My daughter Eva and I adapted one of my mom’s family recipes a couple of years ago and I’ve never posted it! But in honor of Eva’s Birthday this week as well as her serious baking skills for a ten year old… we are sharing this yummy, gluten-free keto cake that she is now known for.
It’s fudgy and deeply chocolatey and the surprise… is that the key to the fudgyness comes from sauerkraut! Shhhh…. Never tell until it’s already been eaten and plates have been licked clean.
NOTE: in the picture below of the slice, you can see that Eva frosted in between layers. She cut this one, but if you do a double batch and frost in between you will get a taller cake.
Enjoy!
*For a quick video on how to get a clean release with parchment paper, click here.
Eva’s Fudge Surprise Cake (Keto)
Equipment
- High Powered blender (optional but helpful)
- Kitchen Aid Mixer (this is what we have but a hand mixer could work well too)
- oven
Ingredients
For the Cake:
- 2/3 cup grass fed butter melted
- 1/4 cup allulose
- 1 tsp pure monkfruit not a blend
- 3 eggs
- 1/2 cup raw cacao
- 1 1/4 cups blanched almond flour
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/4 tsp pink or sea salt
- 1 cup water
- 2/3 cup rinsed drained & chopped sauerkraut (can skip the last step if you’re blending the mix)
- 1/2 cup keto chocolate chips ChocZero or GoodSam are our faves
For the frosting:
- 1 cup grass fed butter
- 1 cup cream cheese organic is preferred
- 3/4-1 tsp monkfruit
- 2 tsp vanilla extract
- 1/4 cup Paleo Chocolate Protein Myers Way - linked in Fullscript
Instructions
For the Cake:
- Preheat oven to 350°F
- Mix eggs in medium to large bowl (we use a pancake batter bowl)
- Add vanilla and water and mix
- Add cacao, allulose & monkfruit and mix
- Add powder, soda & salt and mix
- Add almond flour and mix together
- Pour in the melted butter slowly, while stirring
- If you’re hand making this, add the chopped sauerkraut and mix
- If you are using a blender, which is what we do, add in the sauerkraut now and mix.
- Alternatively, you can add all the wet ingredients to the blender first followed by the dry ingredients and blend until smooth.
- After you’ve blended, add 1/2 cup keto chocolate chips (we like ChocZero best but also love GoodSam)
- Grease a cake pan with coconut oil and add unbleached parchment paper cut out to bottom and sides. I have a video of how to do this here although it was pre my unbleached parchment days: https://brennamay.com/keto-chocolate-stout-cake-flourless-gluten-free/
- Bake at 350°F for 30 minutes for a cake in a convection oven. It can take longer in a conventional oven - up to 40 minutes. Adjustments are needed for donuts and cupcakes. Donuts usually take 15-20 minutes while cupcakes take 20-25 minutes.
While the cake is baking, let’s do the frosting:
- Beat together the butter and cream cheese with the spade attachment in the Kitchen Aid until smooth.
- Add vanilla and monkfruit and beat until incorporated.
- Add the chocolate bone broth protein powder slowly and beat as you go until you have achieved a smooth consistency. Chill in the fridge until you need it.
- Wait for the cake to cool and then frost and decorate as desired!
*products below are linked and I may receive a commission from purchases made through my link at no additional cost to you.
*Fullscript links are for my Practitioner Dispensary and I have set a year round 20% discount for these products which include Professional Medical grade supplements, pantry, personal care, pet care and household cleaning.