or monk fruit sweetener
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3 large (150g) eggs, room temperature
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/3 cup (75g) melted grass-fed butter or coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (115g) softened butter
  • 1 cup (120g) powdered sweetener
  • 1/3 cup (35g) unsweetened cocoa powder
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Sift the almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt into a large bowl to remove lumps.
  2. In a separate bowl, beat the eggs, melted butter, almond milk, and vanilla until the mixture is pale and frothy.
  3. Pour the wet ingredients into the dry. Mix on medium speed until just combined; stop as soon as the streaks of flour disappear to avoid over-beating.
  4. Grease the 8-inch round cake pan and line the bottom with parchment paper for a clean release.
  5. Pour the batter into the pan and bake at 350°F (175°C) for 30-35 minutes.
  6. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The top should spring back when lightly touched.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely until cold to the touch before frosting.
  8. Beat the softened butter and sweetener until fluffy, then fold in cocoa powder, cream, and vanilla.
  9. Spread the frosting evenly across the top and sides using a spatula until it looks smooth and velvety.